Pan gourmet a base de harina de trigo, linaza y chapulín (Sphenarium purpurascens) como alimento funcional
DOI:
https://doi.org/10.29105/idcyta.v8i1.51Keywords:
Colon cancer, Bread, Fiber, GrasshopperAbstract
Today non-communicable diseases (NCDs) have become one of the main causes of death for people worldwide, due to various reasons ranging from sedentary lifestyle, poor diet, overweight or obesity, smoking, alcoholism or genetics. For this, the creation of a functional product is proposed, which is a gourmet bread based on wheat flour, flax a grasshopper (Sphenarium purpurascens) (PHTLC) to contribute to the diet of people with these diseases, mainly the colon cancer. The elaboration of the product is carried out in the laboratories of the Technological Institute of Higher Studies of Chimalhuacan with the aim of obtaining favorable results in the people who consume the product.
Downloads
References
Acosta-Estrada, B. A., Reyes, A., Rosell, C. M., Rodrigo, D., & Ibarra-Herrera, C. C. (2021). Benefits and Challenges in the Incorporation of Insects in Food Products. Frontiers in Nutrition, 8(June). https://doi.org/10.3389/fnut.2021.687712 DOI: https://doi.org/10.3389/fnut.2021.687712
Bacic, M. J. (2015). El Método Del Costeo Completo Y La Determinación De Precios: Una Visión a partir del abordaje de las convenciones. Los costos y la gestion en la ruta de innovación y el conocimiento. XIV Congreso Internacional de Costos, II Congreso Colombiano de Costos y Gestión, 21. https://intercostos.org/wp-content/uploads/2019/01/55.pdf
Chakrabarti, S., Guha, S., & Majumder, K. (2018). Food-derived bioactive peptides in human health: Challenges and opportunities. Nutrients, 10(11), 1–17. https://doi.org/10.3390/nu10111738 DOI: https://doi.org/10.3390/nu10111738
Conte, P., Fadda, C., Drabińska, N., & Krupa-Kozak, U. (2019). Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review. Polish Journal of Food and Nutrition Sciences, 69(1), 5–21. https://doi.org/10.31883/pjfns-2019-0005 DOI: https://doi.org/10.31883/pjfns-2019-0005
Coțovanu, I., & Mironeasa, S. (2021). Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features. Foods, 10(7). https://doi.org/10.3390/foods10071539 DOI: https://doi.org/10.3390/foods10071539
Cruz-López, S. O., Álvarez-Cisneros, Y. M., Domínguez-Soberanes, J., Escalona-Buendía, H. B., & Sánchez,
C. N. (2022). Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour. Foods, 11(5), 1–13. https://doi.org/10.3390/foods11050704 DOI: https://doi.org/10.3390/foods11050704
Föste, M., Verheyen, C., Jekle, M., & Becker, T. (2020). Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. Food Chemistry, 306, 125451. https://doi.org/10.1016/j.foodchem.2019.125451 DOI: https://doi.org/10.1016/j.foodchem.2019.125451
Hughes, R. L., Kable, M. E., Marco, M., & Keim, N. L. (2019). The Role of the Gut Microbiome in Predicting Response to Diet and the Development of Precision Nutrition Models. Part II: Results. Advances in Nutrition, 10(6), 979–998. https://doi.org/10.1093/advances/nmz049 DOI: https://doi.org/10.1093/advances/nmz049
Ibarra-Herrera, C. C., Acosta-Estrada, B., Chuck-Hernández, C., Serrano-Sandoval, S. N., Guardado-Félix, D., & Pérez-Carrillo, E. (2020). Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays). CYTA - Journal of Food, 18(1), 257–263. https://doi.org/10.1080/19476337.2020.1746833 DOI: https://doi.org/10.1080/19476337.2020.1746833
Melis, S., Meza Morales, W. R., & Delcour, J. A. (2019). Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products. Food Chemistry, 298(April), 125002. https://doi.org/10.1016/j.foodchem.2019.125002 DOI: https://doi.org/10.1016/j.foodchem.2019.125002
Minnella, E. M., & Carli, F. (2018). Prehabilitation and functional recovery for colorectal cancer patients. European Journal of Surgical Oncology, 44(7), 919–926. https://doi.org/10.1016/j.ejso.2018.04.016 DOI: https://doi.org/10.1016/j.ejso.2018.04.016
Ocvirk, S., Wilson, A. S., Appolonia, C. N., Thomas, T. K., & O’Keefe, S. J. D. (2019). Fiber, Fat, and Colorectal Cancer: New Insight into Modifiable Dietary Risk Factors. Current Gastroenterology Reports, 21(11). https://doi.org/10.1007/s11894-019-0725-2 DOI: https://doi.org/10.1007/s11894-019-0725-2
Ojha, S., Bekhit, A. E. D., Grune, T., & Schlüter, O. K. (2021). Bioavailability of nutrients from edible insects.
Current Opinion in Food Science, 41, 240–248. https://doi.org/10.1016/j.cofs.2021.08.003 DOI: https://doi.org/10.1016/j.cofs.2021.08.003
Quezada-Gutiérrez, C., Álvarez-Bañuelos, M. T., Morales-Romero, J., Sampieri, C. L., Guzmán-García, R. E., & Montes-Villaseñor, E. (2020). Factors associated with the survival of colorectal cancer in Mexico. Intestinal Research, 18(3), 315–324. https://doi.org/10.5217/IR.2019.09179 DOI: https://doi.org/10.5217/ir.2019.09179
Raheem, D., Raposo, A., Oluwole, O. B., Nieuwland, M., Saraiva, A., & Carrascosa, C. (2019). Entomophagy: Nutritional, ecological, safety and legislation aspects. Food Research International, 126, 108672. https://doi.org/10.1016/j.foodres.2019.108672 DOI: https://doi.org/10.1016/j.foodres.2019.108672
Rodríguez-Miranda, J., Alcántar-Vázquez, J. P., Zúñiga-Marroquín, T., & Juárez-Barrientos, J. M. (2019). Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient. European Food Research and Technology, 245(12), 2613– 2620. https://doi.org/10.1007/s00217-019-03383-0 DOI: https://doi.org/10.1007/s00217-019-03383-0
Sánchez-Alcoholado, L., Ramos-Molina, B., Otero, A., Laborda-Illanes, A., Ordóñez, R., Medina, J. A., Gómez-Millán, J., & Queipo-Ortuño, M. I. (2020). The role of the gut microbiome in colorectal cancer development and therapy response. Cancers, 12(6), 1–29. https://doi.org/10.3390/cancers12061406 DOI: https://doi.org/10.3390/cancers12061406
Tokusoglu, O. (2018). Novel applications in nutrition and food science: Fortificated vitamins and polyphenols of innovative industrial foods and nutraceuticals. Journal of Food Processing & Technology, 09(2). https://doi.org/10.4172/2157-7110-c1-079 DOI: https://doi.org/10.4172/2157-7110-C1-079
Vernia, F., Longo, S., Stefanelli, G., Viscido, A., & Latella, G. (2021). Dietary factors modulating colorectal carcinogenesis. Nutrients, 13(1), 1–13. https://doi.org/10.3390/nu13010143 DOI: https://doi.org/10.3390/nu13010143
Zeng, H., Hamlin, S. K., Safratowich, B. D., Cheng, W. H., & Johnson, L. A. K. (2020). Superior inhibitory efficacy of butyrate over propionate and acetate against human colon cancer cell proliferation via cell cycle arrest and apoptosis: linking dietary fiber to cancer prevention. Nutrition Research, 83, 63–72. https://doi.org/10.1016/j.nutres.2020.08.009 DOI: https://doi.org/10.1016/j.nutres.2020.08.009
Zhu, F., & Li, J. (2019). Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). Lwt, 101, 847–853. https://doi.org/10.1016/j.lwt.2018.12.003 DOI: https://doi.org/10.1016/j.lwt.2018.12.003
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 P.F Gomez- Galicia, I. Parola-Contreras, Juan Gabriel Báez- González, R. Durán-Lugo
This work is licensed under a Creative Commons Attribution 4.0 International License.
Los autores/as que publiquen en esta revista aceptan las siguientes condiciones:
a. Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cual estará simultáneamente sujeto a la Licencia Creative Commons Atribución 4.0 Internacional. que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista.
b. Los autores/as pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (p. ej., incluirlo en un repositorio institucional o publicarlo en un libro) siempre que indiquen claramente que el trabajo se publicó por primera vez en esta revista.
c. Se permite y recomienda a los autores/as a publicar su trabajo en Internet (por ejemplo en páginas institucionales o personales) posterior al proceso de revisión y publicación, ya que puede conducir a intercambios productivos y a una mayor y más rápida difusión del trabajo publicado.
