Browsing by Author "Barrios-Rodriguez, Yeison Fernando"

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    Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
    (2021) Barrios-Rodriguez, Yeison Fernando; Barrera Morelli, Josefina; Zuniga, Rommy N.; Pedreschi Plasencia, Franco; Mariotti Celis, Maria Salome
    This work assessed the effect of formulation and heat treatment on the formation of HMF, non-enzymatic browning and rheology of dulce de leche (DL). Laboratory scale trials were developed with different DL formulas: whole powdered milk, skimmed milk, and lactose-free skimmed milk, and added sucrose, subjected to different processing temperatures (110 degrees C, 120 degrees C, and 130 degrees C). Additionally, an alternative formulation was designed in which half the sucrose was replaced by 50% tagatose. DL samples were compared with three commercial products in terms of water activity, soluble solids content, pH, colour, apparent viscosity, and HMF concentration. HMF formation in DL was mitigated (35%) in a lactose-free formulation by lowering the process temperature. Moreover, HMF formation was reduced up to 80% replacing sucrose by tagatose without affecting the quality parameters (pH, soluble solids, colour, and apparent viscosity). Decrease in processing temperature and the use of tagatose are viable alternatives for HMF mitigation in DL.
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    Is the dietary acrylamide exposure in Chile a public health problem?
    (2021) Barrios-Rodriguez, Yeison Fernando; Pedreschi, Franco; Rosowski, Jaime; Gomez, Juan Pablo; Figari, Nicole; Castillo, Oscar; Mariotti Celis, Maria Salome
    This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed similar to 77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 mu g kg(bw)(-1) day(-1) and 0.22 mu g kg(bw)(-1) day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 mu g kg(bw)(-1) day(-1); 95th percentile, 3.90 mu g kg(bw)(-1) day(-1)). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.