Source: Notimex
Researchers at the Autonomous University of the State of Hidalgo developed a “functional snack” from blue corn flour and orange bagasse to combat obesity and diabetes in Mexico. Doctoral student on Food Sciences and Human Health, Alba Maria Fernandez Sanchez, said that snacks consumption in Mexico is four kilos per year, making the country one of the main customers of these products, which are mostly unhealthy.
High consumption of “junk food” is considered one of the main causes of obesity increase in Mexico, where seven of every 10 inhabitants presents this health problem, she said.
Hence the importance of this research led by Dr. Carlos Alberto Gomez Aldapa and Ricardo Navarro Cortes, who believe that the properties of blue corn flour and orange bagasse will function as a source of natural fiber.
Fernandez Sanchez explained that orange flour has 80 percent of carbohydrates, from which 60 percent is dietary fiber.
“This characteristic makes them very good lipids catchers, helping lower cholesterol and triglyceride levels,” she said.
She added that orange flour regulates glucose levels in the blood and interferes with the absorption of some nutrients, favoring weight reduction.
To prepare the snack, the researcher said that oranges residues are used to obtain the flour. “This means that we are giving added value to the project.”
The snack is produced using extrusion technology, which allows cooking food without using fat and the temperature employed provides a good microbiological quality, plus it is free from artificial flavors and preservatives, she said.
Fernández Sánchez was commissioned to design the model to test the effect of the product in Wistar rats that were fed a high calorie diet for three months.
After dividing the rodents in different groups, one group continue with its standard diet the other two groups were fed a high caloric diet, from which one group received the snack, she said. Under this regime, the animals were tested for two months and results showed that the group that were fed the snack improved its share of good cholesterol (HDL).
Moreover, the weight of rats that remained on a high calorie diet without the snack increased by 40%, and the weight of rats that remained on a high calorie diet, but were fed the snack only increased 4 to 5 percent. Another result was that antioxidant status of animals that were fed the snack improved.
This research were granted second place at the Sixth Annual Scientific Conference on Metabolic Syndrome in August 2014, held in the XXI Century National Medical Center. Fernandez Sanchez said the next step is to apply the same model in rats with metabolic syndrome.
Through: Notimex
