Fruits serve as a source of energy, vitamins, minerals, and dietary fiber. One of the barriers in increasing fruit and vegetables consumption is time required to prepare them. Overall, fruit bars have a far greater nutritional value than the fresh fruits because all nutrients are concentrated and, therefore, would be a convenience food assortment to benefit from the health benefits of fruits. The consumers prefer fruit bars that are more tasted followed by proper textural features that could be obtained by establishing the equilibrium of ingredients, the proper choosing of manufacturing stages and the control of the product final moisture content. Fruit bar preparations may include a mixture of pulps, fresh or dried fruit, sugar, binders, and a variety of minor ingredients. Additionally to the conventional steps of manufacturing (pulping, homogenizing, heating, concentrating, and drying) there have been proposed the use of gelled fruit matrices, dried gels or sponges, and extruders as new trends for processing fruit bars. Different single-type dehydration or combined methods include, in order of increasing process time, air-infrared, vacuum and vacuum-microwave drying convective-solar drying, convective drying, and freeze drying are also suggested as alternative to solar traditional drying stage. The dehydration methods that use vacuum exhibited not only higher retention of antioxidants but also better color, texture, and rehydration capacity. Antioxidant activity resulting from the presence of phenolic compounds in the bars is well established. Besides this, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of bioactive factors in fresh fruits that are preserved in fruit bars, it is plausible that their uptake consumption have a positive effect in reducing the risk of many diseases.
Article linked to the research: Desarrollo índice de medición del pensamiento crítico en la formación profesional. [2013][2014][2015] Original article Development of a measurement index of critical thinking in professional formationObjective. This research sought to construct and validate a measurement index of critical thinking (CT) in professional formation. Methods. Transversal, quantitative, test validation-type study. After reviewing scientific production in CT, which permitted defining the concept and its conceptual domains, a 65-item scale was constructed of closed questions on the analysis of cases evaluating CT. The scale was subjected to expert evaluation to then be applied to 53 undergraduate students (35 from nursing and 18 from sociology) to evaluate validity and reliability. Results. The 65-item scale has an explained variance of 61.3% and is comprised of five CT domains: inference, evaluation, argumentation, analysis, and interpretation. A Cronbach's alpha coefficient of 0.61 was obtained. Conclusion.The scale proposed to assess students' CT skills converges with concepts by known authors with the CT theory and is adequate for use as a CT measurement index in professional formation. Descriptors:thinking; educational evaluation; education, higher; scales. Desarrollo de un índice de medición del pensamiento crítico en la formación profesionalObjetivo. Construir y validar un índice de medición del pensamiento crítico (PC) en la formación profesional. Métodos. Estudio cuantitativo transversal del tipo de validación de pruebas. Luego de revisar la producción científica en PC, la definición del concepto y sus dominios conceptuales, se construyó una escala de 65 ítems de preguntas cerradas sobre análisis de casos que evalúan PC. La escala fue sometida a valoración de expertos para luego ser aplicada a 53 estudiantes de pregrado (35 de enfermería y 18 de sociología) con el fin de evaluar la validez y la confiabilidad. Resultados. Invest Educ Enferm. 2017; 35(1) Beatriz Elena Ospina Rave • Edinson Gabriel Brand Monsalve • Carlos Andrés Aristizabal BoteroLa escala de 65 ítems tiene una varianza explicada del 61.3% y está compuesta por cinco dominios de PC: inferencia, evaluación, argumentación, análisis e interpretación. Se obtuvo un coeficiente alfa de Cronbach de 0.61. Conclusión. La escala propuesta para evaluar las habilidades del PC del estudiante converge con conceptos de autores reconocidos con la teoría de PC y es adecuada para ser utilizada como índice de medición de PC en la formación profesional. Descriptores
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.