Background and Aims Given the importance of postprandial hyperlipidemia to increase risk for atherosclerosis, in the present study, stable isotope-labeled meals were fed to healthy subjects (7 males and 3 females) to investigate the kinetics chylomicron synthesis and the impact of sensory exposure to lipid on metabolism. Methods Subjects performed 2, 24-hr inpatient studies which entailed consumption of a liquid formula evening meal containing 30g of oil (+13C2 triolein) on day 1. Breakfast (day 2) consisted of TAG fed as capsules (30g oil + 13C7 triolein) to avoid activation of mouth taste receptors. Next, modified sham feeding of cream cheese occurred over 2 hrs. In the 2 trials, the stimulus was higher-fat (HF) and lower-fat (LF) cream cheese. A liquid meal was consumed at lunch. Blood sampling occurred intermittently and chylomicron particles Sf >400-TAG, were analyzed by GC/MS. Results 13C2-Label was found in fasting-state lipoproteins and individuals with higher body fat percentages demonstrated greater dilution of meal-TAG from endogenous sources. For both trials, 13 ± 4% of lipoprotein-TAG oleic acid was derived from the previous evening meal. Incremental AUC for TAG during HF was ~2½ times higher than after LF exposure (46 ±15 vs 17 ± 5 μmol/l × hr, P=0.04). The greater HF morning lipemia occurred with elevated glucose, insulin and NEFA peaks following lunch. Conclusions These data support a connection between enteral lipid metabolism and oral fat exposure, resulting in elevated postprandial lipemia. The results suggest that the intestine may participate in a mechanism coordinating oral fat signaling with control of subsequent macronutrient disposal in the body.

Amaranth (Amaranthus caudatus L.) extrusion was optimized by response surface methodology (RSM). Response (dependent) variables were: expansion ratio, shearing strength, and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables (screw speed, screw compression ratio, feed speed, and die diameter) were kept constant (200 rpm, 70 g.min -1 , and 3 mm, respectively). The most expanded products also had the best texture and were obtained at 150°C and 15% moisture. These conditions resulted in greater expansion, greater shearing force of extrudates, greater extrudate surface area per unit weight, and reduced shearing stress at maximum shearing force. This study showed that under conditions that induced the maximum expansion ratio, extrusion produced a highly acceptable snack product based on amaranth flour.

Thermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming. The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively. Anthocyanins were quantified according to the pH differential method. Antioxidant capacity was determined by DPPH and DRAC methods. The results showed differences between organic and conventional eggplant for some variables although cultivation method did not have a consistent effect. Hydrolysable polyphenol content was greater, and soluble and hydrolysable antioxidant capacities were higher in organically grown eggplant, while anthocyanin content was greater in conventionally grown eggplant. Fresh eggplant produced under conventional cultivation had a much greater content of anthocyanins compared to that of other cultivation method-thermal treatment combination. In general, steamed eggplant contained higher total polyphenol and flavonoid levels as well as greater antioxidant capacity. Steamed eggplant from both conventional and organic systems also had high amounts of anthocyanins compared to other thermal treatments.

Two snacks, one containing chickpea and either 0, 5 or 10% bovine lung and another with pure amaranth were developed to replace traditional snacks made of maize. These new snacks had improved nutritional quality and their acceptability was assessed by sensory analysis. The tests showed that these products were highly acceptable and comparable with commercial brands. A pizza snack flavoured with amaranth had an acceptability rating that was not significantly different from the commercial maize counterpart. The same applied to bacon flavoured chickpea/lung snacks. This work demonstrates that it is feasible to produce a highly acceptable snack with high nutritional quality that could be useful in nutritional programmes to combat malnutrition. Replacement of commercial snacks based on maize by those developed in this study would benefit young consumers of these types of products.