Development and Evaluation of a Functional Food Elaborated with Pigmented Maize (Zea mays L.) and Carrot Bagasse (Daucus carota L.), Tested on Elder Adults: Amelioration of Biological Parameters with a Funcional Snack

Abstract

The design and development of a funcional food type snack, made with pigmented maize, carrot bagasse and ellagic acid is evaluated with elder people to be able to detect biochemical and anthropometric parameter changes related to metabolic syndrmoe and obesity - as well as the evaluation of sensorial analysis. This study contributes to the enhancement of the food industry related to positive effects on human health.

Presenters

Yaír Adonaí Sánchez Nuño
Student, Doctorado en Ciencias en Microbiología y la Biotecnología Molecular, Universidad de Guadalajara, Jalisco, Mexico

Angelica Villarruel Lopez
University of Guadalajara

Details

Presentation Type

Poster Session

Theme

Food, Nutrition, and Health

KEYWORDS

Pigmented Maize, Elder Adults, Funcional Food, Clinical Research, Nutraceuticals

Digital Media

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Development and Evaluation of a Functional Food Elaborated with Pigmented Maize (Zea mays L.) and Carrot Bagasse (Daucus carota L.), Tested on Elder Adults (pptx)

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