This study investigated the effects of germinated millet flour on adipogenesis, insulin resistance, glucose tolerance and thyroid function in Wistar rats fed with a high-fat high-fructose diet (HFHF). The experiment...
Embora o Brasil não se destaque em relação à produção mundial de pescados, apresenta elevado potencial devido sua extensa região costeira. Sardinha é o pescado mais produzido e consumido no Brasil e destaca-se por ser um peixe de baixo custo, rico em ácidos graxos ômega 3 e minerais. No entanto, o consumo de pescados no país é relativamente baixo e inferior ao recomendado pela Organização Mundial da Saúde. Desta forma, este trabalho objetiva realizar um levantamento da produção brasileira de sardinhas, ressaltando aspectos nutricionais que possam influenciar no aumento do consumo deste pescado pela população brasileira.
The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution (7.5%, 15%, and 30%) of refined wheat flour by whole chickpea flour (WCF) and also to evaluate the effects on sensory acceptance, physicochemical parameters, and texture profile during the shelf life. Four methods for obtaining WCF were assessed and the best condition was used to produce the sandwich bread. Sensory evaluation was carried out with 65 consumers using a 9-point hedonic scale and a purchase intention scale. Firmness, elasticity, cohesiveness, chewability, and fracturability was evaluated by the Texture Profile Analysis (TPA). The specific volume, total fungi count, pH, titratable acidity, and moisture content were also determined. The nutritional composition was estimated by mass balance. Data demonstrated that there was no difference (p>0.05) in sensory evaluation of the products elaborated with different concentrations of WCF, and all samples presented good acceptance. The addition of WCF did not cause negative effects on the texture and volume characteristics of the bread. The sample with 30% WCF had adequate technological characteristics, resulting in a product with higher nutritional value, especially dietary fiber, and was well accepted by the consumers. This formulation can be used by the food industry and also in domestic preparations, contributing to the diversification and nutritional enrichment of sandwich bread.
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