Objetivo: analisar o conhecimento sobre o preparo da mama e o aleitamento materno (AM) de puérperas atendidas no Hospital São Luis, na cidade de Cáceres, sudoeste do estado de Mato Grosso. Métodos: trata-se de um estudo quanti-qualitativo, realizado com 25 puérperas na Clínica Obstétrica do Hospital São Luis. Foram consideradas participantes as puérperas maiores de 18 anos internadas no hospital no período da coleta, que consentiram em participar da pesquisa. Foi aplicado um instrumento de coleta semi-estruturado, contendo questões abertas e fechadas, no período dos meses de setembro e outubro de 2010. Resultados: as puérperas apresentaram idade média de 25 anos, 56% eram amasiadas e 80% do lar, a maioria delas (44%) apresentavam ensino fundamental incompleto. Quase todas (96%) realizaram o pré-natal com média de 6 consultas, número esse preconizado. Porém, 60% não receberam orientação sobre AM durante o pré-natal. 20% das puérperas tiveram dificuldade ao amamentar, destas 60% eram secundíparas. Grande parte (76%) afirmou que é importante o preparo da mama para amamentar. Dentre as que tiveram que tiveram cuidado com a mama, apenas 10% tiveram dificuldade ao amamentar. Quanto ao apoio no manejo da amamentação obteve-se que 64% do total contaram com essa ajuda, sendo que 43% desse apoio partiram de um profissional enfermeiro. Conclusão: fica explicito a necessidade dos profissionais de enfermagem ser persistentes nas atividades de educação em saúde, visando melhorar as ações educativas no pré-natal voltado ao manejo clínico da amamentação, para que o público alvo, mulher-mãe-nutriz e sua família, sejam atingidas
Sourdough is a process that is expanding nowadays. However, the microorganisms present produce metabolites that can cause changes in the breads. Thus, the objective of this work was to evaluate the effects of substrates and types of wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity and fermentative capacity of different types of sourdough, comparing them with dry yeast. In this way, six sourdough were elaborated, diversifying the type of wheat flour (whole or white) and the substrate (beer wort, pineapple juice or natural yogurt), being evaluated in the microbiological aspects (yeast count, bacteria under anaerobic conditions and under aerobic conditions), physicochemical (pH, phenolic compounds and antioxidant capacity (β-carotene/linoleic acid, ABTS and DPPH)) and fermentative capacity (only in sourdough). In view of the results obtained, it was observed that both white wheat flour and whole wheat flour, with the substrates yogurt, pineapple juice and brewer's wort, showed differences in microbiological characteristics, in pH values, in the content of compounds total phenolics, antioxidant capacity and fermentative capacity compared to dry yeast, with whole wheat flour, pineapple or beer wort providing microbial diversity, as well as lowering the pH. WY (white wheat flour and yogurt), WP (white wheat flour and pineapple) and IW (whole wheat flour and beer wort) sourdough were more resistant to temperatures (25 °C, 30 °C e 35 °C).
The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.
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