No abstract

No abstract

The objective was to develop three formulations of vegan burger based on legumes, with evaluation of proximate composition and microbiological and sensory quality, and to perform market research on similar products available in Brazilian commerce. Formulations F1 (textured soy protein), F2 (red beans) and F3 (chickpeas) were developed and their direct costs per kg calculated. Coliforms at 45 °C, coagulase positive Staphylococci, Bacillus cereus and Salmonella spp. were investigated. Acceptance tests were applied, evaluating appearance, texture, flavor and global acceptance, and purchase intention. In formulations with a higher Acceptability Index (AI), for global acceptance, proximate composition and estimation of α-linolenic acid, dietary fiber and sodium were performed. Market research was carried out on similar products available in Brazilian commerce in 2020. The formulations were within the current legal standards. F3 stood out in all attributes, equaling F1 in appearance and global acceptance. However, F2 showed lower averages of appearance, flavor and global acceptance, with AI > 70%. 76% of the tasters would certainly buy the F3, which had higher values of moisture and lipids, with 1.96 g% of α-linolenic acid. F1 and F3 are protein sources, and F3 has a high fiber content. Of the 11 trademarks of similar products found, 9 mistakenly use the term "hamburger", and its protein bases are mainly legumes. The cost (R$) was 14.71 (F1), 12.16 (F2) and 12.52 (F3). The sodium content (mg%) was 699 (F1) and 466 (F3). Burgers can meet market demand at a more affordable cost.

O contexto da pandemia provocada pela COVID-19 tem gerado alterações profundas em nossas condições de vida e no modo como nos relacionamos, apresentando potencial expressivo de impacto na saúde mental, especialmente entre indivíduos com transtornos mentais pré-existentes, dentre os quais se destacam os transtornos alimentares. Deste modo, objetivou-se investigar como a pandemia por COVID-19 pode impactar no desenvolvimento, manutenção e tratamento de quadros de transtornos alimentares. Adotando-se abordagem qualitativa e perspectiva descritiva, foi realizada revisão integrativa da literatura por meio de busca às bases de dados LILACS e PUBMED e biblioteca eletrônica SciELO. Incluíram-se estudos de intervenção publicados a partir de 2020 e que relacionavam os quadros de transtornos alimentares à pandemia por COVID-19. Foram selecionados 14 estudos, analisados a partir da categorização em eixos temáticos. Os resultados apontam que os fatores situacionais associados à pandemia de COVID-19 podem influenciar de maneira significativa na precipitação dos quadros de transtornos alimentares, assim como no agravamento da psicopatologia geral e específica, apesar da grande variabilidade identificada entre os estudos. Além disso, podem exacerbar as barreiras de acesso aos cuidados em saúde. Os dados apresentados podem ser úteis na construção de caminhos possíveis para sustentar o tratamento de indivíduos com transtornos alimentares e evidenciam o tamanho do desafio enfrentado para levar a cabo os tratamentos que associam a gravidade dos transtornos alimentares a uma realidade que leva cotidianamente à deterioração da saúde mental dos brasileiros.

The quality of the water in the Amazon's reservoirs is of fundamental importance for natural ecosystems, biota, and for the region's population. Maintaining the water quality involves long-term monitoring programs established by the requirements of Brazilian legislation. A web interface may facilitate the use of monitoring results routinely, which allows periodic insertion of previously selected water quality parameters results, to finally provide a simple and direct way to evaluate the water quality. The general objective of this study was to develop a software based on a water quality indicator (WQI) system considering chemical, physical-chemical, and biological parameters evaluated in four seasonal periods in Samuel dam. Multivariate analysis was used to select 10 significant variables (oxidation-reduction potential, dissolved oxygen, total dissolved solids, chlorophyll a, phosphate, Ba, Ca, Fe, Na, and Sn). The web software added innovation to the project, enabling to storage of data from analysis of field-collected samples in an organized and safe way in a database, in addition to speeding up the calculation of the WQI, making it possible to classify the water quality more quickly and accurately.