Tapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.Index terms: Starch; brown sugar; celiac disease. RESUMOA farinha de tapioca é oriunda de fécula extraída da mandioca, sendo um alimento largamente utilizado no Brasil. A farinha de arroz é produzida a partir de grãos de arroz, utilizada na elaboração de pães, mingaus, bolos e biscoitos, sendo recomendada para celíacos. O açúcar mascavo advindo do cozimento do caldo da cana-de-açúcar tem grande riqueza de ferro. O objetivo deste trabalho foi de agregar valor aos produtos supracitados, desenvolvendo biscoitos à base de farinha de tapioca e de arroz. Foram preparadas 5 formulações: A, com proporções de 100:0, B 75:25, C 50:50, D 25:75 e E 0:100 para farinha de mandioca e farinha de arroz, respectivamente adicionado de açúcar mascavo, analisando suas propriedades tecnológicas, nutricionais e sensoriais. As análises realizadas foram perfil de textura da massa, peso, diâmetro e volume, acidez, atividade de água, carboidratos, lipídios, proteínas, fibras alimentares, cinzas e umidade; avaliação sensorial através de teste afetivo com 90 julgadores, utilizando escala hedônica estruturada de nove pontos, com variação entre os termos 'gostei muitíssimo' e 'desgostei muitíssimo' para os atributos de aroma, cor, textura, sabor e impressão global, e intenção de compra. Os resultados indicaram que os biscoitos de farinhas de tapioca e de arroz adicionado de aç...
Systemic Arterial Hypertension (SAH) can generate complications such as stroke, myocardial infarction, kidney disease, arteriosclerosis, loss of vision, erectile dysfunction and cognitive dysfunction. Among people who know they suffer from hypertension, 50% use medication and of those only 45% have their blood pressure kept under control. SAH is a multifactorial clinical condition characterized by elevated and sustained blood pressure levels (BP, where systolic BP ≥ 140 mmHg and diastolic BP ≥ 90 mmHg). Faced with sparse investigative studies on the causes of SAH in individuals, the dictates of the pharmaceutical industry and the use of in vitro or inconclusive clinical studies, this paper presents the state of the art about the treatment of SAH based on a multifaceted view, including aspects about the physiology of SAH, food and PANC as alternatives for the prevention and control of SAH, as well as an approach on the importance of scientific rigor in the manufacture of medicines.
Este trabalho objetivou analisar o perfil de minerais dos feijões de corda (Vigna unguiculata) e fava (Vicia faba) nos estágios de maturação verde (in natura), semente e germinado. Para tanto, foram adquiridos os feijões verde e semente, sendo que estas foram germinadas e logo a seguir liofilizadas e envasadas. A determinação dos analitos foi realizada utilizando o ICP OES. Os macrominerais K, P e Mg apresentaram os maiores teores no feijão de corda e no feijão fava. Entre os microminerais, o Fe demonstrou o maior quantitativo nas duas variedades de feijões estudadas. Foi observada uma variação nos teores dos minerais entre os diferentes estágios dos feijões, com uma tendência de elevação da concentração após a germinação. Não foram detectados metais pesados, com exceção do Bário e Estrôncio. Os resultados mostraram que as farinhas dos feijões de corda e fava, de modo geral, atenderam as recomendações de ingestão diária, segundo a ANVISA, para os macrominerais e microminerais. Conclui-se que as farinhas das leguminosas nos diferentes estágios podem contribuir como boa fonte de minerais na dieta dos indivíduos.
Antioxidants are compounds associated with delayed aging and the prevention of cancer and inflammatory diseases. These substances can be lost during food processing. Therefore, this work sought to quantitatively characterize the content of bioactive compounds in kale after different treatments and to explore the data generated using principal component analysis (PCA). The analyzes of the total phenolic contents were performed by the Folin-Ciocalteu method and the antioxidant activity were performed by the DPPH and FRAP methods. The graphs of the scores showed that the total phenolics were grouped according to the part of the kale and the solvent used for the extraction, while the graph of the loading showed the influence of the heat treatment in the extraction. It is concluded that the amount of total phenolics contents and antioxidant activity varies depending on the extraction solvent, parts of the vegetable and heat treatment and that this favored its extraction.
Este trabalho objetivou avaliar o efeito do tratamento térmico (TT) nos compostos bioativos e antinutricionais em diferentes PANC (Beldroega, Bredo, Chaya, Cana de macaco, Hortelã com borda, Língua de vaca, Serralha e a Urtiga mansa). As concentrações dos compostos bioativos - fenólicos totais (FT) e flavonoides; dos antinutricionais (taninos e oxalatos) e a atividade antioxidante (AA) foram realizadas segundo as Normas Analíticas do Instituto Adolfo Lutz. Os teores (mg/100g) dos compostos nas PANC antes do TT variaram da seguinte forma: compostos bioativos - FT de 2,04±0,04 a 37,40±0,46, os flavonoides de 145,96±0,61 a 410,73±1,93; os compostos antinutricionais - taninos de 4,47±0,46 a 211,74±2,96, e oxalatos de 2,61±0,13 a 4,41±0,22; a AA (IC50) variou de 2,13±0,05 a 7,05±1,36. O TT aplicado nas amostras proporcionou aumento no percentual da concentração dos compostos na maioria das PANC que variou de: 38,13 a 99,84% (FT); 1,2 a 37% (flavonoides); 21,21 a 116,55% (taninos); 45,92 a 77,63 (oxalatos), assim como na AA, que variou de 14,5 a 67%. Por outro lado, houve uma variação no percentual da redução nas outras PANC de: 45 a 73% (FT); 8 a 29% (flavonoides); 15 a 74 % (taninos); 5,36 a 27,44% (oxalatos) e de 44,49 a 79,84% (AA). Conclui-se que, de maneira geral, o TT aplicado favoreceu o aumento da concentração dos compostos bioativos e da AA nas PANC, o mesmo não ocorrendo para os fatores antinutricionais.
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