The present study aimed to formulate flour-based cookies from passion fruit, pineapple and melon residues, and analyze them for physicochemical and microbiological parameters. The cookies were formulated with different concentrations of fruit residue flour (FRF), with 10% FI, 20% FII and 30% concentration. The samples were characterized according to the parameters: Water / moisture content (%), water activity (Aa), lipids (%), color, soluble solids content (SST), titratable acidity (TA) and pH. In addition, microbiological analyzes were performed, evaluating them for the presence of: total coliforms, molds and yeast. The results of the physicochemical analyzes found for FI, FII and FIII were respectively: The water / moisture content was less than 14% for all samples and the water activity presented values below 0.6, in compliance with current legislation. . The lipid content of the samples showed no significant difference. In the color analysis, we obtained results that indicated that all the samples tended to have a darker coloration, as well as the FI sample showed favorable values for a reddish and yellowish coloration compared to the other cookies. Soluble solids showed values of 4.17, 4.13 and 4.40 ° Brix respectively. The acidity content of the samples was 5.16, 5.16 and 6.45. The pH was 6.36, 6.10 and 6.01. Regarding microbiological analysis, the biscuits presented adequate sanitary hygienic conditions, indicating good manufacturing practices and good quality of the raw materials used. It was concluded that the fruit waste cookies presented very satisfactory physicochemical and microbiological parameters, meeting the values determined by the current legislation, as well as results similar to researches that used organic residues for food production.
The objective of this work was to perform the chemical and physical characterization of the kino bark (Cucumis metuliferus) as well as to evaluate through mathematical modeling the drying kinetics at different temperatures. The barks were characterized in natura for water content, total and soluble solids, water activity, ashes, pH, total titratable acidity, Ratio and ascorbic acid. The drying kinetics at 60, 70, 80 and 90 °C were determined by adjusting the data to twelve mathematical models using the coefficient of determination (R2) and the mean square deviation (DQM) as adjustment criteria. The kino barks showed high water content and water activity, with relatively low acidity and ash parameters and satisfactory contents of ascorbic acid, total and soluble solids. Ten of the models tested presented satisfactory adjustments to the drying kinetics data, highlighting the Page and Diffusion Approximation models, with R²> 0.999 and DQM <0.091.
Objetivo: Discutir com base na literatura, os fatores associados a adesão de crianças e adolescentes com doença celíaca à terapia nutricional. Métodos: Trata-se de uma revisão da literatura, cuja busca dos artigos científicos foi realizada nas bases de dados PubMed, Scielo e Lilacs. Foram selecionados 8 artigos originais, entre os anos de 2013 a 2018, realizados em crianças e adolescentes, com diagnóstico de doença celíaca, com idades entre 02 e 20 anos, nos quais os autores abordaram sobre os diferentes fatores que influenciam a adesão à dieta livre de glúten. Resultados: A adesão estrita é fundamental para evitar o surgimento de sintomas clínicos, e obter-se sucesso no tratamento, sendo um fator variável que envolve diversos aspectos, como a idade, acompanhamento familiar e a própria escolha do paciente. A complacência alimentar a uma dieta sem glúten é mais prevalente em crianças do que em adolescentes. As transgressões de adesão envolvem o alto custo para o seguimento da dieta, principalmente em crianças, a baixa aceitação aos alimentos, falta de escolha e influência dos amigos. Considerações finais: Diante do exposto, entende-se que a adesão à dieta isenta de glúten, exige algumas mudanças alimentares, logo, enfrenta inúmeros obstáculos que devem ser vencidos.
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