Composição e propriedades fisiológico - nutritivas de uma farinha rica em fibra insolúvel obtida do resíduo fibroso de fecularia de mandioca

Raupp, Dorivaldo da Silva; Moreira, Silvana dos Santos; Banzatto, David Ariovaldo; Sgarbieri, Valdemiro Carlos

doi:10.1590/s0101-20611999000200009

Cited by 22 publications

(24 citation statements)

References 9 publications

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“…Dry starch residue is a coproduct of cassava processing and characterised by large amounts of fibre which cannot be extracted during processing (RAUPP et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

Broch¹,

Nunes²,

Oliveira³

et al. 2017

SCA

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The objective of this study was to evaluate the inclusion of dry residue of cassava (DRC) with or without supplementation of carbohydrases on performance, carcass yield, cuts and organs, blood parameters and meat quality of broiler chickens. Birds were distributed in a completely randomised design in a 2 x 5 factorial scheme, with or without addition of carbohydrases and five levels of DRC inclusion, resulting in 10 treatments with 5 replicates of 22 birds each. At 21 days of age, two birds of each treatment were fasted for 6 hours for blood brachial puncture. At 42 days, four birds per pen were slaughtered to determine carcass yield, cuts, organs, percentage of abdominal fat and meat quality. Between 1-21 days of age, there was an interaction (P < 0.05) between carbohydrase and DRC supplementation on weight gain (WG) and feed intake, which showed a decreasing linear effect without the inclusion of carbohydrases. In the period from 1 to 42 days, there was an interaction (P < 0.05) between carbohydrase supplementation and DRC inclusion on the variables WG and feed conversion. Carbohydrase inclusion provided an increase (P < 0.05) in the concentrations of cholesterol, triglycerides, creatinine, gamma GT and blood glucose. Concentrations of gamma GT were increased and levels of alanine aminotransferase and creatinine were decreased (P < 0.05) with DRC inclusion. At 24 hours post mortem, there was a significant interaction (P < 0.05) for breast meat between carbohydrase supplementation and DRC inclusion for the variable L. The analysed values of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC inclusion and carbohydrase addition. However, cooking loss was influenced (P < 0.05) by levels of inclusion of DRC. The L and a* variable and the feet of broiler chickens were not affected (P > 0.05) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from 5% level of inclusion. The results of this study show that DRC can be used in the diets of broiler chickens from 1 to 21 days old to the assessed level of 10%, provided that carbohydrase is added. ResumoO objetivo do trabalho foi avaliar a inclusão do resíduo seco de fecularia (RSF) com ou sem a suplementação de carboidrases sobre o desempenho, o rendimento de carcaça, cortes e órgãos, parâmetros sanguíneos e qualidade da carne de frangos de corte. As aves foram distribuídas em um delineamento inteiramente casualizado, em esquema fatorial 2x5, constituído da combinação da adição ou não de carboidrases e cinco níveis de inclusão de RSF, resultando em 10 tratamentos, com cinco repetições de 22 aves cada. Aos 21 dias de idade, duas aves por unidade experimental foram mantidas em jejum por 6 horas, para coleta de sangue via punção braquial. Aos 42 dias de idade, quatro aves por unidade experimental foram abatidas para determinação do rendimento de carcaça, cortes, órgãos, porcentagem de gordura abdominal e avaliação da qualidade da carne. No período de 1 a 21 dias de idade houve in...

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“…Dry starch residue is a coproduct of cassava processing and characterised by large amounts of fibre which cannot be extracted during processing (RAUPP et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

Broch¹,

Nunes²,

Oliveira³

et al. 2017

SCA

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“…Drying cassava waste, to produce bran/rough flour for animal feed is economically unfeasible, because of low market prices (Lima, 1982;Cereda, 1994;Vilpoux & Cereda, 1995;Raupp et al, 1998;. The nutritional composition of cassava solid waste was determined by Raupp et al (1999), and its dietary fiber (43.1%, dry weight) and starch contents (47.1%, dry weight), as well as the amount yielded (Cereda, 1996), justify the search for processes that would enable a more noble use for this foodstuff.…”

Section: Introductionmentioning

confidence: 99%

Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration

Raupp

Rosa

Marques

et al. 2004

Sci. agric. (Piracicaba, Braz.)

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Starch factories generate large amounts of cassava solid waste. A small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. A edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (PHCW), was prepared from industrial cassava solid waste by an enzymatic process. PHCW or wheat bran (WB) were fed to model rats and both promoted digestive function effects, but PHCW produced the greatest effect. The insoluble fiber constituent from PHCW (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to WB. Such results indicate that the partially hydrolyzed cassava waste presents digestive function properties which allow it to be used as an adequate source of insoluble dietary fiber in the formulation of functional food for human nutrition. Key words: cassava, dietary fiber, wheat bran, functional food, human nutrition PROPRIEDADES FUNCIONAIS-DIGESTIVAS DO CONCENTRADO DE FIBRA ALIMENTAR OBTIDO DE MANDIOCARESUMO: As fecularias e polvilheiras produzem grandes quantidades de bagaço de mandioca. A proposta dessa pesquisa consistiu determinar, em ratos modelo, a propriedade funcional-digestiva do produto alimentício bagaço de mandioca hidrolisado (BMH), um concentrado de fibra alimentar (60,9%, peso seco) que foi obtido a partir do bagaço de mandioca da polvilheira e através de processo de hidrólise enzimática. O BMH produziu efeitos fisiológicos no trato digestivo dos ratos modelos mais acentuados que os efeitos produzidos pelo farelo de trigo (FT). Foram os componentes insolúveis da fibra alimentar do BMH, e não a fração solúvel, os que mais contribuíram para o maior volume e peso das fezes e, por conseguinte, para o maior número de defecações. Por isso, o BMH pode ser usado como fonte alternativa de fibra alimentar para a formulação de alimentos, principalmente os consumidos por indivíduos com a finalidade de regular ou manter normal a funcionalidade digestiva. Palavras-chave: mandioca, fibra alimentar, farelo de trigo, alimento funcional, nutrição humana

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“…As fibras possuem também capacidade de complexar-se com outros constituintes da dieta por meio de vários mecanismos, podendo arrastá-los em maior quantidade na excreção fecal. Dessa forma, tanto nutrientes essenciais, proteínas, minerais e vitaminas, como substâncias tóxicas, poderão ser excretadas em maior ou menor quantidade, dependendo da qualidade e da quantidade da fibra presente na dieta (Raupp et al, 1999).…”

Section: Resultsunclassified

Caracterização físico-quimica de farinhas oriundas de variedades de mandioca utilizadas no vale do Juruá, Acre

et al. 2008

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Algumas características de farinha de mandioca dependem da variedade da raiz utilizada para o processamento. Objetivouse avaliar as características físico-químicas da farinha de mandioca oriundas de variedades utilizadas no estado do Acre. Os tratamentos foram compostos pelas variedades: T1= Paxiubão, T2= Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati e T8 = Mansa e Brava. Foram coletadas amostras das oito variedades de mandioca em casas-defarinha no município de Cruzeiro do Sul, Acre. As raízes foram transportadas via aérea para o Laboratório de Tecnologia de Alimentos da Embrapa-AC, na cidade de Rio Branco, Acre. Foram avaliados: teor de umidade, cinzas, lipídios, proteína, fibra bruta, carboidratos, acidez, pH e atividade de água. Todas as amostras se apresentaram de acordo com os padrões estabelecidos pela Legislação Brasileira para farinha de mandioca quanto ao teor de umidade, cinzas e carboidratos. As farinhas analisadas apresentam teores baixos de fibras e baixa acidez. A atividade de água das farinhas analisadas esteve abaixo do limite mínimo capaz de permitir o desenvolvimento de microrganismos. As variedades Araçá, Colonial e Branquinha se mostraram adequadas para a fabricação de farinha de mandioca devido, principalmente, ao elevado teor de proteína e carboidratos presente nas farinhas produzidas.PALAVRAS-CHAVE: farinha de mandioca, qualidade, variedades. Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, AcreABSTRACT Some characteristics of the cassava depend on the variety used for the processing. The objectified of this study was to evaluate physicochemical characteristics of the cassava flour from varieties used in Acre. The treatments were composed by the varieties: T1 = Paxiubão, T2 = Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati and T8 = Mansa e Brava. Samples of flour of eight cassava varieties were collect in cassava mils in Cruzeiro do Sul. The samples were sent by airmail to Rio Branco, Acre, to be analyzed in the Food and Technology Laboratory at Embrapa-AC. The evaluated parameters were: water percentage, ashes, lipids, protein, fiber, carbohydrates, acidity, pH and water activity. All samples were taken according to the established patterns of the Brazilian Legislation for cassava flour, considering water percentage, ashes and carbohydrates. The analyzed flours presented low fibers levels and low acidity. The water activity of the analyzed flours was below the minimum limit necessary to allow microorganisms development. The varieties Araçá, Colonial and Branquinha were adequate to cassava flour manufacturing, mainly because of the high protein and carbohydrates levels present in the produced flour.

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Composição e propriedades fisiológico - nutritivas de uma farinha rica em fibra insolúvel obtida do resíduo fibroso de fecularia de mandioca

Cited by 22 publications

References 9 publications

Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration

Caracterização físico-quimica de farinhas oriundas de variedades de mandioca utilizadas no vale do Juruá, Acre

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