Alterações químicas e nutricionais do grão-de-bico (Cicer arietinum L.) cru irradiado e submetido à cocção

Ferreira, Andréa Cristina Penati; Brazaca, Solange Guidolin Canniatti; Arthur, Valter

doi:10.1590/s0101-20612006000100014

Cited by 15 publications

(6 citation statements)

References 24 publications

(22 reference statements)

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“…Of the 151 articles identified in the databases and in the lists of references, 65 17,18,23,24,29‐89 articles were included, resulting in a total of 575 food evaluations because many studies showed more than one analysis. Only eleven included articles had the specific goal of reducing potassium in CKD patients (17%).…”

Section: Resultsmentioning

confidence: 99%

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Batista

Japúr

Prestes

et al. 2021

J Human Nutrition Diet

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Background Chronic kidney disease patients often use food preparation techniques to reduce potassium intake. However, the most effective techniques have not yet been determined for all food groups. The present study aimed to analyse all of the available information on potassium reduction in the food and identify the best preparation techniques by comparing the trend of change in potassium level. Methods Nine databases were searched from 1976 to May 2020, according to the PRISMA Statement. We included all articles reporting the amount of potassium before and after the application of food preparation techniques. Data were analysed using the Wilcoxon test and statistical simulation. Results A wide variety of food and culinary processes was observed in the 65 included articles. Cooking in water, pressure cooking and cooking in a microwave oven reduced potassium levels in all food groups, particularly in cereals and derivatives, fruits and derivatives, meats and derivatives, legumes, and leafy and cruciferous vegetables. Soaking food significantly reduced the potassium content in tubers and roots and leafy and cruciferous vegetables. Steam cooking and dry heating cooking also reduced potassium, although at a level lower than the other techniques. Conclusions The present review shows that, in general, all food preparation techniques can reduce the potassium content, although cooking in water and soaking promotes a greater reduction; however, more studies with standardised techniques and complete data are necessary.

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Section: Resultsmentioning

confidence: 99%

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Batista

Japúr

Prestes

et al. 2021

J Human Nutrition Diet

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“…Avaliando as alterações químicas e nutricionais de grão-de-bico cru irradiado e submetido à cocção, Ferreira et al (2006) encontraram teor de proteína de 26,48 g/100 g de grão de bico cozido, valor inferior ao encontrado no nosso trabalho, cujo mínimo foi 40,32 g/ 100 g do antepasto, demonstrando que a qualidade da matéria prima e as condições de processamento foram determinantes para os valores obtidos. Em relação à cor instrumental dos antepastos (Tabela 3), não houve diferença rhamnosus GG nos tempos 0, 4 e 8 dias de estocagem.…”

Section: Caracterização Físico-química E Instrumental Dos Antepastos ...unclassified

Antepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG: elaboração, caracterização e estudo in vitro da resistência gastrointestinal

Barreiro

Talma²,

Martins³

et al. 2022

RSD

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Os alimentos funcionais representam uma das tendências mais recentes para o mercado de alimentos devido à preocupação dos consumidores, que buscam um estilo de vida mais saudável associado a bons hábitos alimentares. Assim, objetivou-se elaborar e caracterizar antepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG, e determinar a sobrevivência do probiótico por meio da simulação do trato gastrointestinal (TGI) in vitro. Para elaboração do antepasto, foram utilizados azeite, azeitona, cebola, ervas finas, grão de bico e orégano. O produto foi armazenamento a 8°C para realização das análises físico-químicas, de viabilidade do probióticos bem como qualidade microbiológica e sobrevivência do probiótico ao TGI in vitro. A adição de L. rhamnosus GG alterou apenas a acidez dos antepastos. Houve estabilidade de pH, sólidos solúveis totais e % de proteína em ambos os antepastos (p>0,05) e não houve diferença entre as coordenadas de cor das formulações. A viabilidade do probiótico se manteve próxima a 8,0 Log UFC/g ao longo da estocagem. Verificou-se < 1,0 x 10¹ UFC/g de fungos filamentosos e Leveduras e Enterobacteriaceae. Durante a simulação in vitro do TGI, a estirpe apresentou na porção final do intestino (FEII), após oito dias de armazenamento, contagens próximas de 4,0 Log UFC/g, garantindo 6,0 Log UFC/g, se consumidos 100g do produto. A taxa de sobrevivência de L. rhamnosus GG foi superior a 54,11%. O probiótico apresentou ótima viabilidade no antepasto desenvolvido, indicando que a matriz poderá ser mais estudada e explorada quanto a adição de probióticos, devido ao seu potencial promissor.

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“…Legumes are an important category in the divisions of vegetable milk, and chickpeas (Cicer arietinum) are rich in carbohydrates, proteins, vitamins, minerals, and fiber. Chickpeas have a high content of unsaturated fatty acids, such as linoleic acid (18: 2) and oleic acid (18: 1), and also have an excellent source of phosphorus, potassium, calcium, magnesium, sodium, iron, copper, manganese, and zinc [28].…”

Section: Plant-based Milk Alternativesmentioning

confidence: 99%

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Zandona¹,

Lima²,

Lannes³

2021

Milk Substitutes - Selected Aspects

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The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow’s milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow’s milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow’s milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones making plant-based milk substitutes an interesting choice.

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Alterações químicas e nutricionais do grão-de-bico (Cicer arietinum L.) cru irradiado e submetido à cocção

Cited by 15 publications

References 24 publications

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Antepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG: elaboração, caracterização e estudo in vitro da resistência gastrointestinal

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

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