Qualidade protéica da carne de novilho precoce alimentado com lipídios protegidos

Pires, Ivy Scorzi Cazelli; Costa, Neuza Maria Brunoro; Rosado, Gilberto Paixão; Oliveira, Rosana Sousa de; Monteiro, Josefina Bressan Resende

doi:10.1590/s0101-20612006000400014

Cited by 4 publications

(7 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results show that the animals receiving the G1 diet (protein-free) showed anegative meanweight gainof -10.7g, indicating that, as expected, weight loss occurred during the experiment [20].…”

Section: Evaluation Of Protein Qualitysupporting

confidence: 68%

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017

View full text Add to dashboard Cite

A B S T R A C T ObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN-93G diet and in the repletion phase they received the following diets: standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN-93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN-93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN-93G

show abstract

Section: Evaluation Of Protein Qualitysupporting

confidence: 68%

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017

View full text Add to dashboard Cite

show abstract

“…Soy and quinoa rates, either as flakes or flour, caused the high levels of carbohydrates since quinoa is rich in fibers and carbohydrates. Several studies showed that these foods are not merely a source of carbohydrates but also of phytochemicals which are highly important for the organism (BEHRENS; DA SILVA, 2010;NAVES, 2014;PIRES, 2006). The hamburger also revealed high fiber rates due to the material used.…”

Section: Resultsmentioning

confidence: 99%

“…They also contribute towards homeostasis by keeping an osmotic balance between the organism´s several fluids. Due to their structure, proteins are capable of combining themselves with acid or base compounds and thus keep the acid-base equilibrium between blood and the organism´s different tissues (SBUZZI, 2013;PIRES, 2006;MOREIRA, et al, 2010). …”

Section: Resultsmentioning

confidence: 99%

“…However, it may vary according to the metabolism's absorption and extension ratio of the ingested substance prior to affecting the target organ. It was only in the 1980s that bio-availability started to be used in the nutrition field (RIBEIRO et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Quinoa is a pseudo-cereal, gluten-free, a protein source, rich in lysine, an immunity-modulating amino acid (RIBEIRO et al, 2014). The ω-3 fatty acid in linseed helps child growth and development and reduces the risk factors of cardiovascular diseases, strokes, inflammation and immune disorders (BIGLIARDI;GALATI, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12

Braga

Júnior

2015

Acta Sci. Technol.

View full text Add to dashboard Cite

ABSTRACT.A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linseed. Current assay comprises a sensorial analysis of a product of vegetable origin, a soy product, based on quinoa and flaxseed, considered to be functional food, for its organoleptic characteristics acceptable by a sample group of 80 individuals. Several tests were conducted to reach an adequate formulation for the product, characterized by 11.1 g of protein content, 9.6 g of dietary fiber and low levels of lipids, since it had only 1.4 g. The resulting product revealed adequate microbiological conditions when subjected to microbiological analysis (coliforms at 45ºC; coliforms at 35ºC and Staphylococcus aureus). According to scores in the sensory analysis, it may be assumed that the product was accepted by the sample group. The favorable results indicate the possibility of consumers adhering to a processed diet rich in food derived from vegetables, with functional properties, to replace animal-derived food which is rich in saturated fats and low in fiber.Keywords: functional food, dietary fiber, soy.Alimento funcional de soja à base de quinoa e linhaça enriquecido com ferro e Vitamina B12 RESUMO. Uma dieta rica em vegetais reduz o risco de desenvolvimento de doenças crônicas e degenerativas, proporcionando os nutrientes essenciais para o consumo humano. Junto com a soja, outros alimentos de origem vegetal foram estudadas e incorporadas em formulações saudáveis, como quinoa e linhaça. O objetivo deste estudo foi analisar sensorialmente um produto de soja, à base de quinoa e linhaça, considerado alimento funcional, com características organolépticas aceitáveis para um grupo amostral de 80 pessoas. Vários testes foram realizados a fim de chegar à formulação de um produto adequado, caracterizado, em termos de vista físico-químico, com um teor de proteína de 11,1 g, fibra dietética 9,6 g e baixos níveis de lípidos, uma vez que teve apenas 1,4 g. O produto desenvolvido obteve condições microbiológicas adequadas quando submetidas a análises (coliformes a 45ºC; coliformes a 35ºC e Staphylococcus aureus). De acordo com dados da análise sensorial, pode-se concluir que o produto foi aceito pelos provadores. Os resultados favoráveis indicaram a possibilidade de o consumidor aderir a uma dieta rica em alimentos vegetais, processados e com propriedades funcionais para substituir alimentos de origem animal ricos em gorduras saturadas e pobre em fibras.Palavras-chave: alimentos funcionais, fibras, soja.

show abstract

PROCESSAMENTO DE BOLO COM FARINHA DE QUINOA (Chenopodium quinoa Willd): ESTUDO DE ACEITABILIDADE

Silva¹,

Abreu²,

Soares³

et al. 2010

RBPA

View full text Add to dashboard Cite

A quinoa (Chenopodium quinoa Willd.) é um pseudo-cereal originário dos Andes, e apresenta como forte característica nutricional o elevado teor de proteínas. Este trabalho teve como objetivo o desenvolvimento de formulações de bolo contendo substituição parcial da farinha de trigo em teores de 10, 30 e 50% por farinha de quinoa, sendo realizadas avaliações sensoriais para verificação da formulação mais aceita. As análises foram realizadas com 60 provadores não treinados. Os resultados foram analisados estatisticamente e observou-se que as formulações com 0% e 10% de farinha de quinoa não diferiram significativamente, a nível de 5% , assim como as formulações de 30% e 50% de farinha de quinoa. Concluiu-se que a formulação contendo 10% de farinha de quinoa foi sensorialmente aceita pelos provadores, representando mais uma alternativa de um produto funcional no mercado, pelo fato de agregar ao bolo propriedades funcionais sem alterações significativas de suas características sensoriais originais, além de melhorar o seu valor nutricional.

show abstract

Qualidade protéica da carne de novilho precoce alimentado com lipídios protegidos

Cited by 4 publications

References 19 publications

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12

PROCESSAMENTO DE BOLO COM FARINHA DE QUINOA (Chenopodium quinoa Willd): ESTUDO DE ACEITABILIDADE

Contact Info

Product

Resources

About