Storage stability of snacks with reduced saturated and trans fatty acids contents

Capriles, Vanessa Dias; Soares, Rosana Aparecida Manólio; Arêas, José Alfredo Gomes

doi:10.1590/s0101-20612009000300036

Cited by 7 publications

(6 citation statements)

References 18 publications

(17 reference statements)

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“…A ingestão elevada deste tipo de lipídio aumenta as concentrações das lipoproteínas plasmáticas de baixa densidade e reduz as lipoproteínas de alta densidade (39) . No Brasil, não há estudos de avaliação da quantidade deste tipo de gordura consumida, mas a população compra elevadas quantidades de alimentos industrializados, sendo possível que sua ingestão seja elevada (40) . Atualmente os rótulos exibem a quantidade de gordura trans presente nos alimentos, facilitando sua identificação e análise.…”

Section: Alterações No Consumo Alimentarunclassified

Contribuições das práticas alimentares e inatividade física para o excesso de peso infantil

Rinaldi

Pereira

Macedo

et al. 2008

Rev. paul. pediatr.

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5Professor titular da FMB-Unesp e coordenador do CeMENutri. Botucatu, SP, Brasil RESUMOObjetivo: Revisar estudos que abordam as práticas alimentares atuais e o padrão de atividade física como contribuintes do excesso de peso na infância.Fontes de dados: Ovid Journals, Highwire e SciELO, com seleção de artigos originais e de revisão nos últimos dez anos (1997 a 2007), na língua portuguesa e inglesa.Síntese de dados: O acompanhamento do estado nutricional de crianças permite diagnosticar seu estado de saúde atual, bem como predizer parcialmente seu prognóstico na vida adulta. A prevalência de obesidade infantil, no Brasil, apresenta aumento progressivo em todas as classes sociais e sua freqüência varia entre cinco a 18%, dependendo da região estudada. A associação da transição epidemiológica, demográfica e comportamental e a alteração do hábito alimentar são apontadas como fatores causais do aumento progressivo da obesidade infantil. Práticas alimentares caracterizadas por elevado teor de lipídios, sacarose e sódio e por reduzido consumo de cereais integrais, frutas e hortaliças associadas à inatividade física decorrente do uso de computadores, jogos eletrônicos e televisores influenciam parte considerável de crianças. Este estilo de vida reflete os hábitos familiares e pode ser influenciado pelo ambiente escolar no qual a criança está inserida.Conclusões: Os dados sugerem influência considerável dos fatores ambientais, principalmente hábitos alimentares e inatividade física, no crescente aumento da prevalência de excesso de peso na população pediátrica.Palavras-chaves: obesidade; transição nutricional; consumo alimentar; atividade física. ABSTRACT Objective:To review the literature in order to show how current feeding and physical activity practices may contribute to childhood overweight.Data source: Ovid Journals, Highwire and SciELO, selecting original and review articles from 1997 to 2007, published in English and Portuguese.Data synthesis: The periodic assessment of children nutritional status is important to diagnose their current health status and to predict their adult life prognosis. In Brazil, the prevalence of childhood obesity is progressively increasing in all social classes and its frequency varies from five to 18%, according to the region assessed. The association between the health, demographic and behavioral transition and the change in feeding practices can explain the increasing prevalence of childhood overweight. The current food consumption with high fat, sugar and sodium intake and low intake of whole cereals, fruits and vegetables associated to physical inactivity due to the excessive use of computers, electronic games and television may play a role in childhood obesity. This life style can be explained by changing family

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Section: Alterações No Consumo Alimentarunclassified

Contribuições das práticas alimentares e inatividade física para o excesso de peso infantil

Rinaldi

Pereira

Macedo

et al. 2008

Rev. paul. pediatr.

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“…Such fats, which retain aromatic qualities and act as a vehicle for the products’ distribution, are among the nutritional problems of these products because they confer high‐calorie content to them. Thus, there is a need to reduce the fat content of these products (Capriles et al. , 2009).…”

Section: Introductionmentioning

confidence: 99%

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Conti‐Silva

Bastos

Arêas

2012

Int J of Food Sci Tech

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Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated by dynamic headspace and analysed using gas chromatography-mass spectrometry. The expansion ratio, density and cut force to break down the extrudates were evaluated and aroma intensity was assessed using a multisample difference test. Butyric acid showed the greatest retention (96.4%), regardless of the extrusion conditions. All compounds were better retained when samples were extruded at 20% feed moisture and 90°C processing temperature (2.9-81.0%), conditions that also resulted in greater aromatic intensity (moderate to moderate-strong intensity). The addition of volatile compounds reduced the expansion ratio and cut force, whereas the addition of flavour enhancers increased the expansion ratio but reduced ethyl butyrate and butyric acid retention.

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“…Cereal snacks are traditionally considered unhealthy because they contain high sugar or high fat levels and low essential nutrients 1–4. This has led the food industry to develop novel and healthier products like fortified snacks with functional ingredients for health‐conscious consumers 1, 3.…”

Section: Introductionmentioning

confidence: 99%

“…Fish is a healthy food because it is a great source of protein, omega‐3 fatty acids, key minerals and vitamins5, 6 and can be used for enrichment of cereal‐based snacks by using extrusion technology 7, 8. However, fish‐derived products can affect eating quality of fortified foods if they are incorporated in too high amounts 2, 7, 8. The feasibility and acceptability of using fish flesh during extrusion cooking to produce fortified corn snacks has been reported9–14 but there is no published study on quality changes and storage stability of puffed corn snacks incorporated with stabilized farmed fish mince and freeze‐dried fish protein during storage or on effects of incorporated fish on sensory attributes of the products.…”

Section: Introductionmentioning

confidence: 99%

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

Shaviklo

Þorkelsson

Rafipour³

et al. 2011

J. Sci. Food Agric.

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Storage stability of snacks with reduced saturated and trans fatty acids contents

Cited by 7 publications

References 18 publications

Contribuições das práticas alimentares e inatividade física para o excesso de peso infantil

Contribuições das práticas alimentares e inatividade física para o excesso de peso infantil

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

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