An Application of Criteria to Evaluate Quality of Dietary Fibre Data in Brazilian Foods

Menezes, Elizabete Wenzel de; Caruso, Lúcia; Lajolo, Franco Maria

doi:10.1006/jfca.2000.0890

Cited by 10 publications

(4 citation statements)

References 12 publications

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“…On the other hand, a loaf of whole-wheat bread has 32.63% moisture, 2.30% ash, 3.31% lipids, 11.27% protein, 4.32% dietary fiber, and 40.49% carbohydrate. A study by the same authors who assessed the dietary fiber in Brazilian foods reported total dietary fiber contents ranging from 3.92 to 5.03% [22]. These values are close to those obtained in the analysis of the breads produced in this research, except for the lipid content and dietary fiber, which were higher for the bread with cupuassu peel.…”

Section: Chemical Composition Of Cpf and Whole Breadssupporting

confidence: 84%

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

Salgado

Rodrigues

Donado‐Pestana

et al. 2011

Plant Foods Hum Nutr

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Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.

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Section: Chemical Composition Of Cpf and Whole Breadssupporting

confidence: 84%

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

Salgado

Rodrigues

Donado‐Pestana

et al. 2011

Plant Foods Hum Nutr

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“…Nanica (77.3 g 100 g −1 ) and lower than those of many fruits, such as the acerola, apple and graviola (92, 85.2 and 87.12 g 100 g −1 , respectively) [28]. The amount of fiber (3.56±0.42 g 100 g −1 ) is similar to that of the mango (3.28 g 100 g −1 ) [29], with the Adequate Intake (AI) for an adult being 21-38 g, depending on the life stage and sex [30]. This fruit is an excellent source of carbohydrates (14.77±1.84 g 100 g −1 ), with a concentration similar to that of the banana (15.4 g 100 g −1 ) [31].…”

Section: Resultsmentioning

confidence: 87%

Influence of Marolo (Annona crassiflora Mart.) Pulp Intake on the Modulation of Mutagenic/Antimutagenic Processes and Its Action on Oxidative Stress In Vivo

Dragano

Venâncio

Paula

et al. 2010

Plant Foods Hum Nutr

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Brazilian savanna constitutes a valuable ecoregion that contributes to the supply of fruit known worldwide for its nutritional value and peculiar flavors. Among them, the Marolo (Annona crassiflora Mart.) fruit is known for its use in folk medicine. In order to establish the safety of Marolo for human consumption, this study evaluated the following: the chemical composition of Marolo pulp; its mutagenic and antimutagenic activities using micronucleus test; and the oxidative stress induced in the livers of mice fed a diet containing 1%, 10% or 20% pulp. It was observed that the chemical composition of marolo pulp was similar to that of common fruit; nevertheless, its lipidic content and energetic values were higher. In the mice fed experimental diets, the biochemical parameters of the blood serum showed normal levels of glucose, triglycerides, and cholesterol. The micronucleus test indicated neither mutagenic nor antimutagenic effects of Marolo consumption on bone marrow cells but showed potentialization of cyclophosphamide (CP). The oxidative stress levels observed indicated that CP was not exerting a great influence on the induction of reactive oxygen species. As the whole fruit is a complex matrix, the interactions between its components could be responsible for its negative and positive biological effects.

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“…Several other countries have adapted the USDA Data Quality Evaluation System and applied it to a specific set of published works (49,50). In fact, the European Food Information Resource, a consortium of governments and institutions in 26 countries of the European Union, has adapted the USDA system to evaluate published literature for bioactive substances in foods and is also developing a system for assessing the quality of nutrients in foods (51).…”

Section: Critical Evaluation Of Food Composition Datamentioning

confidence: 99%

Legacy of Wilbur O. Atwater: Human Nutrition Research Expansion at the USDA–Interagency Development of Food Composition Research

Beecher

Stewart

Holden

et al. 2009

The Journal of Nutrition

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The systematic chemical analysis of foods for human consumption in the United States had its origin with Wilbur O. Atwater. This activity began in the 1860s while Atwater was a student at Yale University and continued through his tenures at Wesleyan University and the Storrs (Connecticut) Experiment Station. These activities moved with Atwater to the USDA in Washington, DC and ultimately to the Henry D. Wallace Beltsville Agricultural Research Center in Beltsville, MD early in the 1900s. During the first half of the 20th century, food composition activities were guided by the discovery of new essential nutrients and the need to measure and tabulate their levels in foods. Later in the century, the association between diet and chronic diseases was recognized. As a result, collaborations were established between other food- and health-related government agencies, the food industry, and many universities. At the same time, computer and communication technology greatly advanced, which became integral to laboratory instrumentation and allowed data in the National Nutrient Databank System to be available electronically. Simultaneously, accuracy of analytical data came under scrutiny and a new paradigm was established in collaboration with governmental metrology units worldwide. Advances in computer technology and the increased focus on accuracy of analytical data subsequently led to the development of quality indicators for all food composition data. Recently, increased consumption of dietary supplements resulted in the broadening of food composition efforts and development of new collaborations with government agencies, several industries, and universities.

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An Application of Criteria to Evaluate Quality of Dietary Fibre Data in Brazilian Foods

Cited by 10 publications

References 12 publications

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

Influence of Marolo (Annona crassiflora Mart.) Pulp Intake on the Modulation of Mutagenic/Antimutagenic Processes and Its Action on Oxidative Stress In Vivo

Legacy of Wilbur O. Atwater: Human Nutrition Research Expansion at the USDA–Interagency Development of Food Composition Research

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