Fibras solúveis e insolúveis de verduras, tubérculos e canela para uso em nutrição clínica

Araújo, Edma Maria de; Menezes, Hilary Castle de; Tomazini, Julien Mironescu

doi:10.1590/s0101-20612009000200027

Cited by 10 publications

(14 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the food bars evaluated in this study can be considered rich in fiber. There are several physiological benefits related to the consumption of dietary fiber, which among others are the reduction of the risk of irritable bowel syndrome, diverticulitis, colon cancer, the satiety effect (serving as treatment to help control obesity), control of sugar and cholesterol levels in the blood, increased stool bulk, improved intestinal transit, and normalization of intestinal microflora [34].…”

Section: Resultsmentioning

confidence: 99%

Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars

Silva

Damiani

Silva

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20,30,40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g⋅100 g −1 . There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators. IntroductionBrazil is a country with enormous biodiversity, and Cerrado is its second largest biome, with many native species that produce fruits with excellent nutritional, sensorial, and functional potential. However, most of these fruits remain poorly explored scientifically [1].The marolo (Annona crassiflora Mart.) is a typical fruit of the Brazilian Cerrado and is among the 20 most common species in regional food [2]. da Silva et al. of dietary fiber, and 1830.6 mg⋅kg −1 vitamin C. The fiber constituting the edible portion of plants is resistant to digestion and absorption in the small intestine, playing an important role in gastric emptying and control of peristalsis. It fulfills an important role in nutrition, promoting beneficial effects for health and may delay the onset of chronic diseases and improving the quality of life [4].Due to the increasing consumer demand for healthy food, attempts are being made to improve the nutritional value of foods such as cereal bars [5]. The consumption of such food has grown due to its convenience, with the change in people's lifestyle.The expanding market for cereal bars and foods recognized as healthy products is leading the industry to diversify the variety of flavors and attributes, such as products enriched with nutrients; products developed for a specific group of people or with new features that benefit health [6,7].Given the above, we see the need to develop food bars enriched with dietary fiber, nutritional components, and palatable taste. Therefore, the aim of this study was to evaluate the shelf life of food bars, made with marolo pulp flour in different concentrations, during the period of 6 months,

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars

Silva

Damiani

Silva

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The use of powdered cinnamon and oat flour was fundamental in the supply of fiber without the excessive thickening of the formula. Araújo et al 25 showed that powdered cinnamon contributed 50.11% of the total dietary fiber of an enteral diet, at a proportion of 25 g of powder to 2 liters of diet.…”

Section: Resultsmentioning

confidence: 99%

Development of enteral homemade diets for elderly persons receiving home care and analysis of macro and micronutrient composition

Jansen

Generoso

Guedes

et al. 2017

Rev. bras. geriatr. gerontol.

View full text Add to dashboard Cite

Objective: the development and analysis of the macro and micronutrient composition of homemade enteral diets. Method: A standard homemade enteral diet was developed at three caloric concentrations -1500, 1800 and 2100 Kcal. After preparation and testing of viscosity, stability, odor and color, plus evaluation of cost, the chemical composition of the nutrients of the diets were analytically determined. Folic acid, vitamin D and vitamin B12 values were calculated using chemical composition tables. The results were compared with recommended nutritional standards for the elderly. Result: The diets exhibited normal macronutrient distribution. The 1500 caloric level presented some mineral and vitamin deficiencies. Suitable values were obtained at the other caloric levels for all minerals except magnesium. There were appropriate levels of all the vitamins in the 2100 Kcal diet, while vitamin E, D and B6 levels were below the recommended dietary allowances in the 1800 Kcal diet. Conclusion: The standard homemade enteral diets studied can contribute to the food and nutritional safety of elderly persons undergoing home care, if all are supplemented with magnesium and the 1800 Kcal diet is supplemented with vitamin E, D and B6. The 1500 Kcal diet was not nutritionally safe in terms of micronutrients.

show abstract

“…Como pode ser observado, o valor energético das cascas foi menor que na polpa, e o teor de fibras foi maior naquelas do que nestas. Este fato foi considerado positivo devido ao consumo adequado de fibras reduzirem os riscos de síndrome do intestino irritável, câncer de cólon e trazerem um efeito de saciedade, que pode reduzir riscos de obesidade, além de controlar os níveis de glicose e colesterol no sangue, aumentar o bolo fecal e normalizar a microflora intestinal, entre outros benefícios (RAUPP et al, 1999 8 ;SILVA et al, 2001;CALLEGARO et al, 2005 9 ;10 ;ARAUJO;MENEZES;TOMAZINI, 200911 apud MENDES, 2013, se consumidas com frequência. Ressalta-se que o consumo médio dos brasileiros com relação ao teor de fibras é considerado baixo.…”

Section: Resultsunclassified

Análise Sensorial de Produtos Elaborados à Base de Partes não Convencionais de Frutas

Galindo¹

2016

Tópicos Em Ciência E Tecnologia De Alimentos: Resultados De Pesquisas Acadêmicas - Vol. 2

View full text Add to dashboard Cite

Fibras solúveis e insolúveis de verduras, tubérculos e canela para uso em nutrição clínica

Cited by 10 publications

References 6 publications

Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars

Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars

Development of enteral homemade diets for elderly persons receiving home care and analysis of macro and micronutrient composition

Análise Sensorial de Produtos Elaborados à Base de Partes não Convencionais de Frutas

Contact Info

Product

Resources

About