Elizabete Helbig

Análise dos teores de ácidos cianídrico e fítico em suplemento alimentar: multimistura

OBJECTIVE: The objective of this study was to quantify the amount of hydrogen cyanide in cassava leaves that were treated before drying and the concentration of phytic acid in a multimixture submitted to wet cooking. METHODS: The multimixture produced by the Pastoral da Crianca of the city of Pelotas (RS) consisting of wheat flour (30%), rice flour (30%), corn flour (15%), wheat (10%), egg shell powder (5%), cassava leaves (5%) and pumpkin or sunflower seeds (5%) was used. The supplier was advised on how to process the cassava leaves before drying them. RESULTS: The hydrogen cyanide and phytic acid contents of the feeding supplement are 85mg.kg-1 and 35.90mg.100-1 respectively. CONCLUSION: Changing the way the cassava leaves were dried was efficient to reduce the amount of cyanogenic glucosides. The cooking process of the ingredients was enough to reduce the phytic acid content in the multimixture to the levels recommended by the legislation. Significant statistical differences were not observed between these samples and those treated with moist heat.

Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão

Cassava and corn starches were fermented in the laboratory at 20 °C, and a fraction was in the sun while another fraction was oxidized with hydrogen peroxide and dried artificially to develop the expansion property. Fermentation in 0, 10, 30 and 50 days was checked and the expansion property was evaluated by the baking test and viscoamilograph behavior (RVA). Fermentation was found to cause changes that help the oxidation of cassava and corn starches, increasing the products titrable acidity. The fermented cassava starch, oxidized by exposure to sunlight or hydrogen peroxide, may develop the expansion property, but the corn starch did not display that ability under these conditions. The best results for the expansion property were obtained with cassava starch oxidized with hydrogen peroxide after 50 days of fermentation.

Rotulagem nutricional: você sabe o que está comendo?

Summary The label has the task of guiding the consumer on the constituents of food, promoting healthy food choices. However, this does not mean that consumers are using as a tool to choose which foods should make up your diet, and thus reduce overeating and damages health. This is a cross-sectional study, which evaluated the habit of reading labels for consumers in a supermarket chain in Pelotas, RS. It was found that 48.13% of respondents evaluate food labels. Users of labeling are mostly women, young people and university graduates. A significant association between reading habits and influence on the purchase of products, which shows the importance of labeling as a tool in the purchase, since it represents a communication link between the consumer and the product is well understood and allows choices food more insightful. Key words: Nutritional labeling; Nutritional information; Consumer’s behavior. Autores | Authors Giovanna da Silva CAVADA Universidade Federal de Pelotas (UFPel) Departamento de Nutricao Pelotas/RS - Brasil e-mail: gsc.nutri@hotmail.com

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.

Differential effects of a high-fat diet on serum lipid parameters and ovarian gene expression in young and aged female mice

The aim of this study was to compare serum lipid profiles and ovarian gene expression between aged and younger female mice fed a control or a high-fat diet for 2 months. For this 16 female mice (C57BL/6) of 4 months (Young, n = 8) or 13 months (Old, n = 8) of age were used. The females were divided into four groups: (i) young females fed a normal diet; (ii) young females fed a high-fat diet; (iii) old females fed a normal diet; and (iv) old females fed a high-fat diet. Food intake was reduced (P < 0.05) in mice fed with a high-fat (2.9 ± 0.1 g) diet in comparison with control mice (3.9 ± 0.1 g). Body weight was higher for old females on the high-fat diet (35.1 ± 0.3 g) than for young females on the same diet (23.3 ± 0.4 g; P < 0.05). PON1 activity was lower in the high-fat than control diet group (114.3 ± 5.8 vs. 78.1 ± 6.0 kU/L, respectively) and was higher in older than younger females (85.9 ± 6.4 vs. 106.5 ± 5.3; P < 0.05, respectively). Females fed a high-fat diet had lower expression of Igf1 mRNA (P = 0.04). There was an interaction between age and diet for the expression of Gdf9 and Survivin, with lower expression in older females in both diets and young females that received the high-fat diet (P < 0.05). Concluding, the high-fat diet reduced the expression of ovarian Igf1 mRNA, and Gdf9 and Survivin mRNA in younger females, which can indicate lower fertility rates. High-density lipoprotein concentration and PON1 activity were higher in aged female mice.

Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil

Clove (Syzygium aromaticum, L.) essential oil is known for its antimicrobial activity against several pathogenic bacteria. Encapsulation of clove oil was proposed as a mean to disguise its strong odor that limits its uses in food industry. Thus, the aim of this study was extraction, encapsulation and assessment of the antimicrobial and antioxidant potential of clove essential oil. The essential oil showed high DPPH scavenging capacity and low hydroxyl radical inhibition. Clove essential oil showed in vitro inhibitory and bactericidal effect against S. aureus, E. coli, L. monocytogenes and S. Typhimurium. In addition, in situ antimicrobial activity of clove oil against S. aureus was superior to nitrite. The essential oil particles encapsulated with sodium alginate and emulsifiers, showed high encapsulation efficiency, low antioxidant activity and strong antimicrobial inhibition. Similar bacterial growth was observed in meat-like products after addition of either particles or nitrite.

Total and Thermo-Tolerant Coliforms, Salmonella spp., Escherichia coli, Pseudomonas spp and Listeria monocytogenes in Broilers Chicken Meat Processing Chain in Southern Brazil

Sixty-six samples were collected from a broiler chicken abattoir. Eighteen samples were collected from the retail market in Southern Brazil, where the slaughtered broilers were commercialized, so that the microbiological assessment of the samples in the broiler industrial chain could be undertaken. And eighteen samples submitted to clients´ common home procedures were similarly assessed. All samples were evaluated by quantifying total and thermotolerant coliforms, psycrotrophic bacteria, Pseudomonas spp, Escherichia coli and research for Salmonella spp and Listeria monocytogenes. Results on counts and on the occurrence of microorganisms in samples from specific sites in the broiler processing chain demonstrate the need for a re-assessment of hygiene practices throughout the whole process and educational activities should be direct to all people involved, including consumers.

Adesão e aceitabilidade de cardápios da alimentação escolar do ensino fundamental de escolas de zona rural

A alimentacao adequada e saudavel em idade escolar e de fundamental importância, pois auxilia no crescimento, no desenvolvimento, na aprendizagem e no rendimento escolar. A alimentacao escolar deve atender as necessidades nutricionais dos escolares e suas preferencias alimentares. Objetivou-se avaliar a adesao e a aceitabilidade dos cardapios da alimentacao escolar de municipio da zona rural. Um estudo transversal foi realizado em escolas municipais de Barao do Triunfo-RS, com 240 alunos, da pre-escola a oitava serie. Foi aplicada a Escala Hedonica Facial e Verbal, e avaliados os indices de adesao e aceitacao dos alunos com relacao aos cardapios da alimentacao escolar. A frequencia da votacao por meio da escala hedonica mostrou que 56,32% dos alunos gostaram extremamente da alimentacao escolar e 22,42% gostaram moderadamente. A media de adesao dos cardapios nas escolas foi de 86,44% (DP ± 9,02) e a media de aceitacao dos alunos em relacao aos cardapios foi de 90,64% (DP ± 8,79). Observou-se que, ao se compararem os cardapios, os lanches obtiveram medias significativamente maiores no indice de adesao e de aceitabilidade em relacao as refeicoes. Os indices de adesao e aceitacao mostraram-se adequados em escolas da zona rural. E necessario implementar acoes de educacao alimentar e nutricional para valorizar a alimentacao servida na escola.

Teor de amido resistente e perfil de textura de amidos de arroz com diferentes níveis de amilose modificados hidrotermicamente

Summary The objective of this research was to determine the influence of annealing on the resistant starch content and gel texture of the rice starches with different amylose contents. For hydrothermal modification of the rice starches, the samples were treated with excess water in a water bath for 16 hours in temperatures of 45, 50 and 55 °C. The annealed starches presented higher resistant starch content compared to the native starch, but there was no significant difference between the starches treated with different temperatures. The high amylose rice starch showed higher gel hardness, springiness and gummosis and smaller gel cohesiveness as compared with the medium and low amylose starches. The annealing also increased the gel hardness and gummosis of the medium and high amylose starches.