Mara Reis Silva

Caracterização química de frutos nativos do cerrado

Various fruits of the savanna ecosystem with economic potential are consumed raw or processed by the natives. However, there are a few scientific studies on their chemical composition and nutritional values. The aim of this research was to evaluate proximate composition, caloric values, calcium, iron and zinc content from fruits found in the savanna ecosystem: macauba; caju-do-cerrado; araticum; murici; gabiroba; cagaita; mangaba; puca; araca; chicha and pitomba. Moisture, protein, total fat, dietary fiber and ash were carried out by using methods traditionally used in the specific literature. Calcium, iron and zinc were analytically quantified and the total caloric value of raw fruits was estimated in

Aspectos nutricionais de fitatos e taninos

Os graos de leguminosas contem uma variedade de fatores antinutricionais que podem provocar efeitos fisiologicos adversos ou diminuir a biodisponibilidade de certos nutrientes. Danos cronicos leves devidos a prolongada ingestao de antinutrientes sao muito dificeis de se avaliar. Como consequencia, existem muitas controversias em estudos de biodisponibilidade in vivo a respeito da extrapolacao de resultados de sistemas experimentais, para seres humanos que se alimentam com dietas complexas. O papel dos fatores antinutricionais tem sido rediscutido, em funcao de descobertas recentes que evidenciam o potencial de algumas dessas substâncias em exercer funcoes beneficas ao organismo humano. A habilidade do acido fitico em atuar como anticarcinogenico, antioxidante e prestar contribuicao nutricional no tratamento de diabetes, atraves da acao inibidora de a-amilases, sao exemplos da diversidade de atuacao dessas substâncias. Os taninos sao antioxidantes, inibidores de determinadas enzimas e influenciam negativamente a digestibilidade de proteinas, no entanto, os seus efeitos em seres humanos ainda sao desconhecidos.Legumes contain a variety of antinutritional factors which can provoke adverse physiological effects or reduce the bioavailability of certain nutrients. Slight chronic damage caused by ingestion of these antinutrients is difficult to evaluate. As a consequence, many controversies are found in in vivo studies on bioavailability, regarding the extrapolation of the results of experimental systems to humans on complex diets. The role of antinutritional factors is being rediscussed as a result of recent discoveries which show the potential of some of these substances in exerting beneficial effects on human organism. The capacity of phytic acid to act as an anticarcinogen and antioxidant and to contribute nutritionally in the treatment of diabetes, due to its a-amylase inhibiting activity, is an example of the diversity of action of these substances. The Tannins are antioxidants, inhibitors of certain enzymes and show a negative influence on protein digestibility. However, their effects on human beings are still unknown.

STUDIES ON THE USE OF JATOBA FLOUR IN BISCUITS AS A SOURCE OF DIETARY FIBRE CONTAINING NO ADDED SIMPLE SUGARS

The objective of this study was to investigate the use of jatoba-do-cerrado (Hymenaea stigonocarpa Mart.) and jatoba-da-mata (Hymenaea stilbocarpa Mart.) flours added to wheat flour for the production of cookies as a source of dietary fibre and without sugar. The jatoba flours were evaluated for their physical and chemical characteristics. Cookies were prepared using a mixture of wheat and jatoba flours, containing 10%, 15%, 20% and 25%. The cookies were evaluated for their physical, chemical and sensory characteristics. The jatoba-do-cerrado and jatoba-da-mata had the following composition on a dry basis: 7,60±0,22 and 8,37±0,12g protein/100g, 3,03±0,05 and 2,92±0,11g lipidis/100g, 4,60±0,06 and 5,48±0,07g ash/100g, 11,01±0,50 and 9,81±0,58g soluble food fibre/100g, 42,86±0,27 and 45,79±0,61g insoluble food fibre/100g and 18,54±0,55 and 20,18±0,46g carbohydrates/100g. The spread factor was higher in cookies containing levels of 20% and 25% of jatoba-do-cerrado flour and levels of 15% and 25% of jatoba-da-mata. Cookies made of 10% of jatoba-do-cerrado and jatoba-da-mata were the most acceptable products of those tested and no significant differences in appearance were found between them. Cookies prepared from the blends containing 10% of jatoba-do-cerrado and jatoba-da-mata flours had 6,05±0,09 and 6,77±0,53g/100g dietary fibre/100g respectively. Cookies without sugar and source of dietary fibre were produced by replacing 10% wheat flour with jatoba flours.

Fatores antinutricionais: inibidores de proteases e lectinas

The antinutritional factors present in foods can cause adverse physiological effects or decrease the bioavailability of nutrients. Health risk factors associated with antinutrients include: lack of knowledge of the tolerance levels to these compounds in the human organism, little available information on the degree of variation of individual risks and little knowledge with respect to the influence of environmental factors on the detoxification capacity of the human organism. The possible adverse effects of protease inhibitors and lectin on human health are, in most cases, only inferred by way of experiments with laboratory animals. Pancreatic hypertrophy caused by trypsin inhibitors has been shown in some animal experiments. Alterations in physiological functions at the intestinal level shown by animals submitted to lectins containing diets seem to be related to the specificity of these substances with the intestinal mucosa cells. There is no evidence that the trypsin inhibitors and lectins present in adequately processed foods are toxic to humans.

Use of jatoba (Hymenaea stigonocarpa Mart.) flour in the production of cookies and acceptance evaluation using univariate and multivariate sensory tests

The objective of this research was to investigate the use of jatoba (Hymenaea stigonocarpa Mart.) flour in the production of cookies. The jatoba flour was first characterized chemically. The cookies were prepared using a 9:1 proportion of wheat:jatoba flours and the addition of different types of sugar: brown sugar, brown sugar+honey, honey, fructose and finally refined sugar for the control formulation. The cookies were evaluated for their physical and sensory characteristics. The acceptance levels of the products and of some similar commercial products were evaluated by potencial consumers of the product in the distinct geographical regions: Campinas (State of Sao Paulo) and Goiânia (State of Goias). The jatoba flour had a moisture content between 8.44 and 10.9 g/100g and the following composition on a dry basis: 6.2±0.1 g protein/100 g, 4.04±0.08 g lipids/100g, 3.38±0.03 g ash/100g, 12.6±0.4 g soluble food fibre /100g, 36.4±0.3 g insoluble food fibre/100g, 3.1±0.1 g/100g starch and 34.28 g sugars/100g. The most acceptance product of those tested was the cookie prepared with the mixed jatoba and wheat flour plus brown sugar.

Efeito das condições da desidratação osmótica na qualidade de passas de caju-do-cerrado

Response surface methodology was used to determine the best conditions for maximum weight and moisture loss, low water activity and solid gain value, and the highest vitamin C content cashew apple from Cerrado (vast tropical savanna ecoregion of Brazil), using osmotic dehydration as a pre-treatment. The processing time (2-4 hours), temperature (30-50 °C), and sucrose concentration (40-60 °Brix) were investigated to explain weight loss, moisture loss, solid gain, water activity, and vitamin C content in the final products. The experiments were designed according to Central Composite Rotatable Design with 19 treatments including central and axial points. For each response, second order polynomial models were developed using multiple linear regression analysis. The response surface methodology showed an interaction of the process variables. A sensorial test was applied to 33 tasters to evaluate the acceptability of the best technological ant nutritional quality final products. The best treatment was the one processed under 4 hours, 50 °C, and 40 °Brix.

ACEITABILIDADE E QUALIDADE FÍSICO-QUÍMICA DE PAÇOCAS ELABORADAS COM AMÊNDOA DE BARU

Baru ( Dipteryx alata Vog.), a typical fruit from the Brazilian Savannah, is used for producing cereal bars, cookies, and other typical dishes from the Goias State (Brazil) gastronomy. This study aimed to evaluate the physical and chemical features, as well as acceptability, of pacoca (a typical Brazilian sweet made from peanuts) made from baru nuts. The control was processed by using only peanuts and the tests comprised proportions of peanut and baru nuts of 75:25, 50:50, and 25:75, respectively. The processed sweets were submitted to sensory, physical, and proximate analyses. The roasted baru nuts showed higher fiber and ash contents than the roasted peanut. The percent increase of baru nuts in the pacoca reduced its lipids content, total energetic value, and overall acceptance, and increased its fiber concentration. Its mass, diameter, and thickness were not affected with the partial substitution of peanuts by baru nuts. Pacocas made with 25% of baru nuts showed the best results for global acceptance and presented the lowest energetic density and the highest total dietary fiber concentration, when compared to the one traditionally made from peanuts.

Composição em nutrientes e valor energético de pratos tradicionais de Goiás, Brasil

Investigou-se a composicao centesimal e o valor energetico de 16 pratos tradicionais de Goias, cujas receitas foram padronizadas conforme habitualmente preparados na regiao. Determinou-se a composicao centesimal por analise direta e estimou-se a composicao quimica por meio de tabelas de composicao de alimentos (analise indireta). Constatou-se valores energeticos acima de 100kcal/100g e baixos teores de fibra alimentar em todos os alimentos processados analisados (exceto a guariroba ao molho e o pequi refogado), bem como conteudos significativos de proteina (6,3 a 10,0%) e lipidios (6,5 a 18,8%) nos pratos doces estudados. As diferencas entre os valores obtidos por analise direta e por analise indireta variaram de 0,4 a 154,4%. Os resultados deste estudo reforcam a necessidade de analise direta da composicao quimica de alimentos processados, sobretudo aqueles tipicamente regionais, visando uma avaliacao mais confiavel do consumo alimentar.

Efeito de suplemento hidroeletrolítico na hidratação de jogadores juniores de futebol

The hydration status of nine male under 18 soccer players was evaluated after ingestion of the most accepted carbohydrate-electrolyte drink between three tests. The study was conducted during 80 minutes of training. The soccer players ingested 900 mL of a commercial carbohydrate-electrolyte drink (control) plus 300 mL of water or 900 mL of the most accepted drink (test) plus 300 mL of water. The time of training, exercise intensity, urinary status, weight, weight loss, the weight loss rate, the dehydration degree and the sweat rate were determined to verify the hydration status. The drink with 8% carbohydrate was the best accepted. The exercise intensity of the players was higher on the days that they ingested the tested drink. The time of training in relation to the tested drink was significantly lower than the control beverage (p = 0.008). The weight loss, the dehydration degree and sweat rate of the athletes with fluid intake test was higher when compared to control fluid intake. The athletes completed the game more dehydrated with the drinking fluid test; however, the limit of 2% weight loss was not exceeded. The exercise intensity (mild to moderate) and climatic conditions (lower temperature and higher relative humidity) on the day of the fluid control intake control may have helped the best results from the hydration capacity of the fluid control.

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream fo...