Maria Carolina Batista Campos von Atzingen

Sensory analysis of hydrolysed meat preparations

A utilizacao de hidrolisados de carne em dietas melhora seu conteudo proteico, de vitaminas e minerais. O objetivo do presente trabalho foi avaliar a aceitacao de hidrolisados de carne. Quatro preparacoes foram desenvolvidas com tres tipos de hidrolisados em condicoes similares as domesticas. . A aceitacao foi avaliada com uso de escala hedonica de 9 pontos. Os testes foram realizados em tres sessoes (de acordo com o tipo de hidrolisado) e, incluiu-se na ficha de avaliacao informacoes de idade. A analise estatistica foi realizada por ANOVA e teste de Tukey. As preparacoes mais aceitas foram os bolinhos com hidrolisados de peru e frango. Os hidrolisados podem ser utilizados em diversas preparacoes, sendo necessario o conhecimento da faixa etaria a qual se destinam, suas caracteristicas sensoriais e fisico-quimicas, para garantir o sabor e a aparencia do produto final.The use of hydrolysed meat in diets contributes to the improvement of protein, vitamin and mineral supply. This work aims at checking the acceptance pattern in meat hydrolysates. Four preparations have been developed with three types of hydrolysates in domestic-like conditions. Acceptance was verified by means of sensory analysis using the nine-point hedonic scale. Sensory tests have been carried out in three sessions (according to the kind of hydrolysates). In the evaluation file, information on age groups has been included. The statistical analysis has been made by ANOVA and Tukey test. The best accepted preparation have been the turkey and chicken hydrolysed balls. Hydrolysates can be used in many different kinds of preparations, but it is necessary to know both the age group it will be used to and its sensory and chemical-physical features to ensure the taste and the original appearance of the final product.

COMPOSIÇÃO CENTESIMAL E TEOR DE MINERAIS DE DIETAS ENTERAIS ARTESANAIS

O objetivo do presente trabalho foi determinar a composicao centesimal de dietas enterais artesanais a base de hidrolisado proteico de carne. Metodos. A obtencao do hidrolisado proteico de carne foi a descrita por PINTO e SILVA et al, 1999 . Foram analisadas tres formulas com hidrolisado de carne (bovina, frango ou peru) acrescidas de arroz, cenoura, beterraba, amido de milho, glicose de milho e oleo de soja. A composicao centesimal foi determinada pela metodologia preconizada pelo INSTITUTO ADOLFO LUTZ, 1985. A analise de colesterol foi obtida por HPLC. Os acidos graxos foram separados por cromatografia gasosa de alta resolucao. Os valores de fibra alimentar total pela metodologia apresentada por PROSKY et al, 1988. Os minerais foram determinados por espectrofotometria de Absorcao Atomica em aparelho Perkin Elmer modelo 5.100. Resultados. As formulas foram classificadas como hipocaloricas. O teor proteico das formulas variou entre 2.09 e 2.52g/100g, lipideos entre 1.04 e 1.32g/100g, carboidratos 9.32 e 9.67g/100g, com 8g/L de fibras. O colesterol variou entre 14.32mg/100g (frango) e 37.59mg/100g (bovino). As tres formulas desenvolvidas apresentam maior concentracao de acidos graxos monoinsaturados, com prevalencia do oleico. Em relacao aos minerais, os valores de cobre variaram entre 0.07 mg/100g e 0.06 mg/100g, zinco 0.28 mg/100g e 0.62 mg/100g, ferro 0.47 mg/100g e 0.63 mg/100g, magnesio 8.08 mg/100g e 8.58 mg/100g e calcio 1.34 mg/100g e 1.40 mg/100g. As formulas apresentaram teor proteico adequado com predominância de acidos graxos monoinsaturados, sendo indicadas a pacientes que requerem suplementacao nutricional.

6-n-propyltiouracil (PROP) taster status in Brazilian adults

The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the mechanisms influencing eating behavior in humans are complex, and that psychological, social, and economic factors play a key role in response to food.

Low-FODMAP diet in the management of irritable bowel syndrome

BackgroundFermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are short-chain carbohydrates poorly absorbed by humans due to their small size, high osmotic activity, and the speed with which they are fermented by the microbiota. This causes abdominal pain, diarrhea and or constipation, and bloating. Studies about low-FODMAP diet to reduce the symptoms presented by patients with irritable bowel syndrome (IBS) have recently grown. This study aims to identify the characteristics and the risks of low-FODMAP diet to irritable bowel syndrome patients.MethodsElectronic databases were used to search for the following words and/or expressions: “FODMAP Diet,” “Low FODMAP diet,” “irritable bowel syndrome,” and “Diet in IBS.” The study was carried out between February and September 2017.ResultsThe low-FODMAP diet consists of two phases: in the first phase, carbohydrates associated with symptom induction in IBS patients and with the evaluation of the improvement conditions are eliminated or reduced; in the second phase, the eliminated groups are gradually reintroduced according to the presented symptomatology.ConclusionsThe low-FODMAP diet restrains the intake of certain food, and it leads to significant improvement in the symptoms of irritable bowel syndrome patients. However, some nutritional deficiencies may occur, if there is inadequate nutritional guidance, highlighting the need for adequate dietary management.

Vitamin retention in vegetables submitted to heat treatment

Purpose – The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.Design/methodology/approach – Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.Findings – The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.Practical implications – Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as ...

Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chicken hydrolysate (CH); TH had a little more phosphorus. BH had the largest amount of vitamin C, and similar amounts of vitamins B1 and B2. The amount of these nutrients found in the hydrolysates suggests that it is possible to use them to enrich special dietary formulations.