Viviani Ruffo de Oliveira

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.

Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.

Formação para nutricionistas que atuam no Programa Nacional de Alimentação Escolar: uma avaliação da efetividade

This article seeks to verify the effectiveness of training for nutritionists conducted by the Cooperation Center for Student Food and Nutrition of the Federal University of Rio Grande do Sul (CECANES UFRGS), between 2007 and 2009. The focus of the evaluation was to observe the perception of those subjects with regard to achieving the objectives of the training and the potential of the training topics covered in the training in order to change the day-to-day work of the Brazilian School Nutrition Program (PNEA). Methodology developed by the CECANES UFRGS team was used for the evaluation of effectiveness. Data collection was conducted with 118 nutritionists who work in school nutrition in the state of Rio Grande do Sul by filling out an electronic questionnaire specifically designed for this study. In the analysis of the results it was revealed that the training fulfilled its objectives (P < 0.05), making the assignments and what is expected of the professionals at PNAE clear to more than 95% of the nutritionists. When the participants were asked about the obstacles encountered, they reported difficulty in adapting the theory covered in the training with the reality in which they act. The themes addressed contributed to the promotion of changes in the implementation of management practices in the PNAE.

Qualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração

ABSTRACT The common bean ( Phaseolus vulgaris L.) presentshigher nutritional quality, however when stored in undesirableconditions, become hardened and resistant to cooking. Theaim of this research was to evaluate the effect of refrigerationstorage on the cooking and nutritional quality of commonbean genotypes of the black (Macanudo, Guapo Brilhante andBRS Campeiro) and color (Carioca, Perola and LH 5) group.The six genotypes were evaluated immediately after harvesttime and the grains that were evaluated after six months ofstorage, were dried in hot-house until 13% moisture content.The grains were reserved in plastic bag and storaged inrefrigeration under 0oC and at 50% of relative humidity. It wasevaluated cooking quality (water absorption, normal grains,hardshell grains and cooking time), the color of grains tegumentand the nutritional quality (protein, potassium, iron and zinc)were evaluated as well. The genotypes of black group (Macanudoand BRS Campeiro) keep the quality for cooking, the clarity ofgrains tegument and nutritional quality after six months ofstorage. The genotypes of the color group (Carioca, Perolaand LH 5) present darkening on the grains tegument, but thenutritional quality is not modified after six months of storage

Atuação do Nutricionista no Programa Nacional de Alimentação Escolar na Região Sul do Brasil

Resumo O objetivo deste estudo foi verificar a adequacao dos parâmetros numericos minimos de referencia com relacao as atribuicoes obrigatorias do nutricionista da regiao Sul do Brasil de acordo com a Resolucao do CFN 465/2010. Estudo transversal com amostra representativa de Responsaveis Tecnicos do PNAE que atuam na alimentacao escolar na regiao Sul do Brasil (PR, SC e RS). Os questionarios foram encaminhados por meio eletronico. Comparou-se o resultado obtido com o preconizado pela Resolucao CFN 465/2010, quanto a realizacao das atribuicoes obrigatorias e adequacao aos parâmetros numericos minimos definidos por esta legislacao. Os resultados apontam para a nao conformidade de 71,6% dos municipios da Regiao Sul no que tange o quantitativo de nutricionistas definido pelos parâmetros numericos minimos de referencia. Esta inadequacao se reflete no cumprimento das atribuicoes do nutricionista no PNAE. Essas inadequacoes reforcam a necessidade de formacao de parcerias e do trabalho intersetorial para o fortalecimento da execucao do PNAE, alem de ratificarem a necessidade de se garantir condicoes de trabalho para que o profissional possa exercer suas atividades conforme planejado.

Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues

ABSTRACT The objectives of this study were to evaluate the possibility of adding passion fruit and orange residues in cakes, as well as to analyze their addition on the physicochemical and sensory characteristics. Four formulations were made: the standard cake (WF), wheat flour + 20% passion fruit flour (WF + PFF), wheat flour + 12.5% orange flour (WF + OF), and wheat flour + 10% passion fruit flour associated with 6.25% orange flour (WF + OF + PFF). Chemical, physical, and sensory analysis was evaluated. The samples WF + PFF and WF + OF + PFF showed large amount of dietary fiber. In sensorial, the sample WF + OF was the most promising one.

Elaboração e análise sensorial de biscoito recheado enriquecido com fibras e com menor teor de gordura

Nowadays, it is observed that children consume food containing a large amount of fat and low quantity of fiber such as: candies, snacks, fast food and filled cookies. Because of the need to develop healthier food, the aim of this study was to develop cookie enriched with fiber and less fat content, analyze the fiber and fat composition and verify the acceptability of the cookies in comparison to an industrialized cookie. The analysis of crude fiber and fat were performed in duplicates according to AOAC (1995) methodology. The sensory analysis was performed with 50 children aged between 7 and 10 years-old at a private institution in Santa Maria - RS, using as evaluation form a hedonic facial scale with three points. According to the results it can be concluded that cookie prepared had a good acceptance, without statistics difference between the industrialized one, as well as, achieved a reduction in fat content and an increase in the fiber content.

Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts (Araucaria angustifolia) associated to other flours

ABSTRACT Pine nuts are the seeds of Araucaria angustifolia, which have a good nutritional value and relevance to be investigated in food technology, especially in bakery products for celiac people. This study aimed to evaluate physico-chemical and sensory properties of gluten-free breads made with pine nuts. Four different formulations (T1, T2,T3, and T4) of bread were prepared, varying the percentages flours, and were submitted to physical, chemical, and sensory analysis. The formulation made with pine nut and potato starch and the one made with pine nuts associated with potato starch and rice flour are promising alternatives for celiac patients.