Nutrição e Saúde

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http://repositorio.ufes.br/handle/10/17582
Programa de Pós-Graduação em Nutrição e Saúde

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Navegando Nutrição e Saúde por Autor "Ascheri, Jose Luis Ramirez"

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    Avaliação das características físicas, sensoriais e nutricionais de biscoitos formulados com batata-doce de polpa alaranjada (Cultivar beauregard) e margarina
    (Universidade Federal do Espírito Santo, 2019-02-25) Sousa, Laysa Borges Tomas de; Silva, Erika Madeira Moreira da; Ascheri, Jose Luis Ramirez; Haddad, Mariana Rebello; Faria, Carolina Perim de; Vasconcelos, Christiane Mileib; São José, Jackline Freitas Brilhante de
    The orange-fleshed sweetpotato (OFSP) is a biofortified food in provitamins A. The addition of this in traditional food products, increases the nutritional value. Fat is an essential ingredient in biscuits and products made with OFSP because of its liposoluble property. In addition, OFSP and margarine have appropriate technological characteristics for the substitution of traditional raw materials in the production of biscuits. Thus, the objective of this work was to study the effect of OFSP:margarine on the characteristics of sensory and nutritional measurements of biscuits. The second order rotational central composite design was used as a method. From these treatments, those who presented higher scores on sensory evaluation and the greater yield on measurements were selected. The selected treatments were characterized for the centesimal composition, retention of total carotenoids and β - carotene. In addition, every 28 days, for 84 days of storage, were evaluated the water activity (aw), pH, total titratable acidity (TTA), carotenoid profile, as well as, the contribution, according to vitamin A requirements in risk groups. The treatments obtained acceptance between 65% and 90% in the sensorial evaluation. OFSP significantly influenced factors such as aroma, color, and appearance. Margarine influenced the texture, flavor and buying intention. The formulations tested showed yields of up to 90% in the measurements. From these results, the treatments T3 (22.23:32.84 g/100 g), T8 (18:34.6 g/100g), and T9 (18:28.57 g/100g) were selected, containing OFSP and margarine, respectively. The biscuits samples containing OFSP (T3, T8, T9) had significantly higher fiber, ash and moisture content than treatment without OFSP. During storage, the biscuits had no modification of pH, TTA, aw, color and hardness. Retention of total carotenoids and β -carotene was higher in T3. There was a significant reduction in the carotenoid profile in storage in all preparations. Biscuits with OFSP addition are a source of vitamin A for the risk groups studied. However, greater contributions were made to vitamin A requirements in the first days of storage. It was concluded that the T3 treatment (22,23:32,84 g/100g) presented better sensorial and nutritional technological characteristics.
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    Desenvolvimento e caracterização de biscoitos com farinha mista extrudada de arroz integral e feijão preto
    (Universidade Federal do Espírito Santo, 2018-04-12) Marques, Gleicyane de Almeida; Ascheri, Jose Luis Ramirez; Silva, Erika Madeira Moreira da; Moraes, Érica Aguiar; São José, Jackline Freitas Brilhante de; Chiaradia, Ana Cristina Nascimento
    The combination of rice and beans has an important nutritional value, providing energy, vitamins and minerals, as well as the balance of essential amino acids, offering a good protein quality. Such foodstuffs can be an option as ingredients of certain products, such as cookies. In this way, it is possible to increase the offer of products processed for individuals with celiac disease (DC). This brings the need to improve processed products available in the market to increase the consumption options. This can be achieved through alternatives to conventional products that seek to satisfy the desires and demands of the consumers. The objective of the present study was to develop and characterize cookies made of extruded brown rice flour (Oryza sativa L.) and extruded black beans flour (Phaseolus vulgaris L.). The rotational central composite design was applied to study the effects of different levels of extruded black bean flour (BBF) (13,2 – 46,8 g/100 g), moisture (14,6 – 21,4 g/100 g ) and temperature (91,4 – 158,7 ° C) in the characteristics of specific mechanical energy (SME), expansion index (EI), initial viscosity (V25), maximum viscosity (Vmax), breakdown, viscosity final, setback, water solubility index (WSI), water absorption index (WAI) and color variation (ΔE) in the extruded flours. Cookies were evaluated physically (measurements, water activity (Aw), color, texture, sensory analysis and scanning electron microscopy (SEM)) and chemically (centesimal composition, total phenolic compounds, tannins, antioxidant capacity and protein integrity through SDS – PAGE). Aw, color, texture, pH and titratable total acidity (TTA) were analyzed for 60 days of storage. The BBF, moisture and temperature were able to influence significantly the results of SME, EI, viscosity, WAI and ΔE. Regarding the cookie measurement, only the thickness and the diameter were significantly influenced by the independent variables. The highest value of Aw was found in the treatment with 30 g/100 g of BBF. The darker biscuits were related to the increase of the BBF and humidity, but the increase of the temperature combined with the BBF caused less darkening. The cookie hardness was lower with the increase of moisture and temperature of the treatment of the flour. On the other hand, the increase of the BBF combined with moisture was able to increase the hardness of the biscuits. The addition of up to 30 g/100 g BBF showed a higher acceptance rate. The treatments containing the highest amount of bean flour presented higher content of ash, fiber, protein, iron and zinc. There was no effect of the heat treatment applied in the flour on the content of total phenolic compounds, antioxidant activity and tannins. Regarding protein quality, it was observed by SDS- PAGE that the extrusion process did not cause changes in the protein groups present in the flour. In cookies, it was observed that addition of 20 g/100 g of FFP allowed a higher intensity in the bands around 35.41 and 24.11 kDa. The presence of air bubbles and the amido-lipid complex were observed through SEM in all samples. All evaluated treatments maintained the quality parameters for 60 days.
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    Desenvolvimento e caracterização de biscoitos elaborados com farinha mista de arroz e feijão vermelho
    (Universidade Federal do Espírito Santo, 2017-07-14) Bassani, Aline Bravim Santos; Silva, Erika Madeira Moreira da; Oliveira, Daniela da Silva; Sena, Geralda Gillian Silva; São José, Jackline Freitas Brilhante de; Ascheri, Jose Luis Ramirez
    Beans (Phaseolus vulgaris L.) are a legume rich in essential nutrients for humans. It is a food of significant social, economic and nutritional importance, acting as one of the main protein sources for the low income population, besides helping in the caloric intake of this social group. Rice (Oryza sativa L.) is a cereal that has a smooth taste, easy digestion, colorless appearance, important energy source due to the high concentration of starch present, offers proteins, vitamins and minerals, besides containing low sodium content and lipids. It also has hypoallergenic properties, not containing gluten in its composition. Rice and bean flour are nutritionally convenient in the manufacture of gluten-free products, and can be an alternative for the preparation of baked goods such as biscuits. The aim of the present study was to develop and characterize biscuits made with mixed rice flour and red beans flour. Bean flour, as well as the biscuits were developed in the Dietetic Technique Laboratory of the nutrition course of the Espírito Santo’s Federal University, Maruipe’s Campus. Rice flour and other ingredients were purchased in the local market. A soaking treatment was used in the grains with an intention to reduce antinutritional factors A 22 central composite rotational design was used to study the effect of different ratios of red bean (FFV) and margarine on measurements, water activity, color, texture and sensorial analysis of the cookies. Three treatments (25 g / 100 g FFV and 21 g / 100 g margarine, 85,35 g / 100 g FFV and 18 g / 100 g margarine and 50 g / 100 g and 50g/100g FFV and 22,24 g / 100 g of margarine) were selected by sensory analysis for the conduction of centesimal composition, iron, zinc, total phenolics, antioxidant activity and tannins. Moreover, were analyzed color, water activity and texture during storage of up to 60 days. Finally, the analysis of scanning electron microscopy (SEM) was conducted with the purpose of analyzing these products morphologically. The addition of margarine (up to 22,24 g / 100 g) was able to increase the cookie’s thickness measures and the expansion factor. The addition of red bean flour (up to 85,35 g / 100g) was able to reduce the cookie’s brightness, making them darker, as well as producing them tendency to less yellowish coloration. On the other hand, when added concomitantly with a margarine, it is able to produce cookies with a tendency to yellowish coloration. The addition of up to 85,35 g / 100 g of beans, singly, did not show interference in the acceptance of the cookies. On the other hand, an addition of up to 22,24 g / 100g of margarine was able to positively influence the texture values and purchase intention. The treatments containing the highest FFV content were those with the highest amount of iron and zinc. Wasn’t watched effect of the treatment applied in the flour about phenolic content and antioxidant capacity. All evaluated treatments withstand the storage of up to 60 days without presenting significant losses in their quality. By means of SEM it was observed that in all treatments the starch granules appear immersed in a matrix composed of starch and lipids, suggesting perhaps the presence of globular proteins. Considering the results and the experimental conditions applied in this study, it is possible to ensure the possibility of the preparation of biscuits using up to 85,35 g / 100g FFV, keeping good nutritional, sensorial and technological characteristics.
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    Desenvolvimento e caracterização de biscoitos elaborados com farinha mista de arroz vermelho e feijão carioca
    (Universidade Federal do Espírito Santo, 2018-07-12) Magalhaes, Camila Soares de; Silva, Erika Madeira Moreira da; Ascheri, Jose Luis Ramirez; Moraes, Érica Aguiar; São José, Jackline Freitas Brilhante de
    Red rice is a cereal with superior nutritional quality compared to white rice due the higher levels of fiber, vitamins, minerals and phenolic compounds. Beans are the most important legume for human diet and Carioca variety is the most consumed by Brazilians. It is a source of energy, proteins, vitamins and minerals. Carioca beans, BRS Cometa variety (part of Rede Bio-Fort biofortification program, Embrapa) show high iron and zinc levels. The rice and beans combination increase meal protein quality, and has nutritional, economic and social importance for Brazilians. Rice and beans in the form of flours improve cookie the nutritional quality, besides of serving as an option for celiac people. The aim of this work was to develop and characterize cookies made of mixed red rice (Oriza sativa L.) and carioca beans BRS Cometa (Phaseolus vulgaris L.) A second-order rotational composite design was used to study the effects of different concentrations of carioca bean (CB) (14.65 g / 85.35 g / 100 g) on red rice (RR) and margarine (12.06 to 20.54 g / 100 g) on total formulation. The variables studied were measurements, water activity (aw), color, texture, sensory analysis, bioactive compounds, nutritional composition, electrophoresis, storage and scanning electron microscopy (SEM). CB replacement up to 85.35 g / 100 g reduced the diameter, specific volume and influenced the expansion factor, while the addition of margarine in the formulation up to 20.54 g / 100 g increased expansion factor of cookies. Aw was below 0.53, within the limit for this kind of product. Cookies showed dark, intense and reddish coloration. CB increased cookie hardness, while margarine turned cookies softer. The addition of CB up to 50 g / 100 g was well accepted sensorially and the higher the amount of margarine was, the greater were grades for acceptance, texture and flavor attributes. CB concentration directly increased moisture, ashes, proteins, iron, zinc and fibers, and had the opposite effect on total carbohydrates. Margarine reduced cookies total carbohydrates but increased amount of lipids and energy value. Processing RR and CB flour reduced the total phenolic compounds content and antioxidant activity in both flours, but only decreased the tannins in CB. CB increased total phenolic compounds and tannins concentration in cookies. In relation to the Electrophoresis, CB flour processing reduced globulins and phytohemoglobulins protein fraction saturation. Raw and processed RR presented similar protein saturations, with the presence of albumin, glutenin, globulin and prolamin. Cookies showed weaker protein bands in relation to the flours, possibly by the addition of other non-protein ingredients. Cookies were stable during the 60 days of storage. Through SEM It was possible to observe that cookies were in general homogeneous but presenting some protuberances, due to the amid-lipid complex. Finally, this study showed the possibility to make cookies with mixed RR and CB flours. CB up to 50g / 100g and 13,3 g to 16,3 g / 100 g of margarine presented good sensory, nutritional and technological characteristics. So, more nutritious products can be offered to the market to contribute to healthier diet.