Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile.

Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers' health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk's fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk's susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.

The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.

Desenvolvimento e aceitação de embutido emulsionado tipo mortadela elaborado com tilápia (Oreochromis niloticus L. ) / Development and acceptance of embedded emulsioned type Mortadella prepared with tilapia (Oreochromis niloticus L. )

Foram desenvolvidos produtos embutidos emulsionados tipo mortadela utilizando-se tilápia (Oreochromis niloticus L.), com e sem adição de gordura vegetal (GV). Os produtos submetidos à avaliação de aceitação por meio da escala hedônica de categoria verbal de sete pontos para os atributos aparência , cor, sabor, aroma e textura e o teste de intenção de compra foi realizado com um escala de categoria mista com cinco pontos. A análise instrumental da cor foi realizada em espectrofotômetro e a textura em texturômetro. Os dados foram analisados através da análise de variância e as médias comparadas pelo teste de Tukey, ao nível de 5 por cento de significância...

Desenvolvimento e aceitação de embutido emulsionado tipo mortadela elaborado com tilápia (Oreochromis niloticus L. ) / Development and acceptance of embedded emulsioned type Mortadella prepared with tilapia (Oreochromis niloticus L. )

Foram desenvolvidos produtos embutidos emulsionados tipo mortadela utilizando-se tilápia (Oreochromis niloticus L.), com e sem adição de gordura vegetal (GV). Os produtos submetidos à avaliação de aceitação por meio da escala hedônica de categoria verbal de sete pontos para os atributos aparência , cor, sabor, aroma e textura e o teste de intenção de compra foi realizado com um escala de categoria mista com cinco pontos. A análise instrumental da cor foi realizada em espectrofotômetro e a textura em texturômetro. Os dados foram analisados através da análise de variância e as médias comparadas pelo teste de Tukey, ao nível de 5 por cento de significância. Na aceitação do embutido emulsionado tipo "mortadela", os consumidores não detectaram diferença entre as formulações (P 0,05) em todos os parâmetros avaliados. Os atributos mais apreciados foram a homogeneidade, cor, aparência, condimentos, consistência, forma, aparência esperada para um produto de peixe e a cor clara, enquanto os pontos escuros dos condimentosos menos apreciados na aparência. No teste de intenção de compra 53% dos provadores indicaram uma tendência de compra para a "mortadela" com GV (provavelmente e certamente comprariam). Foi possível obter emulsões tipo "salsicha" e tipo "mortadela" à base de filé de tilápia sem pele com boas características sensoriais e moderado índice de aceitação, o que demonstra a viabilidade de sua produção. A adição da gordura vegetal na "mortadela" não interferiu, de forma marcante, na sua aceitação. Entre os emulsionados elaborados, o tipo "mortadela", com gordura vegetal se apresentou como um produto de maior tendência de compra. (AU)

Emulsionated inserted kind of" mortadela" was developed using a tilapia (Oreochromis nilojicus L.), with and without vegetable grease (VG). The acceptance evaluation by the hedonic scale of verbal category of seven points to the appearance, color, taste, smell and texture attributes submitted products and the bought intention test was realized with a mixed category scale with five points. The color instrument analysis was realized in spectrophotometer and the texture in texturometry. The datas were analyzed by the variance analysis and the averages compared by Tukey test. The costumers didn't find differences among the formulations (P 0.05) in all evaluated parameters in the emulsionated inserted acceptance. The most appreciated attributes were the homogeneaticity, color, appearance, condiments, consistence,shape, hoped appearance for a fish product and light color, while the condiments dark dots were the less appreciated at appearance. At the bought intension test 53% of the tasters indicated a bought tendencyto the "mortadela" with VG (will right and probably buy it). It was possible to have kind of "mortadela" emulsions made of tilapia filet without skin with good sensorial characteristics and moderated acceptance index, which shows the viability of its production. The addition of vegetable grease didn't interfere,in a mark able way, on its acceptance. Among the made emulsionateds, the kind of "mortadela", with vegetable grease show itself as a bigger bought tendency product. (AU)

Reflexoes sobre as vicissitudes de uma turma em formacao em psicoterapia analitica de grupo: uma contribuicao

O presente trabalho consiste na reflexao sobre as vivencias de uma turma em formacao na SPAG-E.Rio. Essa reflexao foi elaborada em conjunto, abordando o percurso dos alunos desde o momento inicial, a escolha da Instituicao de Formacao, o processo seletivo - 'Rito de Passagem' - as expectativas, o agrupamento, os sentimentos despertados pela vivencia grupal e a participacao do aluno na direcao da Instituicao, durante o 1 ano de formacao. Este trabalho foi apresentado, sob a forma de Tema Livre, na Jornada Anual da ABPAG e 35 aniversario da SPAG-E.Rio em 19 de junho de 1993, no Rio de Janeiro, pelos membros da oitava Turma.