How Interdisciplinary Interventions Can Improve the Educational Process of Children Regarding the Nutritional Labeling of Foods.

This research aimed to evaluate the effect of interdisciplinary educational interventions on children's attitudes, knowledge, preferences, and perceptions about different nutrition labels. Four hundred and ten elementary school children, aged between seven and ten years, participated in the research. The children completed questionnaires on attitudes, knowledge, and preferences about nutrition labeling and on perceived healthiness of a food product considering different types of nutrition labels (Pre-Intervention). They then participated in educational interventions as a strategy to address nutrition labeling of foods (Intervention). Finally, the Pre-Intervention questionnaires were reapplied (Post-Intervention). The intervention improved children's attitudes and knowledge about nutrition labeling. It also showed that this public has a greater preference for labels printed on the front of the food package. The label in the form of a warning was considered the most favorable for comparing the healthiness of the food product among children, while the table was the least preferred. It is concluded that interdisciplinary educational interventions are effective in improving children's attitudes, knowledge, preferences, and perceptions about different nutrition labels on a food product. The front label model is the most suitable for food packaging aimed at children.

Effect of Fiber Supplementation on Systemic Inflammation and Liver Steatosis in Mice Fed with High-Carbohydrate Diets.

Background: High consumption of carbohydrates can trigger metabolic and inflammatory disorders in the body. Thus, the aim of this study was to evaluate the effect of fiber supplementation on inflammation and hepatic steatosis in mice fed high-carbohydrate diets. Methods: Swiss male mice were distributed into two control groups and two experimental groups that received isocaloric diet rich in starch (55%) or rich in fructose (55%). In the last 4 weeks of the experiment, the animals received 5% fructo-oligosaccharide (FOS) supplementation via gavage, or water in the control groups. After 16 weeks, biochemical analyses, inflammatory cytokines, and histology of the liver of the animals were performed. Results: The animals that received fructose had higher weight at the end of the experiment as well as liver weight, consumed more feed, had higher levels of tumor necrosis factor (TNF) and monocyte chemoattractant protein-1 (MCP-1), and a higher degree of hepatic steatosis when compared with the animals that received starch. However, the animals that received starch showed a higher inflammatory process. FOS supplementation was efficient in reducing liver weight and hepatic steatosis degree in animals fed with fructose diet but showed more degeneration of liver tissue and high levels of inflammatory cytokines. FOS reduced the levels of urea and total cholesterol in the starch-fed animals. Conclusions: Diets rich in carbohydrates such as starch and fructose cause deleterious effects in animals, and fiber supplementation can bring beneficial effects.

Interdisciplinary Educational Interventions Improve Knowledge of Eating, Nutrition, and Physical Activity of Elementary Students.

This research aimed to evaluate the interdisciplinary educational intervention effects on knowledge of eating, nutrition, and physical activity in elementary-school students. Participants were 368 school children enrolled in public schools. The research was organized in three stages: pre-intervention, intervention and post-intervention. In pre-intervention, children were evaluated regarding their nutritional status. They also answered questionnaires related to eating and nutrition and physical activity. In the intervention stage, educational interventions were carried out on the same topics for a period of five months; in post-intervention, children answered the same questionnaires applied in pre-intervention. Despite most children having normal nutritional status (58.2%), a high number of students were overweight (38%). In the initial phase, it was found that most children had excellent knowledge of eating, nutrition, and good physical activity knowledge (p-value < 0.05). Educational health intervention significantly increased children's knowledge of eating, nutrition, and physical activity, when evaluated in the post-intervention period. Both boys and girls increased their knowledge of eating, nutrition, and physical activity after the application of interdisciplinary interventions (p-value < 0.05). A similar effect was observed for children with different nutritional status. It is concluded that interdisciplinary educational interventions carried out for children in an elementary-school environment are effective for improving knowledge of eating, nutrition, and in physical activity, promoting healthier habits among children.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children.

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Combination of cafeteria diet with intraperitoneally streptozotocin in rats. A type-2 diabetes model.

PURPOSE: To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. METHODS: Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ 30 mg/kg (diabetic, n = 10); STZ 35 mg/kg (diabetic,n = 10); and STZ 40 mg/kg (diabetic, n = 10). DM2 was induced with a single intraperitoneal injection of STZ after four weeks of cafeteria diet in the three diabetic groups. All animals were evaluated as for anthropometric, and biochemical analyses, as well as liver, kidney and pancreas histological analyses. RESULTS: Lower weight gain, higher water intake, higher Lee index, hyperglycemia and modified total protein, urea, alpha-amylase, as well as insulin resistance, hepatic steatosis, pancreas, and kidney injury were observed in animals treated with 35 and 40 mg/kg of STZ. CONCLUSIONS: The results show that the experimental model using cafeteria diet associated with 35 mg/kg of STZ is a low-cost model and efficient in order to develop DM2, confirmed by the presence of polydipsia, hyperglycemia, altered biochemical tests, insulin resistance and damages to the liver, pancreas and kidney, which is similar to the disease found in humans.

Combination of cafeteria diet with intraperitoneally streptozotocin in rats. A type-2 diabetes model

ABSTRACT Purpose To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. Methods Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ 30 mg/kg (diabetic, n = 10); STZ 35 mg/kg (diabetic,n = 10); and STZ 40 mg/kg (diabetic, n = 10). DM2 was induced with a single intraperitoneal injection of STZ after four weeks of cafeteria diet in the three diabetic groups. All animals were evaluated as for anthropometric, and biochemical analyses, as well as liver, kidney and pancreas histological analyses. Results Lower weight gain, higher water intake, higher Lee index, hyperglycemia and modified total protein, urea, alpha-amylase, as well as insulin resistance, hepatic steatosis, pancreas, and kidney injury were observed in animals treated with 35 and 40 mg/kg of STZ. Conclusions The results show that the experimental model using cafeteria diet associated with 35 mg/kg of STZ is a low-cost model and efficient in order to develop DM2, confirmed by the presence of polydipsia, hyperglycemia, altered biochemical tests, insulin resistance and damages to the liver, pancreas and kidney, which is similar to the disease found in humans.

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics.

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product's physicochemical and nutritional characteristics.

Canjiqueira Fruit: Are We Losing the Best of It?

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer's. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.

The Effects of Supplementing Hancornia speciosa (Mangaba) on Bowel Motility and Inflammatory Profile of Wistar Rats.

The prevalence of gastrointestinal disorders, such as constipation, has been increasing. Genetic factors and lifestyle are some of the etiologies of this issue, affecting the health of the population. Natural products have properties that contribute to health maintenance and health promotion, including reduction of the inflammatory process. Hancornia speciosa, popularly known as mangaba, is an abundant and native fruit in the Brazilian Cerrado, commercialized for culinary purposes and used because of its pharmacological properties. The objective of this study was to evaluate if the supplementation of different concentrations of mangaba pulp can improve intestinal motility and bowel health in Wistar rats. Forty male rats were divided into five groups. The experiment lasted 14 days and the groups were tested with water, industrialized laxative jelly made from tamarind as medication, or mangaba at 5, 10, and 15 mL/kg of body weight. Food intake, weight gain, ion balance, intestinal motility, and histopathological analysis of the small intestine, large intestine, and liver were evaluated. Supplementation of mangaba pulp at its highest concentration (15 mL/kg body weight) caused a 15% increase in the distance traveled by the charcoal meal, and a decrease in serum magnesium levels and white cells in both the small and large intestines. The results suggest that mangaba pulp presents laxative, anti-inflammatory properties and that its consumption is beneficial and should be encouraged.

Utilização de farinha de banana verde em pães: caracterização sensorial e físico-química / Utilization of green banana flour in bread: sensory and physical-chemical characterization

Introdução: a farinha de banana verde (FBV) é um alimento que vem se destacando pelas suas propriedades funcionais e, ainda, mostra-se um ingrediente potencial e viável para o enriquecimento de alimentos. Objetivo: verificar a aceitabilidade sensorial de pães adicionados de farinha de banana verde (FBV). Também, determinar a composição físico-química da formulação padrão e daquela contendo o maior teor de FBV e com aceitação sensorial semelhante a padrão. Métodos: foram elaboradas cinco formulações de pães sendo: padrão (F1) e as demais com adição de 7,5% (F2), 15% (F3), 22,5% (F4) e 30% (F5) de FBV. Participaram da análise sensorial 120 mulheres, não treinadas, com idade entre 18 a 70 anos. Resultados e Discussão: a formulação F2 foi aquela com o maior teor de FBV e com aceitação semelhante a padrão em todos os atributos avaliados de aparência, aroma, sabor, textura, maciez, cor e aceitação global e intenção de compra. Não houve diferença significativa entre as amostras F1 e F2 nos teores de umidade, proteína e lipídeos. Porém, ocorreu uma redução no conteúdo de carboidratos e calorias em F2 e um aumento de cinzas e fibras. Conclusão: um nível de adição de até 7,5% de FBV em pão foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização.

Introduction: green banana flour is becoming increasing known for its functional properties and arises as a potential item for food enrichment. Objective: to verify the sensory acceptability of bread added green banana flour (GBF). Also, to determine the physico-chemical composition of the standard formulation and that containing the largest GBF content and sensory acceptance similar to standard. Methods: five formulations of breads were prepared as follows: standard (F1) and the other with addition of 7.5% (F2), 15% (F3), 22.5% (F4) and 30% (F5) of GBF. Participated in the sensory analysis 120 women, untrained, aged 18 to 70 years. Results and Discussion: the F2 formulation was the one with the most GBF content and similar acceptance standard in all attributes: appearance, aroma, taste, texture, softness, color and overall acceptance and purchase intent. There was no significant difference between the samples F1 and F2 on moisture, protein and lipids. However, there was a reduction in calories and carbohydrate content in F2 and an increase of ash and fiber. Conclusion: a level of addition of up to 7.5% GBF in bread was well accepted by the judges, resulting in sensory acceptance similar to the standard product with good marketing expectations.

Adição de prebiótico em barras de cereais: caracterização físico-química e aceitabilidade sensorial entre praticantes de lutas marciais / Adding prebiotic in cereal bars: physico-chemical characterization and sensory acceptability among practitioners of martial arts

O objetivo do trabalho foi verificar a aceitabilidade sensorial de barras de cereais adicionadas de inulina entre praticantes de lutas marciais. Também, determinar a composição físico-química da formulação padrão e daquela com maior teor de inulina e aceitação semelhante à padrão. Foram elaboradas cinco formulações de barras de cereais: F1 (padrão, com 0% de inulina) e as demais contendo 2% (F2), 4% (F3), 6% (F4) e 8% (F5) de inulina. Participaram da avaliação sensorial 100 provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos. Na análise físico-química foram avaliados os teores de umidade, cinzas, proteínas, lipídios, carboidratos, calorias e fibra alimentar. Não houve diferença significativa (p>0,05) entre as amostras para os atributos aparência, aroma e cor. Contudo, F5 apresentou menor aceitabilidade que a formulação padrão nos atributos sabor e textura, bem como aceitação global e intenção de compra. Considerando esse contexto, F4 foi a amostra com maior teor de inulina e aceitação similar à padrão na maioria dos atributos avaliados, sendo selecionada juntamente com a formulação padrão para avaliação da composição físico-química. Não houve diferença entre os teores de umidade, cinzas, proteínas e lipídios para a formulação padrão e F4. Menores conteúdos de calorias e maiores de carboidratos e fibra alimentar foram verificados em F4 comparando-se com a amostra padrão. Conclui-se que um nível de adição de até 6% de inulina em barras de cereais foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização

The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and standard similar to acceptance. Five formulations were prepared cereal bars: F1 (standard with 0% inulin) and the other containing 2% (F2), 4% (F3), 6% (F4) and 8% (F5) inulin. Participated in the sensory evaluation 100 untrained panelists, of both genders, aged between 18 and 60 years. The physico-chemical analysis evaluated the moisture, ash, protein, lipids, carbohydrates, calories and dietary fiber content. There was no significant difference (p>0.05) between samples for appearance, aroma and color attributes. However, F5 had lower acceptability than the standard formulation in taste and texture attributes, and global acceptance and purchase intent. Considering this context, F4 was the sample with the highest inulin content and similar acceptance to the standard in most of the evaluated attributes being selected along with the standard formulation for evaluation of physico-chemical composition. There was no difference between the moisture, ash, protein and lipids content to the standard formulation and F4. Lower content of calories and higher carbohydrate and dietary fiber were found in F4 comparing it with the standard sample. It is concluded that a level of addition of up to 6% inulin into the cereal bars was well accepted by tasters to give sensory acceptance similar to standard product with good market expectation

Adição de farinha de baru em cupcakes: caracterizaçãofísico-química e sensorial entre crianças / Baru flour in cupcakes: physico-chemical and sensorycharacterization among children

O presente estudo objetivou verificar a aceitabilidade sensorial de cupcakes adicionados de farinha de baru (FB) entrecrianças e determinar a composição físico-química da formulação padrão e daquela contendo FB com aceitaçãosensorial semelhante a padrão. Foram desenvolvidas as seguintes formulações de cupcakes: F1 - 0% (padrão) e asdemais adicionadas de 6% (F2), 12% (F3) e 18% (F4) de FB. Participaram da avaliação sensorial 59 provadores nãotreinados, de ambos os gêneros, com idade entre 8 e 10 anos. Maiores notas foram verificadas para F1 e F2 comparadasa F4 no atributo aparência. Para as características aroma, sabor, textura, cor, aceitação global e intenção de compra,F1 apresentou maior aceitação que F4, sem diferença entre as demais. Foram verificados maiores teores de umidade,cinzas, proteínas, lipídios, calorias e fibra alimentar em F3 comparado a F1, porém menor teor de carboidratos foiconstatado em F3. Assim, a elaboração dos produtos permitiu comprovar que um nível de adição de até 12% de FB emcupcakes (redução de 50% de farinha de trigo refinada) foi bem aceito pelos provadores infantis, obtendo-se aceitaçãosensorial semelhante ao produto padrão e com boas expectativas de comercialização.

The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children anddetermine the physico-chemical composition of the standard formulation and that containing BF with similar sensoryacceptance standard. The following formulations were developed cupcake: F1 - 0% (standard) and other added 6%(F2), 12% (F3) and 18% (F4) of BF. Participated in the sensory evaluation 59 untrained, of both genders, aged between8 and 10 years. Higher scores were observed for F1 and F2, compared to F4 the appearance attribute. For aroma, taste,texture, color, overall acceptance and purchase intent, F1 to F4 showed greater acceptance, with no difference betweenthe others. Higher contents of moisture, ash, protein, lipid, dietary fiber and calories in F3 compared to F1 were checked,but lower carbohydrate content was observed in F3. Thus, the development of products able to prove that an additionlevel of 12% BF cupcakes (50% reduction of refined wheat flour) was well accepted by the children tasters, yieldingsimilar sensory acceptance to the product standard expectations and good marketing.

Elaboração de biscoito cream cracker adicionado de farinha de linhaça e com teor reduzido de sódio: avaliação físico-química e sensorial / Physical-chemical and sensorial evaluation of the linseed flour added-cream cracker biscuit and with reduced sodium contents

Foram verificadas a aceitabilidade e a composição físico-química de biscoitos cream cracker contendo farinha de linhaça e diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamato monossódico (GM). Na Etapa 1 avaliaram-se cinco formulações com NaCl e KCl (0 a 2 %). Na Etapa 2 foram analisadas as mesmas formulações, porém com GM (0,3 %). Não houve diferença entre as formulações quanto à aparência, aroma, textura, cor, aceitação global e intenção de compra (Etapa 1). Contudo, a amostra com 2% de KCl apresentou menor aceitação para sabor e sabor residual. O GM não alterou as notas dos atributos (Etapa 2). O produto padrão (100% de NaCl) apresentou os seguintes teores 4,91 ± 0,04 %, 3,78 ± 0,02 g.100g-1, 11,95 ± 0,06 g.100g-1, 14,48 ± 0,07 g.100g-1, 68,62 ± 0,28 g.100g-1 e 449,43 ± 0,85 kcal.100g-1, respectivamente, para umidade, cinzas, proteínas, lipídios, carboidratos e calorias. O teor de sódio reduziu 66,56 % (Etapa 1) na amostra com maior teor de KCl (1,5%) e com aceitabilidade similar ao padrão. É viável restringir o teor de NaCl em biscoitos cream cracker, principalmente pela utilização conjunta de NaCl (0,5 %) e KCl (1,5 %). O GM não foi relevante neste estudo, dispensando-se o seu emprego na produção de biscoitos.

Were verified acceptability and the physical-chemical composition of cream cracker biscuits containing linseed flour and varied quantities of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG). In Step 1 five formulations with NaCl and KCl (0 % to 2 %)were evaluated. In Step 2, the same formulations were analyzed, but MG (0.3 %). No difference among the formulations was found as for appearance, aroma, texture, color and overall acceptance and purchase intent (Step 1). Sample containing 2 % KCl showed the lowest acceptance for tasteand aftertaste. The MG did not alter the notes of the attributes (Step 2). The standard product(100 % NaCl) showed the contents of 4.91 ± 0.04 %, 3.78 ± 0.02 g.100g-1, 11.95 ± 0.06 g.100g1, 14.48 ± 0.07 g.100g-1, 68.62 ± 0.28 g.100g-1, 449.43 ± 0.85 kcal.100g-1, for moisture, ash, protein, lipids, carbohydrates and calories, respectively. Sodium contents reduced 66.56 % (Step 1) in sample with the highest KCl concentration (1.5 %), being the acceptability similar to the standard. It is feasibleto restrict the NaCl contents in cream cracker biscuits, mainly by the jointed use of NaCl (0.5 %)and KCl (1.5 %). The MG was not relevant in this study, and their use in biscuits might be excluded.

Elaboração de biscoito cream cracker adicionado de farinha de linhaça e com teor reduzido de sódio: avaliação físico-química e sensorial / Physical-chemical and sensorial evaluation of the linseed flour added-cream cracker biscuit and with reduced sodium contents

Foram verificadas a aceitabilidade e a composição físico-química de biscoitos cream cracker contendo farinha de linhaça e diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamato monossódico (GM). Na Etapa 1 avaliaram-se cinco formulações com NaCl e KCl (0 a 2 %). Na Etapa 2 foram analisadas as mesmas formulações, porém com GM (0,3 %). Não houve diferença entre as formulações quanto à aparência, aroma, textura, cor, aceitação global e intenção de compra (Etapa 1). Contudo, a amostra com 2 % de KCl apresentou menor aceitação para sabor e sabor residual. O GM não alterou as notas dos atributos (Etapa 2). O produto padrão (100 % de NaCl) apresentou os seguintes teores 4,91 ± 0,04 %, 3,78 ± 0,02 g.100g-1, 11,95 ± 0,06 g.100g-1, 14,48 ± 0,07 g.100g-1, 68,62 ± 0,28 g.100g-1 e 449,43 ± 0,85 kcal.100g-1, respectivamente, para umidade, cinzas, proteínas, lipídios, carboidratos e calorias. O teor de sódio reduziu 66,56 % (Etapa 1) na amostra com maior teor de KCl (1,5 %) e com aceitabilidade similar ao padrão. É viável restringir o teor de NaCl em biscoitos cream cracker, principalmente pela utilização conjunta de NaCl (0,5 %) e KCl (1,5 %). O GM não foi relevante neste estudo, dispensando-se o seu emprego na produção de biscoitos.

Were verified acceptability and the physical-chemical composition of cream cracker biscuits containing linseed flour and varied quantities of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG). In Step 1 five formulations with NaCl and KCl (0 % to 2 %) were evaluated. In Step 2, the same formulations were analyzed, but MG (0.3 %). No difference among the formulations was found as for appearance, aroma, texture, color and overall acceptance and purchase intent (Step 1). Sample containing 2 % KCl showed the lowest acceptance for taste and aftertaste. The MG did not alter the notes of the attributes (Step 2). The standard product (100 % NaCl) showed the contents of 4.91 ± 0.04 %, 3.78 ± 0.02 g.100g-1, 11.95 ± 0.06 g.100g1 , 14.48 ± 0.07 g.100g-1, 68.62 ± 0.28 g.100g-1, 449.43 ± 0.85 kcal.100g-1, for moisture, ash, protein, lipids, carbohydrates and calories, respectively. Sodium contents reduced 66.56 % (Step 1) in sample with the highest KCl concentration (1.5 %), being the acceptability similar to the standard. It is feasible to restrict the NaCl contents in cream cracker biscuits, mainly by the jointed use of NaCl (0.5 %) and KCl (1.5 %). The MG was not relevant in this study, and their use in biscuits might be excluded.

Utilização de inulina como substituto de açúcar em paçoca de amendoim: avaliação físico-química e sensorial entre escolares / Inulin as sugar substitute in peanut paçoca: physico-chemical and sensory evaluation among school children

Introdução: a inulina (IN) é uma fibra alimentar que vem sendo empregada como forma de melhorar o perfil nutricional de diversas preparações. Objetivo: elaborar paçocas de amendoim com adição de IN em substituição ao açúcar (AÇ) e avaliar sua aceitabilidade sensorial entre crianças. Também, analisar a composição físico-química da formulação padrão e daquela com maior teor de IN e aceitação semelhante à padrão. Métodos: foram elaboradas 5 formulações de paçoca de amendoim: F1 - padrão (0% IN + 13% AÇ), F2 (3,25% IN + 9,75% AÇ), F3 (6,50% IN + 6,50% AÇ), F4 (9,75% IN + 3,25% AÇ) e F5 (13% IN + 0% AÇ). Participaram da pesquisa 60 provadores com idade entre 9 e 10 anos. Foi determinada a composição centesimal de F1 e da formulação com maior teor de IN e aceitação semelhante à padrão. Resultados: não houve diferença estatística (p>0,05) entre as formulações na avaliação sensorial (aparência, aroma, sabor, textura, cor, aceitação global e intenção de compra). A amostra F5 foi aquela com maior adição de IN e aceitação semelhante à padrão. Não houve diferença estatística entre os conteúdos de cinzas, proteínas e lipídios comparando-se F1 com F5. Apesar disso, F5 obteve valores inferiores (p<0,05) de carboidratos e calorias e superiores de umidade e fibra alimentar. Conclusão: um nível de adição de até 13% de IN e 0% de AÇ em paçoca de amendoim foi bem aceito pelos provadores, obtendo-se uma aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização.

Introduction: Inulin (IN) is a dietary fiber that has been used as a way to improve the nutritional profile of various preparations. Objective: To prepare peanut paçocas mixtures with addition of IN to replace sugar (S) and evaluate their sensory acceptability among children. Also, analyze the physico-chemical composition of the standard formulation and that most IN content and standard similar to acceptance. Methods: Five peanut paçoca formulations were prepared: F1 - standard (0% IN + 13% S), F2 (3.25% IN + 9.75% S), F3 (6.50% IN + 6.50% S), F4 (9.75% IN + 3.25% S) and F5 (13% IN + 0% S). The participants were 60 tasters aged 9 and 10 years. It was determined the centesimal composition of F1 and the formulation more IN content and standard similar to acceptance. Results: There was no statistical difference (p>0.05) between the formulations in sensory evaluation (appearance, aroma, taste, texture, color, global acceptance and purchase intent). The sample F5 was one more addition of IN and similar to the standard acceptance. There was no statistical difference between the of ash, proteins and lipids contents comparing F1 to F5. Nevertheless, F5 obtained lower values (p<0.05) of carbohydrates and calories and higher humidity and dietary fiber. Conclusion: An addition level up to 13% of IN and 0% S in peanut paçoca was well accepted by the tasters, giving a sensory acceptance similar to standard product with good market expectation.

Barra de cereais com adição de farinha de casca de chuchu: caracterização físico-química e sensorial entre crianças / Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children

O estudo objetivou verificar a aceitabilidade sensorial de barras de cereais tradicional e barras de cereais adicionadas de farinha de casca de chuchu, bem como determinar e comparar as composições físico-químicas entre as formulações. Foram elaboradas e analisadas cinco formulações de barras de cereais, sendo: F1: padrão (0%) e as demais adicionadas de farinha de casca de chuchu nas proporções de 6,75% (F2); 13,5%(F3); 20,25% (F4) e; 27% (F5). Participaram da análise sensorial 60 provadores, com idade entre 7 a 10 anos.Não houve diferença significativa (p>0,05) nos atributos aparência, aroma, textura e cor entre as formulações.Para os atributos sabor, aceitação global e intenção de compra, notas maiores foram observadas na amostra padrão quando comparada à F5, sem diferença entre as notas dadas às demais amostras. Não houve diferença estatística (p>0,05) para os teores de umidade, proteínas, lipídios e calorias entre as formulações F1 e F4. Entretanto, maiores teores de cinzas e fibra alimentar e menor teor de carboidratos foram observados em F4 comparada a F1. A comparação entre os produtos permitiu comprovar que um nível de adição de até 20,25%de farinha de casca de chuchu em barras de cereais teve uma boa aceitação sensorial junto ao painel infantil, semelhante ao produto padrão e com boas expectativas de comercialização.

The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma,texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that alevel of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with asensory acceptance similar to the standard product and good trading expectation.

Análise do teor de sódio em rótulos de mortadelas comercializadas no Brasil / Sodium contents in labelson the mortadellas sold in Brazil

Os objetivos do trabalho foram avaliar o teor de sódio informado no rótulo de mortadelas disponíveis comercialmente no Brasil, comparar com a atual recomendação de consumo e estimar a contribuição da ingestão diária de sódio. Os rótulos nutricionais de 130 amostras de mortadelas (tradicional;com e sem toucinho; tubular; bologna; tipo bologna; bologna light; de ave; defumada; italiana e especial), foram avaliados quanto ao teor de sódio. Não foi observada diferença (p > 0,05) no teor de sódio entre os diferentes tipos de mortadelas. Entretanto, houve grande variação nos conteúdos de sódio entre as marcas para o mesmo produto. As amostras de mortadela com toucinho e italiana apresentaram, respectivamente, os maiores e menores valores de contribuição da ingestão diária, considerando-se um consumo de 50 e 100 g/dia. Das mortadelas de ave, 8,7 % foram classificadas na categoria de teor moderado de sódio (121 a 600 mg/100 g), enquanto 100 % das demais variedades apresentaram alto teor (> 601 mg/100 g). A maioria das mortadelas comercializadas no Brasil apresenta alto teor de sódio, bem como grande variabilidade de valores entre as marcas do produto, o que contribui para uma elevada ingestão diária de sódio.

This study aimed at evaluating the sodium contents reported in labels on mortadellas commercially available in Brazil, also to compare with the current recommendation of its consumption, and toestimate the contribution of daily sodium intake. The sodium contents were evaluated in the nutrition labels on 130 samples of mortadella (traditional; with and without bacon; tubular; bologna, bologna type, bologna light; poultry; smoked; Italian and special varieties). No difference (p > 0.05) wasdetected in the sodium contents among the varied types of mortadellas. However, a wide variationin the sodium contents among the trade-marks of the same product wasfound. The mortadellawith bacon and the Italian type samples showed the highest and the lowest values for salt dailyintake contribution, respectively, considering a consumption of 50 to 100 g/day. Among the poultry mortadellas, 8.7 % were classified as moderate sodium contents (121 to 600 mg/100 g), while 100 % of the other varieties samples showed high sodium contents (> 601 mg/100 g). The majority of mortadellas sold in Brazil present high sodium contents and a wide variety of sodium quantities among the product trade-marks was detected, which contributes to the high sodium daily intake.

Propriedades sensoriais e físico-químicas de patê de frango com teor reduzido de sal / Sensory and physical-chemical properties of chicken pate with reduced salt content

O objetivo deste estudo foi de verificar a aceitabilidade sensorial de patês de frango elaborados com diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamatomonossódico (GM) e avaliar a composição físico-química do produto. Na Etapa 1, avaliaram-secinco formulações de patê, com adição de NaCl e KCl (de 0 a 1 %). Na Etapa 2, foram avaliadas as mesmas formulações com adição de GM (0,2 %). Na Etapa 1, não houve diferença significativa para os atributos aparência, aroma, textura e cor. Contudo, para as características sabor, aceitação global e intenção de compra a amostra contendo KCl (1 %) recebeu menores notas do que aquela sem adição de KCl. Na Etapa 2, os produtos apresentaram aumento na aceitabilidade após adição de GM. Foi possível reduzir 75 % de sódio nos patês de frango(NaCl - 0,25 % e KCl - 0,75 %), e obter amostra com aceitação sensorial semelhante ao produto padrão e maior possibilidade de adição de KCl, principalmente em conjunto com o GM.

This study aimed at assessing the sensory acceptability of chicken pate made with different concentrations of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG), and the physical-chemical features of the product were evaluated. In the Step 1, five pate formulations with addition of NaCl and KCl (0 to 1 %) were assessed. The Step 2 analyzed these same formulations but containing MG (0.2 %). In Step 1, no significant difference was found for the attributes appearance, aroma, texture and color. As for taste, overall acceptance and purchase intent characteristics, the sample containing KCl (1 %) received lower scores than that KCl-free formulation. In Step 2, the formulated products showed an increase in the acceptability after adding MG. It was feasible to reduce 75 % of sodium in the chicken pates (NaCl - 0.25 % and KCl - 0.75 %), and to get a sample with the sensory acceptance similar to the standard product, and being achievable to add KCl, specially in conjunction with MG.

Sensorial and physicochemical qualities of pasta prepared with amaranth / Qualidade sensorial e físico-química de macarrão elaborado com amaranto

Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF); F2 (20% AF); F3 (25% AF); F4 (30% AF); F5 (35% AF). Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.

Objetivou-se verificar a aceitabilidade sensorial de macarrão adicionado de farinha de amaranto (FA) em diferentes porcentagens, determinando a composição físico-química da formulação padrão e daquela com maior nível de adição de FA e aceitação semelhante. Foram elaboradas cinco formulações de macarrão sendo: F1 padrão (0% de FA) e as demais contendo 20% (F2), 25% (F3), 30% (F4) e 35% (F5) de FA. Participaram da análise sensorial 56 provadores não treinados, de ambos os gêneros, com idade entre 17 e 27 anos. Nas análises físico-químicas foi determinado o teor de umidade, das cinzas, das proteínas, dos lipídios, dos carboidratos, da fibra bruta e do valor calórico. A amostra F4 foi aquela com o maior teor de FA e com aceitação semelhante à padrão, em todos os atributos avaliados. Os teores de fibra alimentar, de proteínas, de cinzas, de calorias e dos lipídeos foram maiores em F4, obtendo-se maiores quantidades de carboidratos na formulação F1. A elaboração dos produtos permitiu comprovar que o nível de adição de até 30% de FA em macarrão foi o mais aceito pelos provadores, dentre aqueles contendo este ingrediente, obtendo-se aceitação sensorial semelhante ao produto padrão, com boas expectativas de comercialização.

Desenvolvimento de cookies adicionados de farinha de yacon (Smallanthus sonchifolius): caracterização química e aceitabilidade sensorial entre portadores de Diabetes Mellitus / Yacon (Smallanthus sonchifolius) flour added-cookies: chemical characterization and sensory acceptability among the patients with diabetes mellitus

O objetivo do trabalho foi verificar a aceitabilidade sensorial de biscoitos tipo cookies adicionados de farinha de yacon (FY) e determinar a composição química da formulação tradicional e daquela contendo o maior teor de FY com aceitação sensorial semelhante ao padrão. Utilizaram-se cinco formulações de biscoitos, sendo: padrão (0 %) e as demais com 5 %, 7,5 %, 10 % e 12,5 % de FY. Na análise sensorial participaram 55 provadores não treinados, portadores de diabetes mellitus de ambos os gêneros comidade entre 18 a 70 anos. Os resultados da análise sensorial mostraram que a amostra com adição de 7,5 %de FY foi o melhor teor de yacon acrescentado e com aceitação semelhante ao padrão, principalmente nos atributos aparência, aroma, sabor, aceitação global e intenção de compra. A análise química das amostras padrão e com 7,5 % de FY revelou maiores teores de fibra bruta, proteínas, cinzas e umidade na amostra com FY, entretanto apresentou menores concentrações de carboidratos e valor calórico total. A elaboração desses produtos permitiu comprovar que, um nível de adição de até 7,5 % de FY em biscoitos tipo cookies foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão...