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1.
Food Chem ; 339: 127878, 2021 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-32866702

RESUMO

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.


Assuntos
Doces/análise , Aromatizantes/análise , Farinha/análise , Vigna/química , Compostos Orgânicos Voláteis/química , Culinária/métodos , Cromatografia Gasosa-Espectrometria de Massas , Microextração em Fase Sólida , Paladar , Vigna/metabolismo , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/isolamento & purificação
2.
Isr Med Assoc J ; 22(8): 501-504, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-33236583

RESUMO

BACKGROUND: The 2019 severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) pandemic continued into 2020, and the coronavirus disease-2019 (COVID-19) associated death toll increased. OBJECTIVES: To analyze COVID-19 death rates in European countries or regions to determine whether there was a significant association between bacillus Calmette-Guérin (BCG) vaccination policy and lower rates of COVID-19 related deaths. METHODS: Certain Northern European countries or regions had low death rates regardless of BCG policy. The authors assumed the consumption of foods containing salmiak (NH4Cl) was a common and peculiar cause of the reduced COVID-19 related death rates in these countries, because NH4Cl is a known lysosomotropic agent, which has been indicated to inhibit or prevent SARS-CoV infection. To check the possible effectiveness of salmiak consumption against COVID-19 related death, the authors used a linear regression model with the death rate as the dependent variable and BCG-policy and salmiak consumption score as independent variables. RESULTS: Using least squares regression and a robust standard error algorithm, the authors found a significant effect exerted by the independent variables (P < 0.0005 for BCG and P = 0.001 for salmiak). Salmiak score alone was significant (P = 0.016) when using least squares regression with robust error algorithm. CONCLUSIONS: The results seem to confirm an association between BCG-positive vaccination policy and salmiak consumption, and lower death rates from COVID-19. Implementing BCG vaccination policy and fortification of foods with salmiak (NH4Cl) may have a significant impact on the control of SARS-CoV epidemic.


Assuntos
Cloreto de Amônio/administração & dosagem , Vacina BCG , Dieta/estatística & dados numéricos , Vacinação/estatística & dados numéricos , Área Sob a Curva , Doces , Europa (Continente)/epidemiologia , Política de Saúde , Humanos , Pessoa de Meia-Idade , Fatores de Proteção , Curva ROC
3.
PLoS One ; 15(10): e0240893, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-33104757

RESUMO

The conventional concept of marketing mix does not take into account the idea of sustainable development. The basic objective of this examination is to analyze and evaluate the performance of selected marketing mix elements from the perspective of the Poland's confectionery industry's sustainable development. The questionnaire survey was designed for this purpose. The purpose of the research questions was to evaluate a degree of development for selected elements of marketing mix from the perspective of sustainable development of the Poland's confectionery industry. Thus, a novel development ratio based on the distance from exemplary performance was proposed. Next, aseminal approach to pairwise comparisons technique was applied for the importance evaluation of each survey question in order to provide a weighted average Mean Development Ratio (MdeR) for each element of marketing mix. In this process the seminal methodology for pairwise comparisons was applied i.e. a non-heuristic approach to pairwise comparisons technique with verifiable accuracy and reliability. In consequence, assuming that all elements of marketing mix have some designated importance in the process of sustainable development, a total weighted average MdeR for performance of all elements of marketing mix was computed and evaluated. Noticeably, the total weighted average MdeR for performance of all elements of marketing mix cannot be considered as satisfactory from the perspective of sustainable development of the Poland's confectionery industry.


Assuntos
Doces/economia , Marketing/métodos , Desenvolvimento Sustentável , Indústria Alimentícia , Humanos , Polônia , Inquéritos e Questionários
5.
Obstet Gynecol ; 136(5): 1065, 2020 11.
Artigo em Inglês | MEDLINE | ID: mdl-33093416
6.
Artigo em Inglês | MEDLINE | ID: mdl-32971957

RESUMO

Background and objectives: The primary oral disease during adolescence is dental caries. Less is known about the caries prevalence, oral health behavior, and sweets nutritional habits in Romanian adolescents. The objective of this study was to assess the actual caries prevalence among Romanian adolescents in a representative area of Romania, Cluj, and to correlate with oral hygiene behaviors and dietary sugary foods intake. Materials and methods: We have done a cross-sectional study of 650 adolescents aged 10 to 19-years-old (average age 15.3 ± 2.8). We performed the oral dental examination according to the WHO methodology, calculated the number of decayed, missing (due to caries), and filled teeth (DMFT index), assessed the oral hygiene and dietary behaviors using a two-section valid questionnaire and statistically analyzed the interrelation between DMFT, oral hygiene and eating behaviors by multivariate statistical analysis. Results: (a) The caries prevalence in the adolescent population enrolled in the study was 95.5%; (b) the mean DMFT was 3.13 ± 2.0, without significant differences between the urban and rural adolescents (p = 0.253); lower in females than males (p < 0.050), (c) more than one third (33.7%, n = 219) of teenagers are seldom or never brush their teeth in the evening; (c) 40.6% of adolescents are missing the regular annual dental check-ups leading to an increased DMFT as shown in the multivariate analysis (p = 0.038); and (d) there is an increased prevalence of caries with age (p = 0.020), and with sugary sweetened beverages consumption (p = 0.028). Conclusions: Our study evidenced a persistent high caries prevalence in Romanian teenagers. Their dietary habits and irregular dental check-up were associated with the occurrence of dental conditions.


Assuntos
Cárie Dentária , Açúcares da Dieta , Comportamentos Relacionados com a Saúde , Higiene Bucal , Adolescente , Doces , Criança , Estudos Transversais , Índice CPO , Cárie Dentária/epidemiologia , Feminino , Hábitos , Humanos , Masculino , Saúde Bucal , Prevalência , Romênia/epidemiologia , Adulto Jovem
7.
Food Chem ; 333: 127457, 2020 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-32659665

RESUMO

The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called "beijinho". The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while "beijinhos" became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants.


Assuntos
Antocianinas/química , Ficus/química , Corantes de Alimentos/química , Extratos Vegetais/química , Prunus/química , Animais , Antibacterianos/química , Antibacterianos/farmacologia , Antioxidantes/química , Antioxidantes/farmacologia , Brasil , Doces , Cor , Frutas/efeitos dos fármacos , Hemólise/efeitos dos fármacos , Testes de Sensibilidade Microbiana , Extratos Vegetais/farmacologia , Ovinos
8.
Food Chem ; 333: 127442, 2020 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-32673950

RESUMO

Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (-47.5 to -40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn't change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.


Assuntos
Betalaínas/química , Doces , Caryophyllales/química , Frutas/química , Lipossomos/química , Antioxidantes/química , Cor , Dieta Vegana , Manipulação de Alimentos/métodos , Armazenamento de Alimentos , Sucos de Frutas e Vegetais , Humanos , Nanoestruturas/química , Espectroscopia de Infravermelho com Transformada de Fourier , Paladar , Temperatura
9.
Food Chem ; 329: 127178, 2020 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-32502746

RESUMO

A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.


Assuntos
Amaranthaceae/química , Betacianinas/química , Doces/análise , Corantes/química , Amaranthaceae/metabolismo , Antioxidantes/química , Betacianinas/isolamento & purificação , Dessecação , Flores/química , Flores/metabolismo , Liofilização , Valor Nutritivo , Extratos Vegetais/química , Sonicação
10.
J Food Sci ; 85(7): 2060-2068, 2020 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-32579746

RESUMO

The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. PRACTICAL APPLICATION: According to the consumers' demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.


Assuntos
Camellia sinensis/química , Doces/análise , Aditivos Alimentares/análise , Manipulação de Alimentos/métodos , Extratos Vegetais/análise , Antioxidantes/análise , Catequina/análogos & derivados , Catequina/análise , Armazenamento de Alimentos , Gelatina/química
11.
Planta Med ; 86(15): 1089-1096, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-32365392

RESUMO

Mint flavorings are widely used in confections, beverages, and dairy products. For the first time, mint flavoring composition of mint candies and food supplements (n = 45), originating from 16 countries, as well as their antibacterial properties, was analyzed. The flavorings were isolated by Marcusson's type micro-apparatus and analyzed by GC-MS. The total content of the mint flavoring hydrodistilled extracts was in the range of 0.01 - 0.9%. The most abundant compounds identified in the extracts were limonene, 1,8-cineole, menthone, menthofuran, isomenthone, menthol and its isomers, menthyl acetate. The antimicrobial activity of 13 reference substances and 10 selected mint flavoring hydrodistilled extracts was tested on Escherichia coli and Staphylococcus aureus by broth dilution method. Linalool acetate and (-)-carvone, as most active against both bacteria, had the lowest MIC90 values. (+)-Menthyl acetate, (-)-menthyl acetate, and limonene showed no antimicrobial activity. Three of the tested extracts had antimicrobial activity against E. coli and 8 extracts against S. aureus. Their summary antimicrobial activity was not always in concordance with the activities of respective reference substances.


Assuntos
Mentha , Antibacterianos/farmacologia , Doces , Suplementos Nutricionais , Escherichia coli , Testes de Sensibilidade Microbiana , Extratos Vegetais , Staphylococcus aureus
12.
Am J Public Health ; 110(6): 790-795, 2020 06.
Artigo em Inglês | MEDLINE | ID: mdl-32298168

RESUMO

Cannabis-infused "edibles" are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention.We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events.It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.


Assuntos
Cannabis , Inocuidade dos Alimentos , Alimentos/normas , Uso da Maconha , Saúde Pública , Doces/análise , Doces/normas , Colorado , Humanos , Maconha Medicinal
13.
Food Chem ; 321: 126718, 2020 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-32251925

RESUMO

Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ßV polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.


Assuntos
Chocolate , Gorduras na Dieta , Indústria de Processamento de Alimentos/métodos , Cacau/química , Doces , Cristalização
14.
Rhinology ; 58(3): 218-225, 2020 Jun 01.
Artigo em Inglês | MEDLINE | ID: mdl-32175529

RESUMO

BACKGROUND: The olfactory system is able to detect external odours through the orthonasal- and internal odours through the retronasal route. Flavour perception strongly relies on the sense of smell and this back route. In contrast to orthonasal, retronasal olfactory tests (ROT) are less frequently applied, although testing should be recommended for several reasons. The aim of the present investigation was to propose a suitable form of ROT for home-testing (and postal distribution) and evaluate a retronasal screening test. METHODOLOGY: Initially, 111 participants were tested using a 27-item version of the Candy Smell Test (CST). Fifty-four participants performed retesting, of which 25 subjects did so in a home-setting being supplied with professionally packed "candy-chains". Seven candies were chosen by means of hit rate differences in normosmics and severely hyposmics/anosmics. The 7-CST is designed in a non-forced-choice fashion with same seven flavours to choose from. RESULTS: For the 27-item CST both groups (subjects performing home-testing and those performing retesting at the clinic) showed highly significant test-rest-reliabilities. The 7-CST was capable of discriminating healthy from diseased subjects when being tested in 116 healthy subjects and 47 patients suffering from olfactory dysfunction. CONCLUSION: The CST is suitable for home-testing and postal distribution. The new 7-item CST can be valuable for rapidly revealing anosmics. These findings help in further standardizing ROT, may encourage rhinologists to more routinely evaluate retronasal olfactory abilities and pave the way for larger epidemiologic studies also in regard to food preferences and nutritional behaviour.


Assuntos
Doces , Transtornos do Olfato , Olfato , Estudos de Viabilidade , Humanos , Odorantes , Transtornos do Olfato/diagnóstico , Paladar
15.
Food Chem ; 316: 126354, 2020 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-32058195

RESUMO

The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45 °C for 120 days. Degradation kinetics of browning and related parameters showed following order: kß-carotene > ksensory (color) > knon-enzymatic browning > kvitamin C > kantioxidant capacity > k sensory (overall) > ktotal phenolics > kgingerols, resulting in multiple cutoff criteria and predicted shelf-lives (SLpredicted). The application of chemometrics simplified the kinetic interpretations and hence the predictions. Gingerols infusion retarded the deterioration of all quality parameters and substantially enhanced SLpredicted of GIP over control, irrespective of storage conditions. Finally, chemometric based SLpredicted of 144 days closely predicted the actual shelf-life of 142 days for control samples stored in EVOH pouches at 25 °C, in contrast to kinetics based SLpredicted of 185 days.


Assuntos
Catecóis/farmacologia , Álcoois Graxos/farmacologia , Mangifera/efeitos dos fármacos , Antioxidantes/metabolismo , Ácido Ascórbico/metabolismo , Doces , Cor , Armazenamento de Alimentos , Mangifera/metabolismo , Fenóis/metabolismo , beta Caroteno/metabolismo
16.
Food Chem ; 316: 126279, 2020 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-32059164

RESUMO

The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties.


Assuntos
Antioxidantes/metabolismo , Doces/análise , Farinha/análise , Trato Gastrointestinal/metabolismo , Digestão , Fermentação , Humanos , Polifenóis/análise , Paladar
17.
Nutrients ; 12(2)2020 Feb 14.
Artigo em Inglês | MEDLINE | ID: mdl-32075022

RESUMO

The development of healthy eating habits in adolescence is perceived as an effective strategy to avoid health problems in adulthood. The involvement of educational centres' governing boards, as well as the Educational State and Regional Administrations', may be necessary to create healthy food environments during the school day. The objective of this study is to identify the relationship between students' eating habits during the school day and sociodemographic, family and physical activity variables, as well as the existence of a school cafeteria. For this, a cross-sectional study in a stratified random sample of 8068 students of Public Secondary Education High Schools of Andalusia (Spain) has been carried out. The results show that students who are 14 years old or older are more likely to skip breakfast at home (odds ratio (OR): 1.81, 95% confidence interval (CI): 1.55-2.12) than those under this age. Students whose mothers do not have a university education are more likely to consume incomplete breakfasts (OR: 1.83, 95% CI: 1.26-2.65). Snacks with sweets (OR: 1.93, 95% CI: 1.67-2.23), candy in general (OR: 2.75, 95% CI: 2.38-3.19), and bagged crisps (OR: 3.06, 95% CI: 2.65-3.54) were more likely to be consumed in schools with a cafeteria. The factors that significantly influence the eating habits of secondary students in Andalusia include age, sex, parental level of education, physical activity and the existence of a cafeteria.


Assuntos
Ingestão de Alimentos , Comportamento Alimentar , Alimentos , Instituições Acadêmicas , Estudantes , Adolescente , Desjejum , Doces , Estudos Transversais , Escolaridade , Exercício Físico , Feminino , Serviços de Alimentação , Humanos , Masculino , Mães , Lanches , Espanha
18.
Nutrients ; 12(2)2020 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-32024147

RESUMO

Monitoring dietary intake of sugars in the population's diet has great importance in evaluating the efficiency of national sugar reduction programmes. The study objective was to provide a comprehensive assessment of dietary sources of added and free sugars to assess adherence to public health recommendations in the UK population and to consider the impact of different sugar definitions on monitoring. The terms "added sugar" and "free sugar" are different sugar definitions which include different sugar components and may result in different sugar intakes depending on the definition. Dietary intake of added sugars, free sugars and seven individual sugar components (sugar from table sugar; other sugars; honey; fruit juice; fruit puree; dried fruit; and stewed fruit) of 2138 males and females (1.5-64 years) from the National Diet and Nutrition Survey (NDNS) 2014-2016, collected using a 4 day estimated food diary, were studied. Added and free sugar intake accounted for 7% to 13% of total energy intake respectively. Major sources of free sugar intake were "cereals and cereal products", "non-alcoholic beverages", and "sugars, preserves, confectionery". Differences between added and free sugar intake were significantly large, and thus use of free sugar versus added sugar definitions need careful consideration for standardised monitoring of sugar intake in relation to public health.


Assuntos
Açúcares da Dieta/administração & dosagem , Comportamento Alimentar , Comportamentos Relacionados com a Saúde , Política Nutricional , Adolescente , Adulto , Bebidas , Doces , Criança , Pré-Escolar , Dieta , Açúcares da Dieta/análise , Ingestão de Energia , Feminino , Frutas , Mel , Humanos , Masculino , Pessoa de Meia-Idade , Inquéritos Nutricionais , Reino Unido , Adulto Jovem
19.
Rev Paul Pediatr ; 38: e2018277, 2020.
Artigo em Inglês, Português | MEDLINE | ID: mdl-32074226

RESUMO

OBJECTIVE: To evaluate the intake of ultra-processed foods by children under 24 months of age from the city of Montes Claros and identify factors associated with this consumption. METHODS: This is a population-based cross-sectional study with data collected from households through interviews. A questionnaire assessed the sociodemographic conditions of the family, maternal and child characteristics, and food consumption. We adopted a multivariate model to identify factors associated with the intake of ultra-processed foods. RESULTS: A total of 545 children participated in this study, of whom 74.3% consumed some kind of ultra-processed food. The factors most strongly associated with this consumption were children older than six months, infants who were not breastfed, households with up to three residents, and the main caregiver of the child being someone other than the mother. CONCLUSIONS: Children under 24 months start consuming ultra-processed products at an early age, replacing foods considered natural and healthy. This study can contribute to guide health professionals in counseling families about feeding in the first years of life, emphasizing the proper introduction of complementary feeding and discouraging the consumption of ultra-processed products.


Assuntos
Manipulação de Alimentos , Alimentos Infantis , Fenômenos Fisiológicos da Nutrição do Lactente , Brasil , Doces , Queijo , Grão Comestível , Características da Família , Feminino , Inquéritos Epidemiológicos , Humanos , Lactente , Masculino , Análise Multivariada , Bebidas Adoçadas com Açúcar , Iogurte
20.
Nutr. clín. diet. hosp ; 40(1): 25-32, 2020. tab, graf
Artigo em Português | IBECS | ID: ibc-194630

RESUMO

INTRODUÇÃO: A quimioterapia é um dos tratamentos para o câncer e os efeitos adversos implicam na alteração do paladar e redução da ingestão alimentar. Dentre as possibilidades de intervenção dietética, a oferta de suplementos e alimentos de maior densidade energética é uma alternativa. OBJETIVO: Analisar as características sensoriais dos suplementos hipercalóricos e hiperproteicos na forma de picolé. METODOLOGIA: Estudo transversal, realizado com pacientes maiores de 18 anos, em tratamento quimioterápico ambulatorial. Foram obtidos dos prontuários dados como: idade, sexo, diagnóstico e comorbidades. O picolé foi produzido à base de alimentos lácteos, sacarose e módulo proteico. Contém aproximadamente 127 kcal e 8g de proteína. Foram oferecidos nos sabores leite, frutas e chocolate durante a quimioterapia. A análise sensorial foi feita com escala hedônica de 5 pontos para atributos: doçura, coloração, sabor, sabor residual, além de questionados sobre intenção de consumo e sentimentos. RESULTADOS: Foram avaliados 33 pacientes, entre 33 e 76 anos, prevalecendo o sexo feminino (60%), diagnosticados com neoplasias hematológicas e tumores sólidos, sendo os mais presentes leucemia, linfoma, câncer de mama e de próstata. Quanto à análise sensorial, os picolés tiveram boa aceitação por parte da maioria dos pacientes. Cerca de 97% avaliou como "gostei muito" e "gostei ligeiramente" na aceitação global. Os atributos analisados tiveram aproximadamente 84% de nota 3, considerados dentro do ideal. A maioria dos participantes (84%) relataram que consumiriam "com frequência" ou "sempre" e 94% relataram se sentirem satisfeitos ao provar o picolé. Na questão aberta todos expressaram sentimentos positivos em relação ao picolé, relatando se sentirem bem, alegres e felizes. CONCLUSÃO: Considerando a boa avaliação sensorial dos picolés, estes poderão contribuir na melhora da ingestão alimentar energético-proteica


INTRODUCTION: Chemotherapy is one of the cancer treatments and its adverse effects can induce taste alteration and reduction of food intake. Among the possible dietetic interventions, the offering of food supplements and higher density preparations is an alternative. OBJECTIVES: analise the sensory characteristics of hypercaloric and hyperproteic food supplements in the shape of popsicles. METHODS: cross-sectional study, conducted with adult outpatients over 18 years, in chemotherapy treatment. Data was collected from patients' medical records, such as age, gender, diagnosis and comorbidities. The popsicle was made out of dairy, sugar and proteic protein module. Contains aproximadamente 127 kcal and 8 g of protein. The flavours offered where milk, fruit and chocolate. The sensory analysis was carried out based on a scale of 5 point for the attributes sweetness, color, flavour and residual flavour. Moreover, patients where asked regarding consumption intention and feelings. RESULTS: 33 outpatients from 33 to 76 years of age where evalued, with a prevalence of women (60%), diagnosed with hematological cancer or tumors. The most present diagnosis where leukemia, lymphoma, breast and prostate cancer. Regarding sensory analysis, the popsicles where well accepted by most of the patients. About 97% evaluated as "liked a lot" or "liked slightly". Most of participants (84%) reported that they would consume "frequently" or "always" and 94% reported feeling satisfied while tasting the popsicle. In the open question, all of the patients described positive feelings related to the popsicles (felt well, happy). CONCLUSION: considering the good results on the sensory analysis, the popsicles may contribute in the improvement of energy and protein intake


No disponible


Assuntos
Humanos , Masculino , Feminino , Adulto , Pessoa de Meia-Idade , Idoso , Suplementos Nutricionais , Ingestão de Energia , Dieta Rica em Proteínas , Doces , Satisfação do Paciente , Neoplasias/dietoterapia , Estudos Transversais
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