RESUMEN

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias “gostei ligeiramente” e “gostei extremamente” pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial.(AU)

With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories “liked slightly” and “liked extremely” by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance.(AU)

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RESUMEN

The aim of the present work was to compare the capacity to modulate the intestinal microbiota and the production of metabolites after 14 d administration of a commercial dietary supplement and a manufactured ice cream, both containing the same quantity of inulin and the same viable counts of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12, using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) model. Samples of the colonic contents were evaluated microbiologically by real-time quantitative PCR (qRT-PCR) and next-generation sequencing and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions ($\text{NH}_4^ + $). Statistical analyses were carried out for all the variables using the two-way ANOVA followed by the Tukey multiple comparisons test (P < 0·05) for metabolite production, qRT-PCR and the bioinformatics analysis for microbiota diversity. Dietary supplement and ice cream were able to deliver the probiotic L. acidophilus and B. animalis to the simulated colon and modulate the microbiota, increasing beneficial micro-organisms such as Bifidobacterium spp., Bacteroides spp. and Faecalibacterium spp. for dietary supplement administration, and Lactobacillus spp. for ice cream supplementation. However, the ice cream matrix was probably more favourable for the maintenance of the metabolic activity of the probiotics in the SHIME® model, due to the larger amounts of acetate, propionate, butyrate and ammonium ions obtained after 14 d of supplementation. In conclusion, both ways of probiotic supplementation could be efficient, each with its own particularities.

RESUMEN

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias "gostei ligeiramente" e "gostei extremamente" pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial. (AU)

With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories "liked slightly" and "liked extremely" by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance. (AU)

Asunto(s)

RESUMEN

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias “gostei ligeiramente” e “gostei extremamente” pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial.

With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories “liked slightly” and “liked extremely” by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance.

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RESUMEN

The study of zinc bioavailability in foods is important because this mineral intake does not meet the recommended doses for some population groups. Also, the presence of dietary factors that reduce zinc absorption contributes to its deficiency. Rice fortified with micronutrients (Ultra Rice®) is a viable alternative for fortification since this cereal is already inserted into the population habit. The aim of this study was to evaluate the bioavailability of zinc (Zn) in rice fortified with zinc oxide. During 42 days, rats were divided into four groups and fed with diets containing two different sources of Zn (test diet: UR® fortified with zinc oxide, or control diet: zinc carbonate (ZnCO3)), supplying 50% or 100%, respectively, of the recommendations of this mineral for animals. Weight gain, food intake, feed efficiency ratio, weight, thickness and length of femur; retention of zinc, calcium (Ca) and magnesium (Mg) in the femur and the concentrations of Zn in femur, plasma and erythrocytes were evaluated. Control diet showed higher weight gain, feed efficiency ratio, retention of Zn and Zn concentration in the femur (p < 0.05). However, no differences were observed (p > 0.05) for dietary intake, length and thickness of the femur, erythrocyte and plasmatic Zn between groups. Although rice fortified with zinc oxide showed a lower bioavailability compared to ZnCO3, this food can be a viable alternative to be used as a vehicle for fortification.

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