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Mangaba is a fruit native to Brazil, rich in bioactive compounds. To evaluate physicochemical composition, bioactive compounds, antioxidant and antifungal activity of mangaba fruit pulp. Moisture, ash, protein, lipid, energy values and phenolic compounds were determined. Antioxidant activity was determined by capture of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. Evaluation of antifungal activity was performed by Minimum Inhibitory Concentration, according to protocols M07-A9 and M27-S3, and minimum fungicidal concentration. Freeze-dried mangaba pulp presented high levels of carbohydrates, low levels of lipids, and high energy density. Phenolic analysis demonstrated that chlorogenic acid was found in the highest concentration, followed by p-coumaric acid and ferulic acid. Mangaba extract showed antioxidant activity like BHT. Mangaba extract inhibited the growth of Candida albicans (ATCC 90028), Cryptococcus gattii (AFLP4), Candida guilliermondii (ATCC 6260) and Candida albicans (MYA 2876). Freeze-dried mangaba inhibited fungal activity associated with antioxidant effect due to presence of phenolic compounds.

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Optimal nutrition can improve well-being and might mitigate the risk and morbidity associated with coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This review summarizes nutritional guidelines to support dietary counseling provided by dietitians and health-related professionals. The majority of documents encouraged the consumption of fruits, vegetables, and whole grain foods. Thirty-one percent of the guidelines highlighted the importance of minerals and vitamins such as zinc and vitamins C, A, and D to maintain a well-functioning immune system. Dietary supplementation has not been linked to COVID-19 prevention. However, supplementation with vitamins C and D, as well as with zinc and selenium, was highlighted as potentially beneficial for individuals with, or at risk of, respiratory viral infections or for those in whom nutrient deficiency is detected. There was no convincing evidence that food or food packaging is associated with the transmission of COVID-19, but good hygiene practices for handling and preparing foods were recommended. No changes to breastfeeding recommendations have been made, even in women diagnosed with COVID-19.

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The inflorescence of Musa paradisiaca, known as "banana heart" is a structure that includes flowers and bracts of banana, commonly used as food source worldwide. The aims of this study were (1) to determine the mineral components of Musa paradisiaca and (2) to compare the obtained results with previously reported data of Recommendation Dietary Allowances (RDAs) and edible plant permissible limits set by FAO/WHO. The samples were digested using microwave-assisted equipment, while elemental contents were determined by inductively coupled plasma optical emission spectroscopy (ICP OES). Metal (Mg, Ca, Cr, Ni, Cu, Fe, and Zn) and nonmetal (S and P) contents were detected. According to RDA, the inflorescences could be excellent sources of Mg, P, Cr, Cu, Zn, and Fe for females, males, and pregnant women, all age 31-50 y, as well as children (4-8 y). Bracts are good source of Zn for male and pregnant women and good source of Fe for children. All the samples contained considerable amounts of Mg, Ca, P, Ni, Cu, Zn, and Fe, which were quite low to induce deleterious effects (UL). FAO/WHO limits for edible plants have not yet been established for S, P, Mg, and Ca, but Ni and Zn are below of those limit values. However, Cr and Cu concentrations are higher than the values established for edible plants and may pose a threat to human health. Farmers should be encouraged by government agencies, not only for sustainability of production but also to ensure the storage and trade of banana tree inflorescence.

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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.

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RESUMO Introdução: A proteína da amêndoa do bacuri (Attalea phalerata Mart. Ex Spreng) e da whey protein (WP) têm quantidades relevantes de aminoácidos essenciais e são de boa digestibilidade, características que têm sido buscadas por atletas para auxílio para melhorar a composição corporal, particularmente quando associadas a exercícios. Objetivo: Avaliar o efeito de dietas com teor proteico vegetal e animal sobre a composição corporal de ratos Wistar submetidos ao exercício resistido em escada. Métodos: Quarenta ratos machos recém-desmamados foram submetidos a um período de adaptação com dieta comercial (4 semanas) e treinamento resistido durante oito semanas (três vezes por semana), recebendo dietas com farinha de bacuri e whey protein. Foram distribuídos randomicamente em seis grupos: G1 (bacuri sedentário), G2 (bacuri exercitado), G3 (WP sedentário), G4 (WP exercitado), G5 (controle sedentário) e G6 (controle exercitado). Avaliou-se consumo da dieta, peso corporal, comprimento, circunferências torácica e abdominal para calcular o índice de Lee e o índice de massa corporal; os sítios com gordura foram retirados após eutanásia. A análise estatística foi realizada por ANOVA e Teste de Tukey, considerando 5% de significância. Resultados: O peso final do G3 (372 ± 8,86 g) foi superior ao do G2 (326,83 ± 15,03 g) e do G6 (316,75 ± 5,90 g); os grupos que receberam dieta com farinha de bacuri consumiram quantidade superior de dieta, porém, tiveram menor peso final; não diferiram no índice de Lee e no IMC, sítios com gordura e índice de adiposidade com relação aos grupos tratados com WP, apresentando valores inferiores das circunferências torácica e abdominal. Com relação às gorduras e índice de adiposidade, não houve diferença entre os grupos sedentários e exercitados. Conclusão: A proteína da amêndoa de bacuri mostrou-se de boa qualidade quando comparada com a whey protein, havendo possibilidade de recomendação de seu uso na elaboração de suplementos nutricionais, como fonte vegetal alternativa e de baixo custo.

ABSTRACT Introduction: The bacuri almond protein (Attalea phalerata Mart. Ex Spreng) and whey protein (WP) have significant amounts of essential amino acids and are of good digestibility, characteristics that have been sought by athletes to aid in improving body composition, particularly when associated with exercises. Objective: To evaluate the effect of diets with vegetable and animal protein content on the body composition of Wistar rats submitted to resisted ladder exercise. Methods: Forty male newly weaned rats were exposed to a period of adaptation to a commercial diet (4 weeks) and resistance training for eight weeks (three times a week), receiving diets with bacuri flour and whey protein. They were randomly assigned to 6 groups: G1 (sedentary bacuri), G2 (exercised bacuri), G3 (sedentary WP), G4 (exercised WP), G5 (sedentary control) and G6 (exercised control). Dietary intake, body weight, length, thoracic and abdominal circumferences were evaluated to calculate Lee index and body mass index; the fat sites were removed after euthanasia. Statistical analysis was performed by ANOVA and Tukey's test, considering a 5% significance level. Results: The final weight of G3 (372±8.86 g) was higher than those of G2 (326.83±15.03 g) and G6 (316.75±5.90 g); the groups that received diet with bacuri flour consumed higher amount of food, however, they had lower final weight, did not differ in the Lee index and BMI, fat sites and adiposity index in relation to the groups treated with WP, presenting lower values in the thoracic and abdominal circumferences. Regarding fat and adiposity index, there was no difference between the sedentary and exercised groups. Conclusion: The bacuri almond protein showed good quality when compared to whey protein, and it is possible to recommend its use in the preparation of nutritional supplements as an alternative and low cost vegetable protein source.

RESUMEN Introducción: La proteína de la almendra del bacuri (Attalea phalerata Mart ex Spreng) y proteína del suero de la leche (whey protein - WP) tienen cantidades significativas de aminoácidos esenciales y son de buena digestibilidad, características que han sido buscadas por atletas para ayudar a mejorar de la composición corporal, especialmente cuando se asocian a ejercicios. Objetivo: Evaluar el efecto de dietas con contenido proteico vegetal y animal sobre la composición corporal de ratas Wistar sometidas al ejercicio resistido en escalera. Métodos: Cuarenta ratas machos recién destetadas se sometieron a un periodo de adaptación con dieta comercial (4 semanas) y entrenamiento de resistencia durante ocho semanas (tres veces por semana), recibiendo dietas con harina de bacuri y proteína del suero de la leche. Se distribuyeron aleatoriamente en 6 grupos: G1 (bacuri sedentario), G2 (bacuri ejercitado), G3 (WP sedentario), G4 (WP ejercitado), G5 (control sedentario) y G6 (control ejercitado). Se evaluó consumo de la dieta, peso corporal, longitud, circunferencias torácica y abdominal para calcular el índice de Lee y el índice de masa corporal; los sitios con grasa se retiraron después de la eutanasia. El análisis estadístico se realizó por ANOVA y prueba de Tukey, considerando el 5% de significación. Resultados: El peso final del G3 (372 ± 8,86 g) fue superior al del G2 (326,83 ± 15,03 g) y del G6 (316,75 ± 5,90 g); los grupos que recibieron dieta con harina de bacuri consumieron una cantidad mayor de alimentos, sin embargo, tuvieron menor peso final; no difirieron en el índice de Lee y en el IMC, sitios con grasa y índice de adiposidad con relación a los grupos tratados con WP, presentando valores inferiores en las circunferencias torácica y abdominal. Con respecto a las grasas e índice de adiposidad, no hubo diferencia entre los grupos sedentarios y ejercitados. Conclusión: a proteína de la almendra del bacuri se mostró de buena calidad en comparación con la proteína del suero de la leche, y existe la posibilidad de recomendar su uso en la preparación de suplementos nutricionales, como fuente de proteína vegetal alternativa e de bajo costo.

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Introdução: Avaliar o perfil nutricional e o uso de suplementação entre praticantes de musculação e atletas de judô em academias de Campo Grande, MS. Método: Estudo transversal descritivo com 50 participantes, de ambos os gêneros, entre 18 e 35 anos. Para avaliação do consumo alimentar, foram aplicados inquéritos dietéticos, medindo-se consumo energético e de macronutrientes. Foram realizadas medidas de peso, estatura, pregas cutâneas e circunferência. Para cálculo do percentual de gordura, foi utilizado somatório de três pregas cutâneas. O uso de suplemento foi avaliado por meio de aplicação de questionário. A análise estatística foi realizada com o software SPSS, considerando p<0,05. Resultados: A média de energia consumida pelos praticantes de musculação foi 1768,4 kcal/dia e a média dos valores das necessidades estimadas de energia foi 2445,6 kcal/dia; entre os atletas de judô, foi 1851,1 kcal/dia e 2800,1 kcal/dia, respectivamente. O consumo de carboidratos, proteínas e lipídios foi 50,49%, 20,44% e 29,06% entre os praticantes de musculação e 45,06%, 23,31% e 31,61% entre os judocas, respectivamente. Houve diferença significativa na composição corporal entre os participantes nas variáveis índice de massa corporal, circunferência da cintura, massa magra e massa gorda. A utilização de suplementos ocorreu em 26% dos participantes. Conclusões: A quantidade de energia consumida foi menor do que a necessidade estimada de energia em ambos os grupos e os valores de macronutrientes estavam inadequados. Houve diferença significativa na composição corporal dos participantes, destacando- se percentual elevado de gordura em ambos os grupos. Não houve diferença significativa entre o uso de suplementos entre os grupos.(AU)

Introduction: To evaluate the nutritional status and the use of supplementation by bodybuilders and judo athletes in gyms of Campo Grande, MS. Methods: A descriptive cross-sectional study with 50 participants, of both genders, between 18 and 35 years. Dietary surveys were applied to assess food consumption, evaluating energy consumption and macronutrients. Measures of weight, height, skin folds and circumference were performed. To calculate the percentage of fat was used sum of three skinfolds. The use of supplementation was assessed by questionnaire. Statistical analysis was performed using SPSS software, considering p<0.05. Results: The average power consumed by bodybuilders was 1768.4 kcal/day and the average value of the estimated energy needs was 2445.6 kcal/day; among the judo athletes was 1851.1 kcal/day and 2800.1 kcal/day, respectively. The consumption of carbohydrates, proteins and lipids was 50.49%, 20.44% and 29.06% among bodybuilders and 45.06%, 23.31% and 31.61% among judokas, respectively. There were significant differences in body composition between the participants in variables body mass index, waist circumference, fat mass and lean mass. The use of supplements occurred in 26% of participants. Conclusions: The amount of energy consumed was lower than the estimated energy requirements in both groups and macronutrient values were inadequate. There were significant differences in body composition of the participants, highlighting high percentage of fat in both groups. There was no significant difference between the use of supplements between groups.(AU)

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ABSTRACT OBJECTIVE: To compare the biochemical and immunological profiles of pediatric patients with acute myeloid leukemia (AML) with healthy children and adolescents. METHODS: This was a cross-sectional study in which 21 therapy-naïve patients with AML were compared with a group of 24 healthy individuals. The following data were analyzed: serum proteins, leucocytes and subgroups, erythrocytes, hematocrit, hemoglobin, platelets, cytokines in peripheral blood mononuclear cells cultures under spontaneous and BCG- or PHA-stimulated conditions, immunoglobulin A, and erythrocytic glutathione. Statistical analysis was performed using SPSS software, considering as significant p-values < 0.05. RESULTS: Serum albumin levels were higher (p < 0.0001) in the control group, as well as all the parameters related to red blood cells (p < 0.0001). For leucocytes and subgroups, no statistical difference was found between the AML and the control groups. For cytokines, the concentrations were significantly higher under spontaneous and BCG-stimulated conditions for TNF-a, IL-6, IL-10, and IFN-? in the control group. Under PHA-stimulated conditions, the concentration was higher (p = 0.002) only for IL-6. No difference was found between the two groups for the other cytokines and for IgA in the saliva. Erythrocytic glutathione was higher (p < 0.0001) in AML patients. CONCLUSIONS: It was possible to characterize the biochemical and immunological profile of pediatric patients with AML, as well as highlight some significant differences in these parameters when comparing with healthy children and adolescents.

RESUMO OBJETIVO: Comparar o perfil bioquímico e imunológico de pacientes pediátricos portadores de leucemia mieloide aguda (LMA) em relação a um grupo de crianças e adolescentes saudáveis. MÉTODOS Estudo transversal, em que foram avaliados 21 pacientes com LMA virgens de terapia e 24 indivíduos saudáveis. Foram analisados: proteínas séricas, leucócitos e subgrupos, eritrócitos, hematócrito, hemoglobina e plaquetas, citocinas em cultura de células mononucleares do sangue periférico sob condição espontânea e estimulada por BCG ou PHA, imunoglobulina A e glutationa eritrocitária. Análise estatística foi feita com o software SPSS considerando p < 0,05. RESULTADOS: Albumina sérica foi superior (p < 0,0001) no grupo de controle, bem como todos os parâmetros relacionados com os glóbulos vermelhos (p < 0,0001). Para os leucócitos e subgrupos não houve diferença estatística entre os pacientes com LMA e o grupo controle. As concentrações foram significativamente mais elevadas sob condições espontânea e estimulada por BCG para as citocinas TNF-a, IL-6, IL-10 e IFN-? no grupo controle. Sob condição estimulada com PHA a concentração foi superior (p = 0,002) apenas para a IL-6. Não houve diferença estatística para as demais citocinas e para IgA salivar entre os dois grupos. Glutationa eritrocitária foi superior (p < 0,0001) nos pacientes LMA. CONCLUSÕES: Diante do exposto, foi possível caracterizar o perfil bioquímico e imunológico de pacientes pediátricos com LMA, bem como evidenciar diferenças significativas em alguns desses parâmetros ao se compararem os indivíduos doentes e o grupo de crianças e adolescentes saudáveis.

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OBJECTIVE: To compare the biochemical and immunological profiles of pediatric patients with acute myeloid leukemia (AML) with healthy children and adolescents. METHODS: This was a cross-sectional study in which 21 therapy-naïve patients with AML were compared with a group of 24 healthy individuals. The following data were analyzed: serum proteins, leucocytes and subgroups, erythrocytes, hematocrit, hemoglobin, platelets, cytokines in peripheral blood mononuclear cells cultures under spontaneous and BCG- or PHA-stimulated conditions, immunoglobulin A, and erythrocytic glutathione. Statistical analysis was performed using SPSS software, considering as significant p-values<0.05. RESULTS: Serum albumin levels were higher (p<0.0001) in the control group, as well as all the parameters related to red blood cells (p<0.0001). For leucocytes and subgroups, no statistical difference was found between the AML and the control groups. For cytokines, the concentrations were significantly higher under spontaneous and BCG-stimulated conditions for TNF-α, IL-6, IL-10, and IFN-γ in the control group. Under PHA-stimulated conditions, the concentration was higher (p=0.002) only for IL-6. No difference was found between the two groups for the other cytokines and for IgA in the saliva. Erythrocytic glutathione was higher (p<0.0001) in AML patients. CONCLUSIONS: It was possible to characterize the biochemical and immunological profile of pediatric patients with AML, as well as highlight some significant differences in these parameters when comparing with healthy children and adolescents.

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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.

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Pacientes com úlceras crônicas, muitas vezes, apresentam hábitos alimentares inadequados que dificultam a cicatrização, seja pela falta denutrientes ou pelo excesso destes. Sendo assim, objetivou-se caracterizar o estado nutricional e a prevalência de doenças crônicas de pacientescom úlceras nos membros inferiores em tratamento no Ambulatório de Feridas do Campus Cedeteg da Unicentro, Guarapuava - PR. Estudotransversal quantitativo, constituído por 36 pacientes. Os dados foram obtidos em formulários estruturados. Para análise estatística foi utilizadoo programa SPSS versão 15.0 para Windows, considerando-se 5% de significância. As idades variaram de 40 a 76 anos. O tipo de úlcera maispresente na amostra foi a venosa com 72% (n=26), seguido de neuropática por hanseníase com 20% (n=7). A doença crônica mais prevalentefoi hipertensão arterial sistêmica (52,8%), seguido de insuficiência venosa (30,6%), diabetes melittus (19,4%) e obesidade (33,3%). Segundoo Índice de Massa Corporal (IMC), 41,6% apresentou eutrofia e de acordo com a circunferência da cintura (CC), 75% da amostra apresentoua medida acima do recomendado. Os valores de ingestão de nutrientes encontraram-se abaixo do recomendado para homens e para mulherespara vitamina A (p=0,0001 e p=0,002), vitamina C (p=0,001 e 0,016), zinco (p=0,080 e p=0,001) e de proteínas somente para as mulheres(p=0,020). Ainda, o grupo dos homens, apresentou uma ingestão adequada de calorias e elevada de proteínas e ferro. Percebeu-se que essespacientes necessitam de estratégias voltadas para a alimentação e controle das comorbidades, a fim de favorecer a cicatrização das úlceras.

Patients with chronic ulcers often have poor dietary habits that hinder the healing process, or by the lack of nutrients or excess thereof.Therefore, the objective was to characterize the nutritional status and the prevalence of chronic diseases of patients with leg ulcers treated atthe Clinic Wound Campus CEDETEG of Unicentro, Guarapuava - PR. Quantitative cross-sectional study consisting of 36 patients. Data wereobtained from structured forms. Statistical analysis was performed using the SPSS version 15.0 for Windows, considering 5% significance level.Their ages ranged from 40 to 76 years. The type of ulcer longer present in the venous sample was 72% (n=26), followed by neuropathic leprosywith 20% (n=7). The disease was most prevalent chronic hypertension (52.8%), followed by venous insufficiency (30.6%), diabetes mellitus(19.4%) and obesity (33.3%). According to the body mass index (BMI), 41.6% had normal weight and according to waist circumference (WC),75% showed the measure above recommended. The values of nutrient intake were found below recommended for men and women for vitaminA (p = 0.000 and p=0.002), vitamin C (p=0.00 and 0.016), zinc (p=0.080 and p=0.001) and protein only for women (p=0.020). Still, the groupof men had an adequate intake of calories and high in protein and iron. It was noticed that these patients need strategies for power and controlof comorbidities in order to promote the healing of ulcers.

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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...

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This study analyzed the sensory acceptability of yacon flour (YF) added-cookies, and determined the chemical composition of the traditional formulation and of those containing the highest contents of YF with the sensory acceptance similar to the standard product. Five formulations of biscuits have been prepared, being: standard (0 %) and four samples containing 5 %, 7.5 %, 10 % and 12.5 % of YF, respectively. For conducting the sensory analysis, 55 untrained tasters participated, who were diabetic patients of both genders, aged from 18 to 70 years. The results of sensory analysis showed that the addition of 7.5 % of YF was the best contents of yacon, and with the acceptance similar to the standard product, and mainly for the attributes appearance, aroma, taste, overall acceptance and purchase intention. The chemical analysis of standard samples and of 7.5 % YF-containing cookies showed higher levels of fiber, protein, ash and moisture in the sample with YF; however lower concentrations of carbohydrates and total calories were found. The development of products has demonstrated that the cookies containing YF up to 7.5 % were well accepted by the tasters and these samples evidenced the sensory acceptance similar to the standard product.(AU)

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 com idade 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.(AU)

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