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Artigo Científico Acesso embargado Desenvolvimento de biscoito à base de frango adicionado de chia e isento de gordura trans(2018) Dalsasso, Maria Luiza PiresThe objective of this study was to develop a cookie based on protein of high biological value, added with chia and trans fat free. Three formulations of cookies (B1, B2 and B3) were developed and tasted by researchers, being B3 submitted to sensory analysis. The sample was made for 18 years and 59 years, of all genders, undergraduate students from a private university located in the southern region of Brazil. The acceptability of the cookie was evaluated by means of a hedonic scale of five points (1 = I hated; 5 = I loved), for the following attributes: flavor, smell, color, texture and global acceptance. For the intention to buy the scale varied from 1 = certainly would not buy the 5 = would certainly buy. According to the analysis, a satisfactory overall degree of acceptance (92%) was considered and a purchase desire was confirmed by 68% of the valoreors. The developed cookie presented better nutritional quality than products of the same type marketed in the market, besides satisfactory sensorial quality.Artigo Científico Acesso embargado Desenvolvimento e caracterização físico-química de bolo de chocolate isento de glúten, gordura trans e açúcar refinado(2020) Siqueira, Brenda deGluten is the main protein present in grains of wheat, oats, rye, barley and malt. Some individuals are intolerant or allergic to gluten, having a rejection of this protein. These people have an autoimmune enteropathy called Celiac Disease, which the only treatment is a total gluten exemption from the diet. However, dietary restrictions can cause harmful consequences to the emotional aspects of individuals' diets. Therefore, the objective was to develop a chocolate cake free of gluten, trans fat and refined sugar, preserving a good sensory acceptance. Three chocolate cake recipes (F1; F2; F3) were prepared, using flours variations (F1: brown rice flour and almond flour; F2: brown rice flour and coconut flour; F3: brown rice flour and green banana flour). The formulation with the best characteristics was selected for physical-chemical analysis. The developed cake had lower energy, carbohydrate and lipid value and higher protein and fiber content when compared to a traditional chocolate cake. It is concluded that the development of the gluten-free chocolate cake, trans fat and refined sugar using brown rice and almond flour, has positive nutritional and technological aspects.