Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculenta Crantz)

Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gluten-free food products. The aim of this study was to produce a gluten-free alternative to the wheat chicken pasty, a food largely consumed in South American countries. The main ingredient used for the elaboration of gluten-free pasty was cassava, a cheap and quite available raw ingredient, which after cooked results in a soft mass. This product was compared to the traditional wheat version by means of a sensory analysis, considering general aspects, consistency, flavor and aroma, and also a comparison of the production costs of the two products. General aspects, flavor and aroma did not differ significantly between the two products. Consistency was the only characteristic that differed significantly between them, the evaluation being more favorable to the cassava pasty. These results validate the gluten-free product regarding its sensory acceptability. The cost of production of the gluten-free product was lower than that of the traditional one. This product can be a cheap and attractive alternative for celiac disease patients

ESFIRRA DE GOMA DE TAPIOCA E BATATA COM CASCA RECHEADA COM TAMBAQUI

O consumo de salgados fritos ou assados faz parte do hábito brasileiro, constituem-se alimentos baratos e de fácil acesso. Este trabalho teve como objetivo desenvolver uma esfirra assada de goma de tapioca e batata inglesa com recheio de tambaqui para indivíduos saudáveis, além de analisar a qualidade nutricional deste produto por meio da elaboração do rótulo nutricional. Para a determinação dos Valores Diários de Referência (VD%), utilizaram-se legislações RDC nº 359, RDC nº 360 e RDC nº 54 sendo esta última para apontar as fontes de nutrientes não contemplados no rótulo nutricional obrigatório. O produto deste estudo é uma opção de alimento com alto teor de proteínas advindo do peixe, alimento consumido em larga escala na região norte, com um recheio de requeijão caseiro, sendo uma boa opção de lanche nutritivo

Use of Information and Communication Technologies among Adults in Weight Control: Systematic Review and Meta-Analysis

Information and communication technologies are part of our day-to-day life in the execution of all activities, including health care. However, it is not known how much the use of technologies can contribute to the adoption of healthy lifestyle habits. Thus, the objective of this study was to analyze whether the use of information and communication technologies contributes to weight control among adults when compared to the traditional approach method. The search was performed in November 2021 in eight electronic databases in addition to gray literature bases. The quality of the studies was assessed using the Cochrane risk of bias tool. The standardized mean difference was used for the meta-analytic measurement using the random effects model using the Dersimonian–Laid method in the Stata statistical package version 17. The body mass index of the intervention group decreased by an average of 0.56 (95% CI: −0.83; −0.30) when compared to the control group. When comparing the before and after groups, the intervention group also had a greater reduction in BMI (summarized mean: −0.83; 95% CI: −1.40; −0.26). Information and communication technologies contribute to the reduction of the body mass index in the adult population when compared to the traditional model of monitoring. Prospero registration: number 42020186340