Review of literature: carotenoids, chemical composition and dietary reference intake of buriti fruits

Although fruits and vegetables, sources of carotenoids, are widely available in Brazil, hypovitaminosis A constitutes a serious public health problem. There is lack of information available to the population about the dietary sources of carotenoids and factors affecting their bioavailability. The carotenoids also known as bioactive compounds have been associated with the reduction of the risk for degenerative diseases, such as cancer (modulators of immunological responses), cardiovascular diseases, macular degeneration and cataract. In Brazil the utilization of buriti fruit is not widespread; it is consumed only by the local population of some parts of the North and Central regions. Among those foods, out the foods of buritizeiro, the buriti has the highest content of β-carotene among the numerous foods already analyzed, as well as a source of oleic fatty acid, similar to olive oil. The buriti fruit provides the needs of DRI.s (Dietary Reference Intake) of vitamin A for adult, being a good source of nutrition, knowing the variety of foods that composes a balanced diet. Also, the buriti fruit is a natural source of β-carotene (provitamin A). Also, it has antioxidant power by having carotenoids, polyphenols, vitamin C compared to other vegetables, can be considered a functional food

Development and Nutritional Composition and Sensory Comparison Between Acceptance and Bread Traditional High Soy Protein and Soluble Prebiotic Fiber

AbstractThere are an increasing search for foods wich by bringing health benefits through the incorporation of functional ingredients. The objective was to develop formulations of bread, one based on wheat flour and another plus soy protein isolate (SPI) and polydextrose (PD) with how to prepare based on the literature and analysis of the nutritional composition and sensory acceptance. The physical and chemical analysis were moisture, ash, protein, fat, dietary fiber. The total carbohydrate were calculated by difference. Thirty-two people attended the acceptance test, using a hedonic scale and attitude of consumption. Data were evaluated by testing Student t at 5% probability. The result of physical-chemical, according to the Ordinances in Brazil n° 27 and 31 (1998), bread enriched when compared to traditional might be considered a good source of dietary fiber (6.40g/100g) and rich in protein (15.07g/100g) providing 30% RDI and adding nutritional value and functional product. In the affective test, no significant difference (p<0.05) between traditional and bread plus PD for IPS and sensory parameters evaluated. However, enriched bread hedonic values obtained slightly higher for appearance, texture and overall quality, including the attitude of consumption in case of breads are available for purchase

Sensory Properties of Macaroni with and without Green Banana Pulp and the Application of 60 Cobalt Ionizing Radiation

AbstractThe green banana flour or green banana is a complex–carbohydrate source (mainly as resistant starch), minerals, vitamins and fiber. It is important to take into account the sensory properties in the use of ready- to -eat foods like macaroni, among others. Gamma irradiation is considered an alternative method for food preservation. The aim of this study was to compare the influence of flour type, flour irradiation treatment and cooking time on the physical, chemical and sensory properties of macaroni noodles. To discover the differences between the noodles, two cooking times (6 and 10min in boiling water) were used in order to study their extensibility and point of rupture. The rheological properties were determined with a tensile strength module coupled to the TA-HDi texture analyzer. The moisture and protein contents were also analyzed. In addition, acceptation tests of the three different types of macaroni cooked at different times were performed. The irradiation of banana noodles was performed in a 60Co. The normal wheat samples presented significantly higher values for extensibility than the banana samples (P<0.05). The protein values of samples ranged between 4 – 6% (m/m), but the differences among all the samples were not significant (P>0.05). The sensory evaluation of samples showed that the samples of 10min cooking were preferred than samples of 6min cooking. The banana macaroni noodles showed a lower extensibility and lower protein content (without eggs) than normal pasta, being this one the sensorially preferred. Concerning cooking times, it was found that the tasters preferred the macaroni noodles cooked 10minutes. For protein no significant difference (P>0.05) were found among all the macaroni