OFICINAS CULINÁRIAS COMO ESTRATÉGIA PARA FORTALECIMENTO DA ECONOMIA DURANTE A PANDEMIA DA COVID-19

Além das consequências na saúde humana, a pandemia de COVID-19 impactou negativamente a economia de milhares de famílias. Diante desse contexto, foi desenvolvido um projeto de extensão na Universidade Federal de Campina Grande, intitulado COMpreender, que uniu conhecimentos de nutrição, gastronomia, tecnologia de alimentos, marketing digital e pessoal para o fomento de renda na pandemia, além do fortalecimento do comércio de bebidas e alimentos por meio de receitas e informações. Dentre as ações elaboradas, destaca-se a elaboração de três oficinas culinárias realizadas de forma remota com conhecimentos práticos e teóricos sobre panificação e alimentos funcionais, com receitas previamente selecionadas e testadas. As oficinas tiveram cerca de 498 inscritos e apresentaram alta aceitação, bem como engajamento pelos participantes que tiveram a liberdade para trocar suas experiências, dúvidas e anseios diante do cenário pandêmico e como isso impactou suas vendas e rendimento familiar. Os relatos obtidos ao fim do projeto, demonstraram grande satisfação, além de uma boa avaliação da metodologia adotada. Diante do que foi observado, destaca-se a importância dessas ações e da necessidade da continuidade destas, para que haja um fortalecimento da economia local. Ademais, acreditamos que o projeto tem um alto valor social e que as ações desenvolvidas foram bem vistas pela população atendida

OFICINAS CULINÁRIAS COMO ESTRATÉGIA PARA FORTALECIMENTO DA ECONOMIA DURANTE A PANDEMIA DA COVID-19

Além das consequências na saúde humana, a pandemia de COVID-19 impactou negativamente a economia de milhares de famílias. Diante desse contexto, foi desenvolvido um projeto de extensão na Universidade Federal de Campina Grande, intitulado COMpreender, que uniu conhecimentos de nutrição, gastronomia, tecnologia de alimentos, marketing digital e pessoal para o fomento de renda na pandemia, além do fortalecimento do comércio de bebidas e alimentos por meio de receitas e informações. Dentre as ações elaboradas, destaca-se a elaboração de três oficinas culinárias realizadas de forma remota com conhecimentos práticos e teóricos sobre panificação e alimentos funcionais, com receitas previamente selecionadas e testadas. As oficinas tiveram cerca de 498 inscritos e apresentaram alta aceitação, bem como engajamento pelos participantes que tiveram a liberdade para trocar suas experiências, dúvidas e anseios diante do cenário pandêmico e como isso impactou suas vendas e rendimento familiar. Os relatos obtidos ao fim do projeto, demonstraram grande satisfação, além de uma boa avaliação da metodologia adotada. Diante do que foi observado, destaca-se a importância dessas ações e da necessidade da continuidade destas, para que haja um fortalecimento da economia local. Ademais, acreditamos que o projeto tem um alto valor social e que as ações desenvolvidas foram bem vistas pela população atendida

Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.Fil: Araújo, Caroliny Mesquita. Universidade Federal Da Paraiba; BrasilFil: Sampaio, Karoliny Brito. Universidade Federal Da Paraiba; BrasilFil: Dantas Duarte Menezes, Francisca Nayara. Universidade Federal Da Paraiba; BrasilFil: Tayse da Cruz Almeida, Erika. Universidade Federal Da Paraiba; BrasilFil: Lima, Marcos dos Santos. Instituto Federal do Sertão de Pernambuco. Departamento de Tecnologia de Alimentos; BrasilFil: Bordin Viera, Vanessa. Universidade Federal Campina Grande. Centro de Educação e Saúde; BrasilFil: Fernandez Garcia, Estefânia. Universidade Federal Da Paraiba; BrasilFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Leite de Souza, Evandro. Universidade Federal Da Paraiba; BrasilFil: Gomes de Oliveira, Maria Elieidy. Universidade Federal Da Paraiba; Brasi

Cashew nuts (Anacardium occidentale L.) decrease visceral fat, yet augment glucose in dyslipidemic rats

The objective of this study was to evaluate the biological effects of roasted Cashew nuts consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation. Young male rats were randomly assigned to three experimental groups (n = 10). The Control group (CONT) was treated with water, the Dyslipidemic group (DL) received a high fat content emulsion throughout the experiment, and the Dyslipidemic Cashew Nuts group (DLCN) received the same high fat content emulsion throughout the experiment, yet was treated with Cashew nuts. Body parameters, biochemical, hepatic and fecal fatty acid profiles were all evaluated. The levels of total cholesterol and triglycerides were higher in the DL and DLCN groups as compared to the control group. DLCN and CONT presented no difference in HDL levels. DLCN presented higher glycemia levels than the other groups. There was reduction of body fat in DLCN as compared to other groups, but with higher accumulations of liver fat. DLCN presented a reduction in saturated hepatic fatty acids of 20.8%, and an increase of 177% in relation to CONT; there was also a 21% in increase DL for ω9 fatty acids in comparison to CONT. As for fecal fatty acids, there was a lower concentration of polysaturates in DLCN as compared to the other groups. The data showed that the consumption of Cashew nuts by the dyslipidemic animals treated with a hyperlipidic diet induced greater accumulations of liver fat and worsened glycemic levels, despite having reduced visceral fats and increased fecal fat excretion.info:eu-repo/semantics/publishedVersio

Maternal supplementation with avocado (persea americana mill.) pulp and oil alters reflex maturation, physical development, and offspring memory in rats

Avocado (Persea americana Mill.) is an oleaginous fruit source of fatty acids with high levels of neuroprotective phytocomplexes. The objective of this study was to evaluate the development of reflex and somatic maturation, fatty acid profiles in the brain, and memory in different stages of life in the offspring of dams supplemented with avocado pulp and oil during gestation and lactation. The dams were randomly divided into three groups (n = 15 pups/group), and recieved by gavage supplementation: control group (CG)-distilled water; Avocado Oil (AO)-3,000 mg avocado oil/kg animal weight, and Avocado Pulp (AP)-3,000 mg avocado pulp/kg animal weight. We performed the following tests: Analysis of Somatic Development and Ontogeny of Postnatal Reflex (T0 to T21), the Open Field Habituation Test and the Object Recognition Test (ORT) in the adolescent (T45) and adult (190) phases. The cerebral fatty acids content was evaluated at times T0, T21, T45, and T90. The results were analyzed using the statistical program GraphPad Prism and significant statistics were considered when p < 0.05. Acceleration of reflex maturation and reflex ontogeny was observed in the offspring of AO and AP fed dams, with the results being more pronounced in the pulp fed group (p < 0.05). All groups presented a decrease in the ambulation parameter in the second exposure to the Open Field Habituation Test, at T45 and 190 (p < 0.05). In the ORT, the AO and AP offspring presented memory improvements in the short and long term in the adult and adolescent phases (p < 0.05). The results of the brain fatty acid profiles presented higher polyunsaturated fatty acids (PUFA) content in the AO and AP groups at T21, T45, and 190. The docosahexaenoic fatty acid (DHA) content was higher at T21 (AO and AP), at T45 (AO and AP), and at T90 (AP) (p < 0.05). The arachidonic acid (ARA) content was higher at T45 (AO and AP), and at T90 (AO) (p < 0.05). Maternal supplementation with avocado oil and pulp anticipates reflex maturation and somatic postnatal development, and improves memory during the adolescent and adult phases.info:eu-repo/semantics/publishedVersio

Desenvolvimento e avaliação sensorial de pão de forma adicionado da farinha do resíduo da graviola

Bread is a product widely consumed since ancient times, so many scholars seek to create new formulations that give them more flavor and nutritional quality through the full reuse of food. Soursop is rich in minerals such as calcium, potassium, magnesium and vitamins (A, B and C). Thus, the objective was to elaborate loaves of bread added with different concentrations of soursop residue flour, as well as to evaluate the sensory characteristics of the elaborated products. Initially the soursop peels were dried in a 60 ° C circulating oven for 24 hours and then flour was obtained. Then different formulations of loaves of bread were prepared: PFC (0% soursop residue flour), PF10% (10% soursop residue flour) and PF20% (20% soursop residue flour). Sensory analysis was performed using the affective test with a nine-point structured hedonic scale and the purchase intention test. From the results, it was inferred that in the sensory analysis, the PFC sample had an acceptability higher than 80% for all evaluated attributes, while the PF10% bread had an acceptability index higher than 73% and the PF20% bread reached acceptability index. over 66% for all appreciated attributes. Therefore, it was found that it is possible to partially replace wheat flour with soursop residue flour in the production of loaf breads, since PF10% was not affected by the addition of flour.El pan es un producto ampliamente consumido desde la antigüedad, por lo que muchos académicos buscan crear nuevas formulaciones que les den más sabor y calidad nutricional a través de la reutilización completa de los alimentos. La guanábana es rica en minerales como calcio, potasio, magnesio y vitaminas (A, B y C). Por lo tanto, el objetivo era elaborar barras de pan añadidas con diferentes concentraciones de harina de residuos de guanábana, así como evaluar las características sensoriales de los productos elaborados. Inicialmente, las cáscaras de guanábana se secaron en un horno de circulación a 60 ° C durante 24 horas y luego se obtuvo harina. Luego se prepararon diferentes formulaciones de barras de pan: PFC (0% de harina de residuos de guanábana), PF10% (10% de harina de residuos de guanábana) y PF20% (20% de harina de residuos de guanábana). El análisis sensorial se realizó mediante la prueba afectiva con una escala hedónica estructurada de nueve puntos y la prueba de intención de compra. A partir de los resultados, se infirió que en el análisis sensorial, la muestra de PFC tenía una aceptabilidad superior al 80% para todos los atributos evaluados, mientras que el pan PF10% tenía un índice de aceptabilidad superior al 73% y el pan PF20% alcanzó un índice de aceptabilidad. más del 66% para todos los atributos apreciados. Por lo tanto, se descubrió que es posible reemplazar parcialmente la harina de trigo con harina de residuos de guanábana en la producción de pan de molde, ya que el PF10% no se vio afectado por la adición de harina.O pão é um produto amplamente consumido desde os tempos mais remotos, por isso diversos estudiosos buscam criar novas formulações que lhes confiram mais sabor e qualidade nutricional através do reaproveitamento integral dos alimentos. A graviola é rica em sais minerais, como cálcio, potássio, magnésio e vitaminas (A, B e C). Assim, objetivou-se elaborar pães de forma adicionados de diferentes concentrações da farinha do resíduo da graviola, bem como avaliar as características sensoriais dos produtos elaborados. Inicialmente as cascas da graviola foram secas em estufa de circulação de ar a 60° durante 24 horas e após foi obtida a farinha. Em seguida, foram elaboradas diferentes formulações de pães de forma: PFC (0% de farinha do resíduo da graviola), PF10% (10% de farinha do resíduo da graviola) e PF20% (20% da farinha do resíduo da graviola). A análise sensorial foi realizada através do teste afetivo com escala hedônica estruturada de nove pontos e teste de intenção de compra. Diante dos resultados, inferiu-se que na análise sensorial, a amostra PFC obteve aceitabilidade superior a 80% para todos os atributos avaliados, enquanto que o pão PF10% apresentou índice de aceitabilidade superior a 73% e o pão PF20% alcançou índice de aceitabilidade acima de 66% para todos atributos apreciados. Diante disso, constatou-se que é possível substituir parcialmente a farinha de trigo por farinha do resíduo da graviola na produção de pães tipo forma, visto que o PF10% não teve a sua aceitabilidade afetada em razão a adição da farinha

Maternal Supplementation With Avocado (Persea americana Mill.) Pulp and Oil Alters Reflex Maturation, Physical Development, and Offspring Memory in Rats

Avocado (Persea americana Mill.) is an oleaginous fruit source of fatty acids with high levels of neuroprotective phytocomplexes. The objective of this study was to evaluate the development of reflex and somatic maturation, fatty acid profiles in the brain, and memory in different stages of life in the offspring of dams supplemented with avocado pulp and oil during gestation and lactation. The dams were randomly divided into three groups (n = 15 pups/group), and recieved by gavage supplementation: control group (CG)–distilled water; Avocado Oil (AO)−3,000 mg avocado oil/kg animal weight, and Avocado Pulp (AP)−3,000 mg avocado pulp/kg animal weight. We performed the following tests: Analysis of Somatic Development and Ontogeny of Postnatal Reflex (T0 to T21), the Open Field Habituation Test and the Object Recognition Test (ORT) in the adolescent (T45) and adult (T90) phases. The cerebral fatty acids content was evaluated at times T0, T21, T45, and T90. The results were analyzed using the statistical program GraphPad Prism and significant statistics were considered when p &lt; 0.05. Acceleration of reflex maturation and reflex ontogeny was observed in the offspring of AO and AP fed dams, with the results being more pronounced in the pulp fed group (p &lt; 0.05). All groups presented a decrease in the ambulation parameter in the second exposure to the Open Field Habituation Test, at T45 and T90 (p &lt; 0.05). In the ORT, the AO and AP offspring presented memory improvements in the short and long term in the adult and adolescent phases (p &lt; 0.05). The results of the brain fatty acid profiles presented higher polyunsaturated fatty acids (PUFA) content in the AO and AP groups at T21, T45, and T90. The docosahexaenoic fatty acid (DHA) content was higher at T21 (AO and AP), at T45 (AO and AP), and at T90 (AP) (p &lt; 0.05). The arachidonic acid (ARA) content was higher at T45 (AO and AP), and at T90 (AO) (p &lt; 0.05). Maternal supplementation with avocado oil and pulp anticipates reflex maturation and somatic postnatal development, and improves memory during the adolescent and adult phases

Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour

A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS). Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia. Os objetivos deste trabalho foram elaborar a farinha de Yacon, avaliar a composição química de diferentes concentrações de farinha de Yacon na elaboração de bolos e analisar sensorialmente as preparações elaboradas. A farinha de Yacon apresentou potencial como ingrediente na formulação de bolos, uma vez que teve boa aceitabilidade.<br>The Yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS). There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects. They stimulate glycolysis, resulting in a reduced amount of energy. The objective of this research was to evaluate the chemical composition of cakes formulated with different concentrations of Yacon flour and to evaluate their sensory characteristics. The Yacon flour presented potential to be a cake ingredient