Amido resistente: efeito de processamento, aceitabilidade e resposta glicêmica

• Ano de defesa: 2010
• Autor(a) principal: Basso, Cristiana
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Alimentos; Digestão; Absorção; Sensorial; Glicemia; Foods; Digestion; Absorption; Taste; Glycemy; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5677

The present study was developed having as aims to investigate the effect of storage at low temperatures on level changes of resistant starch of foods usually consumed by the Brazilian population, the acceptability of these foods after the freezing process, and the influence of increasing levels of resistant starch obtained through this process on glycemy. Three kinds of foods were tested, i.e. rice, beans and pasta in order to verify the resistant starch behavior; the same kinds of foods, but with higher levels of this starch, were employed to test the acceptability on the part of forty-two non-trained food testers as well as the glycemic response of thirty-four healthy adults. It was observed that several factors acting together define starch digestion and absorption, and not just one factor. It was noticed that, regardless of samples, all of them increased their level of resistant starch throughout storage time at low temperatures and that the changes in the increase of this starch among the samples was in a decreasing order: beans, pasta and rice. Noodles with a screw form, cooked and stored for sixty days, presented low acceptability on most requisites; on the other hand, the other tested foods received approval regarding practically all the attribute, therefore demonstrating that it is possible to increase the resistant starch level without interfering with tasting quality of products. Even though storage at low temperature of samples increased the levels of resistant starch, this increase was not enough to provoke changes in individuals glycemic levels since that various other factors can be involved in starch hydrolysis and absorption. Therefore, it was demonstrated through the present study that food storage at low temperatures serves as an efficient and cheap tool to increase resistant starch levels and it can be used to improve population s life and nutritional qualities.