Enriquecimento nutricional de macarrão com uso de subprodutos agroindustriais de baixo custo

• Ano de defesa: 2007
• Autor(a) principal: Nicoletti, Angelica Markus
• 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: Farelo de soja; Quirera de arroz; Proteína; Ratos; Soybean bran; Broken rice; Protein; Rats; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5756

In the last decade, great modification have occurred in social and economic aspects of the population. It causes the nutritional transition, that is leading people to a wrong alimentary customs. It has negatively influenced on the nutritional profile and the human health. The body has reacted to this agression developing nutritional lack, appearing undernourished and overfeed problems. Therefore, this research aims at developing an amplyfied nutritionaly macaroni formulation, using soybean bran and broken rice, evaluating its chemical, technological, and sensory characteristics. It also verified the nutricional capacity of this product in the biological response of rats. This work elaborated two macaroni formulations, a traditional (with wheat flour) and other from the 25% of wheat flour´s substitution by soybean bran and by 75% of broken rice. These formulations were analysed in relation to its organic matter, dry matter, ash, crude protein, dietary fiber, lipids, amino acid profile and viscousness. Futhermore, we also realized some sensory analyses with children (from 4 to 6 years old) and adults, using the hedonic scale. To evaluate the biological effects, we selected 21 days-old Wistar Rats fed with experimental rations AIN93, standard (macaroni of wheat) or enriched (formulation developed with soybean bran and broken rice). The animals were submitted to an adaptation period of 3 days. During an experimental period (16 days), we collected samples to determine the consume, the body´s weight, dry feces and fecal water content, feces pH and humidity. We also analysed plasma triglyceride, cholesterol, hemoglobin and total proteiny content. Taking into consideration the nutritional, technological, and sensory characteristics of the developed formulation, we observed that the enriched macaroni in proteins fits the essential adequate amino acid profile, along with the technological characteristics and approved sensory average of 95% among children and adults. In relation to the biological and metabolic responses, we observed that the animals submitted to the ration with enriched macarroni (test) answered physiologically with increased weight, but it did not accumulate the epidimical fatness, raising the excretion levels of fecal water and increasing the hemoglobin´s levels and the total proteins in blood, plus decreasing the triglyceride and the cholesterol levels.