Detalhes bibliográficos
| Ano de defesa: |
2016 |
| Autor(a) principal: |
Carli, Graziela De
 |
| Orientador(a): |
Bertolin, Telma Elita
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| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade de Passo Fundo
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
|
| Departamento: |
Faculdade de Agronomia e Medicina Veterinária – FAMV
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://tede.upf.br/jspui/handle/tede/1347
|
Resumo: |
This study aimed to use protein concentrate whey (CPS) for the formulation of a biscuit type cookie, the evaluation of its technological and sensory characteristics and its effect on bone formation and resorption of adult women. The methodological steps included the formulation of biscuits with different protein concentrate proportions of milk and oat serum, physical, chemical, nutritional and sensory characteristics and a clinical study evaluating bone formation and resorption of adult women. Analysis of the combined effect of individual variables (CPS and oats) on the technological characteristics of cookies was performed using an experimental design comprised rotational involving two independent variables (CPS and oats). 11 trials were performed, four factorial, four axial and three central points. For sensory tests and nutritional analysis, the three best formulations second technological analysis and chemical composition selected. The formulation with better results in the sensory test was selected for the clinical study, carried out for 16 days, where participants consumed four cookies a d ay in this period. Blood and urine samples were taken before and after ingestion of cookies to verify differences after the introduction of cookies. Biochemical markers osteocalcin and aminoterminas telopeptides of type I collagen (NTX) were used to assess bone formation and resorption, respectively. The results of physicochemical analyzes biscuits type cookies, biscuits showed that the tests 2 and the central point have the best technological characteristics, with good results in the expansion factor, colo r and texture. As for the chemical composition, formulation 8 showed the highest nutritional gain due to the high protein content. Thus, the formulations selected for the nutritional and sensory analysis were the formulations 2, 8 and the center point. In sensory tests, the formulation with greater acceptability, preference and purchase intent was the formulation with 15% of CPS and 20% oats (center point), which is selected for the clinical study. The results of the analysis of minerals, amino acids and the digestibility corrected amino acid score showed that the formulation with 15% PSC and 20% oat is a product with high nutritional value. Participated in the clinical study, fifteen women with a mean age of 24.8 ± 6.4 years. It was found that calcium levels in the blood and urine were unchanged after 16 days of ingestion of the cookie. The concentration of osteocalcin in blood rose significantly after 16 days of intake, while urinary excretion of NTX tended to decline after 16 days although the difference was not significant. No correlation was found between osteocalcin and NTX before the cookie intake, but after 16 days of taking the biscuit containing CPS and oats was found correlation, with a coefficient of 0.7902 (p <0.001). It is concluded that the bisc uit type cookie containing 15% of CPS and 20% oat showed the best technological and sensory characteristics, and that it has a high nutritional value. It is suggested that the inclusion of biscuit on women's diet is beneficial to bone metabolism, especially bone formation. |
