Dehydrated pumpkin flakes acceptability

Detalhes bibliográficos
Autor(a) principal: Burgos AMBRÓSIO, Carmem Lygia
Data de Publicação: 2023
Outros Autores: de Arruda Camara e Siqueira CAMPOS, Florisbela, Pinheiro de FARO, Zelyta
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9793
Resumo: ObjectiveThe objective of this study was to evaluate the acceptability of flakes since this product can be an alternativein the fight against hypovitaminosis A. MethodsThe flakes were evaluated through analyses of coliforms at 45ºC, Escherichia coli, Staphylococcus aureus,Salmonela sp; counting of yeasts and molds; analysis of moisture, proteins, lipids, ash, dietary fibers,carbohydrates and carotenoids; storage stability; and acceptability of flakes added to beans and “pirão” (awidely consumed Brazilian dish consisting of meat and vegetable broth and cassava flour) by 188 adults and67 children. ResultsThe microbiological and physical-chemical characteristics of the flakes were adequate and the acceptabilitypercentages were 95.21% for adults and 95.52% for children. ConclusionDehydrated pumpkin flakes can be used in large scale to determine its effectiveness in the fight againsthypovitaminosis A.
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spelling Dehydrated pumpkin flakes acceptabilityAceitabilidade de flocos desidratados de abóborasensorial analysiscarotenoidsdehydrated pumpkin flakeshypovitaminosis Aanálise sensorialcarotenóidesflocos desidratados de abóborahipovitaminose AObjectiveThe objective of this study was to evaluate the acceptability of flakes since this product can be an alternativein the fight against hypovitaminosis A. MethodsThe flakes were evaluated through analyses of coliforms at 45ºC, Escherichia coli, Staphylococcus aureus,Salmonela sp; counting of yeasts and molds; analysis of moisture, proteins, lipids, ash, dietary fibers,carbohydrates and carotenoids; storage stability; and acceptability of flakes added to beans and “pirão” (awidely consumed Brazilian dish consisting of meat and vegetable broth and cassava flour) by 188 adults and67 children. ResultsThe microbiological and physical-chemical characteristics of the flakes were adequate and the acceptabilitypercentages were 95.21% for adults and 95.52% for children. ConclusionDehydrated pumpkin flakes can be used in large scale to determine its effectiveness in the fight againsthypovitaminosis A.ObjetivoAvaliar a aceitabilidade de flocos desidratados de abóbora, uma vez que tal produto pode constituir uma alternativa no combate à hipovitaminose A. MétodosOs flocos foram avaliados quanto às características microbiológicas, por meio das análises de coliformes a 45o C, Escherichia coli, Staphylococcus aureus, Salmonela sp, contagem de bolores e leveduras, e características físico-químicas, por meio da análise de umidade, proteínas, lipídios, cinzas, fibra alimentar, carboidratos, carotenóides, estabilidade ao longo do tempo de armazenamento e aceitabilidade dos flocos adicionados ao feijão e ao pirão de 188 adultos e 67 crianças, respectivamente. ResultadosOs flocos estavam adequados quanto às características microbiológicas e físico-químicas e os percentuais de aceitação de 95,21% para os adultos e 95,52% para as crianças. ConclusãoOs flocos desidratados de abóbora podem ser utilizados em larga escala para o estudo do efeito deste produto no combate à hipovitaminose A.Núcleo de Editoração – PUC-Campinas2023-09-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9793Brazilian Journal of Nutrition; Vol. 19 No. 1 (2006): Revista de NutriçãoRevista de Nutrição; Vol. 19 Núm. 1 (2006): Revista de NutriçãoRevista de Nutrição; v. 19 n. 1 (2006): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9793/7133Copyright (c) 2023 Carmem Lygia Burgos AMBRÓSIO, Florisbela de Arruda Camara e Siqueira CAMPOS, Zelyta Pinheiro de FAROhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBurgos AMBRÓSIO, Carmem Lygia de Arruda Camara e Siqueira CAMPOS, Florisbela Pinheiro de FARO, Zelyta 2023-09-20T17:23:44Zoai:ojs.periodicos.puc-campinas.edu.br:article/9793Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-09-20T17:23:44Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Dehydrated pumpkin flakes acceptability
Aceitabilidade de flocos desidratados de abóbora
title Dehydrated pumpkin flakes acceptability
spellingShingle Dehydrated pumpkin flakes acceptability
Burgos AMBRÓSIO, Carmem Lygia
sensorial analysis
carotenoids
dehydrated pumpkin flakes
hypovitaminosis A
análise sensorial
carotenóides
flocos desidratados de abóbora
hipovitaminose A
title_short Dehydrated pumpkin flakes acceptability
title_full Dehydrated pumpkin flakes acceptability
title_fullStr Dehydrated pumpkin flakes acceptability
title_full_unstemmed Dehydrated pumpkin flakes acceptability
title_sort Dehydrated pumpkin flakes acceptability
author Burgos AMBRÓSIO, Carmem Lygia
author_facet Burgos AMBRÓSIO, Carmem Lygia
de Arruda Camara e Siqueira CAMPOS, Florisbela
Pinheiro de FARO, Zelyta
author_role author
author2 de Arruda Camara e Siqueira CAMPOS, Florisbela
Pinheiro de FARO, Zelyta
author2_role author
author
dc.contributor.author.fl_str_mv Burgos AMBRÓSIO, Carmem Lygia
de Arruda Camara e Siqueira CAMPOS, Florisbela
Pinheiro de FARO, Zelyta
dc.subject.por.fl_str_mv sensorial analysis
carotenoids
dehydrated pumpkin flakes
hypovitaminosis A
análise sensorial
carotenóides
flocos desidratados de abóbora
hipovitaminose A
topic sensorial analysis
carotenoids
dehydrated pumpkin flakes
hypovitaminosis A
análise sensorial
carotenóides
flocos desidratados de abóbora
hipovitaminose A
description ObjectiveThe objective of this study was to evaluate the acceptability of flakes since this product can be an alternativein the fight against hypovitaminosis A. MethodsThe flakes were evaluated through analyses of coliforms at 45ºC, Escherichia coli, Staphylococcus aureus,Salmonela sp; counting of yeasts and molds; analysis of moisture, proteins, lipids, ash, dietary fibers,carbohydrates and carotenoids; storage stability; and acceptability of flakes added to beans and “pirão” (awidely consumed Brazilian dish consisting of meat and vegetable broth and cassava flour) by 188 adults and67 children. ResultsThe microbiological and physical-chemical characteristics of the flakes were adequate and the acceptabilitypercentages were 95.21% for adults and 95.52% for children. ConclusionDehydrated pumpkin flakes can be used in large scale to determine its effectiveness in the fight againsthypovitaminosis A.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9793
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9793
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9793/7133
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 19 No. 1 (2006): Revista de Nutrição
Revista de Nutrição; Vol. 19 Núm. 1 (2006): Revista de Nutrição
Revista de Nutrição; v. 19 n. 1 (2006): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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