Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation

Detalhes bibliográficos
Autor(a) principal: Morais, Ana Heloneida de Araújo
Data de Publicação: 2003
Outros Autores: Cruz, Ana, Pereira, Railene, Leite, Edda, Lima, Dilma, Sales, Maurício Pereira de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/58144
Resumo: The chemical composition of an alternative Brazilian food preparation showed that this product had a carbohydrate content of 45.90% and a protein content of 38.92%. Anti-nutritional factors were assayed in soya "pacoca" protein fractions. Human salivary alpha -amylase was inhibited with salivary amylase inhibitor ( alpha -IA) level of 437.5 micro g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57 micro g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soya "pacoca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soya "pacoca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soya "pacoca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling rats
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spelling Morais, Ana Heloneida de AraújoCruz, AnaPereira, RaileneLeite, EddaLima, DilmaSales, Maurício Pereira de2024-04-12T22:27:59Z2024-04-12T22:27:59Z2003CRUZ, Ana; MORAIS, Ana Heloneida Araújo; PEREIRA, Railene; LEITE, Edda; LIMA, Dilma; SALES, Maurício Pereira de. Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation. Journal of Food Technology, [S.l.], v. 1, n.4, p. 163-166, 2003. Disponível em: https://eurekamag.com/research/003/642/003642760.php. Acesso em: 12 abr. 2024.1981-6723https://repositorio.ufrn.br/handle/123456789/58144Journal of Food TechnologySoy paçocaChemical compositionAnti-nutritional constituentsNutritional evaluationAnalysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe chemical composition of an alternative Brazilian food preparation showed that this product had a carbohydrate content of 45.90% and a protein content of 38.92%. Anti-nutritional factors were assayed in soya "pacoca" protein fractions. Human salivary alpha -amylase was inhibited with salivary amylase inhibitor ( alpha -IA) level of 437.5 micro g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57 micro g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soya "pacoca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soya "pacoca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soya "pacoca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling ratsengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/58144/2/license.txte9597aa2854d128fd968be5edc8a28d9MD52123456789/581442024-04-12 19:28:20.008oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2024-04-12T22:28:20Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
title Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
spellingShingle Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
Morais, Ana Heloneida de Araújo
Soy paçoca
Chemical composition
Anti-nutritional constituents
Nutritional evaluation
title_short Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
title_full Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
title_fullStr Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
title_full_unstemmed Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
title_sort Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
author Morais, Ana Heloneida de Araújo
author_facet Morais, Ana Heloneida de Araújo
Cruz, Ana
Pereira, Railene
Leite, Edda
Lima, Dilma
Sales, Maurício Pereira de
author_role author
author2 Cruz, Ana
Pereira, Railene
Leite, Edda
Lima, Dilma
Sales, Maurício Pereira de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Morais, Ana Heloneida de Araújo
Cruz, Ana
Pereira, Railene
Leite, Edda
Lima, Dilma
Sales, Maurício Pereira de
dc.subject.por.fl_str_mv Soy paçoca
Chemical composition
Anti-nutritional constituents
Nutritional evaluation
topic Soy paçoca
Chemical composition
Anti-nutritional constituents
Nutritional evaluation
description The chemical composition of an alternative Brazilian food preparation showed that this product had a carbohydrate content of 45.90% and a protein content of 38.92%. Anti-nutritional factors were assayed in soya "pacoca" protein fractions. Human salivary alpha -amylase was inhibited with salivary amylase inhibitor ( alpha -IA) level of 437.5 micro g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57 micro g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soya "pacoca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soya "pacoca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soya "pacoca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling rats
publishDate 2003
dc.date.issued.fl_str_mv 2003
dc.date.accessioned.fl_str_mv 2024-04-12T22:27:59Z
dc.date.available.fl_str_mv 2024-04-12T22:27:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv CRUZ, Ana; MORAIS, Ana Heloneida Araújo; PEREIRA, Railene; LEITE, Edda; LIMA, Dilma; SALES, Maurício Pereira de. Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation. Journal of Food Technology, [S.l.], v. 1, n.4, p. 163-166, 2003. Disponível em: https://eurekamag.com/research/003/642/003642760.php. Acesso em: 12 abr. 2024.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/58144
dc.identifier.issn.none.fl_str_mv 1981-6723
identifier_str_mv CRUZ, Ana; MORAIS, Ana Heloneida Araújo; PEREIRA, Railene; LEITE, Edda; LIMA, Dilma; SALES, Maurício Pereira de. Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation. Journal of Food Technology, [S.l.], v. 1, n.4, p. 163-166, 2003. Disponível em: https://eurekamag.com/research/003/642/003642760.php. Acesso em: 12 abr. 2024.
1981-6723
url https://repositorio.ufrn.br/handle/123456789/58144
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Journal of Food Technology
publisher.none.fl_str_mv Journal of Food Technology
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRN
instname:Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
instname_str Universidade Federal do Rio Grande do Norte (UFRN)
instacron_str UFRN
institution UFRN
reponame_str Repositório Institucional da UFRN
collection Repositório Institucional da UFRN
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bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)
repository.mail.fl_str_mv
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