Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5686 |
Resumo: | Barley is one of the most economically important winter crops for the farming system in the southern Brazil and it is well-known by its high content of soluble dietary fiber (beta-glucans) which lowers plasmatic cholesterol as well as the glycemic index besides reducing the risk of colon cancer. In what concerns human consumption it has been observed recent interest for this cereal since its dietetic properties can be associated to health benefits. The aim of this research was to determine the chemical composition of barley grains under different processings, covered barley, hulless barley, hulless roasted barley, barley flakes, barley flour as well as relating the effects of the inclusion of processed barley grains as a source of fiber in diet by having Wistar rats as biological model. The grains were analyzed in relation to the dry matter content, ash, crude protein, lipids, total dietary fiber, insoluble and soluble fiber, non-fibrous carbohydrates, beta-glucans and minerals (calcium, phosphorus, magnesium, potassium, zinc, iron, manganese and copper). The bioassay was performed during 42 days; it was used 35 male Wistar rats at 21 days old, distributed in 5 treatments of 7 animals which received feed AIN-93G with varied source of dietary fiber: CONT treatment (control) with 5% cellulose; treatment CB with 5% of covered barley; treatment HB with 5% of hulless barley; treatment HRB with 5% of hulless roasted barley fiber, and treatment BF with 5% of barley flakes. It was determined: food intake, weight gain, feed conversion (FC), feed efficiency ratio (FER), multivariate bio-nutritional index (BNI), dry and wet fecal output, moisture from feces, gastrointestinal transit time, liver weight, heart weight, epididymal fat weight, kidney weight, small and large intestine weight, full and empty cecal weight as well as the following blood parameters: total proteins, albumin, hemoglobin, glucose, total cholesterol, HDL cholesterol and triglycerides. The results show significant differences among the barley grains under different processing for dry matter, ash, crude protein, dietary fiber, insoluble fiber, nonfibrous carbohydrates, calcium, potassium, magnesium, zinc, iron and manganese. Variations in the chemical composition occurred due to the effect of processing of the grain because of hullessness, stabilization, flocking and milling. The inclusion of dietary fiber of covered barley as well as of the products from its processing (hulless grain, hulless roasted grains and flakes) may be employed as source of fiber in a standard diet of AIN-93 without compromising the development of rats as well as providing less dry fecal weight, more fecal moisture and less gastrointestinal transit time, what may be attributed to more colonic fermentation. |
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2010-07-192010-07-192010-02-25NOVACK, Mariana Moura Ercolani. NUTRITIONAL EVALUATION OF BARLEY UNDER DIFFERENT PROCESSING. 2010. 125 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010.http://repositorio.ufsm.br/handle/1/5686Barley is one of the most economically important winter crops for the farming system in the southern Brazil and it is well-known by its high content of soluble dietary fiber (beta-glucans) which lowers plasmatic cholesterol as well as the glycemic index besides reducing the risk of colon cancer. In what concerns human consumption it has been observed recent interest for this cereal since its dietetic properties can be associated to health benefits. The aim of this research was to determine the chemical composition of barley grains under different processings, covered barley, hulless barley, hulless roasted barley, barley flakes, barley flour as well as relating the effects of the inclusion of processed barley grains as a source of fiber in diet by having Wistar rats as biological model. The grains were analyzed in relation to the dry matter content, ash, crude protein, lipids, total dietary fiber, insoluble and soluble fiber, non-fibrous carbohydrates, beta-glucans and minerals (calcium, phosphorus, magnesium, potassium, zinc, iron, manganese and copper). The bioassay was performed during 42 days; it was used 35 male Wistar rats at 21 days old, distributed in 5 treatments of 7 animals which received feed AIN-93G with varied source of dietary fiber: CONT treatment (control) with 5% cellulose; treatment CB with 5% of covered barley; treatment HB with 5% of hulless barley; treatment HRB with 5% of hulless roasted barley fiber, and treatment BF with 5% of barley flakes. It was determined: food intake, weight gain, feed conversion (FC), feed efficiency ratio (FER), multivariate bio-nutritional index (BNI), dry and wet fecal output, moisture from feces, gastrointestinal transit time, liver weight, heart weight, epididymal fat weight, kidney weight, small and large intestine weight, full and empty cecal weight as well as the following blood parameters: total proteins, albumin, hemoglobin, glucose, total cholesterol, HDL cholesterol and triglycerides. The results show significant differences among the barley grains under different processing for dry matter, ash, crude protein, dietary fiber, insoluble fiber, nonfibrous carbohydrates, calcium, potassium, magnesium, zinc, iron and manganese. Variations in the chemical composition occurred due to the effect of processing of the grain because of hullessness, stabilization, flocking and milling. The inclusion of dietary fiber of covered barley as well as of the products from its processing (hulless grain, hulless roasted grains and flakes) may be employed as source of fiber in a standard diet of AIN-93 without compromising the development of rats as well as providing less dry fecal weight, more fecal moisture and less gastrointestinal transit time, what may be attributed to more colonic fermentation.A cevada é uma das culturas de inverno economicamente mais importantes para o sistema de exploração agrícola no sul do Brasil, sendo conhecida pelo seu alto conteúdo de fibra alimentar solúvel (beta-glicanas), a qual diminui o colesterol plasmático bem como o índice glicêmico, além de reduzir o risco de câncer de cólon. Em relação ao consumo humano, tem-se observado recente interesse pelo uso desse cereal em razão de as suas propriedades dietéticas poderem ser associadas a benefícios com a saúde. Objetivou-se com esta pesquisa determinar a composição química de grãos de cevada submetidos a diferentes processamentos, grão de cevada integral, grão de cevada descascado, grão de cevada descascado tostado, cevada em flocos e farinha de cevada, assim como relacionar os efeitos da inclusão de grãos de cevada processados como fonte de fibra na dieta, empregando-se ratos Wistar como modelo biológico. Os grãos foram analisados quanto aos teores de matéria seca, cinzas, proteína bruta, lipídeos, fibra alimentar total, fibra insolúvel, solúvel, carboidratos não fibrosos, beta-glicanas e minerais (cálcio, fósforo, magnésio, potássio, zinco, ferro, manganês e cobre). O ensaio biológico foi conduzido por um período de 42 dias; utilizou-se 35 ratos Wistar machos, com 21 dias de idade, distribuídos em 5 tratamentos de 7 animais que receberam ração AIN-93G, variando a fonte de fibra alimentar: tratamento CONT (controle), com 5% de celulose; tratamento CI, com 5% de grão de cevada integral; tratamento CD, com 5% de grão de cevada na forma descascada; tratamento CDT, com 5% de fibra grão de cevada descascado tostado; e tratamento CFL, com 5% de flocos de cevada. Foram determinados: consumo alimentar, ganho de peso, conversão alimentar (CA), coeficiente de eficiência alimentar (CEA), índice nutricional multivariado biológico (INMB), produção de fezes secas e úmidas, umidade das fezes, tempo de trânsito gastrintestinal, peso do fígado, peso do coração, peso da gordura epididimal, peso dos rins, peso do intestino delgado e grosso, peso do ceco completo e vazio; além dos seguintes parâmetros sanguíneos: proteínas totais, albumina, hemoglobina, glicose, colesterol total, colesterol HDL e triglicerídeos. Os resultados acusaram diferenças significativas entre os grãos de cevada submetidos a diferentes processamentos para matéria seca, cinzas, proteína bruta, fibra alimentar, fibra insolúvel, carboidratos nãofibrosos, cálcio, potássio, magnésio, zinco, ferro e manganês. Variações na composição química ocorreram devido ao efeito de processamento do grão em função do descascamento, estabilização, flocagem e moagem. A inclusão de fibra alimentar de grãos de cevada integral assim como dos produtos resultantes do seu processamento (grão descascado, grão descascado tostado e flocos) pode ser empregada como fonte de fibra em uma dieta padrão da AIN-93, sem comprometer o desenvolvimento dos ratos, bem como proporcionar menor peso fecal seco, maior umidade fecal e menor tempo de trânsito gastrintestinal, o que pode ser atribuído a maior fermentação no colón.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosCevadaHordeum vulgareProcessamentoComposição químicaResposta biológicaBarleyHordeum vulgareProcessingChemical compositionBiological responseCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação nutricional de grãos de cevada submetidos a diferentes processamentosNutritional evaluation of barley under different processinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisNörnberg, José Laertehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788857E6Oliveira, Viviani Ruffo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7Hecktheuer, Luisa Helena Rycheckihttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793145U5http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4242085E1Novack, Mariana Moura Ercolani5007000000064005005005003007ac0e6d5-9893-4fed-84ef-69171f1cb67b79939b8b-b246-4e27-bcfe-dfee0e5f457597b950e1-37b4-41ae-9ce2-1b147081c11be1576aa8-32a5-48af-8ba7-e930825075d9info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALNOVACK, MARIANA MOURA ERCOLANI.pdfapplication/pdf1318411http://repositorio.ufsm.br/bitstream/1/5686/1/NOVACK%2c%20MARIANA%20MOURA%20ERCOLANI.pdf317ae5deb8083e48e0704f9826103cf0MD51TEXTNOVACK, MARIANA MOURA ERCOLANI.pdf.txtNOVACK, MARIANA MOURA ERCOLANI.pdf.txtExtracted texttext/plain211365http://repositorio.ufsm.br/bitstream/1/5686/2/NOVACK%2c%20MARIANA%20MOURA%20ERCOLANI.pdf.txtba0b4e9417e0a0604990f027a35e8851MD52THUMBNAILNOVACK, MARIANA MOURA ERCOLANI.pdf.jpgNOVACK, MARIANA MOURA ERCOLANI.pdf.jpgIM Thumbnailimage/jpeg5055http://repositorio.ufsm.br/bitstream/1/5686/3/NOVACK%2c%20MARIANA%20MOURA%20ERCOLANI.pdf.jpg01a664ea1edf967231db8a1ed8815c39MD531/56862022-02-21 14:43:28.992oai:repositorio.ufsm.br:1/5686Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-02-21T17:43:28Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
dc.title.alternative.eng.fl_str_mv |
Nutritional evaluation of barley under different processing |
title |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
spellingShingle |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos Novack, Mariana Moura Ercolani Cevada Hordeum vulgare Processamento Composição química Resposta biológica Barley Hordeum vulgare Processing Chemical composition Biological response CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
title_full |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
title_fullStr |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
title_full_unstemmed |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
title_sort |
Avaliação nutricional de grãos de cevada submetidos a diferentes processamentos |
author |
Novack, Mariana Moura Ercolani |
author_facet |
Novack, Mariana Moura Ercolani |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Nörnberg, José Laerte |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788857E6 |
dc.contributor.referee1.fl_str_mv |
Oliveira, Viviani Ruffo de |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7 |
dc.contributor.referee2.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793145U5 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4242085E1 |
dc.contributor.author.fl_str_mv |
Novack, Mariana Moura Ercolani |
contributor_str_mv |
Nörnberg, José Laerte Oliveira, Viviani Ruffo de Hecktheuer, Luisa Helena Rychecki |
dc.subject.por.fl_str_mv |
Cevada Hordeum vulgare Processamento Composição química Resposta biológica |
topic |
Cevada Hordeum vulgare Processamento Composição química Resposta biológica Barley Hordeum vulgare Processing Chemical composition Biological response CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Barley Hordeum vulgare Processing Chemical composition Biological response |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Barley is one of the most economically important winter crops for the farming system in the southern Brazil and it is well-known by its high content of soluble dietary fiber (beta-glucans) which lowers plasmatic cholesterol as well as the glycemic index besides reducing the risk of colon cancer. In what concerns human consumption it has been observed recent interest for this cereal since its dietetic properties can be associated to health benefits. The aim of this research was to determine the chemical composition of barley grains under different processings, covered barley, hulless barley, hulless roasted barley, barley flakes, barley flour as well as relating the effects of the inclusion of processed barley grains as a source of fiber in diet by having Wistar rats as biological model. The grains were analyzed in relation to the dry matter content, ash, crude protein, lipids, total dietary fiber, insoluble and soluble fiber, non-fibrous carbohydrates, beta-glucans and minerals (calcium, phosphorus, magnesium, potassium, zinc, iron, manganese and copper). The bioassay was performed during 42 days; it was used 35 male Wistar rats at 21 days old, distributed in 5 treatments of 7 animals which received feed AIN-93G with varied source of dietary fiber: CONT treatment (control) with 5% cellulose; treatment CB with 5% of covered barley; treatment HB with 5% of hulless barley; treatment HRB with 5% of hulless roasted barley fiber, and treatment BF with 5% of barley flakes. It was determined: food intake, weight gain, feed conversion (FC), feed efficiency ratio (FER), multivariate bio-nutritional index (BNI), dry and wet fecal output, moisture from feces, gastrointestinal transit time, liver weight, heart weight, epididymal fat weight, kidney weight, small and large intestine weight, full and empty cecal weight as well as the following blood parameters: total proteins, albumin, hemoglobin, glucose, total cholesterol, HDL cholesterol and triglycerides. The results show significant differences among the barley grains under different processing for dry matter, ash, crude protein, dietary fiber, insoluble fiber, nonfibrous carbohydrates, calcium, potassium, magnesium, zinc, iron and manganese. Variations in the chemical composition occurred due to the effect of processing of the grain because of hullessness, stabilization, flocking and milling. The inclusion of dietary fiber of covered barley as well as of the products from its processing (hulless grain, hulless roasted grains and flakes) may be employed as source of fiber in a standard diet of AIN-93 without compromising the development of rats as well as providing less dry fecal weight, more fecal moisture and less gastrointestinal transit time, what may be attributed to more colonic fermentation. |
publishDate |
2010 |
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2010-07-19 |
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2010-07-19 |
dc.date.issued.fl_str_mv |
2010-02-25 |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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NOVACK, Mariana Moura Ercolani. NUTRITIONAL EVALUATION OF BARLEY UNDER DIFFERENT PROCESSING. 2010. 125 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5686 |
identifier_str_mv |
NOVACK, Mariana Moura Ercolani. NUTRITIONAL EVALUATION OF BARLEY UNDER DIFFERENT PROCESSING. 2010. 125 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010. |
url |
http://repositorio.ufsm.br/handle/1/5686 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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