Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/24074 |
Resumo: | Functional foods are found in virtually all food categories, however these products are not homogeneously spread across all segments of the market. As an ingredient used in formulations of functional foods, the so-called prebiotics, which according to Brazilian legislation are defined as any nondigestible food ingredient that beneficially affects the organism by selectively stimulating the growth and / or activity of colon bacteria, stand out. Many ingredients have been studied for their application as prebiotics in foods, among them the vegetables Helianthus tuberosus L., Moringa oleifera and Pereskia aculeata Mill. These vegetables are still little studied as a prebiotic ingredient and present great potential to perform such function. Thus, the present project aimed at the development of a symbiotic yogurt using the vegetable with higher inulin content as a prebiotic source. The developed yoghurts were evaluated as to their functional properties by in vitro and in vivo tests. Analyzes for physico-chemical characterization of products as well as microbiological and shelf life evaluation will also be performed. The average results of the physicochemical characterization of the flour of Pereskia aculeata Mill, Moringa oleifera and Helianthus tuberosus were: moisture (0.88, 0.88 and 0.86 g, 100 g -1), ashes (16,34,7, 75 and 5.07 g 100 g -1), lipids (3.27, 5.57 and 0.48 g 100 g -1), proteins (22.41, 24.79 and 6.53 g 100 g -1 ), carbohydrates (1.71, 13.83 and 67.38 g 100 g-1) and dietary fiber (55.39, 48.21 and 19.68 g 100 g-1), in relation to the mineral composition flours evaluated are considered mineral sources, being the tupinambor flour source of Ca and Mg, the flour of ora-pro-nobis of P, Ca and Mg and the moringa flour of Ca and P. When evaluating the chromatographic profile of sugars Helianthus tuberosus flour, we identified the inulin with 44.44% and when we used this flour as a prebiotic ingredient in symbiotic igurte we obtained a preferred formulation (F1), these yoghurts remained stable in the 30 days shelf life, in relation to the acidity, pH and bacterial counts. This preferred formulation was inserted into the feed of New Zealand white rabbits exerting symbiotic potential through serological evaluation and cecal microbiology, with lower levels of total cholesterol, triglycerides and glucose in the animals that consumed the symbiotic product when compared to the control. The development of new products that provide some health benefit in addition to being economically feasible is increasingly investigated by food industries and researchers in the area, such as Helianthus tuberosus, Moringa oleifera and Pereskia aculeata Mill. can stand out as important functional ingredients, and Helianthus tuberosus L. stands out as a prebiotic ingredient for the food industry. |
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Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteosAlimentos funcionaisIogurtePrebióticoHelianthus tuberosusMoringa oleíferaPereskia spFunctional foodsYogurtPrebioticPereskia aculeata MillCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSFunctional foods are found in virtually all food categories, however these products are not homogeneously spread across all segments of the market. As an ingredient used in formulations of functional foods, the so-called prebiotics, which according to Brazilian legislation are defined as any nondigestible food ingredient that beneficially affects the organism by selectively stimulating the growth and / or activity of colon bacteria, stand out. Many ingredients have been studied for their application as prebiotics in foods, among them the vegetables Helianthus tuberosus L., Moringa oleifera and Pereskia aculeata Mill. These vegetables are still little studied as a prebiotic ingredient and present great potential to perform such function. Thus, the present project aimed at the development of a symbiotic yogurt using the vegetable with higher inulin content as a prebiotic source. The developed yoghurts were evaluated as to their functional properties by in vitro and in vivo tests. Analyzes for physico-chemical characterization of products as well as microbiological and shelf life evaluation will also be performed. The average results of the physicochemical characterization of the flour of Pereskia aculeata Mill, Moringa oleifera and Helianthus tuberosus were: moisture (0.88, 0.88 and 0.86 g, 100 g -1), ashes (16,34,7, 75 and 5.07 g 100 g -1), lipids (3.27, 5.57 and 0.48 g 100 g -1), proteins (22.41, 24.79 and 6.53 g 100 g -1 ), carbohydrates (1.71, 13.83 and 67.38 g 100 g-1) and dietary fiber (55.39, 48.21 and 19.68 g 100 g-1), in relation to the mineral composition flours evaluated are considered mineral sources, being the tupinambor flour source of Ca and Mg, the flour of ora-pro-nobis of P, Ca and Mg and the moringa flour of Ca and P. When evaluating the chromatographic profile of sugars Helianthus tuberosus flour, we identified the inulin with 44.44% and when we used this flour as a prebiotic ingredient in symbiotic igurte we obtained a preferred formulation (F1), these yoghurts remained stable in the 30 days shelf life, in relation to the acidity, pH and bacterial counts. This preferred formulation was inserted into the feed of New Zealand white rabbits exerting symbiotic potential through serological evaluation and cecal microbiology, with lower levels of total cholesterol, triglycerides and glucose in the animals that consumed the symbiotic product when compared to the control. The development of new products that provide some health benefit in addition to being economically feasible is increasingly investigated by food industries and researchers in the area, such as Helianthus tuberosus, Moringa oleifera and Pereskia aculeata Mill. can stand out as important functional ingredients, and Helianthus tuberosus L. stands out as a prebiotic ingredient for the food industry.Os alimentos funcionais são encontrados praticamente em todas as categorias de alimentos, no entanto esses produtos não estão uniformemente espalhados por todos os segmentos do mercado. Como ingrediente utilizado em formulações de alimentos funcionais destacam-se os chamados prebióticos, que segundo a legislação brasileira são definidos como todo o ingrediente alimentar não digerível que afeta de maneira benéfica o organismo por estimular seletivamente o crescimento e/ou atividade de bactérias do cólon. Muitos ingredientes têm sido estudados para sua aplicação como prebióticos em alimentos, entre eles os vegetais Helianthus tuberosus, Moringa oleifera e Pereskia sp. Esses vegetais ainda são pouco estudados como ingrediente prebiótico e apresentam grande potencialidade para desempenhar tal função. Desta forma, o presente projeto teve por objetivo o desenvolvimento de um iogurte simbiótico utilizando o vegetal com maior teor de inulina como fonte prebiótica. Os iogurtes desenvolvidos foram avaliados quantos às suas propriedades funcionais através de testes in vitro e in vivo. Análises para caracterização físico-química dos produtos assim como as microbiológicas e avalição da vida de prateleira também foram realizadas. Os resultados médios obtidos da caracterização físico-química das farinhas de Pereskia aculeata, Moringa oleífera e Helianthus tuberosus foram: umidade (0,88, 0,88 e 0,86 g 100 g-1), cinzas (16,34, 7,75 e 5,07 g 100 g-1), lipídios (3,27, 5,57 e 0,48 g 100 g-1), proteínas (22,41, 24,79 e 6,53 g 100 g-1), carboidratos (1,71, 13,83 e 67,38 g 100 g-1) e fibra alimentar (55,39, 48,21 e 19,68 g 100 g-1), em relação à composição mineral as farinhas avaliadas são consideradas fontes de minerais, sendo a farinha de tupinambor fonte de Ca e Mg, a farinha de ora-pro-nobis de P, Ca e Mg e a farinha de moringa de Ca e P. Ao avaliar o perfil cromatográfico dos açúcares da farinha de Helianthus tuberosus, identificamos a inulina com 44,44% e ao utilizarmos essa farinha como ingrediente prebiótico em igurte simbiótico obetivemos uma formulação preferida (F1), esses iogurtes se mantiveram estáveis nos 30 dias de vida de prateleira, em relação à acidez, pH e contagem bacteriana. Essa formulação preferida foi inserida na alimentação de coelhos nova Zelândia brancos exercendo potencial simbiótico através de avaliação sorológica e microbiologia cecal, com níveis menores de colesterol total, triglicerídios e glicose nos animais que consumiram o produto simbiótico quando comparados ao controle. O desenvolvimento de novos produtos que proporcionem algum benefício à saúde além de ser economicamente viável é cada vez mais investigado pelas indústrias de alimentos e pesquisadores da área, assim, Helianthus tuberosus, Moringa oleifera e Pereskia sp. podem destacar-se como importantes ingredientes funcionais, sendo que o Helianthus tuberosus L. se destaca como ingrediente prebiótico para a indústria alimentícia.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Brum, Aelson Aloir SantanaGuarienti, CíntiaVinderola, Celso GabrielLopes, Gilberti Helena HübscherRibeiro, Alice de Souza2022-04-18T15:44:09Z2022-04-18T15:44:09Z2019-03-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/24074porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-04-18T15:44:10Zoai:repositorio.ufsm.br:1/24074Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-04-18T15:44:10Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
title |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
spellingShingle |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos Ribeiro, Alice de Souza Alimentos funcionais Iogurte Prebiótico Helianthus tuberosus Moringa oleífera Pereskia sp Functional foods Yogurt Prebiotic Pereskia aculeata Mill CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
title_full |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
title_fullStr |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
title_full_unstemmed |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
title_sort |
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos |
author |
Ribeiro, Alice de Souza |
author_facet |
Ribeiro, Alice de Souza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos http://lattes.cnpq.br/0618653776990780 Brum, Aelson Aloir Santana Guarienti, Cíntia Vinderola, Celso Gabriel Lopes, Gilberti Helena Hübscher |
dc.contributor.author.fl_str_mv |
Ribeiro, Alice de Souza |
dc.subject.por.fl_str_mv |
Alimentos funcionais Iogurte Prebiótico Helianthus tuberosus Moringa oleífera Pereskia sp Functional foods Yogurt Prebiotic Pereskia aculeata Mill CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Alimentos funcionais Iogurte Prebiótico Helianthus tuberosus Moringa oleífera Pereskia sp Functional foods Yogurt Prebiotic Pereskia aculeata Mill CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Functional foods are found in virtually all food categories, however these products are not homogeneously spread across all segments of the market. As an ingredient used in formulations of functional foods, the so-called prebiotics, which according to Brazilian legislation are defined as any nondigestible food ingredient that beneficially affects the organism by selectively stimulating the growth and / or activity of colon bacteria, stand out. Many ingredients have been studied for their application as prebiotics in foods, among them the vegetables Helianthus tuberosus L., Moringa oleifera and Pereskia aculeata Mill. These vegetables are still little studied as a prebiotic ingredient and present great potential to perform such function. Thus, the present project aimed at the development of a symbiotic yogurt using the vegetable with higher inulin content as a prebiotic source. The developed yoghurts were evaluated as to their functional properties by in vitro and in vivo tests. Analyzes for physico-chemical characterization of products as well as microbiological and shelf life evaluation will also be performed. The average results of the physicochemical characterization of the flour of Pereskia aculeata Mill, Moringa oleifera and Helianthus tuberosus were: moisture (0.88, 0.88 and 0.86 g, 100 g -1), ashes (16,34,7, 75 and 5.07 g 100 g -1), lipids (3.27, 5.57 and 0.48 g 100 g -1), proteins (22.41, 24.79 and 6.53 g 100 g -1 ), carbohydrates (1.71, 13.83 and 67.38 g 100 g-1) and dietary fiber (55.39, 48.21 and 19.68 g 100 g-1), in relation to the mineral composition flours evaluated are considered mineral sources, being the tupinambor flour source of Ca and Mg, the flour of ora-pro-nobis of P, Ca and Mg and the moringa flour of Ca and P. When evaluating the chromatographic profile of sugars Helianthus tuberosus flour, we identified the inulin with 44.44% and when we used this flour as a prebiotic ingredient in symbiotic igurte we obtained a preferred formulation (F1), these yoghurts remained stable in the 30 days shelf life, in relation to the acidity, pH and bacterial counts. This preferred formulation was inserted into the feed of New Zealand white rabbits exerting symbiotic potential through serological evaluation and cecal microbiology, with lower levels of total cholesterol, triglycerides and glucose in the animals that consumed the symbiotic product when compared to the control. The development of new products that provide some health benefit in addition to being economically feasible is increasingly investigated by food industries and researchers in the area, such as Helianthus tuberosus, Moringa oleifera and Pereskia aculeata Mill. can stand out as important functional ingredients, and Helianthus tuberosus L. stands out as a prebiotic ingredient for the food industry. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-15 2022-04-18T15:44:09Z 2022-04-18T15:44:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/24074 |
url |
http://repositorio.ufsm.br/handle/1/24074 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1805922076568059904 |