Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-07-13T14:47:16Z No. of bitstreams: 1 antonioiranaldonunesleite.pdf: 2272538 bytes, checksum: 645159bd334d12ccd552d6bcc794483e (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-07-16T17:31:33Z (GMT) No. of bitstreams: 1 antonioiranaldonunesleite.pdf: 2272538 bytes, checksum: 645159bd334d12ccd552d6bcc794483e (MD5) / Made available in DSpace on 2018-07-16T17:31:33Z (GMT). No. of bitstreams: 1 antonioiranaldonunesleite.pdf: 2272538 bytes, checksum: 645159bd334d12ccd552d6bcc794483e (MD5) Previous issue date: 2018-03-28 / O presente trabalho teve como objetivo a utilização da Espectroscopia de Infravermelho por Transformada de Fourier (FTIR) e Reflectância Total Atenuada (ATR) como ferramenta para avaliação rápida da autenticidade do queijo de manteiga do Seridó, por meio da verificação da ausência de óleo de soja, a qual é a fraude mais comum neste tipo de queijo. Foram analisadas amostras de queijo de manteiga puro (sem fraude) e fraudado com óleo vegetal em percentuais de 10 a 100% de substituição da manteiga. Para cada amostra produzida, determinou-se os percentuais de proteína, gordura, gordura no extrato seco, umidade, pH, sólidos totais, análise colorimétrica e do perfil de textura, além das análises espectroscópicas. Em cada queijo foram retiradas três amostras de diferentes pontos e feitas medições por meio do espectrômetro MIR (Mid-Infrared Spectroscopy) no intervalo de 400 a 4000 cmˉ¹. Os espectros obtidos em triplicata, caracterizaram-se por apresentar bandas de absorção nas regiões de 3650 a 650 cmˉ¹. Para avaliar as alterações ocorridas no queijo com a adição de óleo vegetal, foram estudados os picos característicos de lipídios (2922, 2852, 1743, 1464, 1160 cmˉ¹) juntamente com os picos referentes a ácidos graxos insaturados de cadeia longa (3007 e 721 cmˉ¹). Picos do grupamento amida (1640 e 1545 cmˉ¹) também mostraram diferenciação quando as amostras foram submetidas a substituição da manteiga de garrafa por óleo vegetal, diminuindo a intensidade destes. A utilização de técnicas quimiométricas, o PCA (Principal Component Analisis), possibilitou a separação das amostras em grupamentos distintos de acordo com o percentual de fraude e a diferenciação dos queijos com e sem fraude. Pelos resultados obtidos na espectroscopia de infravermelho com transformada de Fourier (FTIR) associada a técnica do ATR, pode-se concluir que o método e a técnica utilizada, foram capazes de identificar a autenticidade do queijo de manteiga, quanto a presença de óleo vegetal. / The present work has as main purpose the use of Fourier Transform Infrared Spectroscopy (FTIR) and Attenuated Total Reflectance (ATR) as a tool for rapid assessment of the authenticity of the butter cheese of Seridó, through the verification of the absence of vegetable oil, which is the most common fraud in this type of cheese. Samples of pure butter cheese (without fraud) were analyzed and chewed with vegetable oil in percentage of 10 to 100% of substitution of the bottle butter for soybean oil. The percentages of protein, fat, fat in the dry extract, moisture, pH, total solids, colorimetric analysis, texture profile and spectroscopic analyzes were determined for each sample produced. In each cheese three different points were taken and measurements were made through the MIR (Mid-Infrared) spectrometer in the range of 400 to 4000 cmˉ¹. The spectra obtained in triplicate were characterized by the presence of absorption bands in the region 3650 to 650 cmˉ¹. In order to evaluate the changes in cheese with the addition of vegetable oil, we have studied the characteristic peaks of lipids (2922, 2852, 1743, 1464, 1160 cmˉ¹) together with the peaks referring to long chain unsaturated fatty acids (3007 e 721 cmˉ¹). Peaks of the amide group (1640 e 1545 cmˉ¹) also showed differentiation when the samples underwent replacement of the bottle butter with vegetable oil, reducing the intensity of the former. Using chemometric techniques, PCA (Principal Component Analysis), it was possible to separate the samples in different groups according to the percentage of fraud and to differentiate cheeses with and without fraud. By the results obtained in the infrared spectroscopy with Fourier transform (FTIR) associated with the ATR technique, it can be concluded that the method and the technique used were able to identify the authenticity of butter cheese, as well as the presence of vegetable oil.

Orientadores: Theo Guenter Kieckbusch, Renato Grimaldi / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-24T21:39:34Z (GMT). No. of bitstreams: 1 Masuchi_MoniseHelen_D.pdf: 6912499 bytes, checksum: 9de5d80a5396749936d252cf9e809a70 (MD5) Previous issue date: 2014 / Resumo: O comportamento de cristalização da manteiga de cacau (MC) é um importante parâmetro estrutural no desenvolvimento de chocolates com significativa resistência à formação do fat bloom ¿ um defeito comum em chocolates, caracterizado pela superfície com aparência esbranquiçada e perda de brilho devido à recristalização lipídica local. Com o objetivo de controlar e estabilizar a formação cristalina da MC em chocolates, neste trabalho avaliou-se a influência da adição de monoésteres de sorbitana (monolaurato, monopalmitato, monoestearato e monooleato) e de estearina da manteiga de cacau (obtida por fracionamento da MC com solvente) no comportamento de cristalização e consistência, assim como na microestrutura e no polimorfismo da MC. Monoésteres de sorbitana em três diferentes concentrações (0,5; 1,0 e 1,5% m/m) foram adicionados em MC e seus possíveis efeitos como modificadores de cristalização foram avaliados. O monoestearato de sorbitana (SMS) apresentou-se como o estruturante mais efetivo entre todos os emulsificantes testados, cuja atuação foi atribuída a sua solubilidade em meio orgânico e capacidade de auto-montagem. A adição de 0,5% de SMS em MC promoveu aumento relevante na temperatura de início de cristalização da MC (de 19,3 para 21,6°C) e de 60% na consistência a 10°C, e o típico comportamento de cristalização isotérmica da manteiga de cacau na forma de um plateau foi atenuado. Em paralelo, o fracionamento da manteiga de cacau realizado a 17°C com adição de acetona (MC:solvente = 1:7) produziu uma estearina rica em triacilgliceróis monoinsaturados simétricos, que foi adicionada à MC em três diferentes proporções (95:5, 90:10 e 80:20, m/m) e seus principais atributos físico-químicos determinados. Comparada à MC pura, a mistura 80:20 apresentou aumento de 67% na consistência à 10°C e taxa de cristalização consideravelmente maior. MC contendo 0,5% de SMS e misturas de 80:20 de MC e sua estearina foram usadas na produção de barras de chocolate amargo. As barras foram caracterizadas por avaliação comparativa visual, teste de ruptura, Índice de Brancura, observações por MEV, comportamento de fusão por DSC e polimorfismo por difração de Raios-X. Após o monitoramento sob duas condições de armazenamento - isotermicamente a 20°C e sob ciclos de 24h entre 20 e 32°C - a formação de fat bloom foi significativamente desacelerada em ambas as formulações com uso dos modificadores de cristalização estudados, em comparação com a formulação padrão. A transição polimórfica da Forma V para a Forma VI - que representa o mecanismo mais aceito para a formação do fat bloom em chocolates armazenados sob temperaturas abusivas - pode ser correlacionada com o começo do desenvolvimento do fat bloom superficial / Abstract: The crystallization behavior of cocoa butter (CB) is the crucial structuration issue in the development of chocolate products with significant resistance to fat bloom - a common defect in chocolates, characterized by a whitish appearance and loss of surface gloss due to local lipid re-crystallization. To control and strengthening the crystallization patterns of CB in chocolates processing, in this work it was evaluated the influence of the addition of sorbitan monoesters (monolaurate, monopalmitate, monostearate and monooleate) and cocoa butter stearin (obtained by solvent fractionation of CB) in the crystallization and consistency behaviors as well as on the microstructure and polymorphism of CB. Sorbitan monoesters at three different concentrations (0.5, 1.0 and 1.5% w/w) were added to CB samples and their possible functioning as crystallization modifiers were evaluated. Sorbitan monostearate (SMS) pointed out as the most effective structurant among all emulsifiers tested, a performance attributable to its solubility in organic medium and the ability of self-assembling. Adding 0.5% of SMS to cocoa butter promoted a sharp increase in the onset of the crystallization temperature (from 19.3 to 21.6°C) and a 60% increase in the consistency at 10°C, and the classic two-step isothermal crystallization behavior was smoothed out. In parallel, CB fractionation runs conducted at 17ºC using acetone (CB:solvent = 1:7) produced a symmetric monounsaturated triacylglycerol-rich stearin that were added to cocoa butter at three proportions of CB:stearin (95:5, 90:10 and 80:20, w/w) and main physical-chemical attributes of these mixtures were determined. Compared to pure cocoa butter, the 80:20 mixture showed an increment of 67% in the consistency at 10°C and considerable higher crystallization rates at 17.5°C were found. CB containing 0.5% of SMS and the 80:20 mixture of cocoa butter and cocoa butter stearin were used in dark chocolate bars production. The bars were characterized by visual comparative ratings, snap test, whiteness index, SEM microstructure observations, DSC melting behavior and polymorphism by X-ray diffraction. Storage tests under normal and accelerated conditions confirmed a considerable deceleration in the fat bloom formation rate in samples containing the crystallization crystallization modifiers. The polymorphic transition from Form V to Form VI - which is the most acceptable mechanism for fat bloom formation in chocolates stored under abusive temperature conditions - could be correlated with the onset of surface bloom / Doutorado / Engenharia Química / Doutora em Engenharia Quimica

Orientadores: Theo Guenter Kieckbusch, Valdecir Luccas / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-24T05:00:36Z (GMT). No. of bitstreams: 1 Miyasaki_EriksenKoji_M.pdf: 5704488 bytes, checksum: 8c68d44e4acedc12c047e6f34e53701d (MD5) Previous issue date: 2013 / Resumo: As lecitinas modificadas de soja estão sendo introduzidas no processamento de chocolates como alternativa à lecitina padrão para melhorar as propriedades reológicas e de cristalização. A influência da adição de 0,2 a 0,8% (m/m) de lecitinas hidrolisada enzimaticamente, hidroxilada, em pó e acetilada na cristalização da manteiga de cacau foi avaliada. No chocolate, foram adicionadas as lecitinas hidrolisada enzimaticamente e hidroxilada nas concentrações de 0,1 a 0,3% (m/m). Os resultados, para ambos os casos, foram comparados com as amostras contendo lecitina padrão. Para quantificar o efeito destes aditivos foram determinadas as propriedades de fusão e de cristalização por DSC, as características reológicas utilizando um reômetro, a cinética de cristalização usando um Espectrômetro de Ressonância Magnética Nuclear, e o temper index por meio de um temperímetro. Barras de chocolate foram armazenadas a 25°C por 62 dias com o monitoramento dos eventos de fusão por DSC, de textura por texturômetro, das transformações polimórficas por difração de Raios-X e do desenvolvimento de fat bloom por Microscopia Eletrônica de Varredura. A adição de emulsificantes na manteiga de cacau e no chocolate promoveu uma aceleração da cristalização, mas apenas nas concentrações mais baixas. A adição de lecitinas modificadas à manteiga de cacau diminuiu a temperatura máxima de fusão e aumentou a entalpia de cristalização e de fusão. O uso de lecitinas modificadas no chocolate não apresentou vantagens em termos reológicos, se comparadas ao de lecitina padrão. No armazenamento, algumas amostras com lecitinas modificadas foram capazes de retardar a transição polimórfica e a forma VI foi obtida apenas na amostra contendo 0,2% de lecitina padrão. No geral, a transição polimórfica foi antecipada usando maior concentração de lecitina padrão e de lecitina hidrolisada, e retardada com maior quantidade de lecitina hidroxilada. As propriedades de fusão não apresentaram uma tendência definida ao longo do tempo e com a variação de concentração dos emulsificantes. A tensão de ruptura aumentou em chocolates com menores concentrações de lecitinas e uma diminuição significativa desta resistência foi observada a partir de 21 dias de armazenamento nos chocolates com maiores concentrações de emulsificantes. O desenvolvimento do fat bloom não apresentou uma causa única, ocorrendo com e sem transição de fases, e não foi encontrada correlação definida com o tamanho médio de partículas e o índice de temperagem. / Abstract: Modified soy lecithins are being introduced in chocolates processing as an alternative to standard lecithin to improve the rheological characteristics and the crystallization patterns. The influence of the amount added (0.2 to 0.8% (w/w)) and the types of these new additives (hydroxylated, enzymatically hydrolyzed, acetylated, defatted or powder lecithins) on cocoa butter was evaluated. In dark chocolate, enzymatically hydrolyzed and hidroxilated lecithin were added at concentration of 0.1 to 0.3%(w/w) to evaluate mass crystallization. The results in both cases were compared to samples containing standard lecithin. The influence of the addition of lecithins was quantified by determining the melting and crystallization events with a DSC, the rheological characteristics using a rheometer, the crystallization kinetics using a Nuclear Magnetic Resonance Spectrometer, the temper index using a temperimeter. Chocolate bars were stored for 62 days at 25°C, monitoring their melting properties by DSC, texture properties with a texturometer, the polymorphic events by X-rays diffraction and the fat bloom development by Scanning Electron Microscopy. The addition of the emulsifiers to cocoa butter and chocolate accelerated the fat crystallization rates, but only at the lower concentrations. The use of modified lecithins in cocoa butter decreased the maximum melting temperature and increased the crystallization and melting enthalpies. No rheological improvements were detected with the use of modified lecithins in chocolates, compared to the addition of standard lecithin. During the storage period, some chocolates with modified lecithins were able to restrain polymorphic transitions and the polymorphic form VI was only achieved in chocolates containing 0.2 % of standard lecithin. As a general trend, increasing concentrations of standard or hydrolyzed lecithins in dark chocolates anticipate the polymorphic transitions and increasing amount of hydroxylated lecithins delayed these events. No correlation was found between the melting properties with the storage period and with the emulsifier's concentration. Increasing values of mechanical resistance (snap test) were detected in chocolates with the lowest lecithin concentrations and a significant decrease was observed in chocolates with the highest lecithin concentrations after 21 days of storage. The fat bloom development showed no single cause, occurring with and without phase transitions, and there was no clear correlation with the mean particle size and the temper index. / Mestrado / Engenharia de Processos / Mestre em Engenharia Química

Orientadores: Theo Guenter Kieckbusch, Ana Paula Badan Ribeiro / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-19T03:57:53Z (GMT). No. of bitstreams: 1 Oliveira_GlazieliMarangoni_M.pdf: 37166380 bytes, checksum: d530fd83010bcc0c3c08c7f68ff9ac52 (MD5) Previous issue date: 2011 / Resumo: A palma (Elaesis guineensis) e uma das principais fontes de óleos vegetais, sendo o óleo de palma amplamente utilizado na industria de alimentos, como por exemplo, na produção de chocolates. Entretanto, sua utilização para este fim e limitada por seu polimorfismo ß' preferencial, lenta cristalização e formação de grandes aglomerados cristalinos na etapa de pós-processamento. Como alternativa de adequações destas propriedades para aumentar a compatibilidade com a manteiga de cacau, esta pesquisa avaliou a adição de gorduras totalmente hidrogenadas (hardfats) a amostras comerciais de óleo de palma. Os hardfats apresentam composição triacilglicerólica homogênea e bem definida, com triacilgliceróis (TAGs) de alto ponto de fusão, desejável na obtenção de chocolates de boa qualidade. Alem disso, os hardfats podem atuar como moduladores do processo de cristalização, agindo como núcleos preferenciais no processo de ordenação da rede cristalina e como indutores de hábitos polimórficos específicos. O presente trabalho estudou cinco distintos hardfats no óleo de palma, são eles: palmiste (PMTH), palma (PATH), algodão (AGTH), soja (SJTH) e crambe (CRTH). Misturas com 1%, 3% e 5%, de cada hardfat, originaram quinze diferentes combinações de gorduras. Os resultados obtidos por analises de composições de ácidos graxos e triacilgliceróis, assim como as isotermas de cristalização e teor de sólidos obtidos por RMN e, as analises térmicas, realizadas por intermédio de um Calorímetro Diferencial de Varredura (DSC), indicam que o uso de hardfats com cadeias alquilas similares ao do óleo de palma, como PATH e AGTH, proporciona maior compatibilidade na estrutura cristalina e consequentemente melhor empacotamento. A adição de hardfats, que apresentam na composição química, ácidos graxos de cadeias maiores, como a SJTH e CRTH, influenciaram significativamente na aceleração da cristalização do óleo de palma e na redução do tamanho dos cristais, proporcionando maior dureza destas formulações. Todas as misturas mostraram preferência de cristalização de hábitos cristalinos ß', mas as misturas com os SJTH e CRTH, entretanto formaram uma miscelânea de Cristais ß'+ß. A adição destes hardfats provavelmente aumentara a resistência térmica de chocolates. Tomando-se por base este conjunto de resultados, sugere-se a aplicação dos hardfats de algodão e soja, na proporção de 5% e o hardfat de crambe na proporção de 1%, no óleo de palma visando a aplicação em chocolates por meio da substituição parcial da manteiga de cacau / Abstract: Palm threes (Elaesis guineensis) are one of the main sources of industrial vegetable oils. Palm oil, extracted from the pulp of the fruit is widely used in the food industry, as for instance, in the production of chocolates. However, in many applications the amount of palm oil added is restricted by its preferential ß'- polymorphism, slow crystallization rates and formation of large crystalline clusters in the stage of postprocessing. In this research the addition of fully hydrogenated vegetable oils (hardfats) to industrial palm oil samples was evaluated aiming the adjustment of those attributes in order to increase the compatibility with cocoa butter. Hardfats can behave as modulators in the crystallization process and are able to induce specific polymorphic habits due to their homogeneous triacylglicerols profile. Five different hardfats were added to palm oil, in the proportion of 1%, 3% and 5%: palm kernel (FHPKO), palm (FHPO), cottonseed (FFHCO), soybean (FHSO) and crambe (FHCR), rendering fifteen fat mixture formulations. Results obtained through GC analyses for the fatty acids and triacylglycerols profiles, as well as crystallization isotherms and solid fat content by NMR and also thermal analysis using a Differential Scanning Calorimeter (DSC) indicate that the use of hardfats like FHPO and FHCO that have carboxylic chain lengths similar to palm oil implements the compatibility of their mixture with cocoa butter. The addition of hardfats with longer chains like FHSO and FHCR showed significant effect on the increase of the rate of crystallization of palm oil and in the reduction of the crystals size inducing higher hardness to these formulations. All the mixtures showed a preference for the ß'-polymorphism, except for the mixtures with FHSO and FHCR, which produced an assortment of ß'+ ß crystal habits. The addition of these hardfats will probably increase the thermal resistance of chocolates. It is suggested the application of hardfats of cottonseed and soybean in the proportion of 5% and hardfat of crambe in the proportion of 1% in palm oil aiming the application in chocolate by partial substitution of cocoa butter / Mestrado / Engenharia de Processos / Mestre em Engenharia Química

Actualmente las personas se encuentran modificando sus hábitos de consumo, la tendencia alimenticia indica que el cuidado de las personas predomina para preservar la salud y belleza. Sin embargo, muy pocas personas conocen sobre marcas y que alimento son los adecuados para ingerir cuando uno se alimenta saludablemente. El nicho que representa para la empresa este mercado siempre encuentra los mismos productos en los puntos de venta o los mismos complementos alimenticios para los alimentos de media mañana o media tarde. Nutsfit ingresa al mercado de alimentos saludables como una propuesta variada que las personas que mantienen este estilo de vida se atrevan a consumir y conviertan a la marca como parte de su vida alimenticia. La mantequilla de maní que se oferta al mercado es a consecuencia que el público objetivo lo pidió. Se realizó un estudio de mercado encuestando a personas con el perfil adecuado para conocer sus gustos, preferencias y descubrir carencias que presentan. Ante ello, se empezó hacer pruebas de campo o degustaciones con distingos ingredientes para conocer la percepción de las personas sobre el producto piloto. Se elaboraron hipótesis e indicadores de éxito donde se mantuvieron solo 5 productos en oferta al mercado. NutsFit en una empresa que se ocupa en brindar productos de calidad y de buen sabor, predominando el estilo de vida saludable bajo la presentación de las mejores mantequillas de maní. / Currently people are changing their consumption habits, the food trend indicates that caring for people predominates to preserve health and beauty. However, very few people know about brands and what food they are suitable for when they eat healthy. The niche that this market represents for the company always finds the same products at the points of sale or the same food supplements for mid-morning or mid-afternoon food. Nutsfit enters the health food market as a varied proposal that people who maintain this lifestyle dare to consume and convert the brand as part of their food life. The peanut butter that is offered to the market is a consequence that the target audience requested. A market study was carried out surveying people with the appropriate profile to know their tastes, preferences and discover the deficiencies they present. Given this, field tests or tastings began with different ingredients to know people's perception of the pilot product. Hypotheses and success indicators were developed where only 5 products on offer to the market were maintained. NutsFit in a company that deals in providing quality products and good taste, predominantly healthy lifestyle under the presentation of the best peanut butters. / Trabajo de investigación

The aim of this thesis is to create a mobile application for Android that will connect small wineries with their customers. The result is two applications, the first of which is for wineries and the second one for customers, who can search wineries by simple criteria, save them as favorites, make notes and much more. The applications respects Material Design rules. Google Firebase is used for work with data and Firebase Cloud Messaging handles notifications between devices.

There is a lack of consensus on the empirical findings in research examining the so-called ‘guns and butter’ argument – does military expenditure crowd out social expenditure or not? Feminist scholars have been arguing that militarism, affects women’s welfare in a negative way. This study investigates whether countries' increase in military expenditure leads to a deterioration in women's health and education, based on the guns and butter argument. The study intends to find out what a possible correlation looks like for two different models, one that represents the impact on women's health and another that represents the impact on women's education, by using maternal mortality and school enrollment (with a gender parity index) as dependent variables. The survey is conducted for a sampling of countries in Africa, the Middle East, and South Asia for the period 1988 to 2020. The main findings of this study indicate that increased military expenditure leads to increased maternal mortality, however, the study finds no linear relationship between military expenditure and girls' school enrollment. The study also finds no correlation between health care, education expenditure and maternal mortality. Nevertheless, it indicates that education expenditure has a positive effect on girls’ school enrollment, and health care expenditure has a negative effect on girls’ school registration.

No description available.

Milk fat composition determines specific rheological, sensory and physicochemical properties of dairy products such as texture, melting point, flavor, color, oxidation rates, and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have lower melting points and decreased solid fat contents which leads to softer-textured products. An increased risk of higher oxidation rates can be a disadvantage of high levels of polyunsaturated fatty acids. Three different milkfat compositions were obtained through dietary manipulation of cows: high oleic content, high linoleic content and control milkfat. Ice cream and butter were processed from the treated and control milks. Butter and ice cream samples then were analyzed to measure differences in fatty acid profiles and firmness. High-oleic and high-linoleic milkfat had lower concentrations of saturated fatty acids, such as C 16:0. Conjugated linoleic acid content was increased in the high-linoleic milkfat. High-oleic milkfat resulted in a softer butter. Ice cream samples were analyzed to measure differences in viscosity, melting point, oxidation rate and sensory perception. Significant differences (P<0.05) were found in the fatty acid profiles of milkfat, ice cream mix viscosity, peroxide values of ice cream after 3 to 5 months of storage, butter color, and butter firmness. Sensory analyses included a scooping test at -18°C to detect differences in texture. A difference test was conducted to determine oxidation flavor differences between the three ice cream treatments at extended storage times. No significant differences were found in the scooping test or the oxidation flavor difference. Manipulation of the cow's diet increased the total amount of unsaturated fatty acids. It also influenced firmness of butter and behavior of peroxide values during extended storage of high-linoleic ice cream. / Master of Science

The purpose of this study was to observe and compare the blood glucose response of individuals with documented noninsulin dependent diabetes (NIDDM) and controls after they consumed a peanut butter and cracker snack product (Austin "Toasty" crackers). Twenty-one subjects with NIDDM (15 with current NIDDM and 6 with previously abnormal glucose tolerance [prevAGT]) and 11 controls participated. Height, weight, body mass index (BMI) and age of subjects were recorded and statistically compared. Subjects tested their own blood glucose using the One Touch II glucometer, and participated on two separate occasions which were designated session 1 and session 2. Blood glucose was measured before eating the test food, every 15 (+3) minutes for two hours after eating, and at 150 and 180 minutes. Mean peak blood glucose value and the time at which glucose peaked were identified and compared among the groups. Repeated measures ANOV A was used to compare blood glucose response curves of the NIDDM group, the control group, and the PrevAGT group; slope of the line after the peak was of interest. The null hypothesis was that the groups would not differ in their blood glucose responses. / Master of Science