Orientador: Caroline Joy Steel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T12:10:54Z (GMT). No. of bitstreams: 1 Penteado_AlessandraAfonsoTeixeira_M.pdf: 973579 bytes, checksum: 53ad98f08de44e474e99931a80129f8b (MD5) Previous issue date: 2012 / Resumo: Após as crescentes divulgações na mídia dos malefícios à saúde causados pela ingestão de gorduras trans e a Resolução RDC 360, de 23 de dezembro de 2003, que estabelece a obrigatoriedade de declaração dos níveis de gordura trans nos rótulos dos alimentos industrializados, nota-se uma crescente demanda por produtos sem ácidos graxos trans (¿low trans¿). O objetivo principal deste projeto foi aplicar a tecnologia de Redes Neurais Artificiais (RNAs) para a obtenção de blends de gorduras ¿low trans¿ derivadas de soja e avaliar seu desempenho quando aplicados no processamento de biscoitos laminados tipo Maria. Para tal, foram utilizadas duas bases de gorduras interesterificadas de soja (B1 e B2) e óleo de soja e, como características para definição do blend final foram utilizados os parâmetros de ponto de fusão e curva de sólidos das gorduras comerciais low trans e hidrogenada. Para a produção dos biscoitos, foram selecionados quatro blends de acordo com o menor erro apresentado pela RNA. Óleo de soja, gorduras comerciais low trans e hidrogenada de soja, foram utilizadas para comparação, bem como uma formulação sem adição de gordura. Todas as gorduras foram caracterizadas quanto aos índices de acidez, peróxido e iodo, composição em ácidos graxos e triacilgliceróis, ponto de fusão e curva de sólidos. Os blends foram caracterizados quanto ao ponto de fusão e curva de sólidos. Os biscoitos tiveram condições de processamento idênticas e diferenças de maquinabilidade da massa foram avaliadas. Após a produção dos biscoitos em escala laboratorial, os mesmos foram analisados quanto às suas características tecnológicas e físico-químicas (massa, dimensões, expansão, crescimento horizontal e vertical, cor instrumental, textura instrumental, atividade de água, gradiente de umidade, teor de umidade, teor de lipídios). Também foi realizado um acompanhamento mensal dos biscoitos por um período de quatro meses, analisando cor instrumental, textura instrumental, atividade de água, umidade e porcentagem de quebra/fissura. Os resultados mostraram que a gordura é fundamental para boa maquinabilidade, textura e umidade final dos biscoitos e ao longo do shelf- life estudado. Os biscoitos produzidos com os blends elaborados através da RNA, quando comparados com biscoitos produzidos com gorduras comerciais low trans e hidrogenada, não apresentaram alterações significativas nos parâmetros de processo/maquinabilidade e análises físico-químicas do produto final e ao longo de quatro meses de estocagem, sendo que o blend composto por 46% da base interesterificada de soja (B2) e 54% de óleo de soja, apresentou melhor performance. Assim, este estudo permite afirmar que através da RNA foi possível desenvolver gorduras para aplicação em biscoitos laminados que sejam low trans, derivadas de soja e com menor teor de saturados que as atuais gorduras comerciais. Portanto, representando uma vantagem para saúde do consumidor, otimizando tempo de formulação de gorduras, e possibilitando a obtenção de uma matéria prima para produção de biscoitos com maior disponibilidade no mercado brasileiro e a custos mais acessíveis / Abstract: After growing media disclosures of the health hazards caused by trans fats intake, and the RDC 360, 23 December 2003, establishing the mandatory declaration of trans fat levels on the labels of processed foods, a growing demand for products without trans fatty acids (¿low trans¿) has been noted. But the big challenge is getting ¿low trans¿ with the same functional and sensory properties of hydrogenated fats. The main objective of this project was to applied the technology of Artificial Neural Networks (ANN) to obtain fat blends derived from soy (low trans) and evaluate this performance when applied in the processing of rolled biscuits. To this end, was used two sets of soy interesterified fats (B1 e B2) and soybean oil and, as characteristics to define the blend, the parameters used were the melting point and the solid fat curve of the commercial fats low trans and hydrogenated. For the production of biscuits, four blends were selected according to the smallest ANN error. Soybean oil, commercial fats low trans and hydrogenated, were used for comparison as well as a fat-free formulation. All fats were characterized by acid value, peroxide and iodine index, fatty acid and triacylglycerols composition, melting point and solid fat curve. The biscuits had identical processing conditions and differences in machinability of the dough were evaluated. After biscuits production on a laboratory scale, they were analyzed in their technological and physicochemical characteristics (mass, size, expansion, horizontal and vertical growth, instrumental color, instrumental texture, water activity, moisture gradient, moisture and lipids value). Also, was carried out a monthly monitoring on the biscuits in a period of four months analyzing instrumental color, instrumental texture, water activity, moisture value and percentage of breakage/cracking biscuits. The results showed that fat is essential for a machinability, texture and moisture content in final biscuits and along the storage studied. The biscuits produced with the low trans blends prepared by the ANN, compared with the biscuits made with the commercial fatty low trans and hydrogenated, showed no significant changes in process/machinabilility parameters and physicalchemical analysis of the final products and over the four moth storage, and that the blend composed of 46% of the interesterified soybean (B2) and 54% soybean oil, had a better performance. Thus this study do suggest that through Artificial Neural Network was possible to develop low trans fats derived from soybean and less saturated fat than current commercial fats, for use in biscuits, representing a benefit for the consumer health, an operational and financial advantage, optimizing time of fats formulation, while enabling the obtains a raw material for biscuits production with Brasilian greater market availability and so, more affordable costs / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

Call number: LD2668 .T4 1931 G51

3 pp. / Why Milk? Facts about Fat in Milk / Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.

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Background: The metabolic syndrome is associated with an increased risk of diabetes and vascular disease. In order to understand the pathophysiological processes underlying such risk, it is necessary to develop a better understanding of normal fat metabolism and abnormalities associated with the syndrome. The hypothesis tested in this thesis is that specific abnormalities in adipose tissue and muscle fat metabolism characterise the metabolic syndrome. Methods: Fasting biochemical parameters were measured in a cohort of overweight men with and without the metabolic syndrome. Stable-isotope labeling and arterio-venous difference measurements were conducted in 18 men to elucidate pathways of exogenous and endogenous fat metabolism under fasting and postprandial conditions in adipose tissue and skeletal muscle. In addition, a pilot study of the effects of heat and electrical stimulation on adipose tissue metabolism was undertaken. Results: Cohort study - The prevalence of the metabolic syndrome depended on the definition used. Total cholesterol and apoB were greater in those with the metabolic syndrome than in those without. There was no difference in fasting NEFAs. Metabolic investigation - There was significant postprandial uptake of NEFA from the circulating NEFA pool by adipose tissue. Chylomicrons were confirmed as the preferred substrate of LPL. There was preferential uptake of FAs derived from chylomicron hydrolysis. There was release of NEFA across muscle. In the metabolic syndrome, adipose tissue NEFA output is lower during fasting and falls less following a meal than in the healthy obese. Clearance of dietary-derived TG is lower across both adipose tissue and muscle in the metabolic syndrome. Pilot study – Heat increased measures of lipolysis whereas electrical stimulation had no effect. Conclusions: Fat metabolism in individuals with the metabolic syndrome is characterised by metabolic inflexibility but not insulin resistance.