Muitas famílias não têm tempo de preparar bolos caseiros e acabam optando pela praticidade de comprar produtos prontos. A atitude dos consumidores, em relação aos problemas de saúde que podem advir do consumo de alimentos com alto teor de gorduras, é de consumir alimentos formulados de maneira que apresentem menores teores, mas com as mesmas características sensoriais dos produtos originais. O objetivo deste estudo foi determinar o efeito da substituição de gordura vegetal hidrogenada por outros lipídeos (gordura de palma, óleo de soja, óleo de castanha do Brasil, óleo de coco) e por extrato de aveia em formulações de bolos. Foram elaboradas nove formulações contendo farinha de trigo, açúcar, ovo em pó, gordura, água, leite em pó integral, emulsificante, fermento químico e sal, substituindo-se a gordura vegetal hidrogenada pelos diferentes tipos de lipídeos e extrato de aveia. Formulações: (controle) gordura vegetal hidrogenada (GVH) - 100%; (1): gordura de palma - 100%; (2): óleo de soja - 100%; (3): óleo de castanha do Brasil - 100%; (4): óleo de coco - 100%; (5): extrato de aveia - 100%; (6): GVH - 50% + óleo de castanha do Brasil - 50%; (7): GVH - 50% + óleo de coco - 50%; (8): GVH - 50% + extrato de aveia - 50%. Através das análises de textura com probes back extrusion e de compressão (TPA-análise do perfil de textura) pode-se avaliar, respectivamente, o comportamento das massas de bolos e o shelf-life dos produtos finais durante seis dias de armazenamento. Foram feitas avaliações de volume específico, densidade, porosidade, composição centesimal e atividade de água - aw. A análise sensorial com 60 provadores foi realizada utilizando-se as formulações controle, óleo de coco, óleo de castanha do Brasil e extrato de aveia de acordo com a escala hedônica (9 pontos) e intenção de compra. A análise de textura (back extrusion) apontou diferentes comportamentos reológicos, embora todas as formulações caracterizaram-se como fluido dilatante (n>1). O resultado do shelf-life mostrou que o bolo produzido com extrato de aveia obteve melhores características de qualidade. O bolo produzido com GVH apresentou maior volume (2,65 mL/g), menor densidade (0,39 g/mL)e maior incorporação de ar (16,45 mm2). A análise de cor apontou que o bolo elaborado com GVH + óleo de coco apresentou-se mais amarelado (35,94) e o bolo com GVH + extrato de aveia com maior brilho (75,27). A composição centesimal mostrou as variações obtidas de acordo com a substituição de gordura por extrato de aveia e o menor valor calórico (257,62 kcal) para este produto. O resultado de aw mostrou maior valor para a formulação com extrato de aveia (0,94), sendo esperado devido ao maior conteúdo de água da formulação. A análise sensorial, através da avaliação de painel não treinado, indicou que o bolo elaborado com óleo de coco obteve a maior aceitação e, consequentemente, a maior intenção de compra, entretanto, apresentou pouca diferença em relação ao bolo controle. Em geral, os resultados mostraram ótimo padrão de qualidade dos bolos elaborados com a substituição da gordura vegetal hidrogenada, podendo-se assim, obter produtos com outras opções de ingredientes e com agregação de valor nutricional. / Many families do not have time to prepare homemade cakes and usually opt for the convenience of buying ready products. Consumer\'s attitudes regarding health issues, that may arise from the consumption of foods high in fat, is to consume foods that have formulated so low in fat, but with the same sensory characteristics of the original products. The purpose of this study was to determine the effect of replacing hydrogenated vegetable fat for other lipids (fat palm, soybean oil, Brazil nut oil, coconut oil) and oat extract in cake formulations. Nine formulations containing flour, sugar, egg powder, fat, water, whole milk powder, emulsifier, baking powder, and salt were elaborated by replacing the hydrogenated vegetable fat for different types of lipids and oat extract. Formulations: (control) hydrogenated vegetable fat (GVH) - 100%; (1): palm fat - 100%; (2) soybean oil - 100%; (3): Brazil nut oil - 100%; (4) coconut oil - 100%; (5): oat extract - 100%; (6): GVH - 50% + nut oil from Brazil - 50%; (7) GVH - 50% Coconut oil + - 50%; (8): GVH - 50% + oat extract - 50%. The behavior of cakes batters and shelf life of the final product during six days of storage were assessed through the texture analysis with probes back extrusion and compression (TPA-texture profile analysis), respectively. The evaluation of specific volume, density, porosity, chemical composition and water activity - aw was made. Sensory analysis was performed with 60 tasters using the control formulations, coconut oil, Brazil nut oil l and oat extract according to the hedonic scale (9 points) and purchase intent. Texture analysis (back extrusion) showed different rheological behaviors, although all formulations were characterized as a dilatant fluid (n> 1). The result of the shelf-life showed that the cake made with oat extract produced better quality characteristics. The cake produced with GVH showed higher volume (2,65 mL/g), lower density (0,39 g/mL) and greater incorporation of air (16,45 mm2). The color analysis showed that the cake made with coconut oil + GVH presented more yellowness (35,94) and cake with GVH + oat extract presented higher brightness (75,27). The chemical composition showed variations obtained in accordance with the substitution of fat for oat extract and lower caloric value (257,62 kcal) for this product. The result showed higher aw value (0,94) for the formulation with oat extract, it is expected due to the higher water content of the formulation. The sensory analysis, through evaluating untrained panel, indicated that the cake prepared with coconut oil had the highest acceptance and, consequently, the higher purchase intention, although it presented little difference from the control cake. In general, the results showed great standard of quality cakes prepared by replacing the hydrogenated vegetable fat, leading to products with other options of ingredients and with added nutritional value.

Em um delineamento em Quadrado Latino 4X4 balanceado, foram utilizados quatro potros, filhos do mesmo garanhão, com idade entre 10 e 12 meses e peso médio de 270 kg (dp ± 9,80 Kg). Foram analisados os efeitos, por regressão simples polinomial, da inclusão dos níveis de 5, 10, 15 e 20 % de óleo de soja, no concentrado, sobre aceitabilidade, coeficiente de digestibilidade aparente da matéria seca (CDAMS), matéria orgânica (CDAMO), proteína bruta (CDAPB), extrato etéreo (CDAEE), fibra insolúvel em detergente neutro (CDAFDN), em detergente ácido (CDAFDA) e sobre a concentração plasmática de colesterol total (COL) e suas frações nas lipoproteína de densidade muito baixa (VLDL-C), lipoproteína de densidade baixa (LDL-C), lipoproteína de densidade alta (HDL-C) e triglicérides totais (TRG). O aumento do nível de inclusão de óleo afetou (p<0,05) o CDAMO, CDAFDN e CDAFDA, apresentando uma resposta quadrática, com diminuição da digestibilidade após o valor esperado de 10,7%, 9,5% e 10,5% EE na dieta, respectivamente. Observou-se resposta linear (p<0,05) dos tratamentos sobre a concentração plasmática de colesterol e LDL-C, apresentando diminuição 0,65 mg/dL de colesterol e 0,58 mg/dL de LDL-C para cada 1% de aumento no EE no concentrado. A inclusão de óleo de soja afetou a digestibilidade da dieta, principalmente na fração parede celular e diminuiu a concentração plasmática de colesterol e HDL-C. / In a balanced 4x4 Latin Square design, 04 foals from the same stallion were used. They aged between 10 and 12 months and their average weight was 270±9.80 kg. The effects of soybean oil inclusion at the concentrated on acceptability, coefficient of apparent digestibility to dry matter (CADAMS), organic matter (CADOM), crude protein (CADCP), ethereal extract (CADEE), neutral detergent fiber (CADNDF), acid detergent (CADADF) and the plasma concentrations of total cholesterol (COL) and the fractions in Very Low Density Lipoprotein (VLDL - C), low-density lipoprotein (LDL-C), high-density lipoprotein (HDL-C) and total triglycerides (TRG), at the following levels of 5, 10, 15 and 20%, were analyzed by simple polynomial regression. Increase in the level of oil inclusion affected (P<0.05) CADOM, CADNDF and CADADF, showing a quadratic response. For those parameters, digestibility was decreased after inclusion of 10.7%, 9.5% and 10.5 of EE% in the diet, respectively. There was a linear response (P<0.05) to the treatments on the cholesterol plasma concentration and LDL-C; each 1% of increase in EE on the diet caused a decreased of 0.65 mg/dL on cholesterol and 0.58 mg / dL on LDL-C. The inclusion of soybean oil affected the digestibility of the diet, mainly on cell wall fraction, and decreased the concentration of plasma cholesterol and HDL-C.

Orientador: Daniel Barrera Arellano / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-20T11:35:24Z (GMT). No. of bitstreams: 1 Rocha_JulioCesarBarbosa_M.pdf: 24598807 bytes, checksum: 90f87fe1c3e7c9e31d7d85e39bf82613 (MD5) Previous issue date: 2012 / Resumo: Os óleos e gorduras representam um papel nutricional chave na alimentação humana e apresentam importância como estrutura de muitos produtos alimentícios que consumimos, como margarinas, por exemplo. Gorduras sólidas, ricas em ácidos graxos saturados foram, durante muito tempo, utilizadas para obter produtos com as características tecnológicas desejáveis de textura e dureza, sendo substituídas por gorduras ricas em ácidos graxos trans. Com a descoberta dos efeitos negativos dos ácidos graxos trans para a saúde esses materiais foram substituídos por gorduras de alta tecnologia obtidas por processos químicos de interesterificação que novamente se utilizam da presença de ácidos graxos saturados. Alternativas tecnológicas visando à redução dos teores de ácidos graxos saturados se fazem necessárias. Sendo o óleo de soja de baixo custo, elevada disponibilidade e baixo teor de ácidos graxos saturados, ele se mostra adequado ao desenvolvimento de novas gorduras tecnológicas utilizando ceras vegetais como agentes estruturantes, para a obtenção de organogéis. Organogéis são misturas com capacidade de se auto-sustentarem, formadas por uma fase contínua líquida e um agente estruturante, neste caso a cera. A cera de cana- de-açúcar tem seu interesse elevado devido ao alto potencial produtivo brasileiro, aliado à suas características físicas. O objetivo deste trabalho foi avaliar o potencial de formação de organogéis com a cera de cana-de-açúcar e suas frações solúvel e insolúvel em etanol a quente e avaliar o comportamento físico desses organogéis. Os três estruturantes estudados apresentaram capacidade de formar organogéis na condição de cristalização estática a 5°C nas concentrações estudadas (1, 2, 3 e 4% m/m), e apenas a fração insolúvel em etanol a quente incapaz de formar organogéis estáveis sob a condição de cristalização estática a 25°C. As propriedades térmicas dos géis foram as esperadas para o material, sendo diferentes para cada um dos estruturantes as temperaturas de início de cristalização variaram entre 42 e 47°C e de fusão entre 49 e 59°C. Os géis apresentaram resistência mecânica, sendo que os géis mais resistentes foram os de 4% (m/m) da cera clarificada e purificada e da fração solúvel em etanol. O comportamento reológico foi típico para géis termorreversíveis com aumento de viscosidade nas temperaturas entre 40 e 44°C, coincidindo com a temperatura encontrada por DSC. A microestrutura observada para os organogéis foi característica de uma rede tridimensional organizada para as amostras contendo cera cristalizada e purificada e a fração solúvel em etanol e desorganizada para o organogel obtido pela fração insolúvel em etanol. Os organogéis apresentaram estabilidade por 7 dias em diferentes condições de temperatura (5, 25 e 35°C) com exceção do organogel obtido com a fração insolúvel em etanol cristalizada em 25°C. Os organogéis formados apresentaram baixa resistência mecânica e térmica, sendo de fácil fusão, porém podem ser adequados para aplicações industriais como substitutos de gorduras moles / Abstract: Fats and oils present a key role in our diet, as nutrients and as structure for many food products that we consume such as margarines. Solid fats rich in saturated fatty acids were used during a long time to obtain food products with desirable technological characteristics of hardness and texture, being replaced by rich in trans fatty acids fats. With the discovery of the negative health effects of trans fatty acids, these materials were replaced by high technology fats such as chemically modified interesterified fats that again used saturated fatty acids to get the desirable texture. Technological alternatives to reduce the intake of saturated fatty acids are needed. Soybean oil is a low cost, highly available and low in saturated fatty acids source of lipid, being adequate for the development of new technological fats using vegetable waxes as structuring agents, forming organogels. Organogels are mixtures that are capable of self-support, formed by a liquid continuous phase and a structuring agent, in this case wax. Sugarcane wax is interesting because of its high productive potential presented in Brazil and because of its physical characteristics. The goal of this study was to evaluate the potential of sugarcane wax and its hot ethanol soluble and insoluble fractions to form organogels and evaluate the physical behavior of these organogels. The three structurants presented the ability to form organogels at static crystallization at 5°C at the studied concentration (1, 2, 3 and 4%, w/w), but the hot ethanol insoluble fraction wasn¿t capable of forming stable organogels at static crystallization at 25°C. The thermal properties of the studied organogels were as expected for the kind of material, being different for each structurant in a range of 42 to 47°C for crystallization and 49 to 59°C for melting. The organogels presented mechanical hardness, being the most resistant the 4% (w/w) of clarified and purified wax and hot ethanol soluble fraction. The organogels also presented a typical rheological behavior presenting thermoreversibility and an increase of viscosity at the temperature range of 40 to 44°C, similar to measure on DSC. The observed microstructure was a tridimensional organized network for the samples clarified and purified sugarcane wax and hot ethanol soluble fraction and more disorga nized for the hot ethanol insoluble fraction. The organogels presented stability for 7 days at different temperature conditions (5, 25 and 35°C) with the exception being the hot ethanol insoluble fraction crystallized at 25°C. The developed organogels presented low mechanical and thermal resistance, being easily melted, however they can be adequate for technological application as replacement for soft fats / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

No description available.

Background: Associations between dietary fats and mortality are unclear. Methods: We evaluated the relationship between quartiles of total fat, mono-unsaturated (MUFA), polyunsaturated (PUFA) and saturated fatty acid (SFA) consumption, and all-cause, coronary heart disease (CHD), stroke, and type 2 diabetes (T2D)-associated mortality in 24,144 participants from the National Health and Nutrition Examination Surveys (NHANES) 1999–2010. We added our results to a meta-analysis based on searches until November 2018. Results: In fully adjusted Cox-proportional hazard models in our prospective study, there was an inverse association between total fat (HR: 0.90, 95% confidence interval 0.82, 0.99, Q4 vs Q1) and PUFA (0.81, 0.78–0.84) consumption and all-cause mortality, whereas SFA were associated with the increased mortality (1.08, 1.04–1.11). In the meta-analysis of 29 prospective cohorts (n = 1,148,117) we found a significant inverse association between total fat (0.89, 0.82–0.97), MUFA (0.93, 0.87–0.99) and PUFA (0.86, 0.80–0.93) consumption and all-cause mortality. No association was observed between total fat and CVD (0.92, 0.79–1.08) or CHD mortality (1.03 0.99–1.09). A significant association between SFA intake and CHD mortality (1.10, 1.01–1.20) was observed. Neither MUFA nor PUFA were associated with CVD or CHD mortality. Inverse associations were observed between MUFA (0.80, 0.67–0.96) and PUFA (0.84, 0.80–0.90) intakes and stroke mortality. Conclusions: We showed differential associations of total fat, MUFA and PUFA with all-cause mortality, but not CVD or CHD mortalities. SFA was associated with higher all-cause mortality in NHANES and with CHD mortality in our meta-analysis. The type of fat intake appears to be associated with important health outcomes. / European Society of Cardiology / Revisión por pares

For many years, substitutes for butterfat have been the subject of much controversy. Their acceptance as being nutritionally equal to butterfat has often been question. The importance of this problem lies primarily in its economic and nutritional significance. A recent study of pulic attitudes toward dairy products conducted by Alfred Politz Research, Inc. for the American Dairy Association, shows that 48.4 per cent of the poulation believed that butter is a more nutritions food than oleomargarine. Only 6 per cent thought that oleomargarine is more nutritious while 27.2 per cent believed they are about the same. The remainder, 18.4 per cent, stated that they did not know. Margarine tax laws were in force for some time while vegetable oils were being tested as a human food. In addition to chemical examination, many investigations were conducted with rats, calves, and humans. Although there were still conflicting results, the tax laws were repealed and substitutes wen on the market to compete with butter. Many investigators still question the decision that substitutes are qual to butter, nutritionwise. Many investigations (4, 6, 21, 34) have shown that butter contains one or more growth factors which have not, as yet been identified. Chemical methods have failed to identify any of these factors, and so other methods have been considered. It is a well known fact that interrelationships exist between fat metabolism and the metabolism of other substances. It has been shown (11) that dietary fat affects the metabolism of other nutrients such as calcium and phosphorus. Although not clearly understood, it has been demonstrated (25, 37) that the kidney plays an important role in fat transport and metabolism. The value of urinalysis as a method of indicating the metabolism as a whole is well known, as well as is the high sensitivity of metabolic systems to minute quantities of some substances. The possibility of detecting growth factors or other substances through a study of excreted metabolites seems worthy of consideration in this study. Recent work with paper chromatography at the University of Texas (48) has indicated that each individual has a specific urinary metabolic pattern. Similarities have been found in the patterns of identical twins and schizophrenics. It was also found that the diet changed this pattern to a certain extent, although this was not studied extensively. The problem reported here is a study of urine obtained from highly inbred rats fed animal and vegetable fats analyzed by use of paper chromatography.

No description available.

The thermal, oxidative, and hydrolytic stability of several frying shortenings were studied via chemical, physical and sensory analyses. Corn, cottonseed and peanut oils, and cottonseed and soybean liquid shortenings were tested under static heating conditions, while peanut oil, and cottonseed and soybean oil liquid shortenings were evaluated under commercial frying conditions. The research had two objectives: to evaluate the relative stability of the various shortenings under both heating condition; and to evaluate new or modified quality assessment methods which would provide early prediction of heat abuse for the fast-food industry. Six of the conducted analyses were conventional or modified: free fatty acids; polar components; gas chromatograph volatile profiles; viscosity; FoodOil-Sensor; and sensory. Three were new: contact angle; high temperature; and high-temperature gas chromatographic analysis of triglyceride; and polar component % as determined by high-performance thin-layer chromatography (HPTLC). Under static heating conditions, varying heating periods or shortening types had significant (P<0.000l) effects on the resulting data of the following tests: free fatty acids; polar component; total volatiles; dielectric constant; viscosity; polar component % measured by HPTLC; contact angle; and sensory analysis; but heating time had no significant effect on triglyceride profiles Under commercial frying conditions of chicken nuggets and filets, heating time had significant effects on changes in the dielectric constant; free fatty acid %; viscosity; contact angle; and sensory rating; also it had a significant effect on the polar component % under chicken nugget frying conditions only. Furthermore, heating time had no significant effect on polar component % under chicken filet frying conditions and on polar component % by HPTLC under both frying conditions Cottonseed oil liquid shortening had sensory scores equal to peanut oil under static and commercial frying conditions even though peanut oil exhibited a greater chemical and physical stability. Soybean oil liquid shortening had an objective quality identical to peanut oil, however, its subjective quality was lower. Cottonseed oil liquid shortening had better flavor but less objective stability than soybean oil liquid shortening The cut-off quality level for the shortenings was not reached, because all the shortenings were discarded after seven days of use which was before the onset of significant-quality deterioration. The best on-site index of shortening stability was the FoodOil-Sensor reading (dielectric constant) which was followed by the free fatty acid test. / Ph. D.

No description available.

No description available.