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Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

Os teleósteos submetidos a estresse ocorre aumento dos níveis de glicocorticoides, desencadeando uma reorganização metabólica, que resulta na imunossupressão dos animais, deixando-os mais suscetível a potenciais patógenos. Os antibióticos são comumente utilizados no controle das enfermidades bacterianas, porém, o uso indiscriminado pode provocar a seleção de cepas resistentes. Uma alternativa é a prevenção, através do uso de aditivos dietários imunoestimulantes. Os flavonoides e o ácido ascórbico (AA) são conhecidos por suas atividades anti-inflamatória, antioxidante e antiestresse. Assim, o estudo em questão visou avaliar a sua influência no desempenho; no intestino e nos parâmetros de imunidade inata de trutas arco-íris, em condições ideais e após aplicação de glicocorticoide exógeno (dexametasona). Foram realizados dois experimentos: 1 - grupos controle (GC) e o aditivo (GA), tratados por noventa dias; 2 - grupos controle (GC), aditivo (GA), dexametasona (GD) e aditivo + dexametasona (GAD), por trinta dias. No primeiro experimento o aditivo proporcionou o aumento da altura do epitélio no início do intestino, além da diminuição da densidade de células de muco nos cecos pilóricos, e o aumento no início do intestino. No segundo experimento, o aditivo causou a diminuição da altura do epitélio nos cecos pilóricos e início do intestino. O glicocorticoide exógeno causou perda de peso dos animais e a diminuição da altura do epitélio em todas as porções intestinais. Ainda, resultados positivos foram vistos em relação ao numero de leucócitos, do GAD, assim o aditivo foi diferencial e pareceu compensar as ações do glicocorticoide. Os resultados indicam que o uso de ácido ascórbico e flavonoides apresenta vantagens em situações de estresse. / Teleosts subjected to stress show increase in glucocorticoids levels, this triggers a metabolic reorganization, resulting in the animal immunosuppression, this let animals susceptible to potential pathogens. The antibiotics are commonly used to control bacterial diseases, but their indiscriminate use can lead to selection of resistant pathogenic strains. A viable alternative is to work on prevention, through the use of immunostimulant dietary additives. Flavonoids and ascorbic acid (AA) are known for their anti-inflammatory, antioxidant and anti-stress activity. For this reason, the present study aimed to evaluate their influence in the growth performance; the gut; the innate immunity parameters of rainbow trouts in ideal conditions and after an exogenous glucocorticoid application (dexamethasone). For this, two experiments were performed: 1- groups control (GC) and the additive (GA) for ninety days. 2 - with four groups control (GC), additive (GA), dexamethasone (GD) and additive + dexamethasone (GAD) lasting thirty ninety days. In the first experiment, the additive increased epithelial height at the initial intestine, in addition to decreased mucus cell density of the pyloric caeca, and the increase in the initial intestine. In the second experiment, the additive decreased epithelial height in pyloric caeca and initial intestine. The exogenous glucocorticoid caused animal weight loss, and epithelial height decrease in all intestinal portions. Positive results was observed on GAD leukocytes number, so the additive was differential and seemed to compensate the glucocorticoids actions. The results indicate that the use of ascorbic acid and flavonoids has advantages in stress situations.

Submitted by (lucia.rodrigues@ufrpe.br) on 2016-11-01T12:46:58Z No. of bitstreams: 1 Deyse Machado Soares.pdf: 2464863 bytes, checksum: ca30d5ee2ecd090c902538ecdf92fd02 (MD5) / Made available in DSpace on 2016-11-01T12:46:58Z (GMT). No. of bitstreams: 1 Deyse Machado Soares.pdf: 2464863 bytes, checksum: ca30d5ee2ecd090c902538ecdf92fd02 (MD5) Previous issue date: 2005-11-01 / This study aimed to investigate the influence of a contextualized approach about food additives in the learning of inorganic functions, and students’ attitudes regarding this subject. A total of 44 Year 10 students from a private school took part in this research. The methodology involved steps of subject’s sensibilization; arousement of students’ conceptions through questionnaires, and food habit records, before and after intervention; researches; reading of texts and labels; group discussions; among others. Aspects such as additives concept and classification, inorganic functions, as well as legislation regarding the use of additives were approached. The results showed a better understanding by students concerning food additives and inorganic functions, beyond signs of attitudes’ changes with regard to: more preoccupation with the quality of the food eaten; more awareness of the need of eating healthier food; more criteria in eating food containing additives and a better body care. These results suggest that the methodology linking students’ life with class’ subject may contribute to the development of student’s point of view not only in the choice and quality of the food consumed, with the aim of eating healthier food as well as taking more conscientious and responsible decisions to change their own attitudes in order to improve quality of life / Este estudo objetivou investigar a influência de uma abordagem contextualizada, a partir do tema aditivos alimentares, na aprendizagem das funções inorgânicas e nas atitudes dos alunos frente à temática. Participaram 44 alunos da 1ª série do ensino médio de uma escola da rede particular de ensino. A metodologia envolveu etapas de sensibilização para o tema; levantamento das concepções dos alunos, antes e após a intervenção através de questionários e fichas de hábitos alimentares; pesquisas; leitura de textos e rótulos; discussões em grupo dentre outras. Aspectos como conceito e classificação de aditivos e funções inorgânicas, assim como legislação quanto ao uso de aditivos foram abordados. Os resultados apontaram para uma maior compreensão, por parte dos alunos, em relação aos aditivos alimentares e funções inorgânicas, além de indícios de mudanças de atitude com relação a: maior preocupação com a qualidade dos alimentos ingeridos; maior consciência da necessidade de uma alimentação mais sadia; maior criteriosidade quanto ao consumo de alimentos que contêm aditivos e maior cuidado com o corpo. Esses resultados sugerem que o trato pedagógico, vinculando a realidade do aluno com o conteúdo estudado em sala, pode contribuir para a formação de uma visão crítica no aluno não apenas quanto à escolha e qualidade dos produtos a serem consumidos, na perspectiva de uma alimentação mais saudável, como também na tomada de decisões mais conscientes e comprometidas, mudando suas atitudes em busca de melhor qualidade de vida.

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Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significantly (p<0.05) strong dough rheological characteristics than most of the additives. The 40% blends of HRS wheat cultivar Glenn and Linkert had better bread making quality than other blends and all the additives. The SE-HPLC unextractable protein fractions of these two cultivars also showed a better correlation with bread making properties than all the additives.

There is a great deal of diet-specific processed foods on the market today. With so many options it can become difficult for consumers to decide what products to purchase. This situation is further intensified by the plethora of contradictory messages found in food advertising, especially in weight loss and dieting food advertising, but also seen in government nutrition campaigns and all over the internet on platforms like social media, blogs, and so forth. These messages can be confusing and frustrating for consumers as they try to decipher which foods they should eat to reach their health or weight loss goals. The purpose of this study was to determine if these contradictory messages extend to the advertising claims found on diet-specific food product packaging. A content analysis was performed on 400 keto and vegan products to uncover the most commonly used advertising claims and verify their accuracy based on the information provided on the nutrition label and ingredients list. An analysis of the health impacts of nutrient content and food additives based on FDA guidelines was also conducted. Results indicated that contradictory messages do extend to the advertising claims on keto and vegan food product packaging and the lack of healthy food options among these products should be a concern for consumers. This study highlights the importance of shoppers approaching food product advertising claims with skepticism until they can be verified.

The purpose of this research was to determine whether all-purpose flour could be partially replaced with locust bean gum (LBG) and guar gum, and produce an acceptable bread product. A pilot study determined that up to 4% gum replacement for flour was feasible. All bread treatments were evaluated objectively by standing height, texture, color, and cell size. Moisture determinations were obtained for each bread variation. Sensory quality was examined by consumer testing. The amount of heat required to break the hydrogen bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments. Two percent LBG replacement significantly increased standing height. Firmness of bread increased with an increase in gum; the 4% guar bread was significantly firmer. Crumb color was not significantly different for any of the five bread treatments. Crust color, however, was significantly lighter for the control in comparison to the 2 and 4% guar, and 4% LBG breads. Two percent guar produced a more even cell size distribution throughout the bread crumb. For all 5 bread formulations moistures were not significantly different. Sensory evaluation determined a significant difference between the control and 4% LBG. The 4% LBG bread was preferred, although not significantly. Both gums were found to retard bread staling and 2% LBG was the most effective in lengthening the shelf life of the bread product. Objective and sensory evaluation indicated both gums produced acceptable bread products for consumer consumption and possible use in further research. / Master of Science

The purpose of this study was to explore the influence of external product attributes on consumers’ perceived acceptance of pea protein as a protein substitute in food products. The interest in pea protein as a possible protein source was investigated and the various advantages of consuming pea protein were highlighted. In previous studies, pea protein was identified as a possible substitute for red meat (Davies & Lightowler, 1998), but also as protein containing the amino acid profile which corresponds with the profile recommended for adults by the Food and Agriculture Organisation (FAO) (Swendseid, 1981). Additionally the nutritional and health benefits, the environmental benefits of growing pea protein as well as the non-allergen declaration accompanying pea protein were discussed. The various factors that will influence the consumer’s decision making process when introduced to a new and unfamiliar protein source such as pea protein were investigated in terms of the external product attributes as well as the factors indicated in the Theory of Reasoned Action (TRA) (Fishbein & Ajzen, 1975). The external product attributes were identified as the influence of price, marketing of the product, packaging attributes of new food products, branding importance of a product and new product education and knowledge perceived necessary for acceptability of a new food product. The additional factors which were investigated, as indicated by the TRA, included the influence of the subjective norms or significant others, as well as the consumers’ personal attitude. attitude. Due to the limited insight and understanding of the influences that external product attributes have on a consumer’s perceived acceptance of pea protein as a protein substitute in food products, a qualitative exploratory research design was initiated. An exploratory research design was incorporated because this afforded the researcher the opportunity to gather thorough and comprehensive data or information and it also increased the richness and depth of explorations that could be researched (Key, 2002). The fact that an exploratory research design was incorporated, a non-probability sampling strategy was implemented. Additionally a convenient sampling strategy was also implemented because this type of sampling strategy represents sites or individuals from which data can easily be collected and where access is convenient (Cresswell, 2007). The unit of analysis for this research was female shoppers, being the main grocery and food shoppers in the household, who were living in suburban areas. The participants of the research, therefore, resided mainly in the Johannesburg and Pretoria suburban areas, within the Gauteng province and were chosen because these are two of the major suburban cities in South Africa. The data were collected through means of a multi-method approach whereby different data collection instruments were applied. In this regard focus group interviews, sentence completion exercise and a vignette were used which addressed the objectives set out in the study. From the findings of the study on the influence of external product attributes on consumers’ perceived acceptance of new products in general and new products containing pea protein, it was found that there were not any noticeable differences between a new food product and a new food product containing pea protein. The consumer did not indicate a greater willingness to accept general new products in comparison to a pea protein product. On the contrary, the fact that a new product contained pea protein did not make any difference. For consumers external product attributes in general played a major role in their purchasing decision making process. The most important requirement that the consumers had was that additional information regarding the pea protein should be provided. It was indicated by the participants that they would be interested in the pea protein product and consider purchasing it and incorporating it into their daily diet, providing they knew more about the product and had sufficient background information about the new product. Furthermore, the importance of marketing of a new product was highlighted and the fact that the packaging of the new product should be attractive and eye-catching. Price competiveness was mentioned, however, should a new and unfamiliar product be introduced by a well-known brand, this would lower the initial resistance to the new product. One of the main limitations of this study is the relatively small sample size from a particular area in South Africa and, therefore, resulting in a very selective sample. The sample, therefore, remains one of convenience which limits the ability to generalize or transfer findings to a bigger group of consumers. Furthermore the study location was within a limited area, namely Gauteng. For this reason no assumptions were made nor were findings considered to be transferable to other population groups or consumer groups. Another limitation is that the topic of this study is very new and unfamiliar; there are, therefore, no previous studies with which to compare the findings. This study was exploratory in nature and the instruments were chosen specifically to explore a new and unfamiliar topic. The transferability of this study might be limited, but care was taken to describe the research context in as much detail as possible. In doing so, an attempt was made to enhance the transferability, should another researcher wish to duplicate the study. From the findings of this study certain recommendation can be made as most participants were of the opinion that they would be interested in the pea protein product and consider purchasing it and incorporating it into their daily diet provided they knew more about the product and sufficient background information had been supplied. Furthermore, it was noted from the findings that these external attributes would influence the new product acceptability and, therefore, giving the research and developers as well as the marketing team of a manufacturing company the information necessary to understand the requirements from the consumers regarding the product containing pea protein better and how this product should be marketed as a healthy alternative to other vegetable protein sources. Further recommendations are that should a food manufacturing company wish to develop a pea protein product, they would need to promote the product beforehand and create an awareness of the advantages and benefits of pea proteins. This can be done by editorials in magazines as well as promotions in printed media. Additionally, the competition between products and brands is fierce and, therefore, manufacturing companies need to differentiate their products to keep consumers interested in their product or brand. Pea protein is a new and innovative product and can, therefore, add that differentiation and benefit to food products. Future research that can be considered is that of a sensory study, to determine the actual viability of the pea protein products based on sensory evaluation. One of the main criteria indicated for the acceptability of a food product containing pea protein has been the taste. The present research was theoretical and exploratory in nature and, therefore, there were no actual products which the participants could taste. Additionally, the inclusion criteria for this study was identified as female shoppers who are in charge of household grocery and food purchases and were, therefore, specifically recruited to participate in the research. However, based on a study done by Jensen (2011), it is recommended that further studies specifically include males because men are doing more of the household grocery shopping and they are not as brand loyal as females and would, therefore, be more willing to try and experiment with new food products. A study based on the gender differences of the acceptability of new products, could highlight different extrinsic attributes that would influence the purchasing decision. / Business Management / M. Consumer Sc.