A associação de ingredientes prebióticos com microrganismos probióticos na elaboração de produtos lácteos pode resultar na obtenção de produtos simbióticos, com os efeitos benéficos dos probióticos, aliado ao estímulo seletivo das bifidobactérias endógenas do cólon. Objetivou-se desenvolver um queijo petit-suisse simbiótico, suplementado com os probióticos Lactobacillus acidophilus e Bifidobacterium lactis e os prebióticos inulina, oligofrutose e mel; avaliar a viabilidade dos probióticos e do starter, a concentração de frutanos, a aceitabilidade sensorial e parâmetros físico-químicos durante o seu armazenamento a 4±1°C por até 28 dias; otimizar as misturas envolvendo os prebióticos, garantindo a boa viabilidade probiótica e o potencial efeito prebiótico, associados a características tecnológicas e sensoriais satisfatórias. Para esse fim, foram desenvolvidas formulações de queijo petit-suisse, com Lactobacillus acidophilus e Bifidobacterium lactis, utilizando Streptococcus thermophilus como starter, conforme o delineamento da superfície de resposta para misturas com três fatores: oligofrutose, inulina e mel. Os fatores foram combinados em diferentes proporções, de modo a obter 10% da formulação final, totalizando 7 ensaios e um controle (T1 a T8). As populações dos probióticos estiveram sempre superiores ao recomendado para a promoção dos efeitos benéficos, tendo variado de 7,20 a 7,69 log ufc g-1 (B. lactis) e de 6,08 a 6,99 log ufc g-1 (L. acidophilus). Os valores de pH decresceram e de acidez cresceram ao longo do tempo, devido à atividade dos microrganismos acidificantes presentes, tendo diferido significativamente entre os ensaios (p<0,05). A umidade permaneceu estável e diferiu significativamente entre os ensaios (p<0,05). O ingrediente que mais afetou a textura instrumental foi a inulina, fornecendo produtos mais firmes, mais coesos e com adesividade e gomosidade maiores. Oligofrutose e mel, como ingredientes únicos, produziram queijo petit-suisse com menor firmeza, adesividade e gomosidade, parâmetros estes correlacionados negativamente com o pH nos diferentes produtos estudados, ao contrário do que ocorreu com a coesividade. Os ensaios não diferiram significativamente quanto à aceitabilidade sensorial com painel de consumidores, exceto aos 28 dias de armazenamento (p<0,05). Aqueles contendo oligofrutose (T1) e oligofrutose mais inulina (T4) foram os mais bem aceitos, enquanto o controle (T8) foi o menos aceito. Todos os resultados ficaram entre \"gostei ligeiramente\" e \"gostei moderadamente\". A aceitabilidade foi crescente durante o armazenamento, significativamente (p<0,05) apenas para os ensaios que continham oligofrutose ou inulina sozinhos e sua combinação. Os atributos mais citados pelos consumidores foram o sabor - mais preferido nos ensaios T1 (oligofrutose), T3 (mel) e T5 (oligofrutose mais mel) e menos preferido no T8 (controle), e a textura, sempre menos preferida, em virtude de \"arenosidade\". Todas as combinações dos ensaios estudadas, exceto o T3 (mel), podem ser consideradas prebióticas, partindo-se da recomendação de 4 a 5 g dia-1 de frutanos e com uma porção diária de 100 g de queijo petit-suisse. A Metodologia da Superfície de Resposta aplicada para otimizar a viabilidade dos probióticos, a firmeza instrumental, o teor de frutanos e o custo, resultou na mistura ótima contendo 25% de oligofrutose, 70% de inulina e 5% de mel e desejabilidade global de 99,55%. / Due to the potential synergy between probiotics and prebiotics, dairy products containing a combination of these ingredients are often referred to as synbiotic, providing the beneficial effects of the probiotics combined with the effect of selectively stimulating the growth and/or activity of bifidobacterium in the colon. The purpose of this study was to develop a synbiotic petit-suisse cheese, supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis and the prebiotics inulin, oligofructose and honey; to monitor the viability of the probiotics and the starter, the concentration of fructans, and also the sensory acceptance and physico-chemical parameters during refrigerated storage (4±1°C) for up to 28 days; to optimize the mixtures involving the prebiotic ingredients, in order to guarantee good probiotic viability and potential prebiotic effects, together with to satisfactory technological and sensory properties. The formulations were developed according to the surface response methodology for mixtures including three factors: oligofructose, inulin and honey. The prebiotics were combined in different proportions (to achieve 10% of total mixture), and 7 trials plus a control trial were obtained (T1 to T8). Probiotic populations were always above the minimum counts suggested for providing health benefits, and varied from 7.20 up to 7.69 log cfu g-1 (B. lactis) and from 6.08 up to 6.99 log cfu g-1 (L. acidophilus). The pH values decreased and the acidity values increased significantly during storage, and were statistically different in the various trials (P<0.05), due to the acidifying effect of the organisms present. The moisture remained stable during storage and also varied statistically in the trials (P<0.05). Instrumental texture profile was greatly influenced by inulin, resulting in firmer, more cohesive and adhesive products, and with higher gumminess. Oligofructose and honey added as sole ingredients produced a less firm, adhesive and gummy cheese. The pH influenced the instrumental firmness, adhesiveness and gumminess negatively, and cohesiveness positively. There was no significant difference in sensory acceptance for the consumer panel between the different trials, except after 28 days of storage (P<0.05). The acceptance was significantly higher for cheeses supplemented with oligofructose (T1) and oligofructose plus inulin (T4), whereas the control (T8) was less accepted. The results always ranged from like slightly to like moderately. Acceptability increased during storage, though significantly (P<0.05) only for cheeses supplemented with oligofructose and/or inulin. Taste was the most preferred attribute for trials T1 (oligofructose), T3 (honey), and T5 (oligofructose plus honey) and less preferred for T8 (control). Texture attribute was always the least preferred, due to the \"dust\" present. All cheese trials, except T3 (honey), can be considered prebiotic, according to the recommended ingestion of 4 to 5 g day -1 of fructans for a 100g daily portion. The response surface methodology, applied to optimize probiotic viability, instrumental firmness, fructans content and cost, resulted in an optimum mixture containing 25% oligofructose, 70% inulin and 5% honey and global desirability of 99.55%.

A associação de ingredientes prebióticos com microrganismos probióticos na elaboração de produtos lácteos pode resultar na obtenção de produtos simbióticos, com os efeitos benéficos dos probióticos, aliado ao estímulo seletivo das bifidobactérias endógenas do cólon. Objetivou-se desenvolver um queijo petit-suisse simbiótico, suplementado com os probióticos Lactobacillus acidophilus e Bifidobacterium lactis e os prebióticos inulina, oligofrutose e mel; avaliar a viabilidade dos probióticos e do starter, a concentração de frutanos, a aceitabilidade sensorial e parâmetros físico-químicos durante o seu armazenamento a 4±1°C por até 28 dias; otimizar as misturas envolvendo os prebióticos, garantindo a boa viabilidade probiótica e o potencial efeito prebiótico, associados a características tecnológicas e sensoriais satisfatórias. Para esse fim, foram desenvolvidas formulações de queijo petit-suisse, com Lactobacillus acidophilus e Bifidobacterium lactis, utilizando Streptococcus thermophilus como starter, conforme o delineamento da superfície de resposta para misturas com três fatores: oligofrutose, inulina e mel. Os fatores foram combinados em diferentes proporções, de modo a obter 10% da formulação final, totalizando 7 ensaios e um controle (T1 a T8). As populações dos probióticos estiveram sempre superiores ao recomendado para a promoção dos efeitos benéficos, tendo variado de 7,20 a 7,69 log ufc g-1 (B. lactis) e de 6,08 a 6,99 log ufc g-1 (L. acidophilus). Os valores de pH decresceram e de acidez cresceram ao longo do tempo, devido à atividade dos microrganismos acidificantes presentes, tendo diferido significativamente entre os ensaios (p<0,05). A umidade permaneceu estável e diferiu significativamente entre os ensaios (p<0,05). O ingrediente que mais afetou a textura instrumental foi a inulina, fornecendo produtos mais firmes, mais coesos e com adesividade e gomosidade maiores. Oligofrutose e mel, como ingredientes únicos, produziram queijo petit-suisse com menor firmeza, adesividade e gomosidade, parâmetros estes correlacionados negativamente com o pH nos diferentes produtos estudados, ao contrário do que ocorreu com a coesividade. Os ensaios não diferiram significativamente quanto à aceitabilidade sensorial com painel de consumidores, exceto aos 28 dias de armazenamento (p<0,05). Aqueles contendo oligofrutose (T1) e oligofrutose mais inulina (T4) foram os mais bem aceitos, enquanto o controle (T8) foi o menos aceito. Todos os resultados ficaram entre \"gostei ligeiramente\" e \"gostei moderadamente\". A aceitabilidade foi crescente durante o armazenamento, significativamente (p<0,05) apenas para os ensaios que continham oligofrutose ou inulina sozinhos e sua combinação. Os atributos mais citados pelos consumidores foram o sabor - mais preferido nos ensaios T1 (oligofrutose), T3 (mel) e T5 (oligofrutose mais mel) e menos preferido no T8 (controle), e a textura, sempre menos preferida, em virtude de \"arenosidade\". Todas as combinações dos ensaios estudadas, exceto o T3 (mel), podem ser consideradas prebióticas, partindo-se da recomendação de 4 a 5 g dia-1 de frutanos e com uma porção diária de 100 g de queijo petit-suisse. A Metodologia da Superfície de Resposta aplicada para otimizar a viabilidade dos probióticos, a firmeza instrumental, o teor de frutanos e o custo, resultou na mistura ótima contendo 25% de oligofrutose, 70% de inulina e 5% de mel e desejabilidade global de 99,55%. / Due to the potential synergy between probiotics and prebiotics, dairy products containing a combination of these ingredients are often referred to as synbiotic, providing the beneficial effects of the probiotics combined with the effect of selectively stimulating the growth and/or activity of bifidobacterium in the colon. The purpose of this study was to develop a synbiotic petit-suisse cheese, supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis and the prebiotics inulin, oligofructose and honey; to monitor the viability of the probiotics and the starter, the concentration of fructans, and also the sensory acceptance and physico-chemical parameters during refrigerated storage (4±1°C) for up to 28 days; to optimize the mixtures involving the prebiotic ingredients, in order to guarantee good probiotic viability and potential prebiotic effects, together with to satisfactory technological and sensory properties. The formulations were developed according to the surface response methodology for mixtures including three factors: oligofructose, inulin and honey. The prebiotics were combined in different proportions (to achieve 10% of total mixture), and 7 trials plus a control trial were obtained (T1 to T8). Probiotic populations were always above the minimum counts suggested for providing health benefits, and varied from 7.20 up to 7.69 log cfu g-1 (B. lactis) and from 6.08 up to 6.99 log cfu g-1 (L. acidophilus). The pH values decreased and the acidity values increased significantly during storage, and were statistically different in the various trials (P<0.05), due to the acidifying effect of the organisms present. The moisture remained stable during storage and also varied statistically in the trials (P<0.05). Instrumental texture profile was greatly influenced by inulin, resulting in firmer, more cohesive and adhesive products, and with higher gumminess. Oligofructose and honey added as sole ingredients produced a less firm, adhesive and gummy cheese. The pH influenced the instrumental firmness, adhesiveness and gumminess negatively, and cohesiveness positively. There was no significant difference in sensory acceptance for the consumer panel between the different trials, except after 28 days of storage (P<0.05). The acceptance was significantly higher for cheeses supplemented with oligofructose (T1) and oligofructose plus inulin (T4), whereas the control (T8) was less accepted. The results always ranged from like slightly to like moderately. Acceptability increased during storage, though significantly (P<0.05) only for cheeses supplemented with oligofructose and/or inulin. Taste was the most preferred attribute for trials T1 (oligofructose), T3 (honey), and T5 (oligofructose plus honey) and less preferred for T8 (control). Texture attribute was always the least preferred, due to the \"dust\" present. All cheese trials, except T3 (honey), can be considered prebiotic, according to the recommended ingestion of 4 to 5 g day -1 of fructans for a 100g daily portion. The response surface methodology, applied to optimize probiotic viability, instrumental firmness, fructans content and cost, resulted in an optimum mixture containing 25% oligofructose, 70% inulin and 5% honey and global desirability of 99.55%.

Objetivou-se avaliar o efeito da inclusão de óleo de soja e óleo de linhaça na dieta de vacas em lactação sobre a produção, composição de leite e parâmetros sanguíneos. Foram utilizadas 18 vacas de raça Holandês, com produção média de 25 ± 4 kg/dia em 153 ± 62 dias em lactação. As vacas foram distribuídas em delineamento quadrado latino, com 6 quadrados contemporâneos, 3 períodos e 3 tratamentos e arraçoadas de acordo com os seguintes tratamentos: 1) Controle (CT): sem adição de óleo; 2) Óleo de Soja (OS): 5% de adição de óleo de soja no concentrado como fonte de ômega-6 (% MS); 3) Óleo de Linhaça (OL): 5% de adição de óleo de linhaça no concentrado como fonte de ômega-3 (% MS). A produção de leite não foi alterada mas a suplementação com óleo diminuiu o consumo de matéria em 1.93 kg/dia/vaca. A produção de gordura foi significativamente menor quando as vacas receberam suplementação com óleo vegetal (3,37, 2,75 e 2,89 % para CT, OS e OL, respectivamente). No entanto, ambos os óleos de soja e linhaça diminuíram a concentração de ácidos graxos saturados (65,72, 54,09 e 54,26 para CT, OS e OL respectivamente) e aumentaram a quantidade de ácidos graxos insaturados no leite (34,24, 45,91 e 45,74 para CT, OS e OL respectivamente) e diminuíram a relação entre os ácidos graxos saturados/insaturados (18,28, 10,41 e 4,52 para CT, OS e OL respectivamente). Além disso, o óleo de soja e de linhaça aumentaram significativamente a teor de ácidos graxos mono (24.95, 30.89 e 31.61%, para CT, OS e OL respectivamente) e poli-insaturados (2,4, 3,0 e 2,97 para CT, OS e OL respectivamente) na gordura do leite. As variáveis sanguíneas aspartato aminotransferase, gama glutamil transferase, ureia, albumina, creatinina e proteínas totais não foram alteradas. Por outro lado, o colesterol total, HDL e LDL foi maior no grupo suplementado com os óleos vegetais. A suplementação com óleos vegetais ocasionou diminuição do consumo de matéria seca, melhorou relação &omega;6/&omega;3 do leite, sem alterar profundamente as variáveis sanguíneas de vacas lactantes. / The use of polyunsaturated oils in the ruminant diet has been shown to be an efficient alternative to improve the lipid composition of cows\' milk, aiming to improve human health. The objective of this study was to evaluate the effect of soybean oil and linseed oil in the diet of lactating cows on the production, milk composition and blood parameters. 18 Holstein cows were used, with a mean production of 25 ± 4 kg / day in 153 ± 62 days in lactation. Animals were distributed in a Latin square design, with 6 contemporary squares, 3 periods and 3 treatments, and ratified according to the following treatments: 1) Control (CT): without addition of oil; 2) Soybean oil (SO): 5% addition of soybean oil in the concentrate as a source of omega-6 (% DM); 3) Flaxseed oil (FO): 5% addition of linseed oil in the concentrate as a source of omega-3 (% DM). Milk yield was not altered but the supplementation with oil decreased the DM intake by 1.93 kg/day. Fat production was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CT, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (65.72, 54.09 and 54.26 for CT, SO and LO respectively) and increased the amount of unsaturated fatty acids in milk (34.24, 45.91 and 45.74) and decreased the relationship between saturated / unsaturated fatty acids (18.28, 10.41 and 4.52). In addition, soybean and flaxseed oil increased significantly in monounsaturated fatty acids (24.95, 30.89 and 31.61% for CT, SO and LO respectively) and polyunsaturated fatty acids (2.4, 3.0 and 2.97) in milk fat. Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were higher in the group supplemented with vegetable oils. Supplementation with vegetable oils caused a reduction in dry matter intake, improved n-6/n-3 ratio of milk, without profoundly altering the blood variables of lactating cows.

<p>The purpose of this thesis was to increase the understanding of Swedish consumers’ attitudes and purchase intentions of functional food for marketers by using the Theory of Planned Behavior (TPB). It was discovered that previous research conducted in Sweden concerning functional food centered largely on motivational factors for adoption, and perception of the health claims made by these products; however there was a lack in research concerning purchase intentions and a use of theory to evaluate both attitudes and purchase intentions.</p><p>Both qualitative and quantitative research methodology were utilized in this thesis. The qualitative research data consisted of 14 short interviews designed to elicit beliefs about purchasing functional food. The quantitative research data was gathered using a questionnaire specifically designed for the Theory of Planned Behavior (TPB). A total of 257 responses were received from students, employees, and members of the general public.</p><p>The results from the questionnaire revealed that Swedish consumers had slightly positive attitudes towards purchasing functional food and neutral intentions to purchase functional food. The results from the interviews revealed that amongst other things, Swedish consumers believed that functional foods provide beneficial health benefits, but they are quite expensive. Doctors and family were viewed as important when considering the purchase of functional food. And price and knowledge were viewed as controlling factors of whether or not these foods were purchased.</p><p>The results provided by this thesis will be helpful to marketers of functional food as they plan marketing related activities aimed at Swedish consumers</p>

The purpose of this thesis was to increase the understanding of Swedish consumers’ attitudes and purchase intentions of functional food for marketers by using the Theory of Planned Behavior (TPB). It was discovered that previous research conducted in Sweden concerning functional food centered largely on motivational factors for adoption, and perception of the health claims made by these products; however there was a lack in research concerning purchase intentions and a use of theory to evaluate both attitudes and purchase intentions. Both qualitative and quantitative research methodology were utilized in this thesis. The qualitative research data consisted of 14 short interviews designed to elicit beliefs about purchasing functional food. The quantitative research data was gathered using a questionnaire specifically designed for the Theory of Planned Behavior (TPB). A total of 257 responses were received from students, employees, and members of the general public. The results from the questionnaire revealed that Swedish consumers had slightly positive attitudes towards purchasing functional food and neutral intentions to purchase functional food. The results from the interviews revealed that amongst other things, Swedish consumers believed that functional foods provide beneficial health benefits, but they are quite expensive. Doctors and family were viewed as important when considering the purchase of functional food. And price and knowledge were viewed as controlling factors of whether or not these foods were purchased. The results provided by this thesis will be helpful to marketers of functional food as they plan marketing related activities aimed at Swedish consumers

Intakes of the highly unsaturated fatty acids (HUFA, ≥20 Carbons, ≥3 double bonds) eicosapentaenoic acid (20:5n-3; EPA) and docosahexaenoic acid (22:6n-3, DHA) greater than 0.25 g/d are currently recommended for health benefits. Targets for omega-3 blood biomarkers have also been proposed based on associations with protection against coronary heart disease mortality. The relationship between diet intakes and blood biomarkers is not well defined, particularly differences between men and women. North American intakes and blood biomarkers of EPA and DHA are typically below recommendations and targets. To address this disparity, adherence to dietary advice strategies to increase EPA + DHA intake was investigated over one year. Adherence was sustained up to 12 weeks and long-term adherence was well characterized by the % of DHA in erythrocytes. For women, n-3 HUFA blood biomarkers increased following nutraceutical or combined strategy dietary advice but not seafood or functional food advice. To assist in the assessment of EPA + DHA intakes, food sources of EPA and DHA in Canada were incorporated into a semi-quantitative, nutrient-specific food frequency questionnaire (FFQ) and validated. The FFQ is an adequate tool for estimating habitual EPA and DHA intake and ranking Canadian adults by their intakes. The blood biomarker response to recommended intakes of 0.25, 0.5 and 1 g/d EPA + DHA was also characterized in adult men and women. Blood n-3 HUFA biomarkers increased in a dose-dependent manner and aligned with blood targets associated with primary cardiac arrest risk reduction. Sex differences in the DHA:EPA ratio in blood observed with low intakes at baseline disappeared following 0.25 g/d EPA + DHA. These findings are applicable towards informing achievable dietary guidelines for EPA + DHA intake and improving measurement of EPA + DHA intake in relation to blood n-3 HUFA biomarkers.

The functional food industry has expanded yet research into consumer perceptions of functional foods is limited. Among consumers, older adults could benefit from functional foods due to age-related health concerns. This thesis aimed to generate information about the consumption of functional foods among community-dwelling older adults (>60 years old, n=200) using a researcher-administered questionnaire. Prevalence of functional food consumption was 93.0% and yogurt with probiotics (56.0%) was the top product consumed. The primary functional food matrix consumed was yogurt (51.5%) and dietary fibre was the primary functional food bioactive consumed (79.5%). Most participants (86.2%) consume functional foods to improve health and osteoporosis/bone health (67.5%), heart disease (61.0%) and arthritis (55.0%) were the primary health areas identified. Participants wanted more information about functional foods (63.5%) with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). These results inform stakeholders regarding the potential of functional foods to promote improved health among older adults. / Canadian Foundation for Dietetic Research

Intakes of the highly unsaturated fatty acids (HUFA, ≥20 Carbons, ≥3 double bonds) eicosapentaenoic acid (20:5n-3; EPA) and docosahexaenoic acid (22:6n-3, DHA) greater than 0.25 g/d are currently recommended for health benefits. Targets for omega-3 blood biomarkers have also been proposed based on associations with protection against coronary heart disease mortality. The relationship between diet intakes and blood biomarkers is not well defined, particularly differences between men and women. North American intakes and blood biomarkers of EPA and DHA are typically below recommendations and targets. To address this disparity, adherence to dietary advice strategies to increase EPA + DHA intake was investigated over one year. Adherence was sustained up to 12 weeks and long-term adherence was well characterized by the % of DHA in erythrocytes. For women, n-3 HUFA blood biomarkers increased following nutraceutical or combined strategy dietary advice but not seafood or functional food advice. To assist in the assessment of EPA + DHA intakes, food sources of EPA and DHA in Canada were incorporated into a semi-quantitative, nutrient-specific food frequency questionnaire (FFQ) and validated. The FFQ is an adequate tool for estimating habitual EPA and DHA intake and ranking Canadian adults by their intakes. The blood biomarker response to recommended intakes of 0.25, 0.5 and 1 g/d EPA + DHA was also characterized in adult men and women. Blood n-3 HUFA biomarkers increased in a dose-dependent manner and aligned with blood targets associated with primary cardiac arrest risk reduction. Sex differences in the DHA:EPA ratio in blood observed with low intakes at baseline disappeared following 0.25 g/d EPA + DHA. These findings are applicable towards informing achievable dietary guidelines for EPA + DHA intake and improving measurement of EPA + DHA intake in relation to blood n-3 HUFA biomarkers.

Humboldt-Universiẗat, Diss.--Berlin, 2007.

Zugl.: Hamburg, Univ., Diss., 2008 / Includes bibliographical references (p. 211-222) and index.