Dissertação (mestrado)—Universidade de Brasília, Brasília, Centro de Excelência em Turismo, 2015. / Submitted by Fernanda Percia França (fernandafranca@bce.unb.br) on 2015-11-18T20:09:28Z No. of bitstreams: 1 2015_NádiaLúciaAlmeidaNunes.pdf: 1419647 bytes, checksum: 97d288344ca273f5c36891a9d3a61b77 (MD5) / Approved for entry into archive by Raquel Viana(raquelviana@bce.unb.br) on 2015-12-16T18:07:02Z (GMT) No. of bitstreams: 1 2015_NádiaLúciaAlmeidaNunes.pdf: 1419647 bytes, checksum: 97d288344ca273f5c36891a9d3a61b77 (MD5) / Made available in DSpace on 2015-12-16T18:07:02Z (GMT). No. of bitstreams: 1 2015_NádiaLúciaAlmeidaNunes.pdf: 1419647 bytes, checksum: 97d288344ca273f5c36891a9d3a61b77 (MD5) / Um dos desafios da oferta de alimentos e bebidas (A&B) para viajantes turistas é não somente garantir uma alimentação atrativa e gostosa, mas agregar qualidade de vida e saúde como benefícios, possibilitando aos turistas com restrição alimentar conforto e acesso seguro aos alimentos, característica do “bem receber” da hospitalidade. Contudo, a incerteza de ser atendido em suas necessidades alimentares pode gerar insegurança e desmotivar o turista, já que algumas pessoas, quando em viagem, tornam-se mais vulneráveis em relação à alimentação, uma vez que nem sempre o que está disponível permite opção de escolha dentro das suas necessidades e restrições, podendo trazer sérios danos à saúde em decorrência da mudança na rotina alimentar. A prática da hospitalidade em turismo pode agregar maior qualidade ao setor de alimentos e bebidas, contribuindo para a redução dos efeitos de uma inospitalidade quase sempre danosa para o público com necessidades especiais durante suas viagens. Este estudo objetiva contribuir para a compreensão acerca da relação existente entre a hospitalidade, turismo e oferta de A&B, adotando como ponto de reflexão a regulamentação (politicas públicas) existente e a necessidade de qualificação profissional para atendimento do público com as restrições alimentares. A construção deste estudo foi partir de referências coletadas em pesquisa bibliográfica sobre a complexidade que envolve os temas centrais. Em seguida, através de uma breve pesquisa documental, sobre a oferta de A&B, nos desjejuns dos meios de hospedagem de Brasília, para o publico com as restrições alimentares: Doença Celíaca e Intolerância a Lactose. Os resultados revelam que a maioria dos hotéis analisados oferece em seu desjejum algum alimento que possa ser consumido pelas pessoas com restrições alimentares abordadas nessa pesquisa. Contudo, a maioria dos hotéis desconhece essa informação e desta forma não pode assegurar que haja oferta, impossibilitando também a divulgação deste serviço diferenciado. Como resultado da reflexão, espera-se que os setores turismo/alimentação/hotelaria possam colocar em prática as políticas públicas existentes e propor a criação de novas, já que se percebe a necessidade de um olhar atento ao publico com restrição alimentar, onde nota-se falha na qualificação profissional destas áreas. Portanto, existe a necessidade da oferta de um serviço hospitaleiro que garanta segurança e conforto ao publico com restrição alimentar. ______________________________________________________________________________________________ ABSTRACT / One challenge of food and beverages (F&B) offer for tourist travelers is not only ensure attractive and tasty food, but add quality of life and health as benefits, enabling comfort and secure access to food for tourists with food restriction, the “welcoming” hospitality characteristic. However, the uncertainty of being attended to their dietary requirements can cause insecurity and discouraging tourists, since some people become more vulnerable in relation to food when traveling, because what's available not always allows the tourist to make a choice between the options according to its needs and restrictions, causing serious health problems due to eating routine changes. The practice of tourism hospitality can add more quality to food and beverages (F&B) sector, helping in reducing the effects of inhospitality almost always harmful to people with special needs during their travels. This study aims to contribute for the comprehension adopting as a point of reflection the existing regulation (public policies) and the need of professional qualification for customer service, focusing on people with food restrictions. The construction of this study started from references found in bibliographic research about the complexity that involves those central themes. Then, through a brief documentary research, about food and beverages (F&B) offered in breakfasts provided by lodging facilities in Brasilia (Brazilian Capital), to people with food restriction as Celiac Disease and Lactose Intolerance. The results showed that most of the hotels analyzed offer some products at breakfast that can be consumed by people with food restrictions approached in this research. Although, most of the hotels didn‟t know this information, meaning that they can‟t ensure the offer, also disallowing the divulgation of this differentiated service. As a result of the reflection, it is expected that tourism/food/hospitality sectors can put into practice the existing public policies and propose the creation of new ones, since there is a need of a cautious look at people with food restrictions because it can be noticed that there is a flaw in professional qualification of those areas (tourism/food/hospitality). Therefore, there is a need of the offer of hospitable service that ensures safety and comfort to the public with food restriction.

Master of Science / Food Science Institute / Fadi Aramouni / Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, 2006. / Submitted by Alexandre Marinho Pimenta (alexmpsin@hotmail.com) on 2009-10-09T15:51:54Z No. of bitstreams: 1 2006_Míriam Pereira Soares.pdf: 393749 bytes, checksum: a3ddda0542e95bef0aedb969aa1d97bc (MD5) / Approved for entry into archive by Luanna Maia(luanna@bce.unb.br) on 2009-10-23T15:05:10Z (GMT) No. of bitstreams: 1 2006_Míriam Pereira Soares.pdf: 393749 bytes, checksum: a3ddda0542e95bef0aedb969aa1d97bc (MD5) / Made available in DSpace on 2009-10-23T15:05:10Z (GMT). No. of bitstreams: 1 2006_Míriam Pereira Soares.pdf: 393749 bytes, checksum: a3ddda0542e95bef0aedb969aa1d97bc (MD5) Previous issue date: 2006 / Introdução: A doença celíaca (DC) ou enteropatia sensível ao glúten é uma afecção inflamatória de variável severidade que ocorre tanto em crianças como em adultos, sendo caracterizada por intolerância permanente a proteínas contidas no glúten do trigo e em cereais afins, principalmente a cevada e o centeio. Estudos realizados para diagnóstico da doença celíaca têm demonstrado que ela não é tão rara no Brasil. Objetivo: determinar a prevalência da doença celíaca em grupo de usuários atendidos em cinco postos de saúde do município de Dourados (MS). Material e métodos: Foram colhidas 1105 amostras de sangue de usuários da rede básica de saúde do município de Dourados – MS com idade superior a um ano para teste com anticorpos antitransglutaminase (IgA-tTG) e antiendomísio (IgA-EmA). Resultados: a prevalência encontrada foi de 1:1105, demonstrando resultado mais baixo do que a prevalência encontrada em estudo anterior. Conclusão: O resultado foi provavelmente devido ao número insuficiente de indivíduos pesquisados. O único paciente positivo para DC não apresentava os sintomas clássicos, demonstrando assim a importância de rastreamento na população em geral. ______________________________________________________________________________________ ABSTRACT / Introduction: Celiac Disease (CD) is an inflammatory intestinal disorder of changeable severity that occurs in such a way in children as in adults, being characterized by permanent intolerance proteins contained in gluten of the wheat and similar cereals, mainly the barley and the rye. Studies carried through for diagnosis of the CD have demonstrated that it is not so rare in Brazil. Objective: to determine the prevalence of the CD in users of five health units centers in Dourados (MS). Material and methods: 1105 users blood samples had been investigated with antitransglutaminase (IgA-tTG) and antiendomisium antibodies (IgA-EmA). Results: the CD frequency was 1:1105, demonstrating prevalence below the expected one. Conclusion: this result was probably due to the insufficient number of participants. The only positive patient for CD did not present the classic symptoms, thus demonstrating the importance of serological screening in the population in general.

Durante o processamento industrial de produtos alimentícios, tendem a ocorrer modificações físicas e/ou químicas nos diferentes componentes, que interferem diretamente em seus atributos típicos. Portanto, torna-se necessária a avaliação do comportamento físico-químico de cada componente, bem como de suas misturas. Dois tipos de proteína, proteína isolada de soja e glúten, tiveram suas propriedades morfológicas, térmicas e reológicas avaliadas neste trabalho. Estas propriedades também foram investigadas para os amidos de trigo, mandioca e milho, incluindo-se a determinação de amido danificado e o acompanhamento do processo de gelatinização através da microscopia óptica utilizando luz polarizada. Para investigar o efeito individual dos componentes, foram aplicados vários planejamentos experimentais de misturas do tipo simplex contendo diferentes concentrações de proteína isolada de soja/glúten/amido. A influência da fonte botânica do amido também foi verificada. Parâmetros reológicos como força de ruptura, dureza, deformabilidade, fluidez e força de penetração foram determinados para géis obtidos a partir das misturas preparadas, permitindo assim um estudo comparativo. Através da quimiometria, modelos de ajuste lineares, quadráticos e cúbicos foram aplicados para obter equações polinomiais que pudessem expressar adequadamente as superfícies de resposta observadas para cada parâmetro reológico avaliado. A significância estatística desses modelos foi avaliada através da análise de variância e de um novo ensaio experimental, sendo possível indicar o melhor modelo de ajuste para cada propriedade reológica estudada. / Physical and/or chemical modifications that happen in the ingredients during industrial process of food products interfere directly in their typical attributes. Therefore, the physical-chemistry behavior evaluation of each ingredient and their blends make necessary. Two kinds of proteins, isolate soy protein and gluten, have been their morphological, thermal and rheological properties evaluated in this work. These properties have been investigated to wheat, corn and tapioca starches, damaged starch determination and gelatinization process following using light microscopy with polarized light were included. In order to investigate the effects of the individual components, applied several mixture simplex design for modeling experiments of blends with different isolate soy protein/gluten/starch ratios. The influence of botanical source of starch was also investigated. Rheological parameters like rupture strength, hardness, deformability, firmness and penetration strength of the gels obtained through the prepared blends were determined make possible a comparative study. Using chemometry, linear, quadratic and special cubic models were studied to get polynomial equations that express the observed surface response to each evaluated rheological parameter. The statistical significance of these models was obtained using analysis of variance and new experimental blend, being possible indicate the better model to each studied rheological parameter.

Master of Science / Department of Grain Science and Industry / Rebecca A. Regan / Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.

The benefits of fortification of poor quality food proteins such as wheat gluten with limiting amino acids depend on the biological availability of the added amino acids and their stability with respect to processing and storage. Although simple addition of amino acids in free form is convenient, the potential improvement in nutritional quality by this method of fortification may not materialize due to possible losses during processing steps such as washing, susceptibility to degradative reactions, and different rates of absorption and utilization compared to protein-bound amino acids. In this study, covalent attachment of lysine and threonine to wheat gluten was investigated using the chemical carbodiimide reaction and the enzymatic plastein reaction. The nutritional quality of enriched products was evaluated by in vitro and microbiological tests, and susceptibility to destruction by heating in the presence of a reducing sugar was investigated. Covalent attachment of lysine ethyl ester or threonine to gluten by the plastein reaction utilizing the enzyme papain was not successful. Although lysine and threonine contents in the products were increased, these results were attributed to selective enzymatic release of other amino acids. The amino acid compositions of undialyzable "plastein" products were markedly different from the original gluten substrate, and product yields were low. The results suggest the formation of many dialyzable peptides and free amino acids, and inability for protein re-synthesis from these low molecular weight compounds. Covalent lysine and threonine contents were increased using the carbodiimide reaction. In general, the reaction was most influenced by pH, reactant concentration and type of reactant. Products enriched via primarily peptide bonds as well as products enriched via peptide and isopeptide bonds could be prepared using various starting materials. Lysine, N -acetyl lysine, N -benzylidene lysine and threonine were coupled through amide bond formation to gluten, sodium stearate-solubilized gluten, acid-solubilized gluten or pepsin-solubilized gluten. Sodium stearate solubilization did not improve extent of amino acid incorporation. Pepsin hydrolysis of gluten enhanced amino acid attachment but decreased product yields. 4.0-fold and 6.5-fold increases in lysine content resulted by reaction of pepsin-solubilized gluten with N e-benzylidene lysine and N-acetyl lysine, respectively. However, yields of these products were low (47% and 58%). 1.6-fold, 2.0-fold and 2.5-fold increases were obtained by reaction of gluten with Ne-benzylidene lysine, lysine and N£-acetyl lysine, respectively, with product yields of 90 to 95%. At least 20-fold and 5-fold increases could be achieved by reaction of 0.5N HCI and 0.05N HCI solubilized glutens respectively with lysine, with product yields of 80 to 90%. 4-fold and 2-fold increases in threonine content resulted from reaction of threonine with pepsin-solubilized gluten and gluten, respectively. Simultaneous attachment of lysine or lysine derivative and threonine was not effective. In vitro evaluation of availability and digestibility of covalently enriched products was carried out by the DNBS reaction and pepsin pancreatin digestion tests. The results indicate the formation of isopeptide bonds involving the £-amino group of lysine unless N -substituents of lysine were used. Isopeptide bonds involving the Y_carboxyl groups were indicated when gluten had been solubilized by acid treatment. Peptide bond formation predominated when N -benzylidene or N -acetyl lysine was attached to pepsin-solubilized gluten or gluten. The high hi vitro availability and digestibility values for N £-benzylidene lysine enriched products suggest lability of the Schiff's base linkage of this N £-substituent, in contrast to the stability of the amide linkage in Ne -acetyl lysine. Microbiological evaluation by a Tetrahymena bioassay confirmed the nutritional improvement of gluten by covalent attachment of lysine, Ne-acetyl lysine or Ne-benzylidene lysine. Relative nutritive value of gluten was 54, whereas covalently and freely enriched glutens had relative nutritive values similar to that of the reference casein, assigned a value of 100. Covalently and freely lysine enriched glutens were compared for color and extent of lysine destruction after baking. In general, covalently enriched products had lighter color and higher percentages of total, DNBS-available and pepsin-pancreatin-digestible lysine contents than freely enriched products. N e-Benzylidene lysine enriched gluten was particularly stable, with relative nutritive value of 88 compared to 44 for baked gluten. It is concluded that covalently attached lysine is more stable than free lysine for enrichment of food proteins susceptible to Maillard reaction. / Land and Food Systems, Faculty of / Graduate

The only treatment for celiac disease (CeD), an autoimmune disorder triggered by the ingestion of gluten, is lifelong adherence to a gluten-free diet (GFD). CeD and the GFD have been shown to be associated with low quality of life (QoL). In some individuals, such a strict diet can lead to disordered eating attitudes and behaviors. The purpose of this study was to better understand the extent to which disordered eating attitudes and behaviors may be common in a sample of adults diagnosed with CeD, as well as the relationship with various factors and QoL measures, including anxiety and depression. The study is a cross sectional pilot study of 50 individuals with CeD. Patients between the ages of 18 to 45 years old (mean=29.56, SD=7.40) with a biopsy-proven CeD diagnosis, following a GFD for at least a year (mean=7.20, SD=5.31) with no previous or current eating disorder diagnosis were recruited. In this study, suggestive ED (based on EDDS) and DE (based on EPSI) were present, but low (2% suggestive diagnosis of BED, 12% suggestive diagnosis of OSFED as per DSM-V). The distribution of the self-reported food attitudes and behaviors measures (CD-FAB scores) were spread out around the mean 36.96 (15.30) with a maximum score of 66 out of a possible 77. The CD-FAB may have utility in identifying adults with CeD that may be at risk for disordered eating attitudes and behaviors, particularly those in the first few years after diagnosis. It likely has limited utility in identifying suggestive EDs (as per EDDS) and DE (as per EPSI). The main factors that were associated with higher CD-FAB scores were BMI, number of symptoms, years since diagnosis, diet adherence and personality characteristics. Seven years after diagnosis seems to be an important cut-point in how participants rated food attitudes, fear responses and adaptive responses on the CDFAB scales. Higher CD-FAB scores had a significant and meaningful association with QoL scores. Participants recruited during the COVID-19 pandemic had significantly lower CD-FAB scores and higher QoL scores compared to those recruited pre-pandemic; despite not having significant differences in any other demographic characteristics.

This study is a netnography of an online gluten-free community through the scope of the Facebook group "Gluten Free." The objective of this qualitative inquiry is to investigate the key characteristics of this online gluten-free community and gain a deeper understanding of member purposes for participation. Employing the method of netnography allows for an unobtrusive exploration of the community by discreetly utilizing anthropological techniques in an online setting. Despite growing awareness, no academic research has yet been conducted on the social aspects of the online gluten-free community. The thematic findings that emerged from this study were two-fold. First, this investigation revealed three key characteristic themes in the content of community posts: suspiciousness and distrust, defensiveness and frustration, and passion and determination. Second, this analysis discovered three purposive themes for member participation: validation, friendship, and education. The findings of this study render a thick description of the unique culture of the online gluten-free community, sharpen the academic understanding of online communities, and strengthen the valuable method of netnography.

In an effort to mimic the continuous protein matrix found in gluten-containing breads, the effects of the enzyme microbial transglutaminase were tested in gluten-free (GF) sourdough breads containing five different GF flours: chickpea, brown rice, white rice, oat, and quinoa. The utilization of transglutaminase in GF sourdough bread applications was shown to improve some of the final bread characteristics of GF breads. White and brown rice GF sourdough loaves at 24 hours showed a 28% and 13% decrease in crumb firmness with the addition of 2 U/g dough, respectively. Quinoa-GF sourdough breads at 24 hours showed a 6% increase in specific volume with the addition of 1 U/g dough. Oat and chickpea-GF sourdough loaves did not show improvements in loaf quality with mTG addition. SDS-PAGE analysis revealed that white rice, brown rice, quinoa, and chickpea proteins are adequate substrates for mTG activity, while oat proteins, without the addition of exogenous proteins, lack the characteristics suitable for mTG action.

The effects of incorporating pearl millet (<u>Pennisetwn americanum</u> (L.) Leeke) flour into wheat (<u>Triticum aestivum</u> L.) flour along with vital wheat gluten were evaluated. Bread was made from wheat flour (control) and composite flours of 30%, 4O%, and 50% pearl millet Flour replacement with (5%) and without vital wheat gluten. The quality attributes of the loaves were assessed by dough rheology tests, differential scanning calorimetry (DSC), and both objective and sensory evaluation. Farinograph results indicated that millet flour decreased absorption (water uptake) when compared to the control, decreased peak time for dough development and dough stability. Vital wheat gluten increased dough stability of the composite flours. A stepwise decrease in loaf volume was observed with each increase in millet content of the composite flours. Addition of vital wheat gluten did not significantly increase the loaf volume of the breads. Bread made from higher percentages of pearl millet flour also had a higher moisture content, firmer texture and darker crumb color. Differential scanning calorimetry (DSC ) results indicated that the control breads staled faster and that loaves of bread containing 50% millet flour with gluten exhibited the least amount of staling by day 7. Results of sensory evaluation indicated that millet flour replacement resulted in bread with darker crumb and crust color, and a more bitter and intense after taste. Vital wheat gluten was judged by panelists to darken crust color, increase cell uniformity and improve chewiness. Consumer panelists preferred bread made from 30% millet without wheat gluten over the breads made from the other composite flours. In conclusion, pearl millet flour can be used to replace part of wheat flour in the bread making process and the addition of vital wheat gluten is not necessary. / Master of Science