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Made available in DSpace on 2015-04-17T14:49:13Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2457089 bytes, checksum: f62a3f2f2f07c35cf1267329a959219b (MD5) Previous issue date: 2009-09-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Overestimating nutritional tendency of the golden flaxseed instead of the brown one and considering that the roasting of seeds to deactivate antinutritional factors as an aggravating factor to the thermo-oxidation of fatty acid constituents, we aimed to characterize the seeds and oils of golden and brown varieties of flaxseed regarding nutrition, physical-chemical and thermo-oxidative stability. The influence of roasting on stability properties was evaluated by using chemical composition methods (humidity, ash, lipids, proteins, carbohydrates and soluble fibers), physical-chemical methods (iodine, acidity, saponification, peroxide, refractive index, percentage of free fatty acids, density and viscosity), spectroscopic methods (UV-visible and infrared), chromatographic (GC/ MS) and thermal analysis (TG and DSC). The seeds of both varieties were divided into two lots, the first was composed of raw seeds and the second was composed of roasted seeds at 160 ˚ C/ 15 minutes. The lots were equally divided and half was crushed and half was pressed to extraction of the oil. The raw flaxseeds showed similar chemical composition, however the golden seeds presented a higher content of protein, soluble sugars, lipid and polyunsaturated fatty acid contents. On the other hand, the brown seeds were higher on the ash, dietary fiber and monounsaturated fatty acid contents. The raw seeds of both varieties showed thermal and oxidative stability higher than 2 hours under 160 ˚C isotherm, indicating that the roasting does not cause thermo-oxidative changes in the seeds due to the presence of natural antioxidants. The applications of new thermic treatments, however, convert the organic compounds contained in roasted seeds, especially the fatty acid, susceptible to oxidation. Physical-chemical, spectroscopic and thermal data corroborate the results, which showed the highest thermal and oxidative stability of the degradation products of roasted seeds and toasted seed oils (OITi = 23 and 33 minutes for golden roasted seed oil and brown roasted seed oil, respectively) compared to the raw seeds and their oils (OITi = 20 minutes, for both varieties). / Diante da tendência de supervalorização nutricional da linhaça dourada em detrimento da marrom e considerando-se que a torrefação das sementes para inativação de fatores antinutricionais seja um fator agravante para a termo-oxidação dos ácidos graxos constituintes, buscou-se caracterizar as sementes e os óleos das variedades marrom e dourada de linhaça quanto aos aspectos nutricionais, físico-químicos e de estabilidade termo-oxidativa, e avaliou-se a influência da torrefação sobre tal estabilidade, utilizando-se métodos de composição química (determinação de umidade, cinzas, lipídios, proteínas, carboidratos solúveis totais e fibras), métodos físico-químicos (índices de iodo, acidez, saponificação, peróxido, refração, percentual de ácidos graxos livres, densidade e viscosidade), espectroscópicos (UV-visível e infravermelho), cromatográficos (GC/MS) e de análise térmica (TG e DSC). As sementes de ambas as variedades foram divididas em dois lotes, sendo o primeiro constituído pelas sementes cruas e o segundo pelas sementes torradas a 160 ˚C/ 15 minutos. Em ambos os lotes, parte das sementes foram submetidas à trituração e outra parte à extração do óleo por prensagem a frio, com proporção de sementes de 1:1. As sementes cruas de linhaça apresentaram semelhanças quanto à composição química e ao perfil lipídico, apesar do maior teor de proteínas, açúcares solúveis totais, lipídios totais e AG poli-insaturados das sementes douradas. Por outro lado, as sementes marrons foram superiores quanto ao teor de cinzas, fibras totais e AG monoinsaturados. As sementes cruas de ambas as variedades apresentaram estabilidade térmica e oxidativa superior a 2 horas, sob isoterma de 160 ˚C, indicando que a torrefação não provoca alterações termo-oxidativas nas sementes, devido à presença de antioxidantes naturais. A aplicação de novos tratamentos térmicos, porém, torna os compostos orgânicos contidos nas sementes torradas, em especial os AG, sensibilizados e susceptíveis à oxidação. Essa ideia foi corroborada pelas análises físico-químicas, espectroscópicas e térmica, por meio das quais demonstrou-se a maior estabilidade térmica e oxidativa dos produtos de degradação das sementes torradas e dos óleos degradados das sementes torradas (OITi = 23 e 33 minutos, para OLDT e OLMT, respectivamente) em relação às sementes cruas e seus óleos (OITi = 20 minutos, para ambas as variedades).

Made available in DSpace on 2014-12-17T15:01:47Z (GMT). No. of bitstreams: 1 ElisangelaLG.pdf: 1590433 bytes, checksum: 344724364926bacba0bb6a0d130edd0d (MD5) Previous issue date: 2009-05-15 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / The aim of the present study was to extract vegetable oil from brown linseed (Linum usitatissimum L.), determine fatty acid levels, the antioxidant capacity of the extracted oil and perform a rapid economic assessment of the SFE process in the manufacture of oil. The experiments were conducted in a test bench extractor capable of operating with carbon dioxide and co-solvents, obeying 23 factorial planning with central point in triplicate, and having process yield as response variable and pressure, temperature and percentage of cosolvent as independent variables. The yield (mass of extracted oil/mass of raw material used) ranged from 2.2% to 28.8%, with the best results obtained at 250 bar and 50?C, using 5% (v/v) ethanol co-solvent. The influence of the variables on extraction kinetics and on the composition of the linseed oil obtained was investigated. The extraction kinetic curves obtained were based on different mathematical models available in the literature. The Mart?nez et al. (2003) model and the Simple Single Plate (SSP) model discussed by Gaspar et al. (2003) represented the experimental data with the lowest mean square errors (MSE). A manufacturing cost of US$17.85/kgoil was estimated for the production of linseed oil using TECANALYSIS software and the Rosa and Meireles method (2005). To establish comparisons with SFE, conventional extraction tests were conducted with a Soxhlet device using petroleum ether. These tests obtained mean yields of 35.2% for an extraction time of 5h. All the oil samples were sterilized and characterized in terms of their composition in fatty acids (FA) using gas chromatography. The main fatty acids detected were: palmitic (C16:0), stearic (C18:0), oleic (C18:1), linoleic (C18:2n-6) and α-linolenic (C18:3n-3). The FA contents obtained with Soxhlet dif ered from those obtained with SFE, with higher percentages of saturated and monounsaturated FA with the Soxhlet technique using petroleum ether. With respect to α-linolenic content (main component of linseed oil) in the samples, SFE performed better than Soxhlet extraction, obtaining percentages between 51.18% and 52.71%, whereas with Soxhlet extraction it was 47.84%. The antioxidant activity of the oil was assessed in the β-carotene/linoleic acid system. The percentages of inhibition of the oxidative process reached 22.11% for the SFE oil, but only 6.09% for commercial oil (cold pressing), suggesting that the SFE technique better preserves the phenolic compounds present in the seed, which are likely responsible for the antioxidant nature of the oil. In vitro tests with the sample displaying the best antioxidant response were conducted in rat liver homogenate to investigate the inhibition of spontaneous lipid peroxidation or autooxidation of biological tissue. Linseed oil proved to be more efficient than fish oil (used as standard) in decreasing lipid peroxidation in the liver tissue of Wistar rats, yielding similar results to those obtained with the use of BHT (synthetic antioxidant). Inhibitory capacity may be explained by the presence of phenolic compounds with antioxidant activity in the linseed oil. The results obtained indicate the need for more detailed studies, given the importance of linseed oil as one of the greatest sources of ω3 among vegetable oils / O presente trabalho teve como objetivo geral extrair o ?leo vegetal da linha?a (Linum usitatissimum L.) da variedade marrom fazendo uso de di?xido de carbono em condi??es supercr?ticas e de solvente org?nico, avaliar os teores de ?cidos graxos e a capacidade antioxidante do ?leo extra?do e ainda realizar a avalia??o econ?mica r?pida do processo EFS de manufatura do ?leo. Os experimentos foram conduzidos em um extrator de bancada, capaz de operar com di?xido de carbono e co-solventes, obedecendo a um planejamento fatorial 2? com triplicata no ponto central, tendo como vari?vel resposta o rendimento do processo e como vari?veis independentes a press?o, a temperatura e o percentual de co-solvente. Os rendimentos (massa de ?leo extra?do/ massa de mat?ria-prima utilizada) variaram de 2,2 a 28,8%, tendo os melhores resultados sido obtidos a 250 bar e 50?C, com uso do co-solvente etanol a 5% (v/v). A influ?ncia das vari?veis sobre a cin?tica de extra??o e sobre a composi??o do ?leo de linha?a obtido tamb?m foi investigada. As curvas cin?ticas de extra??o obtidas foram modeladas por diferentes modelos matem?ticos dispon?veis na literatura. Os modelos de Mart?nez et al. (2003) e o Simple Single Plate (SSP) de Gaspar et al. (2003) representaram os dados experimentais com os menores erros quadr?ticos m?dios (MSE). O custo de manufatura de 17,85 US$/kg?leo foi estimado para produ??o do ?leo de linha?a utilizando o software TECANALYSIS e a metodologia de Rosa e Meireles (2005). Com o intuito de estabelecer compara??es com a EFS, foram realizados ensaios de extra??o por t?cnica convencional em aparato Soxhlet utilizando ?ter de petr?leo. Estes apresentaram rendimentos m?dios de 35,2 % para um tempo de extra??o de 5h. Todas as amostras de ?leo obtidas foram esterificadas e caracterizadas em termos de sua composi??o em ?cidos graxos (AGs) usando a cromatografia gasosa. Os principais ?cidos graxos detectados foram: palm?tico (C16:0), este?rico (C18:0), ol?ico (C18:1), linol?ico (C18:2n-6) e α-linol?nico (C18:3n-3). Os teores dos AGs obtidos com Soxhlet diferiram daqueles obtidos para a EFS, com percentuais de AGs saturados e monoinsaturados mais elevados para a t?cnica Soxhlet com ?ter de petr?leo. Com rela??o ao teor do ?cido α-linol?nico (componente majorit?rio do ?leo de linha?a) nas amostras, a EFS se mostrou mais vantajosa que a extra??o Soxhlet, apresentando percentuais de 51,18 a 52,71%, enquanto que na extra??o Soxhlet, este foi de 47,84%. A atividade antioxidante do ?leo foi avaliada no sistema de co-oxida??o b-caroteno/?cido linol?ico. Os percentuais de inibi??o do processo oxidativo chegaram a 22,11% para o ?leo da EFS, sendo de apenas 6,09% para o ?leo comercial extra?do a frio, o que sugere que a t?cnica EFS preserva melhor os compostos fen?licos presentes na semente, compostos estes, provavelmente respons?veis pelo car?ter antioxidante do ?leo. Testes in vitro com a amostra de melhor resposta antioxidante foram realizados em homogenato de f?gado de ratos, de forma a investigar a inibi??o da peroxida??o lip?dica espont?nea ou autoxida??o do tecido biol?gico. O ?leo de linha?a se mostrou mais eficiente que o ?leo de peixe (usado como padr?o) na diminui??o da peroxida??o lip?dica do tecido hep?tico dos ratos Wistar, apresentando resultados equivalentes aos obtidos com o uso do BHT (antioxidante sint?tico). A capacidade inibit?ria pode ser atribu?da ? presen?a de compostos fen?licos com atividade antioxidante presentes no ?leo de linha?a. Os resultados obtidos indicam a necessidade de estudos mais aprofundados tendo em vista a import?ncia do ?leo de linha?a como uma das maiores fontes de ω3 dentre os ?leos vegetais

Le lin, principale plante à fibres cultivée en France possède un intérêt industriel pour la qualité de ses fibres. Les cultures de lin sont régulièrement attaquées par un champignon tellurique, Fusarium oxysporum f. sp. lini (Fol), responsable des plus grandes pertes dans les cultures de lin. Les PGPR (Plant Growth Promoting Rhizobacteria) sont des bactéries réputées pour leurs capacités à améliorer la croissance et le développement des plantes, mais également pour leur pouvoir compétiteur au sein de la rhizosphère et leur aptitude à induire une réponse immunitaire chez les plantes. Parallèlement, l’utilisation de SDP (Stimulateur des Défenses des Plantes), molécules capables d’éliciter les mécanismes de défenses des plantes est une autre alternative pour limiter l’utilisation des pesticides. Dans le cadre de ce projet mené sur deux variétés de lin, Aramis et Mélina, il a pu être montré que Fol induisait un remodelage de la paroi au niveau des racines et des tiges, impliquant les hémicelluloses et les pectines, seulement deux jours après inoculation avec le champignon. L’utilisation de la souche ATCC 6633 de Bacillus subtilis comme agent de biocontrôle a permis de réduire de façon significative l’apparition des symptômes de la fusariose. Il a également été montré qu’en plus d’avoir un effet fongicide sur Fol, cette bactérie est capable d’induire l’expression de deux gènes de défense (Pathogenesis-Related) codant pour une β-(1,3)-glucanase (PR-2) et codant pour une chitinase-like (CTL-10), de gènes impliqués dans la voie des phénylpropanoïdes (PHENYLALANINE AMONIA LYASES, PAL-3 et PAL-4) et dans le remodelage pariétal (PECTIN METHYLESTERASE-3, PME-3) au niveau racinaire. Des analyses biochimiques ont également permis de montrer que B. subtilis provoque des modifications se traduisant par un renforcement pariétal au niveau des tiges chez les deux variétés. Enfin, l’association de la PGPR avec une molécule élicitrice (pregnénolone sulfate) a eu un effet synergique sur l’expression de gènes de défense. / In France, flax (Linum usitatissumum) is a principal fibers crop. Fusarium oxysporum f sp lini (Fol), a soil-borne fungus, is responsible for the major losses in crop yield. PGPR (Plant Growth Promoting Rhizobacteria) are known for their abilities to promote plant growth and health. These bacteria are also good competitors in the rhizosphere and can induce a plant defense response. The use of compounds able to elicit plant defense mechanisms is also an alternative to limit the use of pesticides. In this project, it has been shown that F. oxysporum f. sp. lini induces only two days after inoculation cell wall remodeling in the root and the stem involving hemicelluloses and pectins on two flax varieties, Aramis and Mélina, . The use of the Bacillus subtilis strain ATCC 6633 as biocontrol agent significantly reduced fusarium wilt appearance. In addition to its antifungal effect against Fol, this bacteria is able to induce the expression of two Pathogenesis-Related genes coding for a β-(1,3)-glucanase (PR-2) and a chitinase-like (CTL-10), genes involved in the phenylpropanoid pathway (PHENYLALANINE AMONIA LYASES, PAL-3 and PAL-4) and also in cell wall remodeling (PECTIN METHYLESTERASE-3, PME-3) in the root. Biochemical analyses show that B. subtilis causes modifications resulting in cell wall reinforcement in the stem in both varieties. Finally, the association of B. subtilis with an elicitor (pregnenolone sulfate) had a synergistic effect on the expression of defense-related genes.

Submitted by Cássio da Cruz Nogueira (cassionogueirakk@gmail.com) on 2017-09-04T12:08:09Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_RecobrimentoSementesLinhaca.pdf: 5580057 bytes, checksum: 824c6256f52fd49b745d17cc6ce8615d (MD5) / Approved for entry into archive by Irvana Coutinho (irvana@ufpa.br) on 2017-09-04T13:15:17Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_RecobrimentoSementesLinhaca.pdf: 5580057 bytes, checksum: 824c6256f52fd49b745d17cc6ce8615d (MD5) / Made available in DSpace on 2017-09-04T13:15:17Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_RecobrimentoSementesLinhaca.pdf: 5580057 bytes, checksum: 824c6256f52fd49b745d17cc6ce8615d (MD5) Previous issue date: 2016-12-14 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Estudou-se a aplicação de amido in natura oriundo de fécula de mandioca (Manihot esculenta Crantz) na obtenção de suspensão biopolimérica para recobrimento de sementes de linhaça (Linum usitatissimum L.), utilizando como equipamento de recobrimento um leito de jorro convencional. Foram analisadas as características físicas e químicas da fécula de mandioca e das sementes, assim como as características fisiológicas das sementes in natura e das recobertas. Realizados testes para obtenção da suspensão biopolimérica incluindo-se testes preliminares de recobrimento por imersão, para avaliar a aceitação da estrutura da semente pela matriz polimérica, embasando-se, paralelamente em dados físicos (ângulo de repouso). Para a execução do processo de recobrimento foram realizados testes para a definição da operação de recobrimento, que incluíram ajustes no sistema operacional, desde o estudo da fluidodinâmica, até o bombeamento da suspensão, para tornar possível definir as condições de operação do leito de jorro. Foram construídas curvas fluidodinâmicas com cargas e pressões de atomização distintas, obtendo os parâmetros fluidodinâmicos ΔPM, ΔPje, ΔPmj e Umj. Dos resultados fluidodinâmicos se determinaram as condições operacionais, para uma carga de 1000 g de sementes, pressão de atomização de 5 psi, distância do bico atomizador de 14 cm acima do leito fixo de sementes e velocidade do ar no intervalo de 1,9 a 1,29Umj. Para analise do processo de recobrimento utilizou-se um planejamento experimental tipo PCCR considerando as variáveis de entrada, temperatura do ar (Tar) e vazão da suspensão (Qs), e as respostas eficiência (η), crescimento da partícula (δ), perda por aderência (Pad), taxa de evaporação do processo (Ėp), germinação (G) e índice de velocidade de germinação (IVG). Para estimar o ponto ótimo desta operação foi aplicada a definição de função desejabilidade, no qual o ponto ótimo gerado para a desejabilidade global foi de 0,9630 com o leito de sementes operando a de 51°C e 12 mL/min, respectivamente. Os resultados obtidos mostram que o processo de recobrimento foi eficiente diante dos valores obtidos para as respostas e, também por manter as qualidades fisiológicas das sementes. Além, de abrir precedentes para aplicação em alimentos já que as sementes recobertas apresentaram atividade de água de 0,34, frente de uma atividade inicial de 0,62 para as sementes in natura. / It was studied application of starch in natura come from manioc starch (Manihot esculenta Crantz) in obtaining a biopolymer suspension in the coating of linseed (Linum usitatissimum L.), using as coating equipment a conventional spouted bed. We analyzed the physical and chemical characteristics of cassava starch and seeds, as well as the physiological characteristics of the seeds in natura and covered. Tests were carried out to obtain the biopolymer suspension including preliminary immersion coating tests, to evaluate the acceptance of the seed structure by the polymer matrix, based on physical data (angle of repose). For the execution of the coating process, tests were performed to define the coating operation, which included adjustments in the operating system from the study of fluid dynamics to the pumping of the suspension to make it possible to define the conditions of operation of the spouted bed. Fluid dynamics curves were constructed with different charges and atomization pressures, obtaining the fluid dynamic parameters ΔPM, ΔPje, ΔPmj and Umj. From the fluid dynamics results, the operating conditions were determined for a load of 1000 g of seeds, spray pressure of 5 psi, distance of the spray nozzle of 14 cm above the fixed seed bed and air velocity in the range of 1,9 to 1,29Umj. To analyze the coating process used an experimental design type PCCR considering the input variables, air temperature (Tar) and flow rate of the suspension (Qs), and efficiency responses (η), growt of the particle (δ), loss grip (Pad), process evaporation rate (Ėp), germination (G) and germination speed index (GSI). To estimate an optimal point of this operation was applied to define desirability function, wherein the generated optimum for the overall desirability was 0.9630 with the seed bed operating at 51 °C and 12 mL/min, respectively. The obtained results show that the coating process was efficient in relation to the values obtained for the responses and also to maintain the physiological qualities of the seeds. In addition, to open precedents for application in foods since the seeds covered had water activity of 0,34, in front of an initial activity of 0,62 for the seeds in natura.

Three oil crops, chia (Salvia hispanica L.), flax (Linum usitatissimum L.), and castor (Ricinus communis L.), were studied because of their nutritional and industrial values. Chia and flax are rich in an ω3 fatty acid, α-linolenic acid, and castor is a very high oil producer and high in a hydroxy fatty acid. Ethyl methanesulfonate (EMS) and gamma rays were employed to mutagenize chia seeds to produce early flowering mutants. The M1 population was grown and induced to flower by short-day photoperiods. The M2 population was planted in the field in Lexington, KY in 2008. Early flowering plants were found 55 days after planting while non-mutagenized plants did not produce any flower buds until the 7th of October, 82 days after planting, at a daylength of 11 hours and 32 minutes. 0.012% of the EMS-treated M2 population and 0.024% of the gamma radiation-treated population flowered much earlier than the controls. M3 early flowering mutant lines were able to flower at photoperiods of 12-15 hours in a greenhouse. Selected lines produced flower buds on the 7th of July, 47 days after planting, at a daylength of 14 hours and 41 minutes in the field in Lexington, Kentucky. Different varieties of flax were evaluated for seed yield and field performance in Kentucky. Plant height and yield data were collected from three growing seasons. Yields from 2006 trial varied from 368-1,267 kg/ha. Yields from 2007 and 2008 were much lower due to drought. The variety ‘Carter’ gave the highest yield every season. Flax can be grown in Kentucky but yields are low. Two high-yield castor varieties, ‘Carmencita’ and ‘TTU-LRC’, were crossed in greenhouse. The F1 population was grown in the field. Inflorescences were covered to ensure self-pollination. The F2 population showed a high degree of segregation for plant height, stem color, capsule color and seed yield in the following growing season. Data on plant height, number of branches, color, and yield was collected from 89 F2 individuals. Fifteen lines with the highest yield were selected to plant in the field in spring of 2009. New high-yield castor varieties are being developed for production in Kentucky.

This bachelor’s thesis is based on the charred archaeobotanical material from a settlement at Eikebakken, Norway dated to the end of Bronze Age. The study focuses on determining the potential use of weeds and the oil plant flax (Linum usitatissimum). The archaeobotanical samples contained large amounts of charred flax seeds, and to determine whether it was used for oil or textile production a morphometric study of the material was undertaken and compared to other morphometric studies from Northern Europe. An experiment on modern flax seeds, carbonised at different temperatures, was used to expand current knowledge about how flax seeds change through the carbonisation process and why flax seeds are so rarely preserved in prehistoric contexts. The experiment results compared to the carbonized flax seeds from Eikebakken are shown with different diagrams and visualisations. The morphometric analysis together with the experiment provides new knowledge about the flax seeds complications with preservation and that flax in Norway's earliest stages was most likely grown for textile fibres, a contradiction to earlier assumptions.

Landlebende Pflanzen weisen differenzierte Gewebetypen auf, die neben der Aufrechterhaltung physiologischer Stoffwechselvorgänge äußeren mechanischen Belastungen standhalten müssen. Durch zweckmäßige Verteilung von Festigkeitsgeweben über den Sprossquerschnitt erlangen Pflanzen die notwendigen Versteifungen und Stabilitäten. Zur ortsaufgelösten Darstellung der unterschiedlichen Pflanzengewebe wird auf die Methode der Ramanspektroskopie zurückgegriffen. Dazu werden valide ramanspektroskopische Methoden entwickelt, die die Bestimmung der Cellulosekristallinität sowie die Quantifizierung des Lignins und der Hemicellulosen zum Ziel haben. Am Beispiel eines Pflanzenquerschnittes des Gemeinen Flachs Linum usitassimum werden die spektroskopischen Methoden angewandt und die Verteilung der unterschiedlichen Gewebetypen aufgezeigt und diskutiert.

LIMA, Cândice Camelo. Aplicação das Farinhas de Linhaça (Linum usitatissimum L.) e Maracujá (Passiflora edulis Sims f. flavicarpa Deg.) no Processamento de Pães com Propriedades Funcionais. 2007. 148 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-01T12:41:18Z No. of bitstreams: 1 2007_dis_cclima.pdf: 988233 bytes, checksum: 61b6ebae5003a46d0973ccc4ede61a5b (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-01T12:42:36Z (GMT) No. of bitstreams: 1 2007_dis_cclima.pdf: 988233 bytes, checksum: 61b6ebae5003a46d0973ccc4ede61a5b (MD5) / Made available in DSpace on 2016-06-01T12:42:36Z (GMT). No. of bitstreams: 1 2007_dis_cclima.pdf: 988233 bytes, checksum: 61b6ebae5003a46d0973ccc4ede61a5b (MD5) Previous issue date: 2007 / In the last decades, there is a growing in the interest research and consume foods product with functional properties. This happening due the public knowledge of these product’s benefits. The flaxseed (Linum usitatissimun L.) has been considerated a functional ingredient of great importance. This importance is due its functional combinations such as linolenic acid, lignans and fibers that are potentially beneficial to our health. Several researches evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example: cancer, constipation, menopause, disease cardiovascular, among others. The passion fruit flour has demonstrated its ability to reduce the bad cholesterol (LDL) and to increase the good cholesterol (HDL). Therefore, the passion fruit flour has been pointed out as an auxiliary in the treatment of diabetes and weight reduction. Thus, this research work has the purpose of developing bread with functional characteristics. We have formulated four experiments. The first one, the standard bread (FP), without the addition of flaxseed and passion fruit flour. In the other three experiments have received 3% of fiber food (fruit passion flour) and additionally 4% (FML4), 7% (FML7) and 10% (FML10) of flaxseed flour. The experiments were evaluated over their physic, chemical, physic-chemical, sensorial, microbiological and rheologic characteristics. They were put under sensorial tests to prove the global acceptance, acceptance for the attributes of purchasing intention. The data were statically investigated through descriptive analysis and variance analysis (ANOVA) and the Tukey test for comparison of the averages, using the significance level of 5% (p≤0,05). The most noteworthy modifications in the composition of the bread that were added flaxseed flour were verified into values of proteins, lipids, calories, fibers and carbohydrates. The acceptability of the bread was evaluated by 60 volunteers by the attribution of flavor, taste, texture, residual taste, smoothness, and general reception and purchase intention. These evaluations were made by hedonic scale and the ideal scale to value aroma, taste, texture and residual taste. All analyzed results had received hedonics values in the range and a global acceptance. The outcome of purchasing intention suggested that the volunteers have shown more interest to the bread FML4 and FML7. The addition of flaxseed flour and passion fruit flour has promoted a significant increase on the fiber amount, turning the bread with high amount of fiber food / Os benefícios do consumo de produtos alimentícios com propriedades funcionais vêm aumentando e desenvolvendo interesse nas últimas décadas em muitos pesquisadores e consumidores. A linhaça (Linum usitatissimum L.) tem sido considerada um ingrediente funcional de grande importância por conter combinações funcionais como o ácido linolênico (ALA), lignanas e fibras. Diversas pesquisas evidenciam os efeitos positivos da alimentação acrescentada com linhaça no tratamento e prevenção de muitas enfermidades como: doenças cardiovasculares, câncer, artrite, sintomas indesejáveis da menopausa, constipação, entre outras. A farinha do maracujá vem demonstrando possuir a capacidade de reduzir o chamado “mau colesterol” (LDL) e aumentar o “bom colesterol” (HDL), sendo indicada como auxiliar no tratamento do diabetes e redução de peso. Assim este trabalho teve como objetivo desenvolver um produto de panificação com características funcionais. Foram elaboradas quatro formulações de pão de forma, sendo uma formulação padrão, sem adição das farinhas de linhaça e maracujá (FP) e três substituindo-se parcialmente a farinha de trigo por percentuais de farinha de linhaça 4% (FML4), 7% (FML7) e 10% (FML10), e todas com adição de 3% de fibra alimentar (farinha de maracujá). As amostras foram avaliadas quanto às suas características físicas, químicas, físico-químicas, reológicas, sensoriais e microbiológicas. Foram submetidos a testes sensoriais de aceitação global, aceitação por atributos e intenção de compra. Os dados foram analisados estatisticamente através de análise descritiva, análise de variância (ANOVA) e teste de Tukey para comparação das médias, utilizando nível de significância de 5% (p≤0,05). As modificações mais significativas na composição dos pães com adição de farinha de linhaça e farinha de maracujá foram verificadas nos teores de proteínas, lipídios, carboidratos, fibras e valores calóricos. A aceitabilidade dos pães foi avaliada por 60 provadores, quanto ao aroma, textura, sabor, sabor residual, aceitação geral e intenção de compra através da escala hedônica e escala do ideal para avaliar aroma, maciez, sabor e sabor residual. Todas as formulações analisadas receberam valores hedônicos na faixa e aceitação em todas as variáveis. Os resultados de intenção de compra sugeriram que os consumidores tiveram maior interesse nos pães FML4 e FML7. A adição da farinha de linhaça e farinha de maracujá provocou aumento significativo nos teores de fibras, tornando os pães com alto teor de fibra alimentar

nÃo hà / Os benefÃcios do consumo de produtos alimentÃcios com propriedades funcionais vÃm aumentando e desenvolvendo interesse nas Ãltimas dÃcadas em muitos pesquisadores e consumidores. A linhaÃa (Linum usitatissimum L.) tem sido considerada um ingrediente funcional de grande importÃncia por conter combinaÃÃes funcionais como o Ãcido linolÃnico (ALA), lignanas e fibras. Diversas pesquisas evidenciam os efeitos positivos da alimentaÃÃo acrescentada com linhaÃa no tratamento e prevenÃÃo de muitas enfermidades como: doenÃas cardiovasculares, cÃncer, artrite, sintomas indesejÃveis da menopausa, constipaÃÃo, entre outras. A farinha do maracujà vem demonstrando possuir a capacidade de reduzir o chamado âmau colesterolâ (LDL) e aumentar o âbom colesterolâ (HDL), sendo indicada como auxiliar no tratamento do diabetes e reduÃÃo de peso. Assim este trabalho teve como objetivo desenvolver um produto de panificaÃÃo com caracterÃsticas funcionais. Foram elaboradas quatro formulaÃÃes de pÃo de forma, sendo uma formulaÃÃo padrÃo, sem adiÃÃo das farinhas de linhaÃa e maracujà (FP) e trÃs substituindo-se parcialmente a farinha de trigo por percentuais de farinha de linhaÃa 4% (FML4), 7% (FML7) e 10% (FML10), e todas com adiÃÃo de 3% de fibra alimentar (farinha de maracujÃ). As amostras foram avaliadas quanto Ãs suas caracterÃsticas fÃsicas, quÃmicas, fÃsico-quÃmicas, reolÃgicas, sensoriais e microbiolÃgicas. Foram submetidos a testes sensoriais de aceitaÃÃo global, aceitaÃÃo por atributos e intenÃÃo de compra. Os dados foram analisados estatisticamente atravÃs de anÃlise descritiva, anÃlise de variÃncia (ANOVA) e teste de Tukey para comparaÃÃo das mÃdias, utilizando nÃvel de significÃncia de 5% (p≤0,05). As modificaÃÃes mais significativas na composiÃÃo dos pÃes com adiÃÃo de farinha de linhaÃa e farinha de maracujà foram verificadas nos teores de proteÃnas, lipÃdios, carboidratos, fibras e valores calÃricos. A aceitabilidade dos pÃes foi avaliada por 60 provadores, quanto ao aroma, textura, sabor, sabor residual, aceitaÃÃo geral e intenÃÃo de compra atravÃs da escala hedÃnica e escala do ideal para avaliar aroma, maciez, sabor e sabor residual. Todas as formulaÃÃes analisadas receberam valores hedÃnicos na faixa e aceitaÃÃo em todas as variÃveis. Os resultados de intenÃÃo de compra sugeriram que os consumidores tiveram maior interesse nos pÃes FML4 e FML7. A adiÃÃo da farinha de linhaÃa e farinha de maracujà provocou aumento significativo nos teores de fibras, tornando os pÃes com alto teor de fibra alimentar / In the last decades, there is a growing in the interest research and consume foods product with functional properties. This happening due the public knowledge of these productâs benefits. The flaxseed (Linum usitatissimun L.) has been considerated a functional ingredient of great importance. This importance is due its functional combinations such as linolenic acid, lignans and fibers that are potentially beneficial to our health. Several researches evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example: cancer, constipation, menopause, disease cardiovascular, among others. The passion fruit flour has demonstrated its ability to reduce the bad cholesterol (LDL) and to increase the good cholesterol (HDL). Therefore, the passion fruit flour has been pointed out as an auxiliary in the treatment of diabetes and weight reduction. Thus, this research work has the purpose of developing bread with functional characteristics. We have formulated four experiments. The first one, the standard bread (FP), without the addition of flaxseed and passion fruit flour. In the other three experiments have received 3% of fiber food (fruit passion flour) and additionally 4% (FML4), 7% (FML7) and 10% (FML10) of flaxseed flour. The experiments were evaluated over their physic, chemical, physic-chemical, sensorial, microbiological and rheologic characteristics. They were put under sensorial tests to prove the global acceptance, acceptance for the attributes of purchasing intention. The data were statically investigated through descriptive analysis and variance analysis (ANOVA) and the Tukey test for comparison of the averages, using the significance level of 5% (p≤0,05). The most noteworthy modifications in the composition of the bread that were added flaxseed flour were verified into values of proteins, lipids, calories, fibers and carbohydrates. The acceptability of the bread was evaluated by 60 volunteers by the attribution of flavor, taste, texture, residual taste, smoothness, and general reception and purchase intention. These evaluations were made by hedonic scale and the ideal scale to value aroma, taste, texture and residual taste. All analyzed results had received hedonics values in the range and a global acceptance. The outcome of purchasing intention suggested that the volunteers have shown more interest to the bread FML4 and FML7. The addition of flaxseed flour and passion fruit flour has promoted a significant increase on the fiber amount, turning the bread with high amount of fiber food