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"Výživa sportovců v porovnání s osobami se sedavým způsobem života." / "Nutrition of athletes compared to people with a sedentary way of life."Kubíková, Kristýna January 2021 (has links)
Introduction: The main topic of this diploma thesis was the nutrition of athletes compared to people with a sedentary lifestyle. Aim: The main goal of the thesis was the nutrition of athletes compared to people with a sedentary lifestyle using analyzing dietary regimen. Material and methods: We evaluated the dietary regimen of 40 women at the age of 20- 30 years old. Women were divided into the groups of non-athletes ("sedentary people") and women who exercise fitness sports ("fitness people"). Their average age was in the range of 25,3-26 years. Respondents filled out the form with their dietary regimen for three days using a 24-hod recall. Records where evaluated with using an extensive food database which was created at the Institute of Physical Education, First of Medicine, Charles University. Student's two-tailed unpaired mean t-test was used to compare the groups. We used the F-test to analysing a equation scattering before using t-test. Results: Group of fitness athletes consumed average 335 kcal less total energy (p = 0.008), 15.17 g more plant-based proteins (p = 0.031), 15.24 g less fats (p = 0.025) and 13.23 g less animal fat (p = 0.044). The results for other nutrients weren't statistically significant, but from a nutritional point of view they provided an interesting overview of eating...
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Elaboração de iogurte com propriedades funcionais utilizando Bifidumbacterium lactis e fibra solúvel. / Elaboration of yogurt with functional properties using Bifidumbacterium lactis and soluble fiber.SILVA, Amanda Maria Tenório da. 23 May 2018 (has links)
Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-23T16:26:48Z
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AMANDA MARIA TENÓRIO DA SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1397750 bytes, checksum: b6766de376b80097dc0bfc537bab8aa0 (MD5)
Previous issue date: 2013 / Face ao aumento de peso e ao aparecimento de doenças cardiovasculares na
população mundial em decorrência do consumo de alimentos altamente calóricos, o
desenvolvimento de alimentos com baixo ou reduzido teor de gordura e ricos em
fibras torna-se essencial. Desta forma, este trabalho teve como objetivo o
desenvolvimento de iogurte com propriedades funcionais utilizando fibra solúvel e a
Bifidumbacterium lactis com efeito probiótico, promovendo a saúde e não a cura de
doenças. O processo de fermentação foi preservado até atingir um pH de 4,6 para
uma temperatura controlada de 40 °C. Foram realizadas análises físicas e físicoquímicas:
cor; viscosidade aparente; pH; acidez expressa em ácido láctico, teor de
extrato seco total e desengordurado; teor de gordura do iogurte produzido e o estudo
do armazenamento do produto pós-acidificação. Foi determinada a viabilidade das
bactérias lácticas tradicionais (Streptococcus thermophilus, Lactobacillus bulgaricus),
com combinação com a bactéria probiótica (Bifidobacterium lactis) durante teste de
vida útil do produto por quarenta e cinco dias. Foram realizados testes sensoriais de
aceitação com provadores treinados. O pH do iogurte produzido foi de 4,45 com
viscosidade de 1 minuto e 37 segundos e foi verificado alteração da acidez no 45º
dia e pela equipe de degustadores alterou-se o ciclo de vida útil. / In view of the increased weight and cardiovascular diseases in the world population
as a result of consumption of high-calorie food, the development of foods with low or
reduced fat and high in fiber becomes critical. Thus, this work aimed at the
development of functional properties using yogurt with soluble fiber and
Bifidumbacterium lactis with probiotic effect, promoting health rather than curing
diseases. The fermentation process was maintained until reaching a pH of 4.6 to a
controlled temperature of 40°C. Analyses physical and physical-chemical properties:
color, viscosity, pH, acidity expressed as lactic acid, content of total solids and
degreased;-fat yogurt produced and the study of the storage of the product after
acidification. It was determined the viability of traditional lactic bacteria
(Streptococcus thermophilus, Lactobacillus bulgaricus) in combination with probiotic
bacteria (Bifidobacterium lactis) for testing the product life of forty-five days. Tests
were conducted with sensory acceptance trained panelists. The pH of the yoghurt
produced with a viscosity of 4.45 was 1 minute and 37 seconds, and change of
acidity was observed on the 45th day and by the team of panelists changed cycle life.
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