Voies alimentaires d'amélioration de la biodisponibilité du fer et du zinc dans les aliments de complément consommés par les jeunes enfants en Ethiopie. Le retard de croissance et les carences en micronutriments sont largement répandus dans les pays en développement tels que l'Ethiopie et atteignent un pic pendant la période d'alimentation complémentaire. L'adéquation des pratiques d'alimentation complémentaire du jeune enfant a été évaluée par rappel de 24h auprès de 76 ménages dans la région nord du Wollo, au nord de l'Ethiopie. Plusieurs pratiques d'alimentation n'étaient pas en accord avec les recommandations internationales WHO/PAHO. Les aliments les plus fréquemment consommés étaient l'injera –une sorte de galette à base de céréales fermentées- accompagnée de sauces à base de légumineuses, et le pain. Les procédés de transformation traditionnels de ces aliments ont été observés sur le terrain. Différents mélanges de céréales étaient utilisés pour la préparation de l'injera. Le type de mélange conditionne la cinétique de fermentation, qui à son tour, affecte l'hydrolyse de l'acide phytique. Même lorsque la dégradation de l'acide phytique était supérieure à 95%, la bioaccessibilité du fer et le pourcentage d'absorption calculé par algorithme n'étaient pas améliorés, alors que les ratios molaires phytate:Fe étaient optimaux (<0.4). D'autres inhibiteurs d'absorption semblent jouer un rôle important. A cet égard, les effets relatifs des phytates, polyphénols et fibres sur la bioaccessibilité du fer ont été évalués par une approche mécanistique utilisant des enzymes exogènes. Dans les farines utilisées pour la préparation de l'injera, la déphytinisation suivie de l'hydrolyse des fibres et/ou l'oxydation des polyphénols permet une augmentation de la bioaccessibilité du fer plus importante que la seule déphytinisation. La réponse aux traitements enzymatiques ainsi que l'importance relative des différents inhibiteurs d'absorption étaient dépendantes de la matrice alimentaire. L'optimisation des procédés traditionnels de transformation en vue de favoriser la dégradation des phytates, des polyphénols chélateurs de fer et des fibres pourrait améliorer significativement la biodisponibilité du fer dans les injeras. Des interventions visant à promouvoir les bonnes pratiques d'alimentation complémentaires recommandées par l'OMS sont nécessaires dans les régions enquêtées. Mots-clés: Phytate, polyphénols, fibres, altitude, micronutriments, bioaccessibilité / Food-based strategies to enhance iron and zinc bioavailability of complementary foods consumed by young children in EthiopiaStunting and micronutrient deficiencies are widespread in developing countries like Ethiopia and reach their peak during the period of complementary feeding. The adequacy of complementary feeding practices of young children in north Wollo, northern Ethiopia was evaluated in 76 households using two 24h recalls. Several feeding practices were not in accordance with WHO/PAHO recommendations. The most frequently consumed foods were legume-based stews, bread, and injera- a fermented cereal-based pancake. Traditional processing of these foods was observed in-field. Different cereal blends were used in injera preparation and this influenced the fermentation kinetics which in turn affected phytic acid hydrolysis. Even when phytic acid degradation was >95%, iron bioaccessibility and algorithm predicted absorption were not improved, despite ideal phytate:Fe molar ratios (<0.4). This suggested an important role of other absorption inhibitors. In this regard, the relative effect of phytate, polyphenols, and fibers on iron bioaccessibility was evaluated by making use of a mechanistic approach that involved the application of exogenous enzymes. In injera flours, dephytinization followed by hydrolysis of fibers and, or oxidation of polyphenols, resulted in higher iron bioaccessibility than dephytinization alone. The relative importance of mineral absorption inhibitors as well as the response to enzymatic treatments was dependent on the food matrix. If possible, optimization of household food processing for greater decrease in phytate, iron-binding polyphenols and fibers may be needed to significantly improve iron bioavailability in injeras. Interventions promoting the WHO guiding principles for complementary feeding practices and behaviors are recommended. Keywords: Phytate, polyphenols, fibers, altitude, micronutrients, bioaccessibility

Doctor of Philosophy / Department of Food, Nutrition, Dietetics, and Health / Brian L. Lindshield / Iron, vitamin A, and protein inadequacies are common in food-aid receiving countries, and maximizing nutrient intake and bioavailability are essential treatments. Fortified-blended foods (FBFs), are food-aid micronutrient-fortified legume-grain porridges distributed worldwide. FBFs have not consistently, effectively treated undernutrition, and it has been suggested that formulation and processing changes could improve their nutritional quality. Sorghum is a well suited FBF commodity, but high concentrations of ‘antinutritional’ tannin and phytic acid have limited its adoption. Iron bioavailability adaptation may be possible after long-term antinutritional factor consumption, but adaptive mechanisms are not well understood. In rats, salivary proline-rich proteins (PRPs) have been found to chelate tannins to improve iron bioavailability, this could be true for people as well. Several research design methods were employed to summarize FBF quality outcomes and the effect of tannin and phytic acid consumption on iron bioavailability. Extruded sorghum and corn FBFs were developed; protein quality, iron, and vitamin A outcomes were compared with a non-extruded corn-soy blend (CSB+) in rats. A narrative literature review and meta-analysis were conducted to determine tannin’s antinutritional effects on iron bioavailability, and the potential for adaptation through salivary PRPs. Two clinical trials examined the effect of long-term tannin or phytic acid consumption on iron bioavailability, salivary protein production, and correlations between PRPs and iron bioavailability. There were no differences between iron (hepatic iron 207-300 µmol/g *100), vitamin A (hepatic retinol 423-585.5 ng/mg), or protein quality (caloric efficiency: 101.3-113.3 g/kcal*100) between extruded FBFs regardless of commodity in rats. Compared to extruded FBFs, CSB+ caloric efficiency (49.0 ± 2.2 g/kcal*100) and growth (96.3 ± 3.4g vs. 208.6-236.6) were significantly reduced. A literature review suggested that there were differences in acute meal and long-term iron bioavailability with tannin consumption; tannic acid inhibited iron availability, while food-tannins did not. Meta-analysis suggested that tannin-PRP binding could protect iron bioavailability, that long-term tannin consumption did not significantly affect hepatic iron or non-heme iron absorption respectively in rats (d = -0.64-1.84; -2.7-0.13), and that PRP expression in rats during tannin consumption was correlated with improved iron bioavailability. There were no reductions in iron bioavailability or status based on long-term tannin (ps > 0.126) or phytic acid (ps > 0.08) consumption clinically, but basic PRP and cystatin subtypes were significantly correlated with improved iron bioavailability during tannin (ps < 0.03) and phytic acid (ps < 0.02) consumption. In vitro, it phytic acid-PRP binding did not occur, but phytic acid did specifically bind with cystatin SN, a non-enzymatic salivary protein. In conclusion, FBF formulation changes may improve protein quality, and provide needed macronutrients to food-aid receiving areas. Despite this, this research did not suggest that antinutritional factors affected iron bioavailability. In support of this finding, literature, and clinical studies presented here suggest that salivary proteins, including PRPs and cystatin, may serve as adaptive protective mechanisms against phytic acid and tannin consumption, and that further research may be warranted before further recommendations for their removal from food-aid are made.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2006. / Härtill 4 uppsatser.

This study evaluated the nutritional and antioxidant properties of Sesamum indicum, Cucumeropsis edulis and Cucurbita pepo seeds by determining proximate composition and mineral composition by atomic absorption spectroscopy and antioxidant assays. C. pepo had the highest protein (28.31%), S. indicum had the highest fat (52.53%) and C. edulis had the highest fiber content (6.23%), and highest total antioxidant capacity (199.75 mg AAE g−1 dry weight of ethanol extract). Magnesium, potassium, iron, calcium, sodium and zinc were the most abundant mineral elements present in these seeds.

Le zinc est un élément essentiel, un métal polluant et une ressource non renouvelable. Les phytates sont identifiés comme facteur alimentaire principal qui limite la biodisponibilité du Zn chez le monogastrique. Le Zn sous forme organique (DZNO) est supposé moins interagir avec les phytates que celui de forme inorganique (DZNI). La biodisponibilité du Zn alimentaire a été étudiée en fonction des phytates chez le rat, le poulet et le porcelet pour mieux comprendre les mécanismes liés à cette interaction. Les expériences in vivo et les méta-analyses ont permis de mettre en évidence que : 1) L'absorption de DZNO est améliorée par rapport à DZNI, en présence de phytate de sodium qui suggère une protection, de DZNO contre cet antagoniste. 2) La biodisponibilité de DZNO n'est pas améliorée par rapport à DZNI chez le poulet et le porc nourri avec des aliments contenant des phytates d'origine végétale. L'antagonisme des phytates végétales agit sur le Zn natif seulement. 3) L'antagonisme des phytates végétales sur la biodisponibilité du Zn est plus prononcé chez le porc que chez le poulet. Contrairement au porc, le pH gastrique faible chez le poulet serait capable de valoriser le Zn natif, initialement lié aux phytates. 4) Pour une supplémentation optimale du Zn chez le porc, nous suggérons, en plus de la teneur en Zn native, la prise en compte d'une nouvelle variable " P phytique non hydrolysé ". Celle-ci tient compte de l'activité phytasique végétale et microbienne de l'aliment. La supplémentation en Zn peut ainsi être adaptée en fonction du potentiel antagoniste des phytates non hydrolysées. La capacité naturelle du poulet à valoriser le zinc natif limite la marge de progrès.

Made available in DSpace on 2017-07-10T19:24:18Z (GMT). No. of bitstreams: 1 Ana_ Almeida.pdf: 1592171 bytes, checksum: 0791ba37135ac19ffdeb12944f2e276f (MD5) Previous issue date: 2016-02-16 / Beans (Phaseolus vulgaris L.) are traditional in human diet since they show low fat, high contents of vitamins, protein, fiber, carbohydrates and minerals. It is present in Brazilians meals wherever you go in Brazil and it is consumed in all social classes. However, one of the main problems with this product is the long storage term, whose temperature and humidity control have not been carried correctly out, consequently, there is a decrease on these grains quality. Thus, this study aimed at identifying technological and chemical changes in the grains of common bean cultivars during the storage term under controlled temperature and humidity conditions. Four varieties of grains as carioca group, BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, patentable by Embrapa, were stored in hermetic acrylic containers. Humidity was controlled by saturated salt solutions, while, in oreder to control temperature, the grains were placed in a controlled temperature chamber, BOD type. It was found out that BRS Madrepérola variety was superior regarding the brightness color parameter when compared to the other studied varieties. The storage condition was the factor that most influenced the color difference in grains. Factors as storage conditions and storage term have influenced the increase on cooking time; and the interaction of both factors showed a combined effect on increasing cooking time for all studied varieties. The grains stored under 27 °C and 75% humidity conditions and at 108 days have also shown a Hard-to-Cook effect characteristic. These studied factors did not show significant effects on phytate content value. Although, the storage period has shown a negative effect on phosphorus content of the studied varieties. BRS Pontal variety was the most different from the other studied ones. And varieties as CNFC 10467 and BRS Madrepérola were more similar, as the parameters examined / O feijão (Phaseolus vulgaris L.) é um alimento tradicional na dieta humana por ter baixo teor de gorduras e ser rico em vitaminas, proteínas, fibras, carboidratos e minerais. Ele está presente no cardápio dos brasileiros de todas as regiões do Brasil e é consumido em todas as classes sociais. Porém, um dos grandes problemas relacionados a este produto é o longo tempo de armazenamento e a ausência de controle de temperatura e umidade, que causam redução da qualidade desta leguminosa. Assim, este estudo teve o objetivo de identificar as modificações tecnológicas e químicas nos grãos de cultivares de feijão carioca durante o armazenamento em condições controladas de temperatura e umidade. Grãos de quatro variedades do grupo carioca, BRS Madrepérola, BRS Estilo, BRS Pontal e CNFC 10467, patenteadas pela Embrapa, foram armazenados em recipientes de acrílico, herméticos, com umidade controlada com soluções salinas saturadas e, para o controle de temperatura, os mesmos foram colocados em uma câmara de controle de temperatura, do tipo BOD. Foi verificado que a BRS Madrepérola foi superior quanto ao parâmetro de cor luminosidade ao ser comparada às demais variedades estudadas. A condição de armazenamento foi o fator que mais influenciou a diferença de cor nos grãos. Os fatores condição de armazenamento e tempo de armazenamento influenciaram no aumento do tempo de cozimento e a interação desses dois fatores exerceu efeito combinado no aumento do tempo de cozimento, para todas as variedades estudadas. Os grãos armazenados na condição 27 °C e 75% de umidade aos 108 dias apresentaram característica de efeito Hard-to-Cook. Os fatores estudados não exerceram efeitos significativos sobre o valor do teor de fitatos. O fator tempo de armazenamento exerce efeito negativo sobre o teor de fósforo das variedades estudadas. A variedade BRS Pontal foi a que mais se diferenciou das demais variedades estudadas. As variedades CNFC 10467 e Madrepérola são mais semelhantes quanto aos parâmetros estudad

Made available in DSpace on 2017-07-10T19:24:59Z (GMT). No. of bitstreams: 1 Thais_Mariotto.pdf: 393386 bytes, checksum: e95fdf52f7fae76a5c064af85b1fbcb9 (MD5) Previous issue date: 2011-06-18 / The common bean (Phaseolus vulgaris L.) is one of the most important elements of the diet of the Brazilian population, being an excellent source of protein, having good content of carbohydrates and being rich in iron. In addition to providing essential nutrients, it is used as an alternative to meat or other protein products for the population with a low-income. The aim of this study was to assess the influence of storage on the nutrient and antinutritional factors that the beans undergo during their process of cooking. Beans of the Carioca variety IAPAR 81 were assessed at 0, 45, 90, 135 and 180 days of storage and three processes of cooking: baked beans without soaking water (FCSAM), baked beans with soaking water (FCCAM) and baked beans without soaking (FCSM) and raw bean (control). Each sample was analyzed for physical-chemical moisture, total solids, protein, phytic acid, tannin and minerals (calcium, iron and manganese), which were compared to results from raw beans within five days of storage. The results were subjected to analysis of variance (ANOVA) and differences between means were analyzed by Tukey test at 5% probability (p <0.05). It was found that there was significant increase in the cooking time of the stored grain, which indicated hardening of the grain stored at room temperature. Moisture content showed a lower result within 45 days of storage. There was less concentration of protein in beans cooked without soaking water. When analyzing the protein as a function of storage time, it was observed that the beans with 45 days of storage had the highest protein content. By analyzing the content of phytates, it was found that the months of storage decrease the phytate content of the grain, and the best treatment to reduce phytate would be baked beans without soaking water. Since the tannin content showed an increase with storage, and the period of 180 days had the highest concentration of tannins in the grain, its best treatment was the FCSAM. The content of tanning increased in the broth with FCSAM. The storage time was a major factor and influenced the content of protein, phytates, tannins and calcium, reducing or increasing their values as a function of time. / O feijão comum (Phaseolus vulgaris L.) é um dos mais importantes constituintes da dieta da população brasileira, por ser uma excelente fonte protéica, além de possuir bom conteúdo de carboidratos e de ser rico em ferro. Além de proporcionar nutrientes essenciais é utilizado como alternativa em substituição a carnes ou outros produtos proteicos, pela população de baixa renda. O objetivo deste trabalho foi verificar a influência do armazenamento sob os teores de nutrientes e fatores antinutricionais de feijão comum, submetido a processos de cocção dos grãos. Os feijões da variedade carioca IAPAR 81 foram avaliados nos tempos de 0, 45, 90, 135 e 180 dias de armazenamento, submetidos a três tratamentos de cozimento: feijão cozido sem água de maceração (FCSAM), feijão cozido com água de maceração (FCCAM), feijão cozido sem maceração (FCSM) e feijão cru (controle). Em cada amostra foram realizadas análises físico-químicas de umidade, sólidos totais, proteína, fitatos, taninos e minerais (cálcio, ferro e manganês), os quais foram comparados aos resultados do feijão cru nos cinco tempos de armazenamento. Os resultados obtidos foram submetidos à análise de variância (ANOVA) e as diferenças entre as médias pelo teste de Tukey a 5% de probabilidade (p<0,05). Verificou-se que houve acréscimo significativo no tempo de cozimento dos grãos armazenados, o que indicou endurecimento dos grãos armazenados em temperatura ambiente. O teor de umidade apresentou um resultado menor em 45 dias de armazenamento. Observou-se menor concentração de proteínas no feijão cozido sem água de maceração. Ao analisar a proteína em função do tempo de armazenamento, observou-se que o feijão cru, com 45 dias de armazenamento, obteve o maior teor proteico. Ao analisar o teor de fitatos, verificou-se que os meses de armazenamento diminuem o teor de fitatos do grão, e o melhor tratamento para a redução do fitato seria do feijão cozido sem água de maceração. Já os taninos apresentaram aumento do teor com o armazenamento, e o período de 180 dias apresentou maior concentração de taninos no grão, e o melhor tratamento foi o FCSAM. No caldo, o teor de taninos aumentou no FCSAM. O tempo de armazenamento foi um fator importante e influenciou os teores de proteína, fitatos, taninos e cálcio, com redução ou aumento dos seus valores em função do tempo.

Made available in DSpace on 2017-05-12T14:47:35Z (GMT). No. of bitstreams: 1 Ana_ Almeida.pdf: 1592171 bytes, checksum: 0791ba37135ac19ffdeb12944f2e276f (MD5) Previous issue date: 2016-02-16 / Beans (Phaseolus vulgaris L.) are traditional in human diet since they show low fat, high contents of vitamins, protein, fiber, carbohydrates and minerals. It is present in Brazilians meals wherever you go in Brazil and it is consumed in all social classes. However, one of the main problems with this product is the long storage term, whose temperature and humidity control have not been carried correctly out, consequently, there is a decrease on these grains quality. Thus, this study aimed at identifying technological and chemical changes in the grains of common bean cultivars during the storage term under controlled temperature and humidity conditions. Four varieties of grains as carioca group, BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, patentable by Embrapa, were stored in hermetic acrylic containers. Humidity was controlled by saturated salt solutions, while, in oreder to control temperature, the grains were placed in a controlled temperature chamber, BOD type. It was found out that BRS Madrepérola variety was superior regarding the brightness color parameter when compared to the other studied varieties. The storage condition was the factor that most influenced the color difference in grains. Factors as storage conditions and storage term have influenced the increase on cooking time; and the interaction of both factors showed a combined effect on increasing cooking time for all studied varieties. The grains stored under 27 °C and 75% humidity conditions and at 108 days have also shown a Hard-to-Cook effect characteristic. These studied factors did not show significant effects on phytate content value. Although, the storage period has shown a negative effect on phosphorus content of the studied varieties. BRS Pontal variety was the most different from the other studied ones. And varieties as CNFC 10467 and BRS Madrepérola were more similar, as the parameters examined / O feijão (Phaseolus vulgaris L.) é um alimento tradicional na dieta humana por ter baixo teor de gorduras e ser rico em vitaminas, proteínas, fibras, carboidratos e minerais. Ele está presente no cardápio dos brasileiros de todas as regiões do Brasil e é consumido em todas as classes sociais. Porém, um dos grandes problemas relacionados a este produto é o longo tempo de armazenamento e a ausência de controle de temperatura e umidade, que causam redução da qualidade desta leguminosa. Assim, este estudo teve o objetivo de identificar as modificações tecnológicas e químicas nos grãos de cultivares de feijão carioca durante o armazenamento em condições controladas de temperatura e umidade. Grãos de quatro variedades do grupo carioca, BRS Madrepérola, BRS Estilo, BRS Pontal e CNFC 10467, patenteadas pela Embrapa, foram armazenados em recipientes de acrílico, herméticos, com umidade controlada com soluções salinas saturadas e, para o controle de temperatura, os mesmos foram colocados em uma câmara de controle de temperatura, do tipo BOD. Foi verificado que a BRS Madrepérola foi superior quanto ao parâmetro de cor luminosidade ao ser comparada às demais variedades estudadas. A condição de armazenamento foi o fator que mais influenciou a diferença de cor nos grãos. Os fatores condição de armazenamento e tempo de armazenamento influenciaram no aumento do tempo de cozimento e a interação desses dois fatores exerceu efeito combinado no aumento do tempo de cozimento, para todas as variedades estudadas. Os grãos armazenados na condição 27 °C e 75% de umidade aos 108 dias apresentaram característica de efeito Hard-to-Cook. Os fatores estudados não exerceram efeitos significativos sobre o valor do teor de fitatos. O fator tempo de armazenamento exerce efeito negativo sobre o teor de fósforo das variedades estudadas. A variedade BRS Pontal foi a que mais se diferenciou das demais variedades estudadas. As variedades CNFC 10467 e Madrepérola são mais semelhantes quanto aos parâmetros estudad

Made available in DSpace on 2017-05-12T14:48:20Z (GMT). No. of bitstreams: 1 Thais_Mariotto.pdf: 393386 bytes, checksum: e95fdf52f7fae76a5c064af85b1fbcb9 (MD5) Previous issue date: 2011-06-18 / The common bean (Phaseolus vulgaris L.) is one of the most important elements of the diet of the Brazilian population, being an excellent source of protein, having good content of carbohydrates and being rich in iron. In addition to providing essential nutrients, it is used as an alternative to meat or other protein products for the population with a low-income. The aim of this study was to assess the influence of storage on the nutrient and antinutritional factors that the beans undergo during their process of cooking. Beans of the Carioca variety IAPAR 81 were assessed at 0, 45, 90, 135 and 180 days of storage and three processes of cooking: baked beans without soaking water (FCSAM), baked beans with soaking water (FCCAM) and baked beans without soaking (FCSM) and raw bean (control). Each sample was analyzed for physical-chemical moisture, total solids, protein, phytic acid, tannin and minerals (calcium, iron and manganese), which were compared to results from raw beans within five days of storage. The results were subjected to analysis of variance (ANOVA) and differences between means were analyzed by Tukey test at 5% probability (p <0.05). It was found that there was significant increase in the cooking time of the stored grain, which indicated hardening of the grain stored at room temperature. Moisture content showed a lower result within 45 days of storage. There was less concentration of protein in beans cooked without soaking water. When analyzing the protein as a function of storage time, it was observed that the beans with 45 days of storage had the highest protein content. By analyzing the content of phytates, it was found that the months of storage decrease the phytate content of the grain, and the best treatment to reduce phytate would be baked beans without soaking water. Since the tannin content showed an increase with storage, and the period of 180 days had the highest concentration of tannins in the grain, its best treatment was the FCSAM. The content of tanning increased in the broth with FCSAM. The storage time was a major factor and influenced the content of protein, phytates, tannins and calcium, reducing or increasing their values as a function of time. / O feijão comum (Phaseolus vulgaris L.) é um dos mais importantes constituintes da dieta da população brasileira, por ser uma excelente fonte protéica, além de possuir bom conteúdo de carboidratos e de ser rico em ferro. Além de proporcionar nutrientes essenciais é utilizado como alternativa em substituição a carnes ou outros produtos proteicos, pela população de baixa renda. O objetivo deste trabalho foi verificar a influência do armazenamento sob os teores de nutrientes e fatores antinutricionais de feijão comum, submetido a processos de cocção dos grãos. Os feijões da variedade carioca IAPAR 81 foram avaliados nos tempos de 0, 45, 90, 135 e 180 dias de armazenamento, submetidos a três tratamentos de cozimento: feijão cozido sem água de maceração (FCSAM), feijão cozido com água de maceração (FCCAM), feijão cozido sem maceração (FCSM) e feijão cru (controle). Em cada amostra foram realizadas análises físico-químicas de umidade, sólidos totais, proteína, fitatos, taninos e minerais (cálcio, ferro e manganês), os quais foram comparados aos resultados do feijão cru nos cinco tempos de armazenamento. Os resultados obtidos foram submetidos à análise de variância (ANOVA) e as diferenças entre as médias pelo teste de Tukey a 5% de probabilidade (p<0,05). Verificou-se que houve acréscimo significativo no tempo de cozimento dos grãos armazenados, o que indicou endurecimento dos grãos armazenados em temperatura ambiente. O teor de umidade apresentou um resultado menor em 45 dias de armazenamento. Observou-se menor concentração de proteínas no feijão cozido sem água de maceração. Ao analisar a proteína em função do tempo de armazenamento, observou-se que o feijão cru, com 45 dias de armazenamento, obteve o maior teor proteico. Ao analisar o teor de fitatos, verificou-se que os meses de armazenamento diminuem o teor de fitatos do grão, e o melhor tratamento para a redução do fitato seria do feijão cozido sem água de maceração. Já os taninos apresentaram aumento do teor com o armazenamento, e o período de 180 dias apresentou maior concentração de taninos no grão, e o melhor tratamento foi o FCSAM. No caldo, o teor de taninos aumentou no FCSAM. O tempo de armazenamento foi um fator importante e influenciou os teores de proteína, fitatos, taninos e cálcio, com redução ou aumento dos seus valores em função do tempo.

A indústria alimentícia tem oferecido ao consumidor muitas opções para aquisição de pães, dentre essas estão os pães enriquecidos e os integrais. A linhaça é um alimento com alegação funcional que vem se destacando pela presença do Omega-3, fibra solúvel e proteína, porém seu consumo é baixo devido à falta de hábito e também por escassez de informação dos consumidores. O objetivo do estudo foi formular pães com adição de grãos de linhaça nas concentrações de 3%, 6% e 9% e compará-los ao controle, sem adição de linhaça. Foram realizadas análises de determinação do perfil de ácidos graxos, composição centesimal, quantificação do teor de minerais, determinação de antinutricionais (ácido fítico, taninos, compostos fenólicos totais), digestibilidade de proteína in vitro, análise da qualidade dos pães através do peso da massa crua, peso da massa assada, perdas durante a cocção e índice de conversão. As propriedades físicas dos pães também foram avaliadas através da textura, volume e cor. As características sensoriais foram analisadas através de teste de aceitabilidade realizado em padaria com 116 provadores e também pela Análise Descritiva Quantitativa (ADQ) com 13 provadores treinados. Com os dados obtidos das análises químicas, elaborou-se um rótulo nutricional para cada formulação. Dentre os ácidos graxos quantificados, o palmítico, o oléico e o linoléico foram os maiores representantes nas 4 amostras de pães o que contribuiu para a frágil estabilidade dos produtos e para a formação de compostos indesejáveis, porém a presença de antioxidantes naturais nas sementes de linhaça controlou a oxidação lípidica. Nenhuma das amostras pode ser considerada fonte de fibra alimentar pelo fato de não conter 3g/100g de alimento pronto para consumo. O teor de fitatos presente nas amostras aumentou de acordo com a adição de sementes de linhaça. Nas 4 formulações de pães o teor de fitato diminuiu significativamente quando comparado ao da semente de linhaça. As amostras controle e com 6% de linhaça foram classificadas como volume específico Muito bom e as amostras com 3% e 9% de linhaça foram classificadas como volume específico Bom. Entre as amostras que receberam adição de linhaça, a amostra com 9% foi a melhor aceita pelos provadores e na ADQ, essa amostra apresentou médias superiores às demais em relação a maioria dos atributos levantados pelo provadores. Não foram identificados atributos indesejáveis para nenhuma das amostras através da ADQ. / Food industries offer to consumer several types of breads options which vary from whole wheat to enrich with multigrain such with flax seed. Flax seed is considered a functional food that has important content of omega 3 fat acids, soluble fiber and protein, however it intakes is very low in our diet. The aim of the research was to prepare a wheat bread enrich with flax seed at 3% or 6% or 9% concentration and to compare with a wheat bread control with no flax seed added. Analysis of fat acids composition, mineral composition, antinutritionals content (phytic acid, tannin, total phenolic compounds) and in vitro protein digestibility were carried out in the bread samples. Bread quality was evaluated analyzing the weight of the raw dough, the baked bread, and the lost during baking process and its conversion index. Physical properties of breads were evaluated for texture, volume and color. The sensory characteristics were evaluated using acceptability test with 116 panelists and by quantitative descriptive analysis (QDA) with 13 trained panelists. A nutritional label was formulated to each one of the bread preparations. The quantified fat acids profile showed that palmitic, oleic and linolenic acids were the most representative fat acids in the 4 bread sample analyzed. The presence of those fat acids possibly contributes to poor stability of product and for the development of undesirable compound. However, the presence of natural antioxidants in flax seed may help to control fat acid oxidation. None of the samples were considered source of dietary fiber because they have less then 3g/100 g of bread. The phytate content present in the samples increased according to the increase of flax seed concentration in the bread. Compared to raw flax seed, the phytate content in the bread samples were lower. The control and the sample with 6% of flax seed had the ranking for specific volume described as Very good and the samples with 3% and 9% of flax seed as Good. Between the bread samples, the best score in the acceptability test was obtained in the sample with 9% of flax seed. The same was observed for QDA which showed that the panel had high attributes for this sample compared to other ones. No undesirable attributes were identified in any other sample analyzed in QDA.