Thesis (MS)--Montana State University--Bozeman, 2010. / Typescript. Chairperson, Graduate Committee: Shannon Moreaux. Includes bibliographical references (leaves 64-69).

Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-25T00:08:06Z (GMT). No. of bitstreams: 1 Correa_AdrianeCherpinski_M.pdf: 1426404 bytes, checksum: 8467d91ad34f5a077deaa189ecd1e473 (MD5) Previous issue date: 2014 / Resumo: As pessoas que necessitam substituir a sacarose em função da dieta devido a doenças como diabetes, obesidade e hipertensão, ou ainda aquelas pessoas interessadas em manter uma alimentação saudável, podem se beneficiar do gosto doce sem a adição de calorias ou com teor reduzido através da utilização de edulcorantes. A falta de tempo do consumidor para seguir uma alimentação balanceada e saudável tem exigido da indústria alimentos adaptados que possam oferecer mais benefícios em um único produto. As bebidas de frutas apresentam-se uma excelente opção para adição de ingredientes prebióticos visando a agregação de propriedades funcionais. Considerando estes fatores, o objetivo deste trabalho foi avaliar a subtituição da sacarose por diferentes edulcorantes (aspartame, estévia, neotame, neosucralose e sucralose) em bebida de caju adicionada de 1,5% de prebiótico psyllium. Foram realizados inicialmente dois testes com 30 consumidores para conhecer a concentração do ideal de suco e ideal de doçura para a preparação da bebida de caju, sendo determinado 1:4 de suco concentrado e 9% de sacarose para bebida de caju com psyllium. Na sequência foram determinadas, através do método de estimativa de magnitude as concentrações de cada edulcorante que iriam proporcionar doçura equivalente ao ideal de sacarose, que apresentaram-se nas seguintes concentrações 0,0496% de aspartame, 0,0908 de estevia, 0,0015 neotame, 0,0226 de neosucralose e 0,0145 de sucralose.Utilizando o método de rede, foram definidos 20 atributos que melhor caracterizaram as amostras. Os provadores participaram de 4 sessões de treinamento e foram selecionados para participação na Análise Descritiva Quantitativa através da análise de pf amostra (<0,05) e repetição (>0,05) e concenso com a equipe. Avaliou-se o perfil físico químico das amostras através das análises de pH, acidez titulável, sólidos solúveis (ºBrix), e cor utilizando os parâmetros (L*, a*, b*). Os provadores treinados avaliaram as amostras quanto às suas caracteristicas temporais para os gostos doce e amargo, usando a metodologia Tempo Intensidade, sendo que amostra com sacarose apresentou as menores tempos e intensidades, enquanto a amostra com estévia apresentou os maiores tempos e intensidades para os estímulos doce e amargo, indicando a presença de sabor residual doce e amargo. Ja as amostras com aspartame e sucralose, apresentaram perfil de tempo intensidade muito similar ao da sacarose para doçura e amargor, caracterizando-se boas opções como substitutos da sacarose em bebida de caju. As amostras foram avaliadas em relação a aparência, aroma, sabor, textura, impressão global, ideal de doçura, ideal de viscosidade e intenção de compra, através de teste de aceitação com 120 consumidores, sendo que para as amostras com aspartame, neosucralose e sucralose a aceitação foi muito próxima a da sacarose. Os dados obtidos foram avaliados através de análise de variância (ANOVA), teste de médias Tukey, histogramas e análise de regressão / Abstract: People who need to replace of sucrose in function of diet due to diseases like diabetes, obesity, hypertension, or those interested in maintaining a healthy diet, can benefit from the sweet taste without adding calories or reduced their content through the use of sweeteners. The lack of time for consumer to follow a balanced and healthy diet has required the industry to adapt to the foods that can provide more benefits in a single product. The fruit drinks have become a great option for adding prebiotic ingredients in order to aggregate functional properties and many alternatives have been proposed. Soluble fibers can be added to various kinds of products, with the purpose of increasing satiety, improving bowel function or reduce the glycemic response of food, whereas their use is generally recommended for diabetics. But not a product to be just the ideal from nutritional point of view, it must also be acceptable to the public consumer, which is obtained through different sensory tests, where the human being is the measuring instrument. Considering these factors, the aim of this study was to evaluate the sucrose substitution by different sweeteners (aspartame, sucralose, stevia 95 % rebaudiosídio, neotame and neosucralose blend) in cashew drink plus 1.5 % prebiotic psyllium. Initially the ideal sweetness test was conducted to know the preference to the product and the value was found to be 9 %. In the next step the power of these sweeteners as well as the concentrations of each sweetener that would provide the same perception of the ideal sweetness of sucrose was determined, ranging from 99 time for the sample sweetened with stevia to 6000 times for the sample sweetened with neotame. Using the Kelly's repertory grid method, the attributes that best characterize the samples, were selected. The panelists were trained and selected for participation in the Quantitative Descriptive Analysis test. Physicochemical profile of the samples was evaluated through analysis of pH, titratable acidity, soluble solids (° Brix), and using color parameters (L *, a *, b *). Trained panelists evaluated the samples with respect to their temporal characteristics for sweet and bitter tastes, using the Time Intensity method, where sample with sucrose showed the lowest mean, while the sample with stevia showed the largest for time and intensity to both stimuli. Samples with aspartame and sucralose, showed time -intensity profile very similar to that of sucrose sweetness and bitterness, characterized spoiled as sucrose substitutes in cashew drink. The samples were evaluated for appearance, aroma, flavor, texture, global media ideal of sweetness, ideal viscosity and purchase intent through acceptance testing with 120 consumers, and for samples with aspartame , sucralose and neosucralose acceptance was very close to that of sucrose. The data were evaluated using analysis of variance (ANOVA), Tukey test, histograms and regression testing / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

Submitted by Ana Rosa Silva (arosa@ufpa.br) on 2012-07-31T14:53:18Z No. of bitstreams: 2 Tese_InvestighacaoEfeitoTerapeutico.pdf: 3174368 bytes, checksum: 3c98eae3552ae9b98de0472a212f7836 (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) / Approved for entry into archive by Ana Rosa Silva(arosa@ufpa.br) on 2012-07-31T14:53:59Z (GMT) No. of bitstreams: 2 Tese_InvestighacaoEfeitoTerapeutico.pdf: 3174368 bytes, checksum: 3c98eae3552ae9b98de0472a212f7836 (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) / Made available in DSpace on 2012-07-31T14:53:59Z (GMT). No. of bitstreams: 2 Tese_InvestighacaoEfeitoTerapeutico.pdf: 3174368 bytes, checksum: 3c98eae3552ae9b98de0472a212f7836 (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Previous issue date: 2011 / Psyllium é uma fonte rica de fibra solúvel mucilaginosa e é considerado um suplemento dietético útil no tratamento de pacientes com hipercolesterolemia. O objetivo deste estudo foi avaliar a eficácia e a segurança da suplementação do psyllium na redução do perfil lipídico em crianças e adolescentes brasileiros dislipidêmicos. Cinqüenta e cinco sujeitos (6-19 anos) com hipercolesterolemia moderada foram avaliados em um estudo clínico, paralelo, duplo cego, controlado e randomizado, conduzido em 2 períodos. Inicialmente, todos participantes recrutados passaram por um estágio de adaptação à dieta restrita em gordura saturada (<7%) e colesterol (<200 mg/dia) que durou 6 semanas antes do tratamento. Após este período, os participantes elegíveis foram alocados aleatoriamente para 2 grupos (controle n=25 e psyllium n=30) usando uma seqüência numerada randomizada gerada por computador. Durante o período de 8 semanas do ensaio clínico, o grupo psyllium manteve a dieta restrita em gordura saturada e colesterol, suplementada diariamente com 7,0 g de psyllium , enquanto o grupo controle recebeu a mesma dieta adicionada com uma quantidade equivalente de celulose (placebo). No final do tratamento, quatro sujeitos foram excluídos após randomização (perdas no seguimento) totalizando 51 sujeitos (grupo controle=24; grupo psyllium n=27), que completaram o estudo. O grupo que recebeu psyllium apresentou um decréscimo significativo nas concentrações de colesterol total (CT) (4,1% [-0,20mmol/L]; p=0,01) e de LDL-colesterol (LDL-c) (7,2% [-0,24 mmol/L]; p<0,001) em comparação à linha de base. Reduções adicionais foram observadas quando comparadas com o grupo controle (CT:4,1% [0,20mmol/L]; p=0,002) e (LDL-c:7,8% [0,26mmol/L]; p=0,007). Nenhum dos participantes relatou aversão ao cheiro, sabor e textura do psyllium, nem a presença de efeitos adversos significativos. A terapia com psyllium se mostrou eficaz na redução das concentrações do LDL-c e demonstrou ser seguro e aceitável pela população do estudo. / Psyllium is one of the richest known sources of soluble mucilaginous dietary fibre, and is considered to be a useful supplement to dietary therapy for the treatment of patients with hypercholesterolemia. The aim of this study was to assess the efficacy and safety of psyllium as a dietary supplement for the reduction of the lipidic profile of dyslipidemic Brazilian children and adolescents. Fifty-five subjects (6-19y) with mild to moderate hypercholesterolemia were evaluated in a randomised, double-blind, placebo-controlled, parallel clinical trial, conducted in two periods. During the initial dietary adaptation phase, all subjects enrolled were treated with diet low in saturated fat (<7%) and cholesterol (<200mg/day) for 6-week to prior to the treatment phase. After this period, all eligible participants were allocated randomly to two groups (control n=25 and psyllium n=30) using a computer-generated random number sequence. Over an eight-week clinical trial period, one group (psyllium) were maintained a diet low in saturated fat and cholesterol supplemented daily with 7.0g of psyllium, while the control group received the same diet plus with an equivalent amount of cellulose (placebo). At the end of the treatment period, four subjects were excluded following randomisation (lost to follow up) leaving 51 subjects (control group n= 24; psyllium group n=27, who completed the study. At the end of experiment, the psyllium group presented a significant decrease in the concentrations of total cholesterol, TC (4.1% [-0.20 mmol/L]; p=0.01) and LDL-cholesterol, LDL-c (7.2% [-0.24 mmol/L]; p<0,001). Additional reductions were observed in comparison with the control group (TC: 4.1% [-0.20 mmol/L]; p=0.007) and LDL-c: 7.8% [-0.26 mmol/L]; p=0.002). None of the participants reported any aversion to the smell, taste, appearance or texture of the psyllium, and absence serious adverse effects. Psyllium therapy shows significant efficacy on lowering of the LDL-c. It also demonstrates to be safe and acceptable for pediatric population in the study.

abstract: Background: Despite the reported improvements in glucose regulation associated with flaxseeds (Linum usitatissimum) few clinical trials have been conducted in diabetic participants. Objective: To evaluate the efficacy of ground flaxseed consumption at attenuating hyperglycemia, dyslipidemia, inflammation, and oxidative stress as compared to a control in adults with non-insulin dependent type 2 diabetes (T2D). Design: In a randomized parallel arm controlled efficacy trial, participants were asked to consume either 28 g/d ground flaxseed or the fiber-matched control (9 g/d ground psyllium husk) for 8 weeks. The study included 17 adults (9 male, 8 females; 46±14 y; BMI: 31.4±5.7 kg/m2) with a diagnosis of T2D ≥ 6 months. Main outcomes measured included: glycemic control (HbA1c, fasting plasma glucose, fasting serum insulin, and HOMA-IR), lipid profile (total cholesterol, LDL-C, HDL-C, total triglycerides, and calculated VLDL-C), markers of inflammation and oxidative stress (TNF-alpha, TBARS, and NOx), and dietary intake (energy, total fat, total fiber, sodium). Absolute net change for measured variables (week 8 values minus baseline values) were compared using Mann-Whitney U non-parametric tests, significance was determined at p ≤ 0.05. Results: There were no significant changes between groups from baseline to week 8 in any outcome measure of nutrient intake, body composition, glucose control, or lipid concentrations. There was a modest decrease in TNF-alpha in the flaxseed group as compared to the control (p = 0.06) as well as a mild decrease in TBARS in the flaxseed as compared to the control group (p = 0.083), though neither were significant. Conclusions: The current study did not detect a measurable association between 28 g/d flaxseed consumption for 8 weeks in T2D participants and improvements in glycemic control or lipid profiles. There was a modest, albeit insignificant, decrease in markers of inflammation and oxidative stress in the flaxseed group as compared to the control, which warrants further study. / Dissertation/Thesis / Doctoral Dissertation Nutrition 2015