No description available.

The important factor in regulation of metabolic processes is regulatory proteins, which are able to react by feed-back to energetic state of the cell. Big attention is focused on the AMP activated kinase (AMPK) and NAD+ activated deacetylase SIRT1. These enzymes interact together and their stimulation increases mitochondrial biogenesis and fatty acid oxidation. Due to this it functions beneficially against the onset of obesity, insulin resistance and ageing. Fasting, exercise and some antidiabetogenic drugs act by these regulators. n-3 polyunsaturated fatty acids (PUFA) are also known because of their stimulative effects on mitochondrial biogenesis and -oxidation. Previous work of our group have showed that intake of higher dose of n-3 polyunsaturated fatty acids (PUFA) in diet lead to increase in activity of AMPK in white adipose tissue. New results presented in this thesis show that SIRT1 is essential for increase in expression of stimulators of -oxidation (PPAR etc) in response to n-3 PUFA in diet. n-3 PUFA futher improve the metabolic profile synergistically with calorie restriction probably through SIRT1.

A obesidade é considerada uma doença multifatorial e pode envolver, em sua gênese, aspectos genéticos, metabólicos, ambientais, psicológicos e socioeconômicos. O crescimento expressivo da incidência mundial da obesidade desencadeia o surgimento contínuo de novas pesquisas em relação a esse tema e, nesse contexto, estudos recentes sugerem que a microbiota intestinal é um fator que pode contribuir com o desenvolvimento desta doença. Assim, existe a premissa que a alteração da composição da microbiota intestinal pode ser influenciada pelo estado nutricional (obesidade x eutrofia) e pela qualidade da alimentação. O presente estudo teve como objetivos: i. comparar a proporção dos filos predominantes da microbiota intestinal Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, Verrucomicrobia e a razão Firmicutes/Bacteroidetes entre mulheres com obesidade grau III e mulheres eutróficas, e ii. investigar o impacto de uma dieta hipocalórica para perda de peso na composição da microbiota intestinal. Estudo prospectivo longitudinal, no qual foram selecionadas 20 mulheres com média de idade 33±3,1 anos, as quais foram divididas em dois grupos: Grupo Intervenção (GI): 10 mulheres com obesidade grau III (Índice de Massa Corporal (IMC) >40 kg/m2) que foram submetidas à intervenção nutricional (dieta hipocalórica) durante 8 semanas e Grupo Controle (GC):10 mulheres eutróficas (IMC entre 18,5 a 24,9 kg/m2). No GI, as coletas foram realizadas antes e após oito semanas da intervenção (GI) e, no GC em um único momento. Em cada momento, foram aferidos o peso e estatura; realizado o cálculo do IMC, análise composição corporal, taxa metabólica de repouso, consumo alimentar, glicemia e lipidograma, e coleta de amostra fecal. A análise da composição da microbiota intestinal em relação à abundância relativa dos Filos foi realizada por reação em cadeia da polimerase em tempo real (qPCR). Após oito semanas de dieta hipocalórica, houve redução do peso (119,5±10,3 para 114,9±10,2 kg), IMC (43,6±2,4 para 41,9±2,6 kg/m2), massa corporal gorda (MG) (62,4±7,5 para 58,9±7,7 kg), triglicérides (TG) (143,2±60,9 para 117,94±48,3 mg/dL). Evidenciou-se que mulheres com obesidade apresentam menor abundância dos filos pesquisados em relação às eutróficas. Ainda, a dieta hipocalórica promoveu diminuição da abundância relativa do filo Proteobacteria, o qual apresentou correlações positivas com a ingestão de lipídio total (%), ômega 6 (g). Conclui-se que a intervenção com dieta hipocalórica foi eficaz na redução de peso, IMC, MG e TG e na modulação da microbiota intestinal, com a diminuição do filo Proteobacteria / Obesity is considered a multifactorial disease and it may involve, in its genesis, genetic, metabolic, environmental, psychological and socioeconomic aspects. The expressive growth of a worldwide incidence of obesity triggers the continual emergence of new researches on this subject and, in this context, recent studies have suggested that the intestinal microbiota is a factor that may contribute to the development of this disease. Thus, there is the premise that the changes in the composition of the intestinal microbiota can be influenced by the nutritional status (obesity x eutrophy) and by the diet quality.The present study aimed at: i. comparing the proportion of the predominant phyla of the intestinal microbiota Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, Verrucomicrobia and ratio Firmicutes/Bacteroidetes among degree III obese women and eutrophic women, and ii. investigating the impact of a low-calorie diet for weight loss on the intestinal microbiota composition. This was a longitudinal prospective study in which 20 women at the average age of 33 ± 3.1 years old were selected and divided into two groups: Intervention Group (IG): 10 women with grade III obesity (Body Mass Index (BMI) > 40 kg / m2) who were submitted to a nutritional intervention (a low-calorie diet) for 8 weeks, and the Control Group (CG): 10 eutrophic women (BMI from 18.5 to 24.9 kg / m2) who were not submitted to any intervention. In the IG, sampling was carried out before and after the eight-week intervention (IG) and in the CG it was carried out only in a single moment. At each sampling, weight and height were checked; BMI was calculated, body composition was analyzed, resting metabolic rate, food intake, fasting blood glucose, and lipidogram tests were performed, and fecal sample collected. The analysis of the intestinal microbiota composition in relation to a relative abundance of every phila was performed by real-time polymerase chain reaction (qPCR). After eight weeks of a low-calorie diet, some of the observed results were weight reduction (119.5 ± 10.3 to 114.9 ± 10.2 kg), BMI (43.6 ± 2.4 to 41.9 ± 2.6 kg / m2), fat body mass (FM) (62.4 ± 7.5 to 58.9 ± 7.7 kg), triglycerides (TG) (143.2 ± 60.9 to 117.94 ± 48.3 mg / dL). It was evidenced that obese women present a lower abundance of the studied phyla in relation to the eutrophic ones. Moreover, the lowcalorie diet promoted a decrease in the relative abundance of Proteobacteria phylum, which presented positive correlations with the intake of total lipid (%) and omega 6 (g). It was concluded that the intervention with a low-calorie diet was effective in reducing BMI, FM and TG and in modulating the intestinal microbiota, by reducing Proteobacteria phylum

<p>Low calorie sweeteners (LCS) provide sweetness with little to no energy. Each sweetener has a unique chemical structure that possesses unique sensory and functional characteristics. While LCS are generally considered in aggregate, these unique chemical structures have potential implications for sensory, metabolic, and behavioral differences that may impact body weight and glycemia. Therefore, two, twelve-week experiments were conducted to determine the effect of chronic LCS consumption on body weight, glycemia, and ingestive behaviors. </p> <p>The first experiment investigated the differential effects of four LCS (saccharin, aspartame, rebaudioside A, and sucralose) and sucrose consumed for twelve weeks on body weight, glycemia, and ingestive behaviors among healthy adults with overweight or obesity (body mass index (BMI) between 25 and 40 kg/m²). In a parallel-arm design, 154 participants were randomly assigned to consume 1.25 to 1.75L of beverage sweetened with 1 of the 5 sweeteners daily for 12 weeks. Body weight was measured every two weeks; energy intake, energy expenditure, and appetite were assessed every 4 weeks; and glucose tolerance was measured at baseline and week 12. Every four weeks, participants completed 24-hour urine collections to determine study compliance via PABA excretion. Sucrose and saccharin consumption led to increased body weight across the 12-week intervention (Δ weight = +1.85 and +1.18kg, p ≤ 0.02) and did not differ from each other. While there was no significant change in body weight with consumption of the other LCS treatments compared to baseline, changes in weight in comparison to the sucrose treatment (sucrose – LCS) were significantly different for aspartame, rebA, and sucralose after 12 weeks (weight difference = 1.13, 1.25, 2.63kg, respectively; p ≤ 0.03). In addition, change in body weight at week 12 was significantly lower between sucralose and all other LCS (weight difference ≥ - 1.37 kg, p=0.008).</p> <p>The second experiment investigated the effect of daily aspartame ingestion on glycemia, body weight, and appetite. One hundred lean (BMI between 18 and 25 kg/m²) adults were randomly assigned to consume 0, 350, or 1050 mg aspartame/day for twelve weeks in a parallel-arm design. This experiment followed a similar protocol but measured body weight and blood pressure weekly and contained a 240-min glucose-tolerance test (OGTT) with measurements of selected hormones at baseline and week 12. Participants also collected 24-h urine samples every four weeks. There were no group differences for glucose, insulin, resting leptin, glucagon-like peptide 1, or gastric inhibitory peptide at baseline or week 12. There also were no effects of aspartame ingestion on appetite, body weight, or body composition. </p> <p>These trials demonstrate that all LCS contribute negligible energy but should not be aggregated because of their differing effects on body weight. Sucrose and saccharin consumption significantly increased body weight compared to aspartame, rebA, and sucralose. This differential change in body weight among LCS indicates individual LCS likely exert different physiological responses beyond the contribution of sweetness with negligible energy. Saccharin, rebA, sucralose, and aspartame (ingested at three doses) for twelve weeks had no effect on glycemia. These data do not support the view that LCS are problematic for the management of glycemia. If substantiated through additional testing, findings from this trial have implications for consumers, food industry, clinicians, and policy makers. Some LCS may not hold the anticipated beneficial effects on body weight (e.g., saccharin) and positive effects of one LCS (sucralose) may be attenuated if combined with select other LCS. Going forward it will be important to consider each LCS as a distinct entity with respect to its potential health effects.</p>

Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2018 / Beer is one of the most widely consumed alcoholic beverages in the world. The brewing process is based on natural enzymatic activities that take place during the malting of barley grain, mashing of grist and fermentation of wort. Insufficient malt enzyme activity during the mashing process leads to high levels of barley β-glucan, arabinoxylan (AX) and dextrins in the wort as well as in the final beer. It was reported that high levels of β-glucan and AX increase wort and beer viscosity which lower the rate of beer filtration and this negatively affect the production rate in the brewery. During beer fermentation, brewing yeast catalyses the conversion of wort sugars to ethanol, carbon dioxide and other metabolic products. However, non-fermentable carbohydrates i.e., limit dextrins remain in the wort and final beer. These non-fermentable carbohydrates are known to contribute to the caloric value of beer which might lead to weight gain in consumers. The objectives of this study were to evaluate the effect of recombinant yeast strains expressing an endo-β-1,4-glucanase or an endo-β-1,4-xylanase on beer viscosity (as an indicator of filterability) and an α-amylase on residual sugars levels. The effect of the above mentioned enzymes on the aroma, appearance, flavour, mouth-feel and overall quality of the beer was also determined. Wort was produced in the University of Limpopo micro-brewery and the wort was pitched with different recombinant strains. The wild-type strain served as control. The results obtained showed that the xylanase expressing strain produced a measurable decrease in viscosity over the course of the fermentation, but endo-glucanase did not have any effect on the beer viscosity. The α-amylase producing strain, did not show a measurable reduction of residual sugars in the final beer probably as a result of very low activity on α-1,6 glycosidic bonds in dextrins during fermentation. The xylanase and α-amylase producing strain fermented effectively with good attenuation (decrease in wort specific gravity). The beer produced by the α-amylase and control strains were preferred in terms of taste and had similar qualities. The secreted amylolytic activity was not sufficient to significantly reduce residual sugar in the final beer. Although the xylanase secreting strain produced a beer with lower viscosity, the enzyme had a negative impact on the taste of the beer. Key words: Brewer’s yeast, beer fermentation, low calorie beer, amylase, xylanase, endo-glucanase.

Tyrimo tikslas buvo nustatyti sumažinto kaloringumo dietos poveikį kai kuriems kūno kompozicijos rodikliams ir lipidų koncentracijai. Tyrime siekta įvertinti kai kuriuos kūno kompozicijos rodiklius (riebalines raukšles, procentinį riebalų kiekį, kūno masės indeksą(KMI)), nustatyti liemens ir klubų apimčių santykį ir įvertinti kraujo lipidų koncentraciją prieš ir po sumažinto kaloringumo dietos. Tyrime dalyvavo aštuonios sveikos moterys nuo 28 iki 46 metų. Prieš tyrimą visos tiriamosios pildė anketą apie gyvenimo būdą, žalingus įpročius, fizinį aktyvumą. Visos tiriamos moterys buvo sveikos, nerūkančios, nesportuojan��ios bei nevartojusios alkoholio tyrimo metu. Tyrimo metu, pusantro mėnesio tris kartus per savaitę, jos laikėsi sumažinto kaloringumo dietos, kitomis savaitės dienomis maitinosi įprastai. Tyrimo metu moterys registravo savo įprastą mitybos racioną. Kūno kompozicijos rodikliai (KMI, riebalinės raukšlės, liemens, klubų apimtis), bendrojo cholesterolio (Bch), didelio tankio lipoproteinų cholesterolio (DTL-ch) ir triacilglicerolių (TAG) koncentracijos kraujyje buvo išmatuoti prieš tyrimą ir po pusantro mėnesio trukusios sumažinto kaloringumo dietos. Po eksperimento nustatyta, kad dėl sumažinto kaloringumo dietos patikimai sumažėjo moterų KMI, procentinis riebalų kiekis ir riebalinės raukšlės. Taikant sumažinto kaloringumo dietą, per pusantro mėnesio kraujo lipidų (DTL-ch; Bch; TAG) koncentracija nepakito. Liemens ir klubų apimties santykio pokyčiai po sumažinto... [toliau žr. visą tekstą] / The aim of this research was to measure the effect of calorie restricted diet on some indexes of body composition and lipoprotein concentration. This research was carried out to estimate indexes of body composition (skinfold thickness, the percentage of body fat, body mass index), waist-to-hip ratio, and the concentration of blood lipoproteins before and after calorie restricted diet. Eight healthy women aged from 28 to 46 participated in the research. All participants filled in the questionnaire about their life style, harmful habits and physical activity. Participating women were healthy, non-smoking, sedentary and sober during the research. They were on calorie restricted diet for one and a half months, three times a week, the other days they took an usual nourishment. During the research, women registered their usual nutrition ration. The indexes of body composition (body mass index, skinfold thickness, waist-to-hip ratio), serum total cholesterol (Tchol), high density lipoprotein cholesterol (HDL), triglyceride (TG) concentration was estimated before the research and after one and a half months lasting calorie restricted diet. It was found that because of calorie restricted diet women‘s body mass index, percentage body fat, and skinfold thickness decreased (p < 0,05). After practising calorie restricted diet for one and a half months, blood lipoprotein (HDL, Tchol, TG) concentration did not change (p > 0,05). Waist-to-hip ratio change after calorie restricted diet was... [to full text]

No description available.

FERNANDES, Aline Gurgel. Utilização de métodos multivariados na avaliação sensorial de bebidas de goiaba, caju e cajá adoçadas com diferentes edulcorantes. 2013. 142 f. : Tese (doutorado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2013 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T14:06:29Z No. of bitstreams: 1 2013_tese_ agfernandes.pdf: 1185744 bytes, checksum: 49e1c0e4622eab959b55553e17a12a00 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T14:06:58Z (GMT) No. of bitstreams: 1 2013_tese_ agfernandes.pdf: 1185744 bytes, checksum: 49e1c0e4622eab959b55553e17a12a00 (MD5) / Made available in DSpace on 2016-07-07T14:06:58Z (GMT). No. of bitstreams: 1 2013_tese_ agfernandes.pdf: 1185744 bytes, checksum: 49e1c0e4622eab959b55553e17a12a00 (MD5) Previous issue date: 2013 / Some individuals need to replace the non-caloric sweetener for sucrose thus looking for products which are endowed with taste and characteristics close to those of sucrose. This is a trend that has been observed at the world level in the non-alcoholic beverage industry, based on this the proposal of ready to drink light juice industries is to develop healthier products without compromising taste. The fruits consist of nutritional source of vitamins, minerals and soluble carbohydrates, and some have higher content of a nutrient or another, highlighting three important fruit pulp to the Northeast, cashew apple, guava and caja . Considering the growing demand for beverage tasting and expansion of differentiated products segment with reduced caloric values, this study aimed to develop cashew apple, guava cajá beverages and sweetened with different sweetener, through surface response methodology, assessing sensory acceptance by internal preference mapping, test medium and frequency of notes, and to characterize their chemical and physicochemical behavior. The formulations chosen for the study were 17,5% guava pulp and 11% sugar, 20% cashew apple pulp and 10% sugar and to 25% caja and 10% sugar, the first being called as guava beverage and the other two formulations called nectars. For the chemical and physico-chemical, analysis cashew nectars sweetened with sucrose and different sweeteners showed little variation, except for soluble solids which was 11.82 °Brix for sweetened with sucrose and 0.52 ºBrix for sweetened with stevia and total sugars, which sweetened with sucrose showed higher values than the other. Cajá nectars sweetened with sucrose and different sweeteners presented significant difference in the parameters of pH, soluble solids, total sugar, L *, a *, b *, C *, h, yellow flavonoids, anthocyanins, carotenoids and polyphenols total. The sweetener, which sensory characteristics were closest to those of sucrose in the guava beverage was aspartame, for the cashew apple nectar was aspartame, followed by cyclamate/saccharin and in the caja nectar was aspartame, followed by the sucralose sweetened while with stevia had lower sensory evaluation. The use of IPM (internal preference mapping) confirmed the results obtained using the response rank frequency and average test. / Alguns indivíduos precisam substituir a sacarose por adoçantes não calóricos, deste modo procuram por produtos que sejam dotados de gosto e características próximas às da sacarose. Esta é uma tendência que vem sendo observada a nível mundial no setor de bebidas não alcoólicas. Com isso, a proposta das indústrias de sucos prontos de baixa caloria (light) é desenvolver produtos mais saudáveis, sem comprometer o sabor. As frutas consistem em fonte nutricional de vitaminas, minerais e carboidratos solúveis, sendo que algumas possuem teor mais elevado de um ou de outro nutriente. Caracterizadas com essa riqueza de nutrientes destaca-se três importantes polpas de frutas cultivadas no Nordeste, no caso: caju, cajá e goiaba. Considerando-se a crescente procura por bebidas de sabor diferenciado e a expansão do segmento de produtos com valores calóricos reduzidos, este trabalho teve como objetivo desenvolver bebidas de goiaba, caju e cajá adoçadas com diferentes edulcorantes, através da metodologia de superfície de resposta, avaliando a aceitação sensorial através de mapa de preferência interno, teste de médias e frequências de notas, além de caracterizar o comportamento químico e físico-químico das mesmas. As formulações escolhidas para o estudo foram 17,5% de polpa e 11% de açúcar para a goiaba, 20% de polpa e 10% de açúcar para caju e 25% de polpa e 10% de açúcar para cajá, sendo a primeira denominada de bebida de goiaba e as outras duas formulações denominadas néctares. Para os parâmetros químicos e físico-químicos, os néctares de caju adoçados com sacarose e diferentes edulcorantes apresentaram pouca variação, exceto para os sólidos solúveis que foi de 11,82 °Brix para o adoçado com sacarose e 0,52 ºBrix para o adoçado com estévia e açúcares totais, onde o néctar adoçado com sacarose apresentou valores superiores aos demais. Já os néctares de cajá adoçados com sacarose e diferentes edulcorantes apresentaram diferença significativa para os parâmetros de pH, sólidos solúveis, açúcar total, L*, a*, b*, C*, h, flavonóides amarelos, antocianinas totais, carotenóides totais e polifenóis totais. O edulcorante, cujas características sensoriais mais se aproximaram às da sacarose, na bebida de goiaba foi o aspartame, no néctar de caju foi o aspartame, seguido pelo ciclamato/sacarina e no néctar de cajá foi o aspartame, seguido pela sucralose, enquanto as adoçadas com a estévia apresentaram valores mais baixos na avaliação sensorial. A utilização do MPI (Mapa de Preferência Interno) confirmou os resultados obtidos através de frequência de notas e teste de médias.

Made available in DSpace on 2014-06-11T19:23:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-26Bitstream added on 2014-06-13T19:50:11Z : No. of bitstreams: 1 garcia_gac_me_sjrp.pdf: 1471575 bytes, checksum: 697e072c570bcfd7b45d96719c8b22e5 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O queijo Prato é fabricado por coagulação enzimática, adicionado de corante e complementado ou não pela ação de bactérias láticas específicas, podendo ser classificado como gordo e de média umidade. Atualmente, a procura por produtos lácteos com baixo teor de gordura vem aumentando, pois o consumo de gordura de origem animal apresenta relação com doenças coronárias e carcinogênicas. Além disso, para indivíduos que buscam a manutenção ou perda de peso corporal, o consumo de gordura deve ser restrito. Por outro lado, queijos com teor reduzido de gordura apresentam defeitos nas características sensoriais, no rendimento e na maturação, quando comparados aos queijos com teor integral. Para minimizar as alterações decorrentes da retirada da gordura, é necessário utilizar uma tecnologia que não altere a qualidade do produto final. Neste contexto, no presente trabalho estudou-se o uso da enzima proteolítica, fastuosaína, extraída do fruto verde do gravatá (Bromelia fastuosa) na maturação do queijo Prato com teor reduzido de gordura. Foram realizados 4 processamentos: um pelo método tradicional - sem adição de enzima fastuosaína (Processamento A, controle) e três pelo método modificado, nos quais se utilizaram diferentes concentrações de fastuosaína com diferentes atividades enzimáticas. O leite utilizado na fabricação dos queijos foi submetido a análises de densidade, gordura, extrato seco total, acidez, presença de antibiótico, Salmonella, contagem padrão em placas, coliformes totais e fecais, e os queijos foram submetidos a análises microbiológicas de bactérias aeróbias mesófilas, bolores e leveduras, Escherichia coli, coliformes totais e fecais, Estafilococos coagulase positiva, Salmonella e Listeria monocytogenes. Durante a maturação os queijos foram submetidos a análises de:... / Prato cheese is manufactured by enzymatic coagulation, with addition of colorings and complemented or not by the action of specific lactic bacteria, and it can be classified as semihard and fatty cheese. Currently, the demand for dairy products with low-fat content is increasing, therefore the consumption of animal fat is related to coronary and carcinogenic diseases. Moreover, for individuals that search for the maintenance or the loss of body weight, the intake of fat must be restricted. On the other hand, cheeses with reduced fat content present defects in sensory characteristics, both in the yield of low-fat cheese and in its ripening, when compared with full-fat product. To minimize the alterations due to the removal of fat, it is necessary to use a technology that does not modify the final quality of the product. In this context, in this work the addition of the proteolytic enzyme, fastuosain, extracted of the green fruit of gravatá (Bromelia fastuosa) on the ripening of the low fat Prato cheese was studied. Four batches of cheese were carried out. One of them was not modified - without addition of fastuosain enzyme (Process A, control) and three batches were added with different concentrations of fastuosain with different enzymatic activities. The milk used in the manufacture of the cheeses was submitted to the analyses of density, fat, total dry matter, acidity, presence of antibiotic, total and fecal coliforms, Salmonella, counting standard in plates and the cheeses were submitted to microbiological analyses of aerobic mesophilic bacteria, total and fecal coliforms, yeasts and molds, Escherichia coli, coagulase positive staphylococci, Salmonella and Listeria monocytogenes. During the ripening the cheeses were submitted to the analyses of: total dry matter, acidity, fat, fat in the dry matter, ashes, nitrogen and total protein, soluble nitrogen (NS)...(Complete abstract click eletronic access below)

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / The development of cakes with a reduced sugar content is to attain the market for people with restriction sugar, or who choose to healthier products however, the sugar not only exerts the characteristic sweetness, but also controls the main phenomena responsible for the formation of structural cakes, thus reducing their losses because the structure of the cakes. The objective of the study was to investigate the possible causes of internal deformation (formation of holes) in sponge cakes with reduced calorie. Seven formulations were developed with increasing substitution of sugar for sweeteners solutions (sucralose / acesulfame K) and xanthan gum. Were produced without wheat flour, which flour has been replaced entirely of gluten powder to verify that only the starch contributes to the deformations presented. Later cakes were produced using wheat flour, with the objective of evaluating the effects of replacing sugar to sweeteners for solutions of xanthan gum on the thermal properties of starch gelatinization and apparent viscosity of the dough cakes. The results of cake wheat flour without demonstrated that replacement of the sugar and sweeteners solutions of xanthan gum, negatively interfering on the functions of the proteins, ruling out the possibility that the starch is the sole agent to contribute with the observed deformations. The results of cakes produced with wheat flour indicated that the use of sweeteners and xanthan gum as a sugar substitute exhibited a higher capacity than sugar and starch to bind water system, raising the temperature (To and Tp) and enthalpies gelatinization resulting in the decrease of the degree of gelatinization and the appearance of dark zones, which appears to have been caused by the the accumulation of compounds of Maillard reaction. The results of the viscosity demonstrate that the sweeteners does not interfere with the development of the viscous behavior of the mass being attributed to the use of xanthan gum was unable to maintain the function of the sugar cakes, contributing to a low volume and formation of holes in the internal structure of cakes. Further study on the stability of the air cells in solutions of gum and / or with other bulking agents such as emulsifiers is suggested. / O desenvolvimento de bolos com reduzido teor de aÃÃcar visa atingir o mercado de pessoas com restriÃÃo ao aÃÃcar, ou que optam por produtos mais saudÃveis no entanto, o aÃÃcar nÃo exerce apenas a doÃura caracterÃstica, mas tambÃm controla os principais fenÃmenos responsÃveis pela formaÃÃo estrutural dos bolos, portanto sua reduÃÃo causa prejuÃzos a estrutura dos bolos. Objetivou-se investigar as possÃveis causas da deformaÃÃo interna (formaÃÃo de buracos) em bolos tipo esponja com reduzido teor calÃrico. Para tanto desenvolveram-se sete formulaÃÃes com substituiÃÃes crescentes do aÃÃcar por soluÃÃes adoÃantes (sucralose/ acessulfame K) e goma xantana. Foram produzidos sem farinha de trigo farinha que foi substituÃda integralmente por glÃten em pà para verificar se apenas o amido contribui para as deformaÃÃes apresentadas. Depois foram produzidos bolos usando a farinha de trigo, objetivando avaliar os efeitos da substituiÃÃo do aÃÃcar pelas soluÃÃes dos adoÃantes com goma xantana sobre as propriedades tÃrmicas de gelatinizaÃÃo do amido e viscosidade aparente da massa dos bolos. Os resultados dos bolos sem farinha de trigo, demonstraram que a substituiÃÃo do aÃÃcar pelas soluÃÃes dos adoÃantes e da goma xantana, interferiram negativamente nas funÃÃes das proteÃnas, descartando a possibilidade do amido ser o Ãnico agente a contribuir com as deformaÃÃes observadas. Os resultados dos bolos produzidos com farinha de trigo revelaram que o uso dos adoÃantes e goma xantana como substituto do aÃÃcar apresentaram uma capacidade superior ao aÃÃcar e o amido de ligar-se a Ãgua do sistema, elevando as temperaturas (To e Tp) e entalpias de gelatinizaÃÃo resultando no decrÃscimo do grau de gelatinizaÃÃo e o surgimento de zonas escuras, que parece ter sido ocasionado pelo acumulo de compostos da reaÃÃo de maillard. Os resultados referentes a viscosidade demostram que os adoÃantes nÃo interferem no desenvolvimento do comportamento viscoso da massa, sendo atribuÃdo ao uso da goma xantana que nÃo conseguiu suprir a ausÃncia funcional do aÃÃcar nos bolos, contribuindo para o baixo volume e formaÃÃo dos buracos na estrutura interna dos bolos. Sugere-se um estudo mais aprofundado sobre a estabilidade das cÃlulas de ar em soluÃÃes de goma e/ ou associados a outros agentes de volume como os emulsificantes.