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Post-exercise carbohydrate-protein consumption and tapering periods during training periodisation have been proposed as effective recovery strategies in several sports; however, limited attention has been given to judo. Apart from training and recovery, effective competition performance can also be influenced by several stimuli on the competition day, which may be manifested as distinct endocrine responses. The main objective of this thesis was to influence effective competition performance in judo, through examining strategies that can aid recovery from intense exercise/training and examining endocrine responses to competition. Three experimental studies on recovery were completed (chapters 3-5) followed by an observational study on a judo competition day (chapter 6) in elite, national level, male judo athletes. Studies 1 and 2 examined the effects 1000 ml of post-exercise chocolate milk (CM) consumption compared with water (W) following an intense judo training session (chapter 3) and five days of intense judo training with concomitant weight loss (chapter 4) on the recovery of salivary cortisol (sC), salivary testosterone (sT), salivary testosterone:cortisol (sT/C) ratio, salivary secretory IgA (SIgA) absolute concentrations and secretion rate, muscle soreness, mood state and judo-related performance. Study 1 (n=10) did not show any beneficial effects of acute CM consumption on aspects of recovery of any of the measured variables, except for a lower perception of soreness (p<0.05) and a tendency for better push-up performance (p=0.09). Study 2 (n=12) showed that post-exercise CM consumption resulted in significantly lower sC levels, a tendency for higher sT/C ratio (p=0.07), better judo-related performance, lower muscle soreness and reduced mood disturbance (p<0.05) with W. In addition, post-exercise consumption of CM resulted in a 1.1% decrease in body weight, indicating that CM is an effective recovery beverage during periods of intense judo training without affecting intentional weight loss. Study 3 (n=11) examined the effects of a 2-week exponential taper following 2 weeks of intense judo training on recovery of the aforementioned variables. Within 12 days of tapering there were evidence of enhanced performance, lower sC, higher sT and higher sT/C ratio, higher SIgA secretion rate, lower muscle soreness and reduced mood disturbance, indicating that a tapering period of ~10 days is an effective recovery strategy for optimising judo performance. Study 4 observed the responses of sC, sT, SIgA absolute concentrations and SIgA secretion rate and self-measured anxiety state in the winners (n=12) and losers (n=11) of a judo competition. Winners presented significantly higher morning sC levels and higher cognitive anxiety in anticipation of the competition, as well as a tendency for higher SIgA secretion rate (p=0.07) and significantly higher saliva flow rate mid-competition. These findings indicate that winners experienced higher arousal levels and that anticipatory sC might have some predictive value for winning performance in judo. This thesis concludes that nutrition and tapering are both important aspects of effective recovery; CM can be an effective nutritional recovery aid during periods of intense judo training and tapering for 7-12 days can optimise judo performance and can be implemented prior to competitions. In addition, elevated sC levels in anticipation of a judo competition and higher levels of arousal could have some predictive value for winning performance in judo. Further research could focus on strategies to increase levels of arousal in anticipation of competition.

Orientador: Helena Maria André Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-24T20:52:35Z (GMT). No. of bitstreams: 1 Paixao_JulianaAlves_M.pdf: 2838447 bytes, checksum: 4a2d26125ef98f480babaff6ba1f4f48 (MD5) Previous issue date: 2014 / Resumo: A exigência por dietas controladas têm demonstrado um crescimento exacerbado, sendo que dentre elas destacam-se as dietas com redução calórica e restrição de açúcares, com intuito de prevenir doenças como a obesidade, além da busca pelo emagrecimento e de uma estética corporal "perfeita". Em função do aumento da procura por produtos dessa natureza, além da ampla aceitação de achocolatados em pó apresentadas pelo mercado consumidor, buscou-se o desenvolvimento de um alimento que atendesse às necessidades e preferências dos consumidores. Diante disso, o presente estudo objetivou formular diferentes amostras de bebida preparada com achocolatado em pó, contendo leite em pó integral e desnatado em duas diferentes temperaturas de consumo (6ºC e 45ºC), já apresentadas em outros estudos com bebidas solúveis, contendo cinco diferentes edulcorantes (Aspartame, Neosucralose (blend neotame, sucralose e assessulfame-K), Neotame, Stévia reb A 95% e Sucralose), os quais foram utilizados como substitutos da sacarose com o intuito de se obter um produto final com uma considerável redução calórica e semelhante sensorialmente a sacarose. As concentrações ideais de chocolate e sacarose foram determinadas através do teste de escala-do-ideal. As doçuras equivalentes foram determinadas utilizando-se estimação de magnitude e o poder edulcorante foi obtido através da Lei de Stevens. Visando a caracterização dos produtos formulados, foi realizado o teste sensorial descritivo. Conduziu-se uma Análise Descritiva Quantitativa com equipe treinada composta de 12 provadores, os quais avaliaram 17 termos descritores durante sessões individuais de análise. Para o teste tempo-intensidade foram analisados os atributos considerados mais relevantes (estímulo doce e amargo) para análise de bebida preparada com achocolatado em pó em função do tempo. Para que fosse possível analisar a opinião dos consumidores em relação às características sensoriais do produto foi realizada a avaliação afetiva através de teste de aceitação com 120 consumidores potenciais da bebida, onde os produtos foram estudados nas temperaturas de 6ºC e 45ºC, os quais foram avaliados quanto à aparência, aroma, sabor, amargor, textura, impressão global e intenção de compra. Na realização do estudo tempo intensidade para o estímulo doce, as amostras que apresentaram maior intensidade e duração nesse estímulo foram as amostras contendo neosucralose e sucralose. Quanto ao tempo-intensidade para o estímulo amargo a amostra preparada com neosucralose destacou-se quanto a intensidade e duração desse estímulo, caracterizando, o gosto amargo e o gosto residual amargo. Segundo os resultados encontrados, de uma forma geral a substituição da sacarose por sucralose e aspartame seria bem sucedida. Torna-se importante a realização de estudos sensoriais, já que produtos de diferentes matrizes podem manifestar-se de formas diferentes / Abstract: The requirement for controlled diets have demonstrated an overgrowth, and among them there stand out the calorie reduction and restriction of sugars, in order to prevent diseases such as obesity and pursuit of thinness and an aesthetic body "perfect". Due to the increased demand for such products and therefore this increased market demand, we sought to develop a food that meets the needs and preferences of consumers. Therefore, this study aimed to formulate different samples of chocolate milk beverage containing whole and skimmed milk powder at two different temperatures of consumption (6 º C and 45 º C ), already presented in other studies with soluble beverages, containing five different sweeteners ( Aspartame, Neosucralose ( blend neotame , sucralose and assessulfame -K ) , neotame , Stevia reb A 95% sucralose ) , which were used as substitutes for sucrose in order to obtain a final product with a considerable calorie reduction and the like sensory sucrose. The optimal concentrations of chocolate and sucrose were determined with the Just- About- Right scale. Equivalent sweetness was determined using magnitude estimation and sweetening power was obtained by Stevens Law. Aiming the characterization of formulated products, the descriptive sensory test was performed. The Quantitative Descriptive Analysis was conducted with trained team of 12 tasters who defined 17 terms descriptors during individual sessions of analysis. To the time - intensity test were deemed most relevant attributes (sweet and bitter stimulus) for chocolate milk beverage for analysis with chocolate beverage powder as a function of time were analyzed. To make possible to analyze consumer opinion regarding sensory characteristics was performed acceptance with 120 potential consumers of the drink , the products were studied at temperatures of 6 ° C and 45 ° C test, which were evaluated appearance, odor , flavor, bitterness , texture, overall impression and purchase intent . In relation the time intensity study for sweet stimulus, samples with greater intensity and duration in this stimulus were samples containing neosucralose and sucralose. In relation the time intensity study for sweet stimulus, samples with greater intensity and duration in this stimulus were samples containing neosucralose and sucralose. Regarding the time - intensity to the bitter stimulus, samples prepared with neosucralose stood out in relation intensity and duration for this stimulus, featuring the bitter taste and residual bitter taste. According to the results, in general the substitution of sucrose by sucralose and aspartame would be successful. It is important to undertake sensory studies, since products of different matrices can manifest itself in different ways / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição