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Previous issue date: 2016-06-17 / Aging is defined as a complex process, which can undergo several changes as a
result of the genetic and environmental factors, characterized by changes in
morphological and physiological functions at all levels in the body. Among the
environmental factors, diet plays an important role in the degenerative processes
that are related to senescence, resulting in a progressive decline in physiological
capacity and increased susceptibility and vulnerability to diseases typical of
aging, such as chronic non communicable diseases. Much of the incidence of
these diseases is associated with poor habits of living and eating people. As a
result, they may experience increased blood pressure, overweight, obesity,
hyperglycemia and hyperlipidemia. The use of stored natural foods in regular diet
of these individuals as dietary fiber, found especially in legumes and fruits, has
proved to be an alternative in reducing the risk factors for these diseases. Among
these foods highlights the species Passiflora edulis. The use of flour from the
bark of this species, also known as passion fruit as a food ingredient, is a great
economical option for the use of this byproduct, considering that has several
health benefits such as the ability to reduce cholesterol and blood glucose levels
in the organism. Allied to this, various research has developed preparations with
the use of the flour of the yellow passion fruit peel, making this product
sensuously accepted among consumers. Allied to this, various research has
developed preparations with the use of the flour of the yellow passion fruit peel,
making this product sensuously accepted among consumers.
Objectives: This study aimed to evaluate a group of CCI / UCB elderly, the intake
of fiber and propose two savory preparations containing flour from the bark of
yellow passion fruit as a functional food ingredient and verify the acceptability of
the preparations.
Methods: First, we analyzed the daily intake of fiber from goers elderly Elderly
Community Centre (JRC) of the Catholic University of Brasilia (UCB) through the
record 24 (24HR). For the choice of test-preparations were used data from
history and 24hR the elderly. The foods selected for insertion of the fiber were
the eggplant pie and tapioca. Sensory analysis was performed by 34 untrained
panelists, and involved two types of affective tests: assessment of overall
impression, using the nominal hedonic scale of nine points, and evaluation of
intention to use seven points. For the evaluation of 24HR and preparations, we
used the Virtual Nutri Plus?? software.
Results: It was observed that all of the sample men ingest an average of fibers
12.71 ?? 5,62g / day, 57.64% below the recommended (30g) and only two women
(6.7%) reached the recommendation daily total fiber (21g). The rest of the female
sample ingests on average 11.86 ?? 4,84g / day, 43.52% below the recommended
fiber value. The inclusion of flour peel of Passiflora edulis (FCPE) in preparing
the eggplant pie and tapioca showed acceptance, averaging 8.06 ?? 1.39 and
8.41 ?? 0.99, respectively. Attitude scale tests confirmed that most always
consume tapioca (64.7%) and eggplant cake (61.8%). The results of the
acceptability index showed the feasibility of addition of passion fruit flour in usual
preparations of the elderly with 89.55% for eggplant pie and 93.44% for tapioca.
All preparations after insertion of FCP and obtained 3g fiber / 100g of prepared
foods, which characterizes a food source of fiber. / O envelhecimento ?? definido como um processo complexo, que pode sofrer
v??rias altera????es em decorr??ncia dos fatores gen??ticos e ambientais,
caracterizado por modifica????es nas fun????es morfol??gicas e fisiol??gicas em todos
os n??veis do organismo. Dentre os fatores ambientais, a alimenta????o
desempenha um papel importante nos processos degenerativos que est??o
ligados a senesc??ncia, culminando em um decl??nio progressivo na capacidade
fisiol??gica e no aumento da suscetibilidade e vulnerabilidade a doen??as t??picas
do envelhecimento, como as doen??as cr??nicas n??o transmiss??veis. O uso de
alimentos naturais inseridos na alimenta????o habitual dessa popula????o como a
fibra alimentar, que possui efeito redutor nos ??ndices glic??micos e
colesterol??micos, tem demonstrado ser uma alternativa na redu????o dos fatores
de riscos para essas doen??as. Dentre esses alimentos destaca-se o maracuj??,
especialmente a esp??cie Passiflora edulis. A utiliza????o da farinha da casca desta
esp??cie, tamb??m conhecido como maracuj?? amarelo como ingrediente
aliment??cio, representa uma ??tima op????o econ??mica para o aproveitamento
desse subproduto, tendo em vista que apresenta diversos benef??cios ?? sa??de,
como a capacidade de reduzir os n??veis de colesterol e glicemia no organismo.
Este estudo teve como principal objetivo avaliar em um grupo de idosos do
Centro de Conviv??ncia de Idosos/Universidade Cat??lica de Bras??lia, a ingesta de
fibras e propor duas prepara????es salgadas contendo a farinha da casca do
maracuj?? amarelo como ingrediente aliment??cio funcional e verificar a
aceitabilidade das prepara????es. Inicialmente, analisou-se a ingesta de fibra
di??ria dos idosos frequentadores do Centro de Conviv??ncia do Idoso (CCI) da
Universidade Cat??lica de Bras??lia (UCB) atrav??s do recordat??rio 24h (R24h).
Para a escolha das prepara????es-teste foram utilizados dados da anamnese e
dos R24h dos idosos. Os alimentos selecionados para inser????o da fibra foram a
torta de jil?? e a tapioca. A an??lise sensorial foi realizada por 34 provadores n??o
treinados, e envolveu dois tipos de testes afetivos: avalia????o da impress??o geral,
com uso da escala hed??nica nominal de nove pontos, e avalia????o de inten????o de
consumo de sete pontos. Para a avalia????o dos R24h e das prepara????es, utilizouse
o software Virtual Nutri Plus??. Observou-se que todos os homens da amostra
ingerem uma m??dia de fibras de 12,71??5,62g/dia, 57,64% abaixo do
recomendado (30g) e apenas duas mulheres (6,7%) atingiram a recomenda????o
di??ria de fibras totais (21g). O restante da amostra feminina ingere em m??dia
11,86??4,84g/dia, 43,52% abaixo do valor recomendado de fibras. A inclus??o de
Farinha da Casca da Passiflora edulis na prepara????o da torta de jil?? e tapioca
apresentou alta aceita????o, com m??dia de 8,06 ??1,39 e 8,41??0,99,
respectivamente. Os testes de escala de atitude confirmaram que, a maioria
consumiria sempre a tapioca (64,7%) e a torta de jil?? (61,8%). Os resultados
referentes ao ??ndice de aceitabilidade mostraram a viabilidade da adi????o da
farinha de maracuj?? em prepara????es habituais dos idosos com 89,55% para a
torta de jil?? e 93,44% para a tapioca. Todas as prepara????es ap??s a inser????o da
FCPe obtiveram mais de 3g de fibras/100g de alimentos preparados, o que as
caracteriza como fontes de fibras, de acordo com a legisla????o brasileira.
| Identifer | oai:union.ndltd.org:IBICT/oai:bdtd.ucb.br:tede/2174 |
| Date | 17 June 2016 |
| Creators | Oliveira, Danielle Karine Barbosa |
| Contributors | Chiarello, Marileusa D. |
| Publisher | Universidade Cat??lica de Bras??lia, Programa Strictu Sensu em Gerontologia, UCB, Brasil, Escola de Sa??de e Medicina |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UCB, instname:Universidade Católica de Brasília, instacron:UCB |
| Rights | info:eu-repo/semantics/openAccess |
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