Article

Composição centesimal e valor calórico de alimentos de origem animal

Ciência e Tecnologia de Alimentos 01/2000; DOI: 10.1590/S0101-20612000000200003
Source: DOAJ

ABSTRACT Dados sobre composição de alimentos são importantes para inúmeras atividades, porém são escassos ou inexistentes em nosso país. O presente trabalho teve como objetivo determinar o valor calórico dos alimentos de origem animal comumente usados na dieta: carne, leite e ovos a fim de compará-los com os dados das tabelas de composição centesimal mais utilizadas por profissionais da área. Observou-se que de um modo geral, ocorrem variações entre os valores das tabelas consultadas e os analisados, sendo estes menores para ovos, seguidos de laticínios, carnes suínas, carnes bovinas e aves. Salientamos portanto, a importãncia de obtenção dados sobre a composição de alimentos condizentes com diferenças regionais do Brasil, visto que a maioria das tabelas disponíveis são compilações de dados internacionais.

1 Bookmark
 · 
637 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: The Enteral Nutrition Therapy (ENT) has been widely used in hospital and home care assistance. However, research works are needed to make this technique more efficient and cheaper. Objective: Evaluate the nutritional quality of handmade enteral diets used in a charity hospital in the Jequitinhonha Valley, Brazil, and propose qualitative and quantitative adjustments, when necessary, and compare the data available in tables of chemical composition of foods with the data achieved by laboratory analyses. Materials and methods: The study was carried out in partnership with a charity organization of the region and the Universidade Federal dos Vales do Jequitinhonha e Mucuri, where the collection of the handmade enteral diets was performed. The analyses of the physical-chemical and centesimal composition of 36 samples of diets were carried out in the laboratories of the university. Results: It was observed that the daily energy offer of the diets was below the recommended standards and presented a percentage distribution different from that estimated for patients receiving ENT. Besides, it can be seen that the nutrient values of the data achieved in laboratory do not agree with those available in tables of food chemical composition. Conclusions: Significant losses of nutrients were verified during the processing and preparation of handmade enteral diets. It challenges nutritionists to standardize these diets and corroborates the relevance of new studies to determine the nutritional content of handmade enteral diets, since these diets have been widely used in poor regions of Brazil and in other countries.
    Nutricion hospitalaria: organo oficial de la Sociedad Espanola de Nutricion Parenteral y Enteral 12/2012; 27(6):2122-2129. · 1.31 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Brazilian savanna constitutes a valuable ecoregion that contributes to the supply of fruit known worldwide for its nutritional value and peculiar flavors. Among them, the Marolo (Annona crassiflora Mart.) fruit is known for its use in folk medicine. In order to establish the safety of Marolo for human consumption, this study evaluated the following: the chemical composition of Marolo pulp; its mutagenic and antimutagenic activities using micronucleus test; and the oxidative stress induced in the livers of mice fed a diet containing 1%, 10% or 20% pulp. It was observed that the chemical composition of marolo pulp was similar to that of common fruit; nevertheless, its lipidic content and energetic values were higher. In the mice fed experimental diets, the biochemical parameters of the blood serum showed normal levels of glucose, triglycerides, and cholesterol. The micronucleus test indicated neither mutagenic nor antimutagenic effects of Marolo consumption on bone marrow cells but showed potentialization of cyclophosphamide (CP). The oxidative stress levels observed indicated that CP was not exerting a great influence on the induction of reactive oxygen species. As the whole fruit is a complex matrix, the interactions between its components could be responsible for its negative and positive biological effects.
    Plant Foods for Human Nutrition 09/2010; 65(4):319-25. · 2.36 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The use of fungal and yeast biomass in foodstuff, either as supplements or as major ingredients in formulations is an area of growing interest for the modern food industry. The aim of this study was to evaluate the nutritional potential of biomasses obtained from filamentous fungi Penicillium sclerotiorum, Penicillium janthinellum, Rhizopus stolonifer and Syncephalastrum racemosum. Biomasses presented 26-37% of total proteins, 1.7-3.5% of lipids and 4.6-9.1% of ashes. The humidity level reached 75-83%. Ashes were screened for minerals contents with a special outcome for S. racemosum biomass that presented 3438 mg/100 g (dw) of magnesium. Fatty acids present in the biomasses were screened and the palmitic (C16:0), estearic (C18:0), elaidic (18:1n9-t), oleic (18:1n9-c), linolelaidic (C18:2n6-t), linoleic (C18:2n6-c) and γ-linolenic (C18:3n6) acids were found to be the most abundant, from a total of 88-90% of identified fatty acids. Overall data indicate that the filamentous fungi studied have good nutritional properties, possessing a combination of good level of proteins, low level of fat, and presence of essential fatty acids, including omega-3 derivatives, along with the presence of Ca, Mg, Zn and Fe.
    Food Science and Technology International 08/2010; 16(4):315-20. · 0.91 Impact Factor

Full-text

View
5 Downloads
Available from