Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics.

Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03-2.59 g/100ml; protein at 0.0.8-2.8 g/100ml; and fat at 0.07-0.1 g/100ml. In general, preparing aquafaba followed: soaking (8-10 h at 4 °C-1 chickpea: 4 water), pressure cooking (30 min-2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8-10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05920-y.

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments.

Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.

In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles (n = 32) from scientific journals that evaluated the use of whey protein in bakery products over the past ten years. More than half of the authors (n = 20) used WPC, likely due to its nutritional composition, cost, and easy access. Cake formulations were those with the highest amounts of whey protein, unlike researchers who made bread and pasta, possibly due to the fragility of these preparations. The addition of whey proteins modified the physical characteristics and improved the chemical composition of the bread. However, at higher concentrations (≥30%), they caused damage to the texture characteristics.

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.

Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.

Brazilian Consumers' Perception towards Food Labeling Models Accompanying Self-Service Foods.

The study aimed to evaluate consumers' perception of self-service foods' nutrition labels. This qualitative and quantitative assessment was performed with potential consumers at food services. Four food labeling formats, traditional, simplified, traffic-light, and warning, were proposed to evaluate three types of sandwiches: simple, chicken, and hamburger. Data were collected via an online survey from April to May 2020. The study included 413 subjects. The respondents preferred the traffic-light format, but there was a good understanding and acceptability of all four models. The traffic-light and warning nutrition labeling models, which showed health warnings, led to a reduction in the choice of the Simple Sandwich and the Hamburger. Most respondents (96.1%, n = 397) agreed that it is necessary to complement the information on food labels with ingredients and the number of calories per serving. Therefore, it is essential to have legislation regulating such issues. Consumers' choices improved with the increase in the information placed on the products. This research demonstrated that nutrition labels explain what exists currently and that consumers require such information. Thus, food labeling may positively influence consumers' choices.

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet.

Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow-up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO-) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 µg·g-1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 µg·g-1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g-1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Whey protein ingestion in elderly diet and the association with physical, performance and clinical outcomes.

Nutrition is critical to the health of the elderly, since most of them have a deficiency in key nutrient. The use of whey protein may be a food strategy to increase protein intake. The objective of this work was to evaluate the ingestion of whey protein for the elderly and the association with physical performance and clinical outcomes. A systematic review was conducted in order to find papers that shed some light in the correlation between whey protein and the elderly. INCLUSION CRITERIA: population: elderly; intervention: use of whey protein when compared to control group; outcome: related to health, nutrition, or quality of life. DATABASE: PubMed, with papers published in the last 5 years. SEARCH STRATEGY: (elder OR senior OR elderly OR aging OR aged OR old OR older) AND (whey OR "whey protein"). 35 papers were selected of which 22 had a physical performance outcome and 13 had clinical outcomes. Studies indicate that whey protein supplements promote protein synthesis in the elderly, improving muscle performance and aerobic capacity, protecting against sarcopenia and reducing the risk for falls. In the papers studied, the age group considered to be elderly was ≥65 years in 27 papers and ≥60 years in the other 8 papers. Whey protein also appears to contribute to improved health, recovery from disease, prevention of cardiovascular and metabolic risks, and hepatic steatosis complications. Data suggest that whey protein supplements may be promising for the health improvement of the elderly.

Nutritional composition of Eragrostis teff and its association with the observed antimutagenic effects.

Eragrostis teff is an Ethiopian native grass plant (Poaceae or Gramineae family) whose importance as a crop grain has increased in recent years. The aim of this study is to analyze the nutritional composition of its seeds and the mutagenic/antimutagenic activity of the hydroalcoholic extract of the seed flour. Chemical elements (colloquially known as minerals) were determined using Particle-Induced X-ray Emission (PIXE) and Flame Atomic Absorption Spectroscopy (FAAS), while the content of amino acids (aminogram) and fatty acids (profile of fatty acids) were quantified by HPLC. Mutagenic activities were tested using Salmonella/microsome assay. Mutagens doxorubicin, 4-nitroquinolin N-oxide, methylmethanosulphonate, and aflatoxin B-1 were used in Salmonella typhimurium TA98 and TA100 strains to assess antimutagenic activities. The major elements observed were K, P, S, Mg, and Ca. Almost all essential amino acids were observed and the predominance of unsaturated fatty acids in the total oil content of 2.72% (w/w) is also noted, including the two essential fatty acids alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Hydroalcoholic extract of E. teff seed flour showed antimutagenic activity, protecting against frameshift and base pair substitution mutations. These findings provide valuable information for further development of healthier foods that can be produced with increasing yields and minimal environmental impact.

Consumo de proteína do soro do leite entre estudantes universitários de porto alegre, rs / Consumption of whey protein among university students of porto alegre, rs / Consumo de proteína del suero de leche entre estudiantes universitarios de porto alegre, rs

RESUMO Introdução: A proteína do soro do leite é uma das proteínas de maior valor biológico, por seu alto teor de aminoácidos. Em vista disso, a população tem consumo elevado do suplemento alimentar Whey Protein e esse uso exacerbado torna-se preocupante. Objetivo: Avaliar o perfil do consumo de Whey Protein (WP) bem como verificar como é utilizado, quais os tipos consumidos e se esse consumo está associado à prática de atividade física, além de se há alguma recomendação profissional. Métodos: A população analisada foi de alunos da Universidade Federal do Rio Grande do Sul, em Porto Alegre, matriculados nos cursos de graduação das áreas Biológicas, Naturais e Agrárias. As áreas contempladas foram selecionadas mediante sorteio e no total foram 11 cursos pertencentes a essas áreas que aceitaram participar do estudo. O instrumento de pesquisa utilizado para o objetivo proposto foi um questionário composto de 15 questões, sendo quatro questões de múltipla escolha. Resultados: Participaram do estudo 133 indivíduos com idade entre 18 e 28 anos (58,6% homens e 41,3% mulheres). Com relação à renda, 71,4% dos participantes ganham em média até três salários mínimos. O principal motivo do consumo de proteína do soro do leite foi a hipertrofia muscular (83,5%). O uso do suplemento Whey Protein foi indicado, em 62,4% dos casos, por amigos, vendedores ou por iniciativa própria. Conclusão: Fica evidente neste estudo, que a busca de melhor desempenho físico associado a padrões estéticos parece estar impulsionando o uso de Whey Protein, contudo, é preciso também conhecer o risco do uso exacerbado, principalmente quando não há acompanhamento de profissional qualificado nem há recomendações sobre quantidade, tipo e fracionamento do suplemento.

ABSTRACT Introduction: The whey protein is one of the proteins of higher biological value because of its high content of amino acids. Therefore, the population has a high consumption of the dietary supplement Whey Protein and this exacerbated use becomes worrisome. Objective: To evaluate the profile of Whey Protein (WP) intake as well as verify how it is used, what types are consumed and whether this consumption is associated with physical activity and if there is any professional recommendation. Methods: The analyzed population was of students in the Federal University of Rio Grande do Sul in Porto Alegre, enrolled in undergraduate courses of Biological, Natural and Agricultural areas. The areas considered were selected by raffle and in total there were 11 courses belonging to these areas that agreed to participate in the study. The research tool used to the proposed objective was a questionnaire composed of 15 questions, four of which were multiple-choice questions. Results: A total 133 individuals aged 18 to 28 years (58.6% males and 41.3% females) participated in the study. As for income, 71.4% of participants earn on average up to three minimum wages. The main reason for consumption of Whey Protein was muscle hypertrophy (83.5%). The use of Whey Protein supplement was indicated in 62.4% of cases by friends, sellers, or own initiative. Conclusion: It is evident in the study that the search for better physical performance associated with aesthetic standards seems to be boosting the use of Whey Protein, however it is also necessary to know the risk of excessive use, especially when there is no qualified professional follow-up nor recommendations on quantity, type, and fractionation of the supplement.

RESUMEN Introducción: La proteína del suero de leche es una de las proteínas de mayor valor biológico, por su alto contenido de aminoácidos. En vista de esto, la populación tiene un consumo elevado del suplemento alimenticio Whey Protein y este uso exacerbado se vuelve preocupante. Objetivo: Evaluar el perfil del consumo de Whey Protein (WP) así como verificar cómo se utiliza, qué tipos son consumidos y si ese consumo está asociado a la práctica de actividad física, además de si existe alguna recomendación profesional. Métodos: La población analizada fue de alumnos de la Universidad Federal de Rio Grande do Sul, en Porto Alegre, matriculados en los cursos de graduación de las áreas Biológicas, Naturales y Agrarias. Las áreas contempladas fueron seleccionadas mediante sorteo y en total fueron 11 cursos pertenecientes a esas áreas que aceptaron participar del estudio. El instrumento de investigación utilizado para el objetivo propuesto fue un cuestionario compuesto de 15 preguntas, siendo cuatro cuestiones de múltiple elección. Resultados: Participaron del estudio 133 individuos con edad entre 18 y 28 años (58,6% hombres y 41,3% mujeres). Con relación a la renta, el 71,4% de los participantes gana en promedio hasta tres salarios mínimos. El principal motivo del consumo de proteína del suero de leche fue a la hipertrofia muscular (83,5%). El uso del suplemento Whey Protein fue indicado, en el 62,4% de los casos, por amigos, vendedores o por iniciativa propia. Conclusión: Es evidente en este estudio que la búsqueda de un mejor rendimiento físico asociado a los patrones estéticos parece estar impulsando el uso de Whey Protein, sin embargo, es necesario también conocer el riesgo del uso excesivo, especialmente cuando no hay acompañamiento de profesional cualificado ni hay recomendaciones sobre cantidad, tipo y fraccionamiento del suplemento.

Atuação do Nutricionista no Programa Nacional de Alimentação Escolar na Região Sul do Brasil / The role of the nutritionist in the National School Food Program in the southern region of Brazil

Resumo O objetivo deste estudo foi verificar a adequação dos parâmetros numéricos mínimos de referência com relação às atribuições obrigatórias do nutricionista da região Sul do Brasil de acordo com a Resolução do CFN 465/2010. Estudo transversal com amostra representativa de Responsáveis Técnicos do PNAE que atuam na alimentação escolar na região Sul do Brasil (PR, SC e RS). Os questionários foram encaminhados por meio eletrônico. Comparou-se o resultado obtido com o preconizado pela Resolução CFN 465/2010, quanto à realização das atribuições obrigatórias e adequação aos parâmetros numéricos mínimos definidos por esta legislação. Os resultados apontam para a não conformidade de 71,6% dos municípios da Região Sul no que tange o quantitativo de nutricionistas definido pelos parâmetros numéricos mínimos de referência. Esta inadequação se reflete no cumprimento das atribuições do nutricionista no PNAE. Essas inadequações reforçam a necessidade de formação de parcerias e do trabalho intersetorial para o fortalecimento da execução do PNAE, além de ratificarem a necessidade de se garantir condições de trabalho para que o profissional possa exercer suas atividades conforme planejado.

Abstract The scope of this study was to verify the appropriateness of the minimum numerical benchmark parameters in relation to the mandatory attributions of nutritionists in the South of Brazil in accordance with CFN resolution 465/2010. It is a cross-sectional study with a representative sample of technicians of the National School Food Program (PNAE) who monitor school food in the southern region of Brazil (Paraná, Santa Catarina and Rio Grande do Sul). Questionnaires were sent electronically to the technicians of PNAE. The results obtained were compared with the recommendations of Resolution CFN 465/2010, regarding the fulfilment of the mandatory attributions and adaptation to the minimum numerical benchmark parameters of this legislation. The results reveal non-compliance in 71.6% cities of the South of Brazil regarding the number of nutritionists required in accordance with the minimum numerical benchmark parameters of the aforesaid resolution. This discrepancy has an impact on the attributions of nutritionists in the PNAE. These discrepancies highlight the need for partnership-building and intersectoral work to bolster the implementation of PNAE, in addition to highlighting the need to ensure the working conditions to enable the professionals to perform their activities as planned.

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.

Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.

[Training for nutritionists working on the Brazilian School Nutrition Program: an evaluation of its effectiveness]. / Formação para nutricionistas que atuam no Programa Nacional de Alimentação Escolar: uma avaliação da efetividade.

This article seeks to verify the effectiveness of training for nutritionists conducted by the Cooperation Center for Student Food and Nutrition of the Federal University of Rio Grande do Sul (CECANES UFRGS), between 2007 and 2009. The focus of the evaluation was to observe the perception of those subjects with regard to achieving the objectives of the training and the potential of the training topics covered in the training in order to change the day-to-day work of the Brazilian School Nutrition Program (PNEA). Methodology developed by the CECANES UFRGS team was used for the evaluation of effectiveness. Data collection was conducted with 118 nutritionists who work in school nutrition in the state of Rio Grande do Sul by filling out an electronic questionnaire specifically designed for this study. In the analysis of the results it was revealed that the training fulfilled its objectives (P < 0.05), making the assignments and what is expected of the professionals at PNAE clear to more than 95% of the nutritionists. When the participants were asked about the obstacles encountered, they reported difficulty in adapting the theory covered in the training with the reality in which they act. The themes addressed contributed to the promotion of changes in the implementation of management practices in the PNAE.

Formação para nutricionistas que atuam no Programa Nacional de Alimentação Escolar: uma avaliação da efetividade / Training for nutritionists working on the Brazilian School Nutrition Program: an evaluation of its effectiveness

O objetivo deste artigo é verificar a efetividade das formações de nutricionistas realizadas pelo Centro Colaborador em Alimentação e Nutrição do Escolar da Universidade Federal do Rio Grande do Sul (CECANES UFRGS), entre 2007 e 2009. O foco da avaliação foi a percepção destes atores quanto à consecução dos objetivos da formação e quanto ao potencial das temáticas da formação em alterar o dia a dia de trabalho no Programa Nacional de Alimentação Escolar (PNAE). Para avaliação da efetividade foi utilizada a metodologia elaborada pela equipe do CECANES da UFRGS. A coleta de dados foi realizada com 118 nutricionistas, que atuam na alimentação escolar no RS, através de preenchimento de questionário eletrônico elaborado especificamente para esse trabalho. Observou-se que a formação cumpriu seus objetivos (P < 0,05), deixando claro para mais de 95% dos nutricionistas as atribuições e o que se espera do profissional no PNAE. Quando questionados sobre os obstáculos encontrados, os participantes relatam dificuldade em adaptar a teoria abordada na formação à realidade em que atuam. As temáticas trabalhadas contribuíram para a promoção de mudanças na execução do PNAE, principalmente em termos de difusão e atualização das normas e objetivos e na troca de experiências e práticas eficientes de gestão.

This article seeks to verify the effectiveness of training for nutritionists conducted by the Cooperation Center for Student Food and Nutrition of the Federal University of Rio Grande do Sul (CECANES UFRGS), between 2007 and 2009. The focus of the evaluation was to observe the perception of those subjects with regard to achieving the objectives of the training and the potential of the training topics covered in the training in order to change the day-to-day work of the Brazilian School Nutrition Program (PNEA). Methodology developed by the CECANES UFRGS team was used for the evaluation of effectiveness. Data collection was conducted with 118 nutritionists who work in school nutrition in the state of Rio Grande do Sul by filling out an electronic questionnaire specifically designed for this study. In the analysis of the results it was revealed that the training fulfilled its objectives (P < 0.05), making the assignments and what is expected of the professionals at PNAE clear to more than 95% of the nutritionists. When the participants were asked about the obstacles encountered, they reported difficulty in adapting the theory covered in the training with the reality in which they act. The themes addressed contributed to the promotion of changes in the implementation of management practices in the PNAE.

Elaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensos / Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics

Neste estudo foram elaborados pães caseiros com baixo teor de cloreto de sódio e acrescido de condimentos, o qual foi avaliado quanto à aceitação. A presente investigação foi realizada seguindo-se o modelo experimental, com a participação de 50 avaliadores não treinados. Os aspectos sensoriais de três amostras elaboradas foram analisados utilizando-se escala hedônica, baseada nos pontos de 1 a 9 para os seguintes atributos: aparência, sabor, odor e textura. Observou-se diferença estatística significativa para o pão com adição de manjericão e cebola, o qual mostrou maior aceitação em todos os atributos. Para os atributos sensoriais avaliados, os condimentos enquadram-se como aceitáveis na sugestão dietoterápica, podendo ser utilizados como alternativas dietéticas, não apenas no tratamento de hipertensos, mas também para a população em geral e, ainda, promover melhor qualidade de vida por meio de inserção de hábitos alimentares saudáveis.

Qualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração / Cooking quality and nutritional composition of common bean genotypes with and without stored refrigeration

O feijão (Phaseolus vulgaris L.) apresenta alto valor nutricional, entretanto, quando armazenado em condições não apropriadas torna-se endurecido e resistente ao cozimento. O objetivo deste trabalho foi avaliar a qualidade para o cozimento e a qualidade nutricional de grãos de genótipos de feijão dos grupos preto (Macanudo, Guapo Brilhante e BRS Campeiro) e de cor (Carioca, Pérola e LH 5) armazenados sob refrigeração. Os seis genótipos de feijão foram avaliados imediatamente após a colheita e os grãos que foram avaliados após seis meses de armazenamento passaram por prévia secagem em estufa (65 a 70°C), até umidade média de 13 por cento, foram acondicionados em sacos de polietilieno e armazenados em câmara fria a 0°C e a 50 por cento de umidade relativa. Avaliou-se a qualidade para o cozimento (absorção de água, grãos normais, grãos hardshell e tempo de cozimento), a coloração do tegumento dos grãos e a qualidade nutricional (proteína, potássio, ferro e zinco). Os genótipos do grupo preto (Macanudo e BRS Campeiro) mantêm a qualidade para o cozimento, a claridade do tegumento dos grãos e a qualidade nutricional por seis meses de armazenamento refrigerado. Os genótipos do grupo de cor (Carioca, Pérola e LH 5) apresentam escurecimento do tegumento dos grãos, mas a qualidade nutricional não é alterada no armazenamento refrigerado por seis meses.

The common bean (Phaseolus vulgaris L.) presents higher nutritional quality, however when stored in undesirable conditions, become hardened and resistant to cooking. The aim of this research was to evaluate the effect of refrigeration storage on the cooking and nutritional quality of common bean genotypes of the black (Macanudo, Guapo Brilhante and BRS Campeiro) and color (Carioca, Pérola and LH 5) group. The six genotypes were evaluated immediately after harvest time and the grains that were evaluated after six months of storage, were dried in hot-house until 13 percent moisture content. The grains were reserved in plastic bag and storaged in refrigeration under 0°C and at 50 percent of relative humidity. It was evaluated cooking quality (water absorption, normal grains, hardshell grains and cooking time), the color of grains tegument and the nutritional quality (protein, potassium, iron and zinc) were evaluated as well. The genotypes of black group (Macanudo and BRS Campeiro) keep the quality for cooking, the clarity of grains tegument and nutritional quality after six months of storage. The genotypes of the color group (Carioca, Pérola and LH 5) present darkening on the grains tegument, but the nutritional quality is not modified after six months of storage.