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Authors
Abstract(s)
Este estudo teve como objetivo extrair a fibra dietética de resíduos de cogumelos mediante extração enzimático-gravimétrica e incorporá-la em biscoitos.
Para a elaboração dos biscoitos, utilizou-se farinha de milho, amido de milho, açúcar, manteiga vegetal, e fibra dietética total nas percentagens de 3%, 6%, 9% e 12%, substituindo a farinha de milho. Também foi criada uma formulação sem a adição de fibra. Avaliou-se a composição proximal (proteínas, cinzas, fibra, hidratos de carbono e valor energético), parâmetros químicos (açúcares livres e ácidos gordos), físicos (pH, cor, atividade da água e textura), e propriedades bioativas (atividade antioxidante, antiproliferativa, anti-inflamatória e antifúngica) da fibra bruta isolada e dos extratos hidroetanólicos dos biscoitos.
Nas formulações de biscoitos de 0% a 12% de fibra dietética total incorporada, os teores de proteínas, cinzas e lípidos não variaram (2,27 a 2,50 g/100g massa seca (ms), 1,12 a 1,13 g/100 g ms, e 24,1 a 23 g/100 g ms, respectivamente). A quantidade de fibra dietética total aumentou gradualmente (3,0 a 8,85 g/100g ms), enquanto os teores de hidratos de carbono diminuíram (69,4 g/100g ms a 64 g/100g ms) e o valor energético também reduziu (509,5 a 494 kcal/100g ms). Foram identificados três açúcares livres nas formulações de biscoitos, nomeadamente a frutose, glucose e sacarose. O conteúdo total de açúcares diminuindo consoante o aumentou a fibra dietética total incorporada, variando de 18,2 a 17,0 g/100 ms.
Foram identificados quinze ácidos gordos nas formulações de biscoitos, sendo os mais abundantes os ácidos palmítico, esteárico, oleico e linoleico. Os biscoitos sem a fibra apresentaram teores elevados de ácidos gordos saturados comparativamente com as formulações com 12% de fibra dietética total adicionada. Nos teores de ácidos gordos monoinsaturados e polinsaturados, verificou-se um aumento gradual com a adição de fibra dietética total.
Os parâmetros físicos das formulações de biscoitos sem fibra dietética total e com 12% de fibra dietética total mostraram uma diminuição do pH (5,12 a 4,85) e uma diminuição nos parâmetros de cor L* e b* (84 a 65,2 e 36,7 a 29,3, respectivamente), enquanto o parâmetro a* aumentou (0,6 a 4,4). A atividade da água (Aw) diminuiu com a adição de fibra dietética total (0,20 a 0,11). Quanto à textura, todas as formulações apresentaram maior dureza e fraturabilidade com o aumento de fibra dietética total.
Em relação à atividade antioxidante, verificou-se que nos ensaios de DPPH e TBARS, a adição de fibra dietética total apresentou melhor atividade comparativamente com a amostra controlo. Nenhuma das formulações apresentou atividade anti-proliferativa ou anti-inflamatória até a concentração máxima testada. A atividade antifúngica foi observada nas formulações de 3%, 6% e 9% contra o fungo Aspergillus brasiliensis, e a formulação de 3% também apresentou atividade contra A. fumigatus.
Os biscoitos fortificados com 12% de fibra dietética total apresentaram melhor valor nutricional, teores de ácidos gordos monoinsaturados e ácidos gordos poliinsaturados, e atividade antioxidante, além de apresentarem menores teores de sacarose e açúcares totais. Esta formulação contém 8,85 g/100 ms de fibras totais, representando 30% da ingestão diária recomendada por 100 gramas de produto. Este trabalho é um ponto de partida para o desenvolvimento de novos alimentos funcionais, alinhado com a crescente procura por uma alimentação saudável e ecologicamente consciente.
This study aimed to extract dietary fiber from mushroom residues through enzymatic-gravimetric extraction and incorporate it into cookies. For the cookies preparations, corn flour, corn starch, sugar, vegetable butter, and total dietary fiber were used at percentages of 3%, 6%, 9%, and 12%, replacing the corn flour. A formulation without added fiber was also created. The proximal composition (proteins, ash, fiber, carbohydrates, and energy value), chemical parameters (free sugars and fatty acids), physical parameters (pH, color, water activity, and texture), and bioactive properties (antioxidant, antiproliferative, anti-inflammatory, and antifungal activity) of the crude fiber isolate and the hydroethanolic extracts of the cookies were evaluated. In the biscuit formulations with 0% to 12% incorporated total dietary fiber, the levels of proteins, ash, and lipids did not vary (2.27 to 2.50 g/100 g dry weight (dw), 1.12 to 1.13 g/100 g dw, and 24.1 to 23 g/100 g dw, respectively). The total dietary fiber content increased gradually (from 3.0 to 8.85 g/100 g dw), while carbohydrate levels decreased (from 69.4 g/100 g dw to 64 g/100 g dw), and the energy value also reduced (from 509.5 to 494 kcal/100 g dw). Three free sugars were identified in the biscuit formulations, namely fructose, glucose, and sucrose. The total sugar content decreased as the incorporation of total dietary fiber increased, ranging from 18.2 to 17.0 g/100 g dw. Fifteen fatty acids were identified in the biscuit formulations, with palmitic, stearic, oleic, and linoleic acids being the most abundant. Biscuits without fiber showed higher levels of saturated fatty acids compared to formulations with 12% added total dietary fiber. In the levels of monounsaturated and polyunsaturated fatty acids, a gradual increase was observed with the addition of total dietary fiber. The physical parameters of the biscuit formulations without total dietary fiber and with 12% of total dietary fiber showed a decrease in pH (from 5.12 to 4.85) and a decrease in the L* and b* color parameters (from 84 to 65.2 and from 36.7 to 29.3, respectively), while the a* parameter increased (from 0.6 to 4.4). Water activity (Aw) decreased with the addition of total dietary fiber (from 0.20 to 0.11). Regarding texture, all formulations showed increased hardness and fracturability with the increase of total dietary fiber. Regarding antioxidant activity, the DPPH and TBARS assays demonstrated that the addition of total dietary fiber resulted in better activity compared to the control sample. None of the formulations showed antiproliferative or anti-inflammatory activity at the maximum tested concentration. Antifungal activity was observed in the 3%, 6%, and 9% formulations against the fungus Aspergillus brasiliensis, with the 3% formulation also showing activity against A. fumigatus. Biscuits fortified with 12% total dietary fiber showed better nutritional value, levels of monounsaturated and polyunsaturated fatty acids, and antioxidant activity, as well as lower levels of sucrose and total sugars. This formulation contains 8.85 g/100 g dw of total fibers, representing 30% of the recommended daily intake per 100 grams of product. This work serves as a starting point for the development of new functional foods, aligned with the growing demand for healthy and environmentally conscious eating.
This study aimed to extract dietary fiber from mushroom residues through enzymatic-gravimetric extraction and incorporate it into cookies. For the cookies preparations, corn flour, corn starch, sugar, vegetable butter, and total dietary fiber were used at percentages of 3%, 6%, 9%, and 12%, replacing the corn flour. A formulation without added fiber was also created. The proximal composition (proteins, ash, fiber, carbohydrates, and energy value), chemical parameters (free sugars and fatty acids), physical parameters (pH, color, water activity, and texture), and bioactive properties (antioxidant, antiproliferative, anti-inflammatory, and antifungal activity) of the crude fiber isolate and the hydroethanolic extracts of the cookies were evaluated. In the biscuit formulations with 0% to 12% incorporated total dietary fiber, the levels of proteins, ash, and lipids did not vary (2.27 to 2.50 g/100 g dry weight (dw), 1.12 to 1.13 g/100 g dw, and 24.1 to 23 g/100 g dw, respectively). The total dietary fiber content increased gradually (from 3.0 to 8.85 g/100 g dw), while carbohydrate levels decreased (from 69.4 g/100 g dw to 64 g/100 g dw), and the energy value also reduced (from 509.5 to 494 kcal/100 g dw). Three free sugars were identified in the biscuit formulations, namely fructose, glucose, and sucrose. The total sugar content decreased as the incorporation of total dietary fiber increased, ranging from 18.2 to 17.0 g/100 g dw. Fifteen fatty acids were identified in the biscuit formulations, with palmitic, stearic, oleic, and linoleic acids being the most abundant. Biscuits without fiber showed higher levels of saturated fatty acids compared to formulations with 12% added total dietary fiber. In the levels of monounsaturated and polyunsaturated fatty acids, a gradual increase was observed with the addition of total dietary fiber. The physical parameters of the biscuit formulations without total dietary fiber and with 12% of total dietary fiber showed a decrease in pH (from 5.12 to 4.85) and a decrease in the L* and b* color parameters (from 84 to 65.2 and from 36.7 to 29.3, respectively), while the a* parameter increased (from 0.6 to 4.4). Water activity (Aw) decreased with the addition of total dietary fiber (from 0.20 to 0.11). Regarding texture, all formulations showed increased hardness and fracturability with the increase of total dietary fiber. Regarding antioxidant activity, the DPPH and TBARS assays demonstrated that the addition of total dietary fiber resulted in better activity compared to the control sample. None of the formulations showed antiproliferative or anti-inflammatory activity at the maximum tested concentration. Antifungal activity was observed in the 3%, 6%, and 9% formulations against the fungus Aspergillus brasiliensis, with the 3% formulation also showing activity against A. fumigatus. Biscuits fortified with 12% total dietary fiber showed better nutritional value, levels of monounsaturated and polyunsaturated fatty acids, and antioxidant activity, as well as lower levels of sucrose and total sugars. This formulation contains 8.85 g/100 g dw of total fibers, representing 30% of the recommended daily intake per 100 grams of product. This work serves as a starting point for the development of new functional foods, aligned with the growing demand for healthy and environmentally conscious eating.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Bio-resíduos de cogumelos Fibra dietética Ingrediente funcional Biscoitos