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Cunha MCDA, Terra LH, Campos E Sousa P, Vilela DR, Oliveira AL, Silva JS, Simão SD, Pereira J, Alves JGLF, Carvalho EENDE, Vilas Boas EVB. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product. AN ACAD BRAS CIENC 2023; 95:e20201550. [PMID: 37436198 DOI: 10.1590/0001-3765202320201550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 04/07/2021] [Indexed: 07/13/2023] Open
Abstract
This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker's formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).
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Affiliation(s)
- Mariana C DA Cunha
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Laila H Terra
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Piêtra Campos E Sousa
- Universidade Federal de Lavras, Departamento de Nutrição, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Daiana R Vilela
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Ana Lázara Oliveira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Jéssyca S Silva
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Sérgio Domingos Simão
- Universidade Federal de Lavras, Departamento de Zootecnia, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Joelma Pereira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - José Guilherme L F Alves
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | | | - Eduardo V B Vilas Boas
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
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Oliveira V, Amaral CAA, Gomes RAB, Liboredo JC. Sodium Content of Meals Offered in a Public School of the State of Minas Gerais, Brazil. Journal of Culinary Science & Technology 2022. [DOI: 10.1080/15428052.2020.1830906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Valquíria Oliveira
- Escola De Nutrição, Universidade Federal De Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | | | | | - Juliana Costa Liboredo
- Escola De Nutrição, Universidade Federal De Ouro Preto, Ouro Preto, Minas Gerais, Brazil
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Poličnik R, Rostohar K, Škrjanc B, Seljak BK, Blaznik U, Farkaš J. Energy and Nutritional Composition of School Lunches in Slovenia: The Results of a Chemical Analysis in the Framework of the National School Meals Survey. Nutrients 2021; 13:nu13124287. [PMID: 34959835 PMCID: PMC8703510 DOI: 10.3390/nu13124287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/25/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. RESULTS The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.
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Affiliation(s)
- Rok Poličnik
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000 Ljubljana, Slovenia
- Correspondence:
| | - Katja Rostohar
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
| | - Barbara Škrjanc
- National Laboratory of Health, Environment and Food, Grablovičeva 44, SI 1000 Ljubljana, Slovenia;
| | - Barbara Koroušić Seljak
- Computer System Department, Jožef Stefan Institute, Jamova cesta 39, SI 1000 Ljubljana, Slovenia;
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
| | - Jerneja Farkaš
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
- General Hospital Murska Sobota, Ulica dr. Vrbnjaka 6, Rakičan, SI 9000 Murska Sobota, Slovenia
- Medical Faculty, University of Ljubljana, Vrazov trg 2, SI 1000 Ljubljana, Slovenia
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