Data/hora: 10/06/2024 12:28:41

Provedor de dados: | 60
País: | Brazil
Título: | Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests
Autores: | Gewehr,Márcia Flach; Pagno,Carlos Henrique; Danelli,Daiane; Melo,Lívia Marchi de; Flôres,Simone Hickmann; Jong,Erna Vogt de.
Data: | 2016-06-01
Ano: | 2016
Palavras-chave: | Quinoa flakes/nutritional evaluation; Quinoa flakes/beneficial effects; Composition; Bread/processing/effects; Bread/ nutritional evaluation; Tocopherols.
Resumo: | ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000200337
Editor: | Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
Relação: | 10.1590/S1984-82502016000200012
Formato: | text/html
Fonte: | Brazilian Journal of Pharmaceutical Sciences  v.52 n.2 2016
Fonte: | info:eu-repo/semantics/openAccess