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| DANIEL,NATÁLIA V.S.; ZIMBERG,IONÁ Z.; ESTADELLA,DEBORA; GARCIA,MÁRCIA C.; PADOVANI,RICARDO C.; JUZWIAK,CLAUDIA R.. |
| Abstract: This study investigated the effect of the intake of high (HGI) or low glycemic index (LGI) high-carbohydrate meals on athletes’ sleep. Nine basketball adult male athletes were assessed during a championship and received high-carbohydrate meals (dinner and evening snack) with HGI or LGI. Quantitative and qualitative sleep variables were assessed: sleep latency (LAT), sleep efficiency (EFIC), Wake After Sleep Onset (WASO), sleep time through actigraphy and sleep diary. Dietary intake, satiety, sleepiness, glycemic response, salivary cortisol and melatonin were also assessed. On both days most athletes had LAT and WASO higher than recommendation, and nocturnal sleep time below the recommendations. There was no difference between sleep and hormonal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sleep; Glycemic index; Athletes; Dietetics. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100808 |
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| VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro. |
| AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561 |
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| Leoro,Maria Gabriela Vernaza; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil; Steel,Caroline Joy. |
| The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycemic index; Breakfast cereal; Passion fruit fiber; Thermoplastic extrusion. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400019 |
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| Rolim,Priscilla Moura; Salgado,Silvana Magalhães; Padilha,Vivianne Montarroyos; Livera,Alda Verônica Souza; Andrade,Samara Alvachian Cardoso; Guerra,Nonete Barbosa. |
| The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bread; Yacon flour; Glycemic index; Prebiotic. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200029 |
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