Search

Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2021-05-28T22:59:06Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Marcielli.pdf: 1731339 bytes, checksum: 974251573b5432a77b0f181ed45fb57a (MD5) Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2021-05-29T01:00:17Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Marcielli.pdf: 1731339 bytes, checksum: 974251573b5432a77b0f181ed45fb57a (MD5) Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2021-05-29T01:00:26Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Marcielli.pdf: 1731339 bytes, checksum: 974251573b5432a77b0f181ed45fb57a (MD5) Made available in DSpace on 2021-05-29T01:00:34Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Marcielli.pdf: 1731339 bytes, checksum: 974251573b5432a77b0f181ed45fb57a (MD5) Previous issue date: 2020-10-30 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES As restrições alimentares são conhecidas por atingirem indivíduos mundialmente, no Brasil tem- se que cerca de 2 % da população na idade adulta e 8% do público infantil sejam portadores de alergia ou intolerância alimentar. As patologias decorrentes de restrições alimentares como alergia, intolerância e sensibilidade a determinados alimentos, interferem na qualidade de vida dos indivíduos. Considerou-se importante verificar a presença de glúten em alimentos que se apresentam como isentos deste constituinte, em função da melhora na qualidade de vida das pessoas com alergia ou intolerância relacionadas a ele. Avaliou-se a presença de glúten em alimentos contendo chocolate/cacau em sua composição, como chocolates em barra, chocolates em pó, cacau em pó, bebidas lácteas (achocolatados) e em cervejas, considerados sem glúten na apresentação do rótulo, através de análises imunoenzimáticas e imunocromatográficas. Foram consultadas informações acerca de glúten na alimentação, diante da utilização de um questionário aberto (Anexo A), com auxílio da plataforma online de produtividade educacional G Suite (Google Forms). A seleção e análise dos produtos, embasou-se naqueles que fazem parte da ingestão alimentar alternativa, podendo estes estar presentes em diversas preparações alimentares, e eventos como festas infantis, roda de amigos, ambientes de socialização e happy-hour. Dessa forma os alimentos avaliados isentos de glúten, demonstraram em sua maioria ausência ou baixo teor de glúten dentro do padrão de 20 ppm (partes por milhão), estabelecido pelo Codex alimentarius quanto ao teor de glúten permitido em alimentos isentos de glúten, para dietas com restrição alimentar. A percepção dos consumidores revelou que além da alimentação padrão como pães, bolachas e massas, o chocolate e cerveja sem glúten são alimentos que fazem parte ou podem vir a fazer parte da ingestão alimentar diante dos respondentes ao questionário aplicado. Dietary restrictions are known to affect individuals worldwide. In Brazil, around 2% of the population in adulthood and 8% of the child population have food allergies or intolerance. Pathologies resulting from dietary restrictions, such as allergy, intolerance and sensitivity to certain foods, interfere in the quality of life of individuals. It was considered important to verify the presence of gluten in foods that are exempt from this constituent, due to the improvement in the quality of life of people with allergies or intolerance related to it. The presence of gluten in foods containing chocolate / cocoa in its composition was evaluated, such as bar chocolates, powdered chocolates, powdered cocoa, milk drinks (chocolate) and in beers, considered gluten free in the presentation of the label, through analysis immunoenzymatic and immunochromatographic. Information about gluten in the diet was consulted, using an open questionnaire (Annex A), with the help of the online educational productivity platform G Suite (Google Forms). The selection and analysis of the products was based on those that are part of the alternative food intake, which can be present in various food preparations, and events such as children's parties, a circle of friends, socializing and happy-hour environments. Thus, the foods evaluated as gluten-free, mostly demonstrated absence or low gluten content within the standard of 20 ppm (parts per million), established by Codex alimentarius regarding the gluten content allowed in gluten-free foods, for diets with food restriction. The perception of consumers revealed that in addition to standard food such as breads, biscuits and pasta, chocolate and gluten-free beer are foods that are part of or may become part of food intake in the face of respondents to the applied questionnaire.

The demand of Brazilian consumers for healthier bakery products with nutritional claims, such as source of fiber, has increased in recent years, also allowing to add greater commercial value to such products. Gluten-free products are developed to serve the celiac disease population as well as consumers who do not have food restrictions but choose to consume gluten-free products by associating them with healthier food. This work aimed to study the viability of the production of gluten-free and source of fiber pizza dough, added with psyllium, developed with rice flour and yam paste. The dough added of psyllium fibers were compared to the control sample and evaluated for sensory acceptance by the hedonic scale and purchase intention. To characterize the products developed, physicochemical analyzes, nutritional composition and instrumental texture were evaluated. It was found that the addition of psyllium fibers increased the extensibility of the dough (p

This study was designed to compare the effectiveness of the R5-ELISA and immunochromatographic assays in detecting gluten in foods labeled gluten-free and to determine if the immunochromatographic method is a sensitive and reliable method for detecting gluten at safe levels for celiac patients. We analyzed seventy different commercially foods available in Brazil, labeled “gluten-free”. Gluten was extracted by ethanol precipitation and, subsequently, analyzed using a commercial immunochromatographic test and ELISA kit, both based in a monoclonal antibody. The analysis of sensitivity and specificity was made using the kappa coefficient. More than a quarter of the samples (28.6%) analyzed by ELISA contained levels of gluten greater than 5 mg/kg. Almost half of these (12.9%) exhibited levels that exceeded 20 mg/kg, the maximum gluten level recommended by the Codex Alimentarius for a naturally gluten-free product. We found 27.1% of the samples tested positive in the immunochromatographic test. There was no statistically significant difference between the results of the ELISA (detection value ≥ 5 mg/kg) and the immunochromatographic test. Comparing the ELISA (≥ 5 mg/kg) and immunochromatographic test, we obtained 90% sensitivity and 98% specificity (Kappa of 0.89). We found gluten in a high proportion of the samples tested using both methods. In this study we also demonstrate that the immunochromatographic method is nearly as sensitive as the ELISA in detecting gluten levels and thus may serve as an inexpensive and rapid alternative to the R5-ELISA screening test.

Indivíduos celíacos necessitam de dieta sem glúten como, por exemplo, massas alimentícias de arroz. No entanto, esse cereal apresenta o menor teor de proteínas, em relação aos demais cereais, e deficiência em características tecnológicas de cozimento e textura para as massas alimentícias. O objetivo deste trabalho foi desenvolver massa de farinha de arroz com alto teor de proteína através de Delineamento Composto Central Rotacional de três variáveis independentes, sendo: X1 - isolado proteico de soja (IPS - 0-20%); X2 - albumina de ovo modificada e desidratada (ALB - 0-15%); e X3 - farinha de arroz pré-gelatinizada (FAG - 0-30%). As massas foram analisadas quanto a tempo de cozimento (TC), perda de sólidos na água de cozimento (PS), aumento de peso (AP), firmeza e adesividade. Verificou-se que a adição de IPS, ALB e FAG influenciou significativamente (P

Submitted by ROBERTO PAULO CORREIA DE ARAÚJO (ppgorgsistem@ufba.br) on 2016-09-14T17:14:13Z No. of bitstreams: 1 9_v.5_3.pdf: 34486 bytes, checksum: 4475c1d8f5f28390469ac7ea6309d73d (MD5) Made available in DSpace on 2016-09-14T17:14:13Z (GMT). No. of bitstreams: 1 9_v.5_3.pdf: 34486 bytes, checksum: 4475c1d8f5f28390469ac7ea6309d73d (MD5) Previous issue date: 2006-09 O envolvimento do fígado tem sido freqüentemente descrito em pacientes celíacos. Condições como hipertransaminasemia, que retorna a valores normais após a dieta isenta de glúten, doenças hepáticas de origem auto-imune e outras doenças crônicas do fígado, sobretudo a hepatite crônica pelo vírus C, estão associadas com a doença celíaca. O objetivo deste artigo é discutir as relações recentemente evidenciadas na literatura entre essa enteropatia glúten-sensível e os tipos de alterações hepáticas. Salvador