The demand for the development of beverages based on fermented soybeans market has increased in recent years. objective this work was to develop a soybean beverage with kefir grains and supplemented inulin. fermentation conditions were optimized as follows: ratio 4 g:100 mL grains:soymilk, soymilk concentration 9°Brix time 12 h. This formulation 3.5% (m/v) inulin evaluated at 7 °C 28 days. had slightly yellow color, positive values b* parameter. firmness syneresis higher when used. use also...

This study aimed to demonstrate the potential of a corn byproduct, namely bran (CB) as new source nutrients in diet by evaluating its application snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2: 0.250; F3: 0.5; F4: 1.0; and F5: 2.0 mm) that had different profiles: F5 showed highest dietary fiber content (42%), F4 moisture (11%), F3 exhibited protein (13%) F2 ash (3.47%). Concerning absorption properties water, milk oil, F3, values, whereas F1 solubility...

Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value can be used for ingredient in specific food products. This study aims to evaluate production properties (physicochemical, microscopical functional ones) okara flour (OF) as a by-product production. Design/methodology/approach Wet resulted process underwent convective drying up reach mass stability (60°C 12 h). OF were analyzed by official methods...

The characteristics of the clarified "Cerrado" cashew juice, supplemented with Sacharomyces boulardii and different sweeteners, were evaluated. Eight formulations juice prepared sugars (sucrose-SCO, fructose-FRU, xylitol-XIL), artificial sweeteners (stevia-STE, aspartame-ASP, sucralose-SCA), only yeast (YEA), control (CON). S. was added to (108 CFU/mL), then mixture stored (7 °C) evaluated during 28 days for pH, titratable acidity, soluble solids, color, osmolality, probiotic survival,...

This cross-sectional, descriptive, and observational study, conducted with 277 students from elementary high school, investigated the perception of pain interventions related to patient care, complemented by a systematic review scientific literature. The results revealed that is subjective experience, influenced biopsychosocial factors, multimodal analgesia, including pharmacological non-pharmacological approaches, fundamental for effective management acute chronic pain. research highlighted...

The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using for biotechnological production is promising alternative, mainly to protect this biome from deforestation degradation. of fermented acetic acid an option add value native offer the market beverages better nutritional quality bioactive compounds. This work aimed characterize develop cagaita (Eugenia dysenterica DC.) beverage. were subjected...

Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results sensory pleasure. Here, our study aimed evaluate the biochemical and physicochemical properties profile craft beers produced Brazilian Midwest region. Our evaluation beverages revealed different characteristics such as alcohol content, soluble solids, titratable acidity citric acid, dry extract percentage, values ranging between 4.06-6.13%, 5.13-10.98 °Brix,...

This study aimed to evaluate the impact of 30-day "Cerrado" cashew juice consumption in women. was produced through enzymatic clarification after maceration Anacardium othonianum pseudofruit. The clarified, pasteurized, and evaluated for its chemical characteristics, a daily intake 400 mL used pilot nine showed high vitamin C content (30 mg 100 mL−1), increases recommended manganese (56 %), zinc (22 iron (14 copper (13 %). Consumption improved time reach maximum glucose value glycemic curve,...

The objective of this work was to evaluate the physicochemical characteristics and rheological behavior soymilk fermented with kefir. titratable acidity ranged from 0.25 1.47 %; pH 5.06 5.89 %. soluble solids (SS) 1.82 5.38 Brix, while differences between initial SS final were 0.74 7.65 °Brix. sedimentation percentage formulations 50.15 99.40 parameters for flow kefir adjusted by Herschel-Bulkley model. 9 assays characterized as non-Newtonian fluids because showed no linear relationship...

Background: The objective of the present study was to evaluate during one year total delivery volume, calories, and proteins compare them with prescribed ICU patients using ENT (Enteral Nutrition Therapy) exclusively. Methods: Data on or infused protein, as well their respective needs for each individual, were collected. Anthropometric parameters age data also collected from medical records 41 admitted intensive care unit. Results: Prescribed versus enteral diet volume presented in 5 weeks...

Nutritional status expresses the physiological and nutritional needs to maintain composition adequate functioning of organism. NRS 2002 MNA protocols were applied short-term institutionalized patients in Rio Verde (Brazil). Older adults people with special all ages, both sexes, regardless possible pathology they may have, except if it causes contagion, included, duly authorized by person responsible for institution who able undergo evaluation. Thirty-eight from evaluated, which ten excluded...

Pasta is a popular food throughout the world and its quality can be measured mainly by appearance, taste, texture. The aim of this work was first to produce fresh multigrain pasta with maximization sensorial properties then evaluate effects unconventional flours (rice, oat, soy) on physicochemical sensory profile. Soy flour alone contributed most modifications, such as an increase in yellow color (8.9–13.5, b* parameter), decrease homogeneous texture (4.4–1.7 N), cooking time (13 8.3 min)....

Produtos a base de soja tem sido consumidos pela sua composicao nutricional, presenca isoflavonas e suas alegacoes propriedades beneficas saude humana. O objetivo deste trabalho foi avaliar cinetica viscosidade da bebida fermentada partir extrato hidrossoluvel durante 24 horas atraves do pH solidos soluveis adicionando frutose sucralose nas temperaturas 25 40 oC. Alem disso, verificada bebida, umidade, o teor proteico cinzas. inicial (antes processo fermentativo) na faixa 6,5-7,0 EHS variou...

A AIDS é caracterizada por uma infecção pelo Vírus da Imunodeficiência Humana e os principais problemas relativos ao estado nutricional nestes pacientes são a redistribuição de gordura corporal, obesidade ou desnutrição. O presente trabalho trata-se um estudo descritivo transversal com abordagem quantitativa qualitativa que teve como objetivo avaliar o perfil pessoas vivem HIV/AIDS atendidos em Serviço Atendimento Especializado Rio Verde – GO. amostra foi composta 30 portadores do vírus...