Physicochemical, microbiological and sensory evaluation of a bioactive food blend
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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oai:scielo:S0101-206120140003000262014-10-28Physicochemical, microbiological and sensory evaluation of a bioactive food blendFerreira,Rosângela dos SantosHiane,Priscila AikoGuimarães,Rita de Cássia AvellanedaRamos,Maria Isabel LimaDemarque,Daniel PecoraroMeira,Júnia Elisa Carvalho de functional foods physicochemical microbiological and sensory analysis acceptability nutritional proposal for HIV patients The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.34 n.3 20142014-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026en10.1590/1678-457x.6406 |
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Ferreira,Rosângela dos Santos Hiane,Priscila Aiko Guimarães,Rita de Cássia Avellaneda Ramos,Maria Isabel Lima Demarque,Daniel Pecoraro Meira,Júnia Elisa Carvalho de |
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Ferreira,Rosângela dos Santos Hiane,Priscila Aiko Guimarães,Rita de Cássia Avellaneda Ramos,Maria Isabel Lima Demarque,Daniel Pecoraro Meira,Júnia Elisa Carvalho de Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
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Ferreira,Rosângela dos Santos Hiane,Priscila Aiko Guimarães,Rita de Cássia Avellaneda Ramos,Maria Isabel Lima Demarque,Daniel Pecoraro Meira,Júnia Elisa Carvalho de |
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Ferreira,Rosângela dos Santos |
title |
Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
title_short |
Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
title_full |
Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
title_fullStr |
Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
title_full_unstemmed |
Physicochemical, microbiological and sensory evaluation of a bioactive food blend |
title_sort |
physicochemical, microbiological and sensory evaluation of a bioactive food blend |
description |
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2014 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026 |
work_keys_str_mv |
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