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.
Main Authors: | Ferreira,Rosângela dos Santos, Hiane,Priscila Aiko, Guimarães,Rita de Cássia Avellaneda, Ramos,Maria Isabel Lima, Demarque,Daniel Pecoraro, Meira,Júnia Elisa Carvalho de |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties
by: Suárez,Daniel Felipe Toro, et al.
Published: (2022) -
Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
by: PENA-SERNA,Carolina, et al.
Published: (2020) -
Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
by: PINTANELA VERGARA,Lisiane, et al.
Published: (2022) -
Physicochemical, microbiological and sensory parameters of sausages prepared with inclusion of chitosan
by: Hleap, José Igor, et al.
Published: (2015) -
Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
by: Domenico,Jocasta Di, et al.
Published: (2021)