The effect of different sweeteners in low-calorie yogurts - a review

Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper presents information about the technical characteristics of the more widely used artificial sweeteners and the possibility of their application in low-calorie yogurts.

Development of a synbiotic low-calorie beverage made from soy and yacon extracts

The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Characteristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace sucrose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium spp. of 108 CFU·mL-1 , sufficient condition to be considered probiotic. The chemical composition of the product was (g/100 g): 2.91 of protein, 1.41 of fat, 2.41 of total carbohydrate; 0.82 of FOS and 148.22 Kj of energy value. The synbiotic beverage developed in this study may be successful in health applications, due to their functional ingredients (soy, probiotic bacteria and yacon prebiotics) that can afford benefits to health or can present disease-preventing properties, beyond their inherent nutritional value. In addition this low-calorie beverage can be consumed by diabetic individuals and people concerned about the ingestion of calories.

Efeito do uso de enzimas proteolíticas na maturação de queijo Prato com teor reduzido de gordura

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de enzimas proteolíticas, de origem vegetal e microbiana, e da temperatura de maturação nas características de queijo Prato com teor reduzido de gordura

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

Efeito de colágeno hidrolisado sobre a qualidade tecnológica de queijo Minas frescal light

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nutritional strategies of physically active subjects with muscle dysmorphia

Background: The aim of this study was to identify dietary strategies for physically active individuals with muscle dysmorphia based on a systematic literature review. Method. References were included if the study population consisted of adults over 18 years old who were physically active in fitness centers. We identified reports through an electronic search ofScielo, Lilacs and Medline using the following keywords: muscle dysmorphia, vigorexia, distorted body image, and exercise. We found eight articles in Scielo, 17 in Medline and 12 in Lilacs. Among the total number of 37 articles, only 17 were eligible for inclusion in this review. Results: The results indicated that the feeding strategies used by physically active individuals with muscle dysmorphia did not include planning or the supervision of a nutritionist. Diet included high protein and low fat foods and the ingestion of dietary and ergogenic supplements to reduce weight. Conclusion: Physically active subjects with muscle dysmorphia could benefit from the help of nutritional professionals to evaluate energy estimation, guide the diet and its distribution in macronutrient and consider the principle of nutrition to functional recovery of the digestive process, promote liver detoxification, balance and guide to organic adequate intake of supplemental nutrients and other substances. © 2013 Contesini et al.; licensee BioMed Central Ltd.

Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

Several mushroom species have been pointed out as sources of antioxidant compounds, in addition to their important nutritional value. Agaricus blazei and Lentinus edodes are among the most studied species all over the world, but those studies focused on their fruiting bodies instead of other presentations, such as powdered preparations, used as supplements. In the present work the chemical composition (nutrients and bioactive compounds) and antioxidant activity (free radical scavenging activity, reducing power and lipid peroxidation inhibition) of dried powder formulations of the mentioned mushroom species (APF and LPF, respectively) were evaluated. Powder formulations of both species revealed the presence of essential nutrients, such as proteins, carbohydrates and unsaturated fatty acids. Furthermore, they present a low fat content (<2 g/100 g) and can be used in low-calorie diets, just like the mushrooms fruiting bodies. APF showed higher antioxidant activity and higher content of tocopherols and phenolic compounds (124 and 770 μg/100 g, respectively) than LPF (32 and 690 μg/100 g). Both formulations could be used as antioxidant sources to prevent diseases related to oxidative stress. © 2012 Elsevier Ltd. All rights reserved.

Estudo da viabilidade sensorial do enriquecimento com ferro de vários produtos derivados de soja e a quantificação de seus teores em isoflavonas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Nutritional parameters are associated with mortality in acute kidney injury

OBJECTIVE: The objective of this study was to perform a nutritional assessment of acute kidney injury patients and to identify the relationship between nutritional markers and outcomes.METHOD: This was a prospective and observational study. Patients who were hospitalized at the Hospital of Botucatu School of Medicine were evaluated between January 2009 and December 2011. We evaluated a total of 133 patients with a clinical diagnosis of acute kidney injury and a clinical presentation suggestive of acute tubular necrosis. We explored the associations between clinical, laboratory and nutritional markers and in hospital mortality. Multivariable logistic regression was used to adjust for confounding and selection bias.RESULTS: Non-survivor patients were older (67 +/- 14 vs. 59 +/- 16 years) and exhibited a higher prevalence of sepsis (57.1 vs. 21.4%) and higher Acute Tubular Necrosis-Individual Severity Scores (0.60 +/- 0.22 vs. 0.41 +/- 0.21) than did survivor patients. Based on the multivariable analysis, laboratorial parameters such as blood urea nitrogen and C-reactive protein were associated with a higher risk of death (OR: 1.013, p = 0.0052; OR: 1.050, p = 0.01, respectively), and nutritional parameters such as low calorie intake, higher levels of edema, lower resistance based on bioelectrical impedance analysis and a more negative nitrogen balance were significantly associated with a higher risk of death (OR: 0.950, p = 0.01; OR: 1.138, p = 0.03; OR: 0.995, p = 0.03; OR: 0.934, p = 0.04, respectively).CONCLUSIONS: In acute kidney injury patients, a nutritional assessment seems to identify nutritional markers that are associated with outcome. In this study, a low caloric intake, higher C-reactive protein levels, the presence of edema, a lower resistance measured during a bioelectrical impedance analysis and a lower nitrogen balance were significantly associated with risk of death in acute kidney injury patients.

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Xilitol: um edulcorante diversificado e benéfico para a saúde humana

This work aims to present through a literature review, the main features and employability of the natural sweetener xylitol. This sweetener has low calorie, can be used by people with diabetes and is an excellent substitute for sucrose and other sweeteners. Xylitol can be separated from many fruits and vegetables through the reduction of xylose, which can occur by chemical or biotechnological synthesis. In addition to their use in the food industry, xylitol also has great value beneficial to human health by acting as anticariogenic, preventing and treating diseases such as acute otitis media and hemolytic anemia, as well as being growth inhibitor of various bacteria

Differences in larval nutritional requirements and female oviposition preference reflect the order of fruit colonization of Zaprionus indianus and Drosophila simulans

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ciclamato de sódio em refrigerantes de baixa caloria

Sodium cyclamate contents in the widely consumed low calorie soft drinks were determined. Low calorie soft drinks made from cola, guarana, orange, lemon and grape were analyzed following the technique described by Sjörberg and Alanko (1987), with some modifications. The methodology recovery assays were carried out at three spiked levels, and the average recovery of 92.5% and 110.3% were found in cola and guarana, respectively; and the relative standard deviation was of 3.7%. The average sodium cyclamate contents ranged from 27.1 ± 1.1 (cola A) to 127.3 ± 1.5 mg.100 mL-1 (lemon B), indicating that the acceptable daily intake of the sweetener can be easily exceeded after drinking low calorie beverages. All of the analyzed low calorie soft drinks showed sodium cyclamate contents higher than those stated on the label, ranging from 12.9% (cola A) to 19.0% (lemon B). Among 18 low calorie soft drinks analyzed, only four showed the average sodium cyclamate contents in accordance with the maximum limit permitted by Brazilian legislation, that is 40 mg.100 mL-1 of beverage; and in other samples the sweetener exceeded ranging from 74.8% (orange) to 218.3% (lemon B) above of the limit permitted.