Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Dermatoses bolhosas auto-imunes

Autoimmune bullous dermatoses are diseases in which blisters and vesicles are the primary and fundamental types of skin lesion. Their classification is based on the location of the blister: intraepidermal and subepidermal. Patients produce autoantibodies against self-specific structures of the skin detectable by immunofluorescence techniques, immunoblotting and ELISA. Recent advances in molecular and cellular biology have brought to knowledge these self-antigens, against which patients are sensitized, and which are found in epidermis or in the dermo-epidermal junction. These are low incidence, but high morbidity diseases that may be fatal. The aim of this article is to review and describe the progress of four autoimmune vesiculobullous disorders: endemic pemphigus foliaceous (wild fire), pemphigus vulgaris, bullous pemphigoid and dermatitis herpetiformis. ©2009 by Anais Brasileiros de Dermatologia.

Utilização de farinha de quinoa no desenvolvimento de pães sem glúten

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles

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

Free- and peptide-based dietary arginine supplementation for the South American fish pacu (Piaractus mesopotamicus)

Arginine was hypothesized to be a model compound in the present study on molecular forms of indispensable amino acid (IAA) dietary supplementation. Juvenile South American pacu (Piaractus mesopotamicus) were fed diets containing arginine in a protein base (casein-wheat gluten or casein-gelatin), or the casein-wheat gluten base supplemented with dipeptide or free arginine at two levels (5 and 10 g kg(-1)). Growth and protein efficiency ratios were significantly affected by diets, but not by arginine molecular form. Three free dispensable amino acids (DAA) and four IAA in plasma were affected by diet, but plasma arginine concentrations did not differ. Plasma urea concentrations, being very low in the pacu, and hepatic arginase activities, were not affected by diet (P = 0.10-0.11), but together with plasma ornithine, mirrored the growth data. Molecular form of arginine supplementation, free or dipeptide, significantly changed several free IAA (Phe, Leu, Ile, His) and urea, with a higher mean plasma concentration in dipeptide fed fish. The dietary treatments, or molecular form of the arginine supplementation, did not change proximate composition, except that calcium levels decreased with higher dietary arginine supplementation level. The present study indicates that dipeptides can provide IAA to pacu, and that arginine supplemented in this form is utilized as efficiently as in free form.

Digestibility and metabolizable energy of maize gluten feed for dogs as measured by two different techniques

Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain. Although currently used in dog foods, its digestibility and energy values have not been documented. Two techniques were used to determine nutrient digestibility of MGF for dog foods. Both techniques used extruded diets fed to Beagle dogs, with six replicates per diet. The first study used a difference method in which 300 g/kg of a reference diet was replaced by MGF. Based on the difference method, the coefficient of total tract apparent digestibility (CTTAD) of MGF was 0.53 for dry matter (DM), 0.69 for crude protein (CP), 0.74 for fat, 0.99 for starch, and 0.55 for gross energy (GE). The calculated metabolizable energy (ME) of MGF was 7.99 MJ/kg (as-fed). The second study used a regression method and included a basal diet and a basal diet with 70, 140 and 210 g MGF/kg of diet (as a substitute for maize starch). Maize gluten feed inclusion resulted in a linear reduction of CTTAD of DM (R(2)=0.99; P<0.001), CP (R(2)=0.95; P=0.002), fat (R(2)=0.87; P=0.009). starch (R(2)=0.81; P<0.001), and GE (R(2)=0.99; P<0.001). Faecal production increased linearly from 56 g to 107 g/dog/d (R(2)=0.99; P<0.001), with a linear reduction of faecal DM (R(2)=0.99: P<0.001) and a linear increase in faecal lactic acid concentration (P<0.02). Both urine (R(2)=0.77; P=0.029) and faeces (R(2)=0.92: P=0.019) showed a linear reduction in pH. Results of ingredient MAD obtained by the regression and difference methods were close (6% or less of variation) for CP, fat, and starch, and also for ME content (1.4% higher for the difference method), but the two methods disagreed on calculated CTTAD of DM and organic matter. The high dietary fiber content of MGF (382 g/kg) may explain the low digestibility of this ingredient. Maize gluten feed could be a useful ingredient for formulations designed to have low energy or reduce the urine pH of dogs. (C) 2011 Elsevier B.V. All rights reserved.

Effect of free-choice feeding on the performance and ileal digestibility of nutrients in broilers

An experiment was conducted to study ileal digestibility of nutrients and to verify the ability of broilers to select feed in order to meet their requirements for protein and energy. The treatments consisted of six diets: R+S: free-choice feeding with rice bran (energy) and soybean meal (protein); C+G: free-choice feeding with corn (energy) and corn gluten meal (protein); R+G: free-choice feeding with rice bran (energy) and corn gluten meal (protein); C+S: free-choice feeding with corn (energy) and soybean meal (protein); R+C+G+S: free-choice feeding with rice bran and corn (energy) and corn gluten meal and soybean meal (protein); and BD: basal diet represented by a complete diet composed of 63% corn and 33% soybean meal. The results indicated that the adjustment to nutritional requirements does not depend only on the ability of birds to select feed. It might also depend on intake and ingredient quality, since some ingredients did not provide a balanced amount of nutrients. The birds were able to fulfill their requirements for maintenance, that is, they consumed the minimum amount of amino acids (g per day) for maximum growth. The free-choice group with corn gluten meal as the protein source had the worst performance, which indicated that this feed is not recommended as a primary source of amino acids for broilers. The C+G diet presented the highest digestibility coefficient of dry matter and crude protein, whereas the C+S diet resulted in the highest digestibility coefficient of ether extract and nitrogen-free extract, indicating that diet digestibility was affected by the type of feed used as energy and protein sources. In general, the high digestibility values indicate that broilers are able to efficiently digest and absorb the supplied feed.

Avaliação de dietas com diferentes fontes protéicas para cães adultos

Foram comparados os coeficientes de digestibilidade aparente (CDA) de quatro alimentos secos extrusados para cães, cada um formulado com um dos ingredientes protéicos em estudo: farelo de soja (FS); farelo de glúten de milho (GM); farinha de carne e ossos (FCO); e farinha de vísceras de frango (FV). O experimento foi realizado em delineamento inteiramente casualizado, com quatro tratamentos (ingredientes protéicos) e seis repetições, totalizando 24 animais. As médias dos tratamentos foram comparadas pelo teste Tukey. O CDA da PB (média ± erro-padrão da média) foi maior na ração à base de GM (88,13±0,40%), seguida pelas dietas com FS (86,31±0,34%), FCO (85,88±0,16%) e FV (84,84±0,15%). O CDA da MS foi maior para a ração com FV (83,69±0,09%), intermediário para GM (82,41±0,23%) e FCO (82,76±0,11%) e menor para FS (81,10±0,16%). As rações à base de proteína animal apresentaram os maiores CDA dos extrativos não-nitrogenados. O teor de MS das fezes dos cães foi elevado na ração com FCO, intermediário naquela com FV e GM e baixo naquela à base de FS. As quatro fontes protéicas estudadas apresentaram bons CDA e, portanto, podem ser utilizadas em rações para cães adultos.

Fibre analysis and fibre digestibility in pet foods - a comparison of total dietary fibre, neutral and acid detergent fibre and crude fibre

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

Association of dietary patterns with metabolic syndrome components in low-income, free-living Brazilian adults

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)