FANUT - Faculdade de Nutrição
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A FANUT - Faculdade de Nutrição, da Universidade Federal de Goiás, oferece Graduação em: Nutrição. Além de Especialização em: Nutrição Clínica; e, Controle de Qualidade e Gerenciamento da Produção de Alimentos.
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Navegando FANUT - Faculdade de Nutrição por Assunto "Aceitabilidade"
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Item Aceitabilidade e valor nutricional de chocolate amargo enriquecido com amêndoa de baru, linhaça e quinoa(2015-12) Freitas, Jullyana Borges de; Souza, Janaína Chaves de Matos; Velloso, Lívia Alves; Simão, Rebeca Albuquerque Santos; Fernandes, Daniela Canuto; Alves, Aline Medeiros; Naves, Maria Margareth VelosoThis study aimed to formulate dark chocolate enriched with baru almonds, flaxseed and quinoa (9% in replacement of chocolate, as well as assess the acceptability (global acceptance, appearance and purchase intent) and the nutritional value of the formulations. The various chocolate samples were considered accepted and showed good levels of purchase intent, except for the variation enriched with flaxseed. The chocolate samples showed high content of fiber (27 to 40 g/100g), and lower energy value (385 to 413 kcal/100g) compared to conventional dark chocolates with almonds (7 to 11 g of dietary fiber/100g and 500 to 550 kcal/100g), thus providing a healthier alternative for consumers.Item Qualidade microbiológica, aceitabilidade e valor nutricional de barras de cereais formuladas com polpa e amêndoa de baru(2010-12) Lima, Jean Carlos Rodrigues; Freitas, Jullyana Borges de; Fonseca, Ludmila de Paula Czeder; Fernandes, Daniela Canuto; Naves, Maria Margareth VelosoThe aim of this study was to evaluate the microbiological quality, the acceptability and the nutritional characteristics of cereal bars made with pulp and almond of the baru (native fruit from Brazilian Savanna). The fruits were collected in the East and South East Regions from Goiás state, in August 2008. The formulations of cereal bars were prepared with fixed proportion of almond in replacement to the nuts and dried fruits, and increasing proportions of baru pulp (0%, 5% and 10%) in replacement to the oat bran. The cereal bars were evaluate for microbiological quality through counts of coliforms, Bacillus cereus, positive Staphylococci coagulase and Salmonella, and for the overall acceptance, appearance and purchase intent. The accepted bars were submitted to the analysis of centesimal composition, including total dietary fiber and its fractions (soluble and insoluble). All the samples were in accordance with the microbiological standard for food. The cereal bars had good overall acceptance and good levels of purchase intent, and showed levels of carbohydrates and lipids similar to the commercial cereal bars and high protein content (10.64 g/100 g), due to the addition of baru almond, a source of protein and lipids of good nutritional quality. Cereal bars made with the pulp and almond of the baru are source of energy, proteins and carbohydrates and present a high level of dietary fiber (15.72 g/100 g). The full utilization of baru in processed foods adds value to the fruit and nutritional quality to the product, contributing to the sustainable use of this native fruit.