FANUT - Faculdade de Nutrição
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Item Capacidade olfatória e gustativa na doença de Parkinson e nas doenças neurodegenerativas corticais(Universidade Federal de Goiás, 2014-05-30) Duarte, Flávia Moreno; Caixeta, Leonardo Ferreira; Ferreira, Tânia Aparecida Pinto de Castro; http://lattes.cnpq.br/0312123979235562; Cominetti, Cristiane; Damiani, Clarissa; Ferreira, Tânia Aparecida Pinto de Castro; Leles, Cláudio Rodrgues; Borges, Liana JaymeSmell and taste are often impaired by neurodegenerative diseases, however, they have never been studied in association in individuals with cortical and subcortical neurodegenerative diseases in Brazil. This study aimed to evaluate the olfactory and gustative capacity of Parkinson’s disease (PD) individuals, comparing them to a group of subjects with cortical neurodegenerative diseases (CND) and to a control group. It was a cross-sectional study, with convenience sampling. PD individuals were recruited at the Reference Center of Movement Disorders of Clínicas Hospital at the Federal University of Goiás (Centro de Referência em Transtornos do Movimento do Hospital das Clínicas da Universidade Federal de Goiás) (n=80), CND patients were referred from a private clinic of Goiânia (n=20) and the control individuals, at the same age group of PD patients, neurodegenerative disease-free, came from several areas of Clínicas Hospital (n=40). Socio-demographic and clinical data were collected through direct interview and the use of a structured questionnaire including the following variables: gender, age, skin color, schooling, disease duration and stage and life habits. Olfactory capacity was assessed through Sniffin’ Sticks test (odor threshold, discrimination and identification) and gustative capacity through threshold and recognition test of the five basic tastes (sweet, savory, bitter, acid and umami). In order to test the association of olfactory and gustative capacity among the groups, Fisher’s exact test was used. For the comparison of detection and recognition thresholds’ means of basic tastes ANOVA and Kruskal-Wallis were used. PD and CND individuals presented, respectively, 93.8 % and 100 % olfactory compromising and only 15 % of control group individuals presented olfactory reduction, demonstrating statistically significant differences (p<0.001). There were also differences both in detection thresholds as in recognition thresholds of basic tastes among the groups (p<0.001), except for recognition threshold of acid taste (p= 0.088) and umami (p=0.153). Regarding gustative capacity, 53.8 % of PD patients, 50 % of CND individuals and 35 % of control group subjects presented no altered identification of basic tastes, however, there were no significant differences among the groups (p=0.150). It can be concluded that olfactory and gustative capacity in individuals with neurodegenerative diseases, both cortical and subcortical, is compromised and, consequently, presents itself as an important marker of these diseases.Item Snacks, farinha pré-gelatinizada e massa alimentícia elaborados com grãos de milheto [Pennisetum glaucum (L.) R. Br.] e gritz de milho (Zea mays)(Universidade Federal de Goiás, 2013-02-25) Oliveira, Déborah Patrícia Leal; Soares Júnior, Manoel Soares; Ferreira, Tânia Aparecida Pinto de Castro; http://lattes.cnpq.br/0312123979235562; Ferreira, Tânia Aparecida Pinto de Castro; Borges, Liana Jayme; Caliari, MárcioPearl millet is a rich nutritionally cereal, being a major source of protein countries of the semiarid region of the African continent. The pearl millet crops are in expansion on Brazilian Savanna due the plant characteristics that are compatible to the climate and soil of the region. However, in Brazil, the grains of millet are not widely used in food, it was noted with advantageous insertion of this cereal in the diet of the population as this has major advantages over other commonly used cereals as the lowest price, the more quantity and better quality of fiber lipid and protein. The thermoplastic extrusion was used for the preparation of products with the millet that was mixed with corn grits because it presents favorable characteristics for processing used. This study was conducted in order to develop and evaluate the nutritional quality, technological and sensory snacks, pre-gelatinized flour (FPG) and pasta-based mixture of millet [Pennisetum glaucum (L.) R. Br] and gritz of corn (Zea mays L.). For extruding the mixture of grains of millet and corn gritz was used rotational central composite design for the best moisture conditions of the raw material and temperature of the extruder zone 3. The snacks were optimized according to the expandability and pregelatinized flour according to the absorption capacity and water solubility. After optimization of flour, which showed better gelatinization was applied in the preparation of pasta. This was prepared using the mixture design with ternary composition (extruded flour, corn flour and millet raw) to find what proportion of ingredients that got the best features of cooking pasta. Snacks with 11% moisture content of the raw material and 90 ° C temperature were those with greater expansion and were the most desirable second test of desirability. When they were being flavored sensory acceptance and its nutritional composition were classified as high fiber content. The pre-gelatinized flour with highest absorption capacity and water solubility was the one with the same extrusion conditions optimized snack. The proportion of ingredients of the mass had the best cooking conditions was 10% pre-gelatinized flour, 25% corn and 65% of pearl millet flour. The pasta was accepted for flavor, texture and appearance of the panelists. However, it was possible to extrude grains of millet and corn gritz and also the development of products with good nutritional and sensory characteristics.