Obtenção e composição centesimal do extrato vegetal de amêndoas como alternativa de uso em preparações para indivíduos com intolerância a lactose
Any response from the gastrointestinal tract other than that expected physiologically to an additive or food, without adverse immunological reactions, is described as food intolerance. Among the food intolerances, there is an intolerance to lactose (IL), which is a carbohydrate consisting of glucose...
Na minha lista:
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
|
| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/40142 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: | Any response from the gastrointestinal tract other than that expected physiologically to an additive or food, without adverse immunological reactions, is described as food intolerance. Among the food intolerances, there is an intolerance to lactose (IL), which is a carbohydrate consisting of glucose and galactose. Intolerance causes nutritional changes and, consequently, changes in the physical development of children and adolescents, since lactose products are sources of calcium. Thus, the search for alternative sources such as the vegetable extract of almonds has increased. Based on this, the objective of the present work was to determine the centesimal composition of the almond extract, in order to know the nutritional value of this product, as well as to use it as an alternative in the preparation of lactose intolerant recipes and to evaluate their acceptance. The centesimal extract composition was determined from 5 different batches of almonds. ANOVA and Tukey's post-test (p <0.05) were used to eliminate lots that differed (p<0,05), and those that not differed were used to calculate an average content. The mean caloric value found was 65.93 Kcal/100g. The average content of moisture, proteins, carbohydrates, lipids, ashes and fibers were: 85.30%; 4.25%; 0.65%; 5.37%; 0.65%, and 2.10%. For sensory analysis, the Acceptance Index obtained for the smmothie was 92.4%, evidencing that a sample was well accepted by the tasters (> 70%). It concludes that vegetable extract of almond can be used in the preparations instead of cow's milk as an alternative for people with lactose intolerance or allergy to milk proteins. |
|---|