Dissertations / Theses on the topic 'Maltodextrin'
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Bogossian, Paulo Moreira. "Efeito do enxague oral com carboidrato sobre o desempenho de cavalos da raça Mangalarga Marchador em teste incremental de esforço máximo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-04092015-172724/.
Full textErgogenic effect of carbohydrate mouth rinse has been widely described in human runner and cyclists. This effect seems to be mediated by the activation of brain areas related to reward and motivation. The aim of the present study is to investigate the effect of maltodextrin mouth rinse on field maximal exercise test. Seven MM breed horses were evaluated after mouth rinse with maltodextrin 6, 4% (test C) and placebo (test P). Time to exhaustion, heart rate, plasmatic glucose and lactate, and serum creatinokinase were measured during and after tests. Time to exhaustion of the test C was 31 second higher than test P. Plasmatic lactate peak was 5,97 mmol/l higher in test C. No differences were observed in glucose and CK levels. Maltodextrin mouth rinse improved performance in maximal field test
Faria, Carolyne Bitencourt 1981. "Secagem da polpa de maracujá por atomização com adição de maltodextrina e farinha da sua casca." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256414.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo a avaliação da adição da farinha da casca de maracujá (FCM), em substituição parcial da maltodextrina utilizada como coadjuvante de secagem na atomização da polpa de maracujá. Foi realizado o estudo das características físico-químicas, tecnológicas e estruturais da farinha obtida da casca do maracujá amarelo. Esta apresentou alta porosidade, boa solubilidade em meio líquido e alta temperatura de transição vítrea (Tg), mostrando-se um produto com promissoras características tecnológicas. Para avaliar a quantidade de FCM adicionada em substituição a maltodextrina, foi realizado um estudo do seu comportamento reológico. Os parâmetros reológicos foram determinados a 25, 40, 60 e 80°C, por meio de um viscosímetro de cilindros coaxiais, com variação da taxa de deformação de 6,60 a 198,0 s-1. No ajuste dos dados foram utilizados os modelos matemáticos: Leis da Potência e Herschel-Bulkley. Para otimizar a quantidade máxima de FCM adicionada na polpa para se obter sua secagem por atomização, foi realizado um planejamento estatístico central rotacional 23, com 3 pontos centrais, totalizando 17 ensaios, onde as variáveis independentes foram a temperatura do ar de entrada (163 a 197°C), a vazão mássica de alimentação (340 a 540 mL/h) e a concentração de agente carreador (0/100% a 15/85% - FCM/maltodextrina p/p). As respostas analisadas foram densidade aparente, umidade do pó, teor de ácido ascórbico, rendimento do processo, tempo de dissolução e higroscopicidade do pó. A adição da FCM reduziu a umidade, aumentou o rendimento e a conservação do ácido ascórbico no produto final. Assim as melhores condições de secagem estabelecidas foram: 190°C, 500 ml/h e 11,6/88,4% de FCM/maltodextrina. O pó produzido no ponto ótimo apresentou boa aceitação sensorial, quando preparado na forma de néctar, com apenas redução do aroma. Foi avaliada sua higroscopicidade através de isotermas de adsorção. Observou-se que o pó permaneceu estável a baixas umidades e mostrou o mesmo comportamento dos pós contendo apenas maltodextrina. Os resultados obtidos neste trabalho mostraram a viabilidade da adição da FCM na secagem por atomização da polpa de maracujá, melhorando as características do pó e seu valor nutricional
Abstract: This work aimed to evaluate the addition of passion fruit peel flour (PFPF), as a substitute for part of maltodextrin used as an adjuvant in the spray drying of passion fruit pulp. The study of the physic-chemical, technological and structural characteristics of the flour obtained from the peel of yellow passion fruit was held. This having high porosity, good solubility in liquid medium and high glass transition temperature (Tg), being a product with promising technological characteristics. To assess the amount of PFPF added to replace maltodextrin, a study of the rheological behavior was performed. The rheological parameters were determined at 25, 40, 60 and 80°C via a coaxial cylinder viscometer, with variation of the strain rate from 6,60 at 198 s-1. In data fitting mathematical models of the: Laws of Power and Herschel-Bulkley. To optimize the maximum amount of PFPF was performed a rotational central statistical design 23, with 3 central points, totaling 17 tests, where the independent variables were the temperature of the incoming air (163 at 197°C), the mass flow rate (340 at 540 mL/h) and the concentration of maltodextrin (0/100% at 15/85% PFPF/maltodextrin w/w). The responses analyzed were bulk density, moisture powder, ascorbic acid content, process yield, dissolution time and hygroscopic powder. The addition of PFPF reduced moisture, increased yield and conservation of ascorbic acid in the final product. So the best drying conditions established were: 190°C, 500 mL/h and 11.6/88.4% PFPF/maltodextrin. The produced at optimum powder showed good acceptability, when prepared in the form of nectar, with only reduction of flavor. Its hygroscopicity was evaluated adsorption isotherms. It was observed that the powder was stable at low humidity and showed the same behavior of powders containing only maltodextrin. The results of this study show the viability of the addition of PFPF in spray drying of passion fruit pulp, improving the characteristics of the powder and its nutritional value
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
Grand, Maxime. "Régulation des opérons Maltose/Maltodextrines et Gentiobiose induits en contexte d'infection chez Enterococcus faecalis." Thesis, Normandie, 2019. http://www.theses.fr/2019NORMC226.
Full textEnterococci are commensal bacteria of Humans predominantly encountered in the digestive tract. Despite their beneficial activity for their host, these microorganisms became the second leading bacterial cause of hospital acquired infections in France for last decades. Some studies showed that the central metabolism is a critical factor for microorganisms infection process. In this study, we worked on the characterisation of metabolisms of the different glucose polymers maltodextrins and gentiobiose in Enterococcus faecalis. The maltose and maltodextrins utilization is coordinated in this bacterium transcriptionally by the MalR repressor. The MalR activity is rapidly modulated by the inducer maltose and by the co repressor P Ser HPr which strengthens the MalR DNA binding. The metabolism of long maltodextrins is also repressed by the pleiotropic regulator CcpA in complex with its essential cofactor P Ser HPr in presence of glucose. The Catabolite repression of the operon genBA, involved in metabolism of the β glycoside gentiobiose, is assumed by CcpA in presence of glucose. This operon genBA allows the gentiobiose uptake with a PTS and its catabolism by a hydrolase. The expression of this latter operon requires both the GenR transcriptional activator and the inducer gentiobiose 6' P
Ayres, Bianca Maira Teixeira 1985. "Esterificação enzimática para obtenção de acrilatos simples e múltiplos de maltodextrina." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266035.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
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Resumo: O objetivo deste trabalho foi a biocatálise de acrilatos de carboidratos, desde glicose até maltodextrina. Maltodextrinas (MD) são produtos da hidrólise do amido, caracterizadas por cadeias de 5 a 20 unidades de ?-D-glicose unidas por ligações ?-1,4 (principalmente). Análises por cromatografia de permeação em gel (HPSEC) caracterizou ampla distribuição de massa molar de amostras padrão ou industriais de MD, apresentando de 1 a 100 unidades de glicose (G1). O fracionamento por etanol para seleção de menores cadeias de glicose não foi efetivo pois variadas frações volumétricas de etanol forneceu contaminação de cadeias curtas no precipitado. Os principais fatores limitantes para a esterificação enzimática da MD com ácido acrílico são baixa solubilidade do substrato sacarídico, inibição por ácido acrílico, polaridade do solvente orgânico que permita atividade enzimática, a qual depende das características da lipase imobilizada como tipo de suporte e origem da lipase. Lipases disponíveis comercialmente na forma imobilizada de Thermomyces lanuginosa (TL IM) ou Candida antarctica (Novozyme 435) e, imobilização por adsorção das lipases de T.lanuginosa, C.antarctica, Candida rugosa e Rizomucor miehei em Accurel EP-100 foram investigadas em triagem associada de solventes orgânicos. Dioxano e Novozyme 435 foram a melhor associação que alcançou maior conversão de G1 e G2. Acrilatos de maltodextrina foram também observados sob incubação com TL IM em TBA. A solubilidade da MD é completa em água, piridina e DMSO, cerca de 1 kg L-1, mas as lipases não são ativas para esterificação nestes solventes. A água é um subproduto da esterificação e sua presença pode deslocar a reação em favor da hidrólise. A adição de DMSO como co-solvente para o sistema reacional contendo 2M2B ou TBA foi comprovado ser menos eficiente que sistemas com 100% dos solventes apolares. A maior área de taxa de aumento da produção direta de acrilatos de maltodextrina foi alcançada com 2-metil-2- butanol como meio reacional. Analogicamente, a acrilação enzimática de n-butanol foi catalisada pela Novozyme 435. Diferentemente dos acrilatos de carboidratos, o produto acrilato de butila pôde ser quantificado por cromatografia em fase gasosa (CG). Sistemas de solventes e co-solventes (tolueno, ciclohexano, 2-metil-2-butanol (2M2B), álcool terc-butílico (TBA) e associações com parcial volume de dimetilsulfoxido (DMSO)) foram estudados para determinar o efeito destes na atividade enzimática específica. O uso de ciclohexano e tolueno resultaram em atividade da enzima três vezes maior que em TBA e 2M2B. n-Butanol e MD são substratos diferenciados pela solubilidade nos solventes orgânicos, os quais devem ser apolares ou pouco polares para permitir atividade catalítica. Uma reação secundária de acrilação com o solvente orgânico, TBA ou 2M2B, foi verificada por cromatografia gasosa acoplada à espectrometria de massas. A esterificação enzimática de maltose, de maltotriose e maltodextrina com ácido acrílico catalisada pela lipase Novozyme 435 em 2M2B foram analisadas por espectrometria de massas com ionização por eletrospray, ou acoplada à cromatografia líquida de alta eficiência. Essas análises confirmaram a presença de uma até quatro hidroxilas acriladas da maltose (G2) ou da maltotriose (G3). Um processo em duas etapas de biocatálise para produção de acrilatos de carboidratos foi investigado. Inicialmente, G1 ou G2 foram esterificadas enzimaticamente com propionato de vinila ou acrilato de etila por incubação com Novozyme 435 em dioxano. Em subsequente etapa, a cadeia glicosídica destes ésteres foram alongadas a partir da atividade da cicloglicosil transferase de Bacillus macerans com ?-ciclodextrina como doador de grupo glicosil. Cromatografia líquida de alta eficiência com detecção amperométrica e aerossol carregado e cromatografia em camada delgada foram utilizados para identificar os ésteres de oligossacarídeos. Cerca de 75% ou 55% de ?-ciclodextrina foi convertida com consumo de 40.5% de propionato de glicose (G1P) ou 86.3% de propionato de maltose (G2P) pela atividade da CGTase. A composição da solução final foi, desde 2 a 14 unidades de glicose com uma unidade acrilada ou propilada
Abstract: The aim of this work was the biocatalysis of the acrylates of carbohydrates, from glucose up to maltodextrins. Maltodetrins (MD) are starch hydrolysates consisting of ?-D-glucose units bounded by ?-1,4 glycosidic linkages (primarily). Analysis of standard or industrial samples of MD in gel permeation chromatography presented a huge molecular mass distribution, from 1 to 100 units of glucose (G1). An ethanol fractionation step for selection of narrow range of the chains of glucose was unsuccesfull because the precipitate and supernatant were contamined with small molecules. The main limitant factors for enzymatic esterification of MD with acrylic acid are the catering saccharidic substrate (increase its solubility) to the lipase, to avoid (or overcome) inhibition from acrylic acid, and to allow enzymatic activity, which depends on the characteristics of the immobilized lipases (type of support, source of the lipase) and solvent of the system. Commercial immobilized lipases from Thermomyces lanuginosa (TL IM) or Candida antarctica (Novozyme 435) and, lipases from T.lanuginosa, C.antarctica, Candida rugosa and Rizomucor miehei immobilized by absorption in Accurel EP-100 were investigated in a screening of organic solvents. Dioxane and Novozyme 435 were the best association for higher conversion of G1 and G2. TL IM in tert-butanol (TBA) was the only system, which produced acrylates of maltodextrina on TLC plates. The solubility of the MD is complete in water, pyridine and dimethylsulfoxide (DMSO), about 1 kg L-1, but lipases are not active for esterification in these solvents. The water is a byproduct of the esterification and shifts the reversible reaction toward the hydrolysis. The partial addition of the co- solvent DMSO to the reactional system containing 2-methyl-2-butanol (2M2B) or TBA was tested for partial solubilization of the maltodextrin. The systems with only one organic solvent were more efficient than the presence of DMSO. The highest area in high performance liquid chromatography (HPLC) for production of the MD acrylates was achieved with 2M2B as adjuvant. Analogically, the acrylation of n-butanol by Novozyme 435 was studied to better understand the enzymatic acrylation, since the quantification of the product butyl acrylate is possible by gas chromatography (GC). Solvent systems (toluene, cyclohexane, 2M2B, TBA and partial volume of DMSO) were studied to determine the effect of the solvents on the specific enzymatic activity. It was found that cyclohexane and toluene achieved 3-fold the enzyme activity that in TBA and 2M2B. However, n-butanol and MD as substrate are mainly differentiated regards to the solubility in non polar organic solvents which are more suitable for lipase activity. A side reaction of acrylation of the organic solvent, TBA or 2M2B, was verified by GC-Mass Spectrometry. Meanwhile, the enzymatic esterification of maltose, maltotriose and maltodextrin with acrylic acid by Novozyme 435 in 2M2B were analyzed in electrospray ionization (ESI) mass spectrometry (MS) associated to HPLC, which confirmed the presence of mono- until tetra- acrylated hydroxyls for maltose (G2) and maltotriose (G3). A two-step process of biocatalysis for producton of sugar acrylates was investigated. G1 or G2 was acylated with either vinyl propionate or ethyl acrylate by Novozyme 435 in dioxane. Then, the elongation of the chain by cyclodextrin glucanotransferase (CGTase) from Bacillus macerans with ?-cyclodextrin as acyl donor provided maltoligosaccharides esters. CGTase from Bacillus macerans converted these products from the first step and ?-cyclodextrin into oligosaccharide esters. HPLC coupled to charged aerosol detector and amperometric exchange and thin layer chromatography were used to identify the oligosaccharide esters. About 75% or 55% of ?-cyclodextrin was converted under consumption of 40.5% of glucose propionate (G1P) or 86.3% of maltose propionate (G2P) by CGTase activity. The composition of the final solution was since 2 to 14 glucose units with one acrylate or propionate moiety
Doutorado
Engenharia Química
Doutora em Engenharia Quimica
Schönert, Stefan. "Maltose- und Maltodextrin-Verwertung in Bacillus subtilis." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=973091967.
Full textO'Reilly, Marc. "Oligosaccharide binding studies with E. coli maltodextrin phosphorylase." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364106.
Full textRibeiro, Adriana Giacomini [UNESP]. "Desenvolvimento de produto tipo shake utilizando farinha de tremoço doce (Lupinus albus) CV multolupa, decorticada e desengordurada." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88662.
Full textUniversidade Estadual Paulista (UNESP)
As leguminosas são consideradas uma das melhores fontes de proteína vegetal. O tremoço (Lupinus sp.), cultivado por cerca de 4000 anos, é uma leguminosa como a soja, feijão ou lentilha, que tem diversas espécies, sendo que as três mais plantadas são originárias da região do Mediterrâneo. Certas espécies de tremoço (Lupinus albus) apresentam cerca de 10% de energia dada pelo conteúdo de óleo e cerca de 40% de proteína, próximo aos valores encontrados na soja. A qualidade de vários alimentos pode ser aprimorada pela suplementação com leguminosas, onde o tremoço é um bom candidato para esta função incluindo melhor digestibilidade, maior conteúdo de fibras e bom rendimento em diferentes climas e solos. A realização de um trabalho utilizando tremoço doce (Lupinus albus) em forma de farinha para o desenvolvimento de um alimento tipo shake, que possui uma diversidade de trabalhos e pesquisas interessados no desenvolvimento de produtos nutritivos, versáteis e saborosos, estabelecendo as condições adequadas para sua formulação, torna-se interessante para ampliar as perspectivas de aproveitamento industrial do tremoço como suplemento alimentar (uma fonte protéica alternativa e de baixo custo) e promover uma inovação no mercado de alimentos. A formulação ainda contou com os ingredientes leite em pó integral e maltodextrina, cujas interações foram estudadas utilizando um delineamento experimental do tipo centroid simplex para modelagem de misturas. Os resultados da análise sensorial obtidos pela análise estatística da variância mostraram preferência (ordem crescente) pelas formulações que seguem: leite em pó integral e maltodextrina; leite em pó integral; maltodextrina; farinha decorticada e desengordurada de tremoço doce, leite em pó integral e maltodextrina...
Grain legumes are considered one of the best vegetable protein sources. Being cultivated for about 4000 years, lupin is a plant like soya, bean or lentil. There are several species of lupin; three of them most cultivated come from Mediterraneum. Some species of lupin (Lupinus albus) have about 10% of energy given by its oil content and about 40% of protein, similar to the values found in soya. The quality of several food products may be refined by vegetable supplementation being lupin a good candidate for this function. It includes a better digestibility, greater fiber content and good yield in both different climates and soils. An experiment using sweet lupin in form of flour in order to develop a kind of food called shake, which has a great variety of studies and researches interested in nutritional, versatile and tasteful products, establishing suitable conditions for their formulation, becomes interesting not only to enlarge the lupin industrial perspective use as food supplement (a low cost alternative protein source) but also to promote innovation in food market. Its formulation is still composed of whole milk powder and maltodextrin whose interactions were studied by utilizing experimental centroid simplex outlining for mixture modelling. Sensorial analysis results obtained by statistical analysis of variance showed preference (crescent order) to the following formulations: whole milk powder and maltodextrin; whole milk powder; maltodextrin; husky unfattened sweet lupin flour, whole milk powder and maltodextrin; husky unfattened sweet lupin flour and whole milk powder; husky unfattened sweet lupin flour and maltodextrin; husky unfattened sweet lupin flour.
Bernocchi, Beatrice. "Porous maltodextrin nanoparticles for the intranasal delivery of vaccines." Thesis, Lille 2, 2016. http://www.theses.fr/2016LIL2S010/document.
Full textNanoparticles technology for mucosal delivery of vaccines received a growing interest in the last decades. Intranasal administration owns great advantages for immune system stimulation, such as local and systemic protection against infectious diseases. However delivery systems and adjuvants are often required to efficiently trigger mucosal and systemic immune responses. In this thesis, nanoparticles (NP) have been evaluated as delivery system for a nasal universal influenza vaccine in a People Program of the European Union Seventh Framework Program FP7 called UniVacFlu. The aim of the UniVacFlu network is to develop a universal influenza vaccine administered through the mucosal route. We used porous maltodextrin nanoparticles with a lipidic core (NPL). We loaded an adjuvanted antigen named CTA1-3M2e-DD in the NPL. CTA1-3M2e-DD is composed of the A1 subunit of the cholera toxin and a conserved epitope of influenza A virus (M2e), while DD, dimer of the synthetic analogue of the Staphyloccous aureus protein A, targets B cells. Interestingly the antigen loading in NPL was quantitative for the antigen: NPL 1:5 mass ratio and the formulation was stable for at least six months at 4°C. We assessed the successful delivery of the antigen by NPL in airway epithelial cells and macrophages. These formulations are currently evaluated by the UniVacFlu consortium in mice.One of the main issues of intranasal vaccines is the toxicity that can be elicited by the nose-brain passage of one of their components. We investigated the loading of antigens in NPL and their delivery in airway mucosa. We observed a high endocytosis of NPL and an increased protein delivery into the cells. On a transwell model of the airway mucosa we assessed the absence of transcytosis and paracellular passage of the NPL. In vivo results confirmed the lack of nose-brain passage of the NPL, as NPL were found not to cross the mucosa. Interestingly, we observed an increased nasal residence time of the protein targeted by NPL. The particles after having delivered their payload are totally eliminated through the gastrointestinal tract, making these nanoparticles good candidates for mucosal delivery system. These results highlight the interest of NPL as vectors for mucosal delivery of drugs
Girão, Lúcio Vilela Carneiro [UNESP]. "Substituição do soro de leite e lactose pela combinação de ingredientes energéticos e protéicos em rações de leitões na fase de creche." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/95267.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Universidade Estadual Paulista (UNESP)
O objetivo deste trabalho foi avaliar os parâmetros de desempenho de leitões desmamados e a digestibilidade aparente das dietas pré-iniciais (PI) e iniciais (I), contendo combinação de ingredientes energéticos e protéicos em substituição ao soro de leite e lactose. Foram utilizados 108 leitões, desmamados com idade média de 21 dias e peso médio 6,02 ± 0,40 kg, distribuídos em um delineamento experimental de blocos ao acaso em quatro tratamentos: controle com soro de leite seco e lactose; concentrado protéico de soro de leite, maltodextrina e blend energético contendo maltodextrina e óleo de milho; farelo de glúten 60, maltodextrina e blend energético contendo maltodextrina e óleo de milho; blend energético protéico contendo maltodextrina, água de maceração do milho e óleo de milho. Durante os períodos experimentais de 0 a 17 e 18 a 29 dias, foram realizadas coletas parciais de fezes para se determinar a digestibilidade aparente utilizando-se o óxido de crômio III (Cr2O3) a 0,1% como marcador nas rações. Foram avaliados os parâmetros de desempenho: consumo diário de ração (CDR), ganho diário de peso (GDP) e conversão alimentar (CA) dos leitões nos períodos de 0 a 17 e de 0 a 29 dias após o desmame; os coeficientes de digestibilidade aparente da matéria seca (CDAMS), extrato etéreo (CDAEE), proteína bruta (CDAPB) e energia bruta (CDAEB); os valores digestíveis de matéria seca (MSD), proteína (PD), extrato etéreo (EED) e energia (ED) das dietas PI e I. Não foram verificadas diferenças entre os tratamentos em relação às variáveis CDR, GDP e CA (P>0,05). Não houve influência dos tratamentos nos valores de CDAMS, CDAPB, CDAEB, MSD e ED (P>0,05) das dietas PI e I. Foram encontradas diferenças para as variáveis: CDAEE (P=0,007), PD (P=0,002) e EED (P<0,001) para a ração I. Portanto, os blends estudados, associados...
The objective of this work was to evaluate parameters for weanling pigs performance and digestibility of pre-initial (PI) and initial (I) diets containing a combination of energetic and protein ingredients to substitute the dried whey and lactose. One hundred and eight weanling pigs aging about 21 days old and with average weight of 6.02 ± 0.40 kg distributed in a randomized complete block design of four treatments: control with dried whey and lactose; whey protein concentrated, maltodextrin and an energetic blend containing maltodextrin and corn oil; gluten meal 60% CP, maltodextrin and energetic blend containing maltodextrin and corn oil; protein energetic blend containing maltodextrin, corn steep liquor and corn oil. Collection of feces was done during the experiment period (0-17 days old and 18-29 days old) in order to determine digestibility. Such assess was done using 0.1% Chromium (III) oxide as a marker in the feed. The assessed performance parameters were: daily feed intake (DFI), daily weight gain (DWG) and feed conversion (FC) of piglets from 0 to 17 and from 0 to 29 days after weaning; digestibility coefficient of dry matter (DCDM), ether extract (DCEE), crude protein (DCCP), and gross energy (DCGE); digestible values for dry matter (DMD), protein (PD), ether extract (EED), and energy (ED) on PI and I diets. There was no significant difference among treatments considering DFI, DWG, FC (P>0.05). Treatments had no influence upon DCDM, DCCP, DCGE, DMDV, EDV values (P>0.05) for PI and I diets. Differences were found for I diet in DCEE (P=0.007), PD (P=0.002), and EED (P<0.001). The studied blends whether associated or not with protein sources (either vegetal or animal) were feasible substitutes for dried whey and lactose in PI and I diets. They did not interfere in the performance of weanling pigs aged from 21 to 50 days old or in the digestibility... (Complete abstract click electronic access below)
Piffer, Maria Letícia Tescaro. "Influência da maltodextrina no perfil da glicemia, insulina, lactato e cortisol sérico em equinos submetidos a exercício de alta intensidade e curta duração." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-31082015-180919/.
Full textThe aim of this study was to determine the effects of supplementation with maltodextrin on blood glucose, insulin, blood lactate and serum cortisol in horses submitted to high intensity, short-duration exercise. In addition, the study also aimed to investigate if the supplementation with this carbohydrate could be used as an energy source during exercise, and, if so, establishes a dose in which is not observed an insulin and cortisol peak which could be responsible for poor performance. Four animals were arranged in a 4x4 Latin square and supplemented with different maltodextrin doses (0, 50, 100 and 200 grams) thirty minutes before being submitted to a progressive exercise test in the field. To analyze glucose, insulin, lactate and serum cortisol, blood samples were collected thirty minutes before the exercise, just before the beginning of it, at the end of each stage of the effort test, five and thirty minutes after finishing the test. Statistical analysis showed influence of the speed on the variables: heart rate, blood lactate, plasma glucose and serum cortisol during the effort test. During the recovery phase, there was statistical difference to the influence of time on the variables: heart rate, blood lactate and insulin. The influence of treatment was only obtained at cortisol during the effort test and at plasma lactate during the recovery phase. The result of the use of maltodextrin as a supplement before exercise does not interfered at performance during the test, without cause high levels of insulin and rebound hypoglycemia. However, supplementation apparently not efficient to increase energy availability due to the increase in cortisol levels, however, muscle biopsies could complement the evaluation of muscle energy availability
Chan, Sitha. "Optimization and scale-up production process of 2,3-butadeniol from maltodextrin by metabolically engineered klebsiella oxytoca KMS005." Phd thesis, Toulouse, INPT, 2016. http://oatao.univ-toulouse.fr/16722/7/chan_sitha.pdf.
Full textSantana, Audirene Amorim. "Obtenção da polpa de pequi e do leite de coco babaçu microencapsulados através da secagem por aspersão." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256812.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
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Resumo: O pequi (Caryocar brasiliense Camb), fruto rico em óleo, proteínas e carotenóides, é cultivado em todo o cerrado brasileiro. Outro produto encontrado nesta região é o babaçu (Orbignya phalerata, Mart.), que é uma das mais importantes representantes das palmeiras brasileiras. Dele é obtida a amêndoa que tem um agradável sabor e reconhecido valor nutricional. A secagem destes produtos está configurada entre as diversas tecnologias para o seu aproveitamento. Um tipo de secagem muito utilizado para a transformação de um produto no estado fluido para o estado sólido em forma de pó é a secagem por aspersão. O objetivo deste trabalho é a obtenção de polpa de pequi e leite de coco babaçu em pó microencapsulados com maltodextrina DE10, goma arábica e dextrina através do processo de secagem por aspersão. Inicialmente, foi feito a caracterização centesimal das matérias-primas e testes preliminares para a obtenção de alguns pós, formulados com diferentes agentes encapsulantes. A partir dos dados obtidos nos testes preliminares para a polpa de pequi, foram realizados três delineamentos composto central rotacional (DCCR, com 17 ensaios variando a temperatura do ar de secagem, concentração de agente encapsulante e concentração de agente surfactante), tendo como respostas umidade, higroscopicidade, rendimento, vitamina C, atividade de água (Aw) e carotenóides totais. Para o leite de babaçu, foram realizados três DCCR (11 ensaios), visando avaliar o efeito da variável temperatura do ar de secagem e concentração de agente encapsulante sobre as respostas umidade, higroscopicidade, rendimento, Aw e oxidação lipídica. A vitamina C e o rendimento obtido para as partículas de polpa de pequi foram muito parecidos para os três agentes encapsulantes, porém as partículas com dextrina apresentaram maiores valores de carotenóides totais. Para as cápsulas de leite de coco babaçu, a dextrina apresentou menor conservação oxidativa que os demais encapsulantes. Através destes planejamentos, foram obtidas as condições otimizadas do processo. Os pós obtidos nestas condições foram avaliados quanto à densidade aparente e real, porosidade, distribuição do tamanho das partículas, molhabilidade, microscopia eletrônica de varredura, condições críticas de estocagem através das análises de isotermas de sorção e temperatura de transição vítrea e estudo da estabilidade através das análises de carotenóides totais, oxidação lipídica, cor e atividade antioxidante. O maior diâmetro médio das partículas foi obtido para os pós de polpa de pequi e leite de coco babaçu com dextrina e, consequentemente, tiveram o menor tempo de molhamento. Os pós de polpa de pequi e leite de coco babaçu com goma arábica, maltodextrina e dextrina apresentaram tamanho heterogêneo de esferas. As isotermas de sorção das amostras produzidas com polpa de pequi e leite de coco babaçu com os diferentes agentes encapsulantes apresentaram um bom ajuste ao modelo de BET para dois parâmetros. A Aw crítica para os pós de polpa de pequi foi de 0,62, pois acima desta Aw os pós apresentam transformações físicas como colapso, pegajosidade e caking. Para o leite de coco babaçu o valor crítico de Aw foi de 0,96, porém o valor crítico de umidade não foi possível determinar. Nas análises de estabilidade das cápsulas de polpa de pequi e leite de coco babaçu, a goma arábica se mostrou mais eficiente na encapsulação e proteção contra a presença de oxigênio, podendo ser fixada em estudos futuros para estes produtos
Abstract: Pequi (Caryocar brasiliense Camb), fruit rich in oil, protein and carotenoids, is grown throughout the Brazilian Cerrado. Another product found in this region is the babassu (Orbignya phalerata, Mart.), which is one of the most important representatives of Brazilian palms. It is obtained the almond that has a nice flavor and nutritional value recognized. Drying of these products is set up between the various technologies for its use. A widely used kind of drying for the processing of a product in a fluid state to solid in powder form is spray drying. The objective of this research was to obtain pequi pulp and babassu coconut milk powder microencapsulated with maltodextrin DE10, gum Arabic and dextrin through the process of spray drying. Initially, centesimal characterization was made of raw materials and preliminary tests for some powders formulated with different agents encapsulants. From data obtained in preliminary tests for pequi pulp was performed three central composite rotatable design (CCRD with 17 assays), and the moisture content, hygroscopicity, process yield, vitamin C, Aw and total carotenoids were evaluated. For babassu coconut milk three CCRD (11 test) were evaluated to verify the effect of inlet air temperature and encapsulating agent concentration, on the responses moisture content, hygroscopicity, process yield, Aw and lipid oxidation. Vitamin C and the yield obtained for particles of pequi pulp were very similar for the three experimental matrix studied, but the particles with dextrin had higher levels of total carotenoids. For capsules babassu coconut milk, dextrin showed less oxidative conservation than other encapsulants. Through these experimental, the optimized conditions of the process were obtained. The powders obtained under these conditions were evaluated for the real and apparent density, porosity, particle size distribution, wettability, scanning electron microscopy, critical storage conditions through the analysis of sorption isotherms and glass transition temperature and study of stability through analyzes of total carotenoids, lipid oxidation, color and antioxidants. The greatest mean diameter was obtained for powders of pequi pulp and babassu coconut milk microencapsulated with dextrin and consequently had the shortest time wetting. The powders of pequi pulp and babassu coconut milk with gum Arabic, maltodextrin and dextrin were presented heterogeneous size. The sorption isotherms of the pulp pequi and babassu coconut milk microencapsulated with different encapsulating agents showed a good fit to the BET model to two parameters. The critical Aw for the powders pequi pulp was 0.62, since, above this value powder shows physical transformations as collapse, stickiness and caking. As for the babassu coconut milk powder the critical value of Aw was 0.96, but the critical moisture could not be determined. In the analyzes of stable capsules pequi pulp and babassu coconut milk, gum Arabic is more efficient encapsulation and protection in the presence of oxygen, which may be fixed in future studies for these products
Doutorado
Tecnologia Pós-Colheita
Doutor Engenharia Agrícola
Farias, Virna Luiza de. "Estudo das CondiÃÃes de Secagem por AtomizaÃÃo de ConÃdios de Trichoderma harzianum LCB47." Universidade Federal do CearÃ, 2009. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=2810.
Full textNos Ãltimos anos, tem-se notado uma crescente preocupaÃÃo, em todo o mundo, com os problemas ambientais decorrentes das diversas atividades humanas, incluindo a agricultura. Nesse contexto, o controle biolÃgico constitui alternativa cada vez mais importante aos defensivos agrÃcolas quÃmicos. O controle biolÃgico consiste no emprego de um organismo (predador, parasita ou patÃgeno) que ataca outro que esteja causando danos econÃmicos Ãs lavouras. EspÃcies de Trichoderma sÃo reconhecidas como agentes de controle biolÃgico de doenÃas de plantas causadas por fungos fitopatogÃnicos, sendo a espÃcie T. harzianum uma das mais utilizadas. Os conÃdios sÃo os micropropÃgulos preferÃveis para uso no controle biolÃgico. Para a comercializaÃÃo de produtos de biocontrole, o produto formulado deve ser estÃvel ao armazenamento e manter a viabilidade dos esporos durante este perÃodo. A desidrataÃÃo dos esporos permite a preservaÃÃo do inoculo por um longo perÃodo de tempo, com alta viabilidade; e um dos mÃtodos utilizados para a secagem à a atomizaÃÃo (âspray dryerâ). Este trabalho teve como objetivo determinar as condiÃÃes mais adequadas de secagem de esporos de Trichoderma harzianum LCB47 em âspray dryerâ, de forma a preservar sua capacidade germinativa no produto desidratado. Conduziram-se experimentos para avaliar a necessidade do uso de encapsulante na secagem dos esporos. Estudaram-se, preliminarmente, as variÃveis temperatura de entrada e de saÃda do ar para avaliaÃÃo dos seus efeitos no nÃvel de sobrevivÃncia dos esporos e na umidade do pà final. Testou-se a influÃncia de diferentes materiais usados como encapsulantes, por meio da avaliaÃÃo da sua capacidade calorÃfica (Cp) e atravÃs do nÃvel de sobrevivÃncia resultante da secagem utilizando cada material. Estudaram-se os parÃmetros temperatura de entrada e de saÃda do ar, por meio de planejamento experimental, para avaliaÃÃo da sua influÃncia no nÃvel de sobrevivÃncia dos esporos e na umidade e atividade de Ãgua do pà final. Realizou-se uma avaliaÃÃo da estocagem dos esporos com relaÃÃo à retenÃÃo da sua viabilidade. Verificou-se que à necessÃrio a adiÃÃo de um encapsulante para a secagem dos esporos por atomizaÃÃo. O aumento da diferenÃa entre a temperatura de entrada e de saÃda do ar no processamento levou à elevaÃÃo da umidade do produto final, devido à necessidade do aumento da vazÃo de alimentaÃÃo da suspensÃo. Menores temperaturas de saÃda foram melhores quanto ao nÃvel de sobrevivÃncia dos esporos, sendo a de 55ÂC a que permitiu os melhores resultados. A goma arÃbica foi o encapsulante que apresentou maior capacidade calorÃfica, e foi o melhor com relaÃÃo à proteÃÃo dos esporos do calor do ar durante a secagem. O teor de encapsulante à o principal fator que afeta o nÃvel de sobrevivÃncia dos esporos, enquanto a umidade e a atividade de Ãgua do produto em pà sÃo fortemente influenciadas pela temperatura de entrada. Os esporos mantiveram sua viabilidade durante um mÃs quando armazenados sob refrigeraÃÃo. A melhor condiÃÃo de secagem de esporos de T. harzianum LCB47 foi 140/55ÂC de temperatura de entrada e de saÃda, respectivamente, utilizando maltodextrina como encapsulante. Nesta condiÃÃo o nÃvel de sobrevivÃncia mÃdio foi de 96%.
In recent years, the world is having a growing concern regarding human activity towards the environment, including the problems related to agriculture. Biological control is, nowadays, a viable and important alternative to chemical defensives. Biological control consists of the used of a living organism (predator, parasite or pathogen) that attacks other unwanted organism without causing damages to the crops. Trichoderma species are known as biological control agents to plant diseases caused by phytopathogenic fungi. T. harzianum is the most applied agent. Conidia are the preferred micropropagules for biological control. For commercialization, biological control products should be stable during storage and should maintain its viability during this period. Drying of the spores allows the preservation of the inoculums for a long period of time maintaining high viability. One of the most used methods for drying spores is spray drying. This work aims to determine the best operating conditions to dry Trichoderma harzianum LCB47 spores, using spray drying, to keep the germinative capacity of the dehydrated product. Experiments were carried out to evaluate the need for encapsulates during drying of the spores. Initially, the inlet and outlet air temperatures in the spray drier were evaluated concerning the survival of the spores and the final dried product moisture content. Several raw materials were tested as encapsulates by means of evaluating their heat capacity (Cp) and by evaluating the level of survival after drying the spores. The inlet and outlet air temperature were evaluated using a factorial design. An evaluation of the viability of the spores during storages was also carried out. The results show the need of the addition of encapsulates for drying spores using spray-drying. The increase between the inlet and outlet air temperatures in the spray-drier resulted in an increase in the final moisture content of the product because of the need to increase the feed flow rate in the spray-drier. Lower outlet air temperatures resulted in higher levels of survival of the spores, and the temperature of 55ÂC allowed the best results. Arabic gum was the encapsulate that presented the highest heat capacity and that resulted in the highest protection of the spores during drying. The amount of encapsulate was the most significant factor that influenced in the survival of the spores, while the final moisture content and the water activity were most significantly influenced by the inlet temperature of the air. The spores maintained their viability for a month under refrigeration. The best operating condition to dry spores of T. harzianum LCB47 was obtained applying inlet and outlet air temperatures of respectively 140 and 55ÂC, and using maltodextrin as encapsulate. Under this condition, the mean level of survival of the spores was 96%.
Silva, Mariana Casagrande. "Aproveitamento do resíduo do despolpamento da jabuticaba (Myrciaria cauliflora) para obtenção de pigmento com propriedades funcionais." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-14032013-141427/.
Full textThe jabuticaba is originally a Brazilian fruit and begins to be exploited commercially for the production of frozen pulp, jelly, liquor, among oth er products. The processing of jabuticaba generates a lot of waste, from the peel and seeds, which are usually discarded in landfills, contributing to environmental pollution. However, these residues are good sources of functional ingredients, such as anthocyanins (purple pigments) and elagitannins, both potent antioxidants. The objective of this study was to extract the pigment from the pulping of jabuticaba\'s waste and characterized it, to study the process of spray drying the pigment; characterize the po wders, as well as its antioxidant properties and storage stability. To this aim, jabuticaba was pulped, and the residue (peel and seeds) was obtained from an aqueous extract, which was characterized as the soluble solids, pH, moisture, ash, protein, lipid, fiber, sugars and acidity, and then was dried in a spray-dryer with agents carriers of 10 maltodextrin and gum arabic. The powders were characterized for moisture, hygroscopicity, instrumental color, morphology and particle size, anthocyanins, stability and antioxidant properties by ORAC and DPPH methods and stability during storage. The aqueous extract obtained showed 10% of total soluble solids, pH 3.54, acidity 0.71 g citric acid/100g sample and anthocyanin content of 79.3 mg anthocyanin/100g sample. The powders obtained under optimized conditions with maltodextrin showed retention of 77% anthocyanins, 4.0% of humidity, hygroscopicity of 34.9 g water absorbed/100g powder, yield of the process 32.1% and on average 11.5 mg/g of anthocyanins. The mean values for the antioxidant activity ranged from 826.9 µM Trolox equivalents/g jabuticaba\'s powder to 266.0 µM Trolox equivalents/g jabuticaba\'s powder for ORAC and DPPH methods, respectively. The gum arabic powders obtained under optimized conditions showed average retention of 86% anthocyanins, 3.9% average humidity, hygroscopicity average of 56.1 g water absorbed/100g powder, average yield of 35.7% of the process and an average of 14.8 mg/g powder anthocyanins. The mean values for the antioxidant activity ranged from 1152.7 µM Trolox equivalents/g jabuticaba\'s powder to 227.2 µM Trolox equivalents/g jabuticaba\'s powder for ORAC and DPPH methods, respectively. The powders obtained showed high concentration of anthocyanins, phenolic compounds and antioxidant activity, showing the great potential of the residue of jabuticaba\'s waste for production of a functional pigment. The presence of the carrier was effective for maintaining stability of the pigment during storage and the higher the concentration, the greater the stability of the pigment
Zhong, Huijuan. "Capillary electrophoresis and kinetic studies of food biopolymers." Thesis, University of York, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298441.
Full textSchoonman, Johanna Hendrika. "Uptake and transport of gas in microstructured maltodextrin/sodium caseinate matrices." Dijon, 2001. http://www.theses.fr/2001DIJOS015.
Full textAkter, Nousin. "Rheological behaviour of probiotic bacteria dispersed in maltodextrin and sucrose solutions." Thesis, Malmö universitet, Fakulteten för hälsa och samhälle (HS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-26378.
Full textMedeiros, Adja Cristina Lira de. "Iogurte caprino probiótico em pó: estudo do processo de secagem, da caracterização do pó e da viabilidade do probiótico." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-22052013-102129/.
Full textThe aim of this study was to develop yogurts with the traditional culture and Bifidobacterium animalis subsp. lactis probiotic culture, dehydrate products in spray drying using maltodextrin as a carrier and characterize the powders, as well as determining the resistance of probiotics to atomization process. The present study evaluated three different inlet air temperatures of spray dryer (130, 150 and 170°C) in yoghurts with two different maltodextrin concentrations (10 and 20%), totaling six treatments: T1 (10%malto/130°C), T2 (20%malto/130°C), T3 (10%malto/150°C), T4 (20%malto/150°C), T5 (10%malto/170°C) e T6 (20%malto/170°C). The yogurt drying was performed in a pilot spray dryer and the viable cells of Bifidobacterium animalis subsp. lactis enumeration was performed by pour plate. The powders showed low levels of humidity and high hygroscopicity. The water activity (Aw) of the powders ranged from 0.09 to 0.19 and increased after 30 days of storage, showing the hygroscopic powders character. It was found that after yogurt dehydration, despite their counts were less than integral products, still had counts above 106 CFU/g, therefore were still within regulation limits for a product to be considered as probiotic. The treatments that have undergone higher temperatures during the drying process (T5 and T6) were those who had higher losses of probiotic microorganisms, suggesting that high temperatures had a strong influence on the viability of probiotics. The T1 (130°C/10%) obtained higher counts of the microorganism analyzed, with counts above 106 CFU/g, during 60 days of storage, indicating that is the best treatment among those studied in relation to obtaining a goat probiotic yoghurt powder with longer shelf life. In general, it is concluded that the atomization process allows the obtention of stable goat milk yogurt powder, in a microbiological point of view. Furthermore, it was obtained a product that can be an alternative for increasing the consumption of goat milk as well as probiotics.
Takeiti, Cristina Yoshie. "Estudo da influencia da transição vitrea sobre a instantaneização de maltodextrinas por processo de aglomeração umida." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256350.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Maltodextrinas são oligossacarídeos solúveis em água, provenientes da hidrólise de amidos. As condições da hidrólise permitem definir a distribuição de massa molecular das maltodextrinas e, conseqüentemente, suas características funcionais podem ser ajustadas para aplicações distintas e específicas. Estes ingredientes são empregados em formulações de pós alimentícios prontos para o consumo e, portanto, o conhecimento de atributos que afetam sua reconstituição em água é determinante para o desenvolvimento desses produtos. Maltodextrinas comerciais com diferentes graus de dextrose-equivalente (DE) e provenientes de três fábricas nacionais distintas foram avaliadas quanto à: morfologia das partículas, teor de umidade, massa molecular, diâmetro médio, densidade aparente e real, porosidade, tempo de molhamento, tempo de dissolução, grau de cristalinidade, isotermas de sorção de umidade e temperatura de transição vítrea (Tg). Os pós comerciais apresentaram características morfológicas distintas, o que influenciou o seu desempenho quanto às propriedades de reconstituição em água. Os produtos que apresentaram características intermediárias de reconstituição foram submetidos a um processo de aglomeração por jato a vapor em mini-instantaneizador para melhorar suas qualidades tecnológicas. As condições de operação foram otimizadas por metodologia de superfície de resposta. O produto aglomerado de maltodextrina com DE igual a 10 apresentou o melhor rendimento e excelentes propriedades instantâneas, enquanto que, a maltodextrina com maior grau de DE, isto é, com menor Tg apresentou o menor rendimento de processo e um produto com piores características de reconstituição. A tendência geral indica que a morfologia e características instantâneas dos aglomerados obtidos foram influenciadas pela temperatura de transição vítrea. Um estudo complementar realizado em leito fluidizado com paredes de acrílico, utilizando soluções de maltodextrina como ligante entre partículas sólidas inertes, avaliou as condições de solidificação das pontes vítreas. A relação umidade vs temperatura obtida confirmou que o processo de aglomeração é influenciado pela massa molecular das amostras e, conseqüentemente, por suas Tgs. Esses parâmetros devem ser considerados no dimensionamento e/ou condições de operação de aglomeradores
Abstract: Maltodextrins are water soluble oligossacharides produced by starch hydrolysis. Their functional characteristics depend on their molecular mass distributions which can be taylormade for specific applications through the control of the process conditions during hydrolysis. Maltodextrin are widely used as ingredient in instant food powder mixes and the knowledge of their reconstitution attributes would assist the development of new formulations. Commercial maltodextrins produced by three different Brazilian manufacturers with dextrose-equivalent (DE) degrees ranging from 5 to 20 were evaluated with respect to morphology, moisture content, molecular mass distribution, average particle diameter, bulk and true densities, void fraction, wetting and dissolution times, crystallinity degree, equilibrium isotherms and glass transition temperature (Tg). The maltodextrin powder showed distinct morphological features, which influenced their water reconstitution abilities. The products with moderate instant properties were submitted to a steam jet agglomeration process in a pilot plant instantiser in order to improve their technological qualities. The operational conditions were optimized by surface response methodology. The general trend indicated that the agglomerates morphology as well as their instant properties are influenced by the glass transition temperature. The DE10 maltodextrin agglomerates showed the best process yield and superior instant properties. The agglomerates of maltodextrin with the highest DE, which has the lowest Tg , showed the lowest yield and poor reconstitution properties. A complementary study, conducted in an Plexiglassÿ fluidized bed equipment using maltodextrin solutions as ligand, evaluated the formation of vitreous bridges between inert particles. The moisture content/temperature relations obtained supported the assumption that the agglomeration process is influenced by the molecular mass of the samples and, consequently, by their Tgs. These parameters should be considered in the design and /or operational conditions of agglomerators
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Fabri, Deborah. "NMR relaxation studies of some carbohydrates solutions and gels." Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341472.
Full textBai, Yanjie. "Preparation and structure of Octenyl succinic anhydride modified waxy maize starch, microporous starch and maltodextrin." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/948.
Full textKårström, Andreas. "The effect of carbohydrate mouthrinse on simulated XC-sprint performance." Thesis, Mittuniversitetet, Avdelningen för hälsovetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-22998.
Full textCanuto, HolivÃnia Maria Pereira. "MamÃo (Carica papaya L.) liofilizado em pÃ: avaliaÃÃo das caracterÃsticas fÃsicas, fÃsico-quÃmicas e higroscÃpicas." Universidade Federal do CearÃ, 2011. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=6462.
Full textO mamÃo (Carica papaya L.) à uma fruta tropical conhecida e apreciada mundialmente. Suas caracterÃsticas sensoriais e nutricionais contribuem para a grande aceitabilidade desta fruta. Contudo, no perÃodo pÃs-colheita ocorrem elevadas perdas devido a sua alta perecibilidade. Nesse contexto, a liofilizaÃÃo surge como um processo promissor na desidrataÃÃo de mamÃo, pois à um processo de secagem que contribui para preservar os componentes minerais e vitamÃnicos do alimento. Neste trabalho, aplicou-se o processo de liofilizaÃÃo em polpa de mamÃo Formosa, sendo utilizado para dois dentre os trÃs ensaios estudados o adjuvante de liofilizaÃÃo maltodextrina. Foi avaliada a estabilidade dos pÃs alimentÃcios obtidos atravÃs do estudo das caracterÃsticas fÃsicas, fÃsico-quÃmicas e higroscÃpicas. A liofilizaÃÃo reduziu significativamente os teores de carotenÃides das polpas. Jà os elevados teores de aÃÃcares das polpas foram conservados atà o final do armazenamento dos pÃs obtidos apÃs a liofilizaÃÃo. O aumento da concentraÃÃo do adjuvante propiciou maior retenÃÃo de vitamina C durante o armazenamento, assim como reduziu a higroscopicidade nos pÃs de mamÃo liofilizado, resultando em maior estabilidade da atividade de Ãgua e manutenÃÃo dos nÃveis de umidade. Portanto, evidenciou-se a relevÃncia da maltodextrina como adjuvante do processo de liofilizaÃÃo da polpa de mamÃo Formosa, fornecendo pÃs alimentÃcios mais viÃveis, incluindo o aumento da vida de prateleira desses produtos.
Papaya (Carica papaya L.) is a tropical fruit known and appreciated worldwide. Their sensory and nutritional characteristics contribute to the wide acceptability of this fruit. However, in the post-harvest loss is high due to its highly perishable. In this context, the lyophilization appears as a promising process for dehydration of papaya, because is a drying process that contributes to preserve the vitamin and mineral components of food. In this work, was applied the lyophilization process in Formosa papaya pulp, being used for two of the three trials studied the adjuvant lyophilization maltodextrin. Was evaluated the stability of food powders obtained through of the study of the physical, physico-chemical and hygroscopic characteristics. The lyophilization significantly reduced the carotenoid contents of the pulps. The high sugar contents of the pulps were kept until the end of the storage the powders obtained after lyophilization. The increase in concentration of the adjuvant resulted in higher retention of vitamin C during storage, as well as reduced the hygroscopicity in papaya lyophilized powders, resulting in increased stability of the water activity and maintenance of humidity levels. Therefore, showed the relevance of maltodextrin as an adjuvant to lyophilization of the pulp of Formosa papaya, providing food powders more viable, including increasing the shelf life of these products.
Rezende, Gabriela. "Avaliação do potencial cariogênico da maltodextrina e de sua associação com a sacarose." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2015. http://hdl.handle.net/10183/128200.
Full textMaltodextrin is an oligosaccharide derived from the acidic and/or enzymatic hydrolysis of corn starch and is increasingly present in a variety of foods such as infant formulas, sports drinks and energy supplements. Many products containing of maltodextrin have also sucrose in its composition. However, its role in the development of dental caries is not clear. The aim of this study was: to conduct a literature review on the cariogenicity of maltodextrin and to evaluate the cariogenic potential and the organizational structure of the biofilm formed in situ in the presence of maltodextrin and its association with sucrose. From the evidence found in the literature review, there was a lack of studies by assessing the cariogenic potential of maltodextrin in enamel. From the in situ study, it was concluded that maltodextrin has no cariogenic potential on enamel. However, the addition of sucrose to maltodextrin causes changes in the biochemical composition and organizational structure of the biofilm formed, increasing its cariogenic potential in enamel.
Martin, Luiz Gabriel Pereira 1986. "Estudo da secagem da polpa de cupuaçu por atomização." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256800.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
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Resumo: O cupuaçu (Theobroma grandiflorum Schum.) tipicamente amazônico apresenta polpa ácida (com bastante vitamina C), sabor agradável e de aroma característico. Sua característica exótica vem conquistando cada vez mais adeptos, tendo grande potencial comercial e merecendo a atenção da comunidade científica. A secagem da polpa de cupuaçu por atomização é uma excelente alternativa para conservar e garantir o comércio do fruto em períodos de entressafra. O objetivo deste trabalho é a avaliação da secagem de polpas de cupuaçu comercial e in natura por meio do processo de secagem por atomização, utilizando como agente carreador a maltodextrina 10DE. Inicialmente, foram determinadas as composições centesimais das matérias-primas. Testes preliminares foram realizados para definir a faixa de valores dos parâmetros operacionais utilizados no processo de secagem. A partir disso, um planejamento experimental - delineamento composto central rotacional (DCCR) avaliou a influência das variáveis independentes temperatura de entrada do ar no secador (variando de 90 à 160ºC) e a concentração de maltodextrina (variando de 5 a 30%) nas respostas rendimento de secagem, teor de água, higroscopicidade, atividade de água, vitamina C, pH, açúcares redutores, açúcares totais e cor para ambos os tipos de polpa. Por meio da metodologia de superfície de resposta, foram obtidas as condições otimizadas do processo (temperatura de secagem de 155ºC e 28,2% de maltodextrina) iguais para ambas às polpas. Com isso foi feita a validação dos modelos matemáticos. As partículas obtidas nas condições ótimas foram avaliadas quanto à densidade aparente, densidade absoluta, porosidade, distribuição do tamanho de partícula e microscopia eletrônica de varredura. Os modelos das respostas: teor de água, higroscopicidade, vitamina C, açúcares redutores, açúcares totais e cor, da polpa de cupuaçu comercial foram significativos com coeficiente de determinação R2 de 71,57%, 92,18%, 85,11%, 93,76%, 93,76% e 81%, respectivamente. Para a polpa de cupuaçu in natura foram significativos os modelos das respostas: teor de água, higroscopicidade, rendimento, atividade de água, vitamina C, pH, açúcares redutores, com R2 de 93,83%, 94,23%, 71,33%, 83,99%, 82,27%, 73,66% e 76,44%, respectivamente. As partículas da polpa in natura tiveram densidade menor resultando em uma maior porosidade comparando com a polpa comercial, com diâmetro médio de 9,1 e 8,96 ?m, respectivamente. A morfologia da partícula resultante da amostra in natura apresentou-se com menos aglomerações e com superfícies mais lisas em comparação com a amostra comercial. As partículas produzidas de polpa de cupuaçu in natura foram as que apresentaram maior preservação dos teores de vitamina C e melhor estrutura na encapsulação
Abstract: Cupuassu (Theobroma grandiflorum Schum.) is a typically Amazonian fruit which presents acidic pulp (with enough Vitamin C), pleasant taste and distinctive aroma. Its exotic characteristic is gaining more and more followers, with great commercial potential and deserving the attention of scientific community. Cupuassu pulp spray drying is a great alternative to support and ensure the fruit trade in off-season periods. The objective of this research work is the evaluation of commercial and fresh cupuassu pulp drying by spray drying process, using as maltodextrin 10DE encapsulating agent. Initially, raw materials compositions were analyzed. Preliminary tests were performed in order to set the range of operational parameters which were used in experimental runs. Then, an experimental design - central composite rotational design (CCRD) - was performed to evaluated the influence of independent variables inlet air temperature (ranging from 90 to 160 ºC) and maltodextrin concentration (range 5-30%) on the responses drying yield, moisture content, hygroscopicity, water activity, vitamin C, pH, reducing sugars, total sugars and color for both kind of cupuassu pulp. By response surface methodology, we obtained the optimized process conditions (drying temperature of 155 ºC and 28.2% maltodextrin) which are the same for the both pulps. After that, the mathematical models were validated. The particles obtained in optimum conditions were evaluated for bulk density, absolute density, porosity, and particle size distribution and scanning electron microscopy. For commercial cupuassu pulp, the models of the responses moisture content, hygroscopicity, vitamin C, reducing sugars, total sugars and color were significant with determination coefficient R2 of 71.57%, 92.18%, 85.11%, 93, 76%, 93.76% and 81%, respectively. For fresh cupuassu pulp, the models of responses moisture content, hygroscopicity, yield, water activity, vitamin C, pH, reducing sugars were significant with R2 of 93.83%, 94.23%, 71, 33%, 83.99%, 82.27%, 73.66% and 76.44%, respectively. The powder from the fresh pulp presented lower density resulting in a higher porosity in comparison with the commercial pulp powder, with a mean diameter of 9.1 and 8.96 ?m, respectively. The particle morphology of the fresh pulp powder presented with fewer agglomerated particles and smoother surfaces compared to the commercial pulp powder. The particles produced from fresh cupuassu pulp showed higher preservation of vitamin C and better structure in the encapsulation
Mestrado
Tecnologia Pós-Colheita
Mestre em Engenharia Agrícola
Kaur, Harkirat, and h_harkiratkaur@student rmit edu au. "Baking enzymes and microencapsulation strategies for retardation of staling." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081203.133339.
Full textJonsson, Liza. "Utveckling av en fiberberikad probiotisk fruktdryck." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-36800.
Full textMartins, Pierre Correa. "Estudo da influencia de uma fase lipidica na aglomeração de pos alimenticios." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266736.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
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Resumo: A aglomeração de pós é utilizada para melhorar o manuseio das partículas e facilitar sua reconstituição em água. O objetivo principal deste trabalho foi avaliar a influência do tipo e do conteúdo de uma fase lipídica na aglomeração de pós alimentícios. Como alimento-modelo usou-se maltodextrina DE 10 e três diferentes frações de óleo de palma: duas oleínas (pontos de fusão de 14 e 18 °C) e uma estearina (ponto de fusão de 51 °C). Os pós primários contendo lipídeos foram obtidos através da secagem em spray-dryer de emulsões de maltodextrina, óleo e surfactante a 30% p/p. Os ensaios de aglomeração contemplaram pós contendo 5, 10, 15, 20 ou 25% de cada fração de óleo de palma. A umidade, densidade e escoabilidade dos pós diminuíram com o aumento do seu conteúdo de lipídeos. Os pós contendo as oleínas apresentaram maior coesão entre si do que o material com estearina. Os ensaios de aglomeração foram conduzidos em um aglomerador com jato de vapor, em escala piloto. Um planejamento experimental prévio confirmou um aumento significativo do diâmetro dos aglomerados com o aumento da pressão de vapor, do conteúdo de lipídeos dos pós e da temperatura do ar de secagem dos aglomerados. Os ensaios definitivos de aglomeração foram realizados com ar de secagem a 100°C e pressão de vapor de 1,9 bar. As partículas com oleína absorveram menos umidade no contato com o vapor do que o material contendo estearina e o isento de óleo. A influência dos agentes ligantes (umidade e/ou óleo) foi mais importante para o aumento de tamanho dos aglomerados do que a temperatura do ar. Uma pequena adição de óleo (5%) prejudica o mecanismo de aglomeração. Nos pós sem óleo a aglomeração foi controlada pela plastificação da superfície das partículas. Nos pós com alto conteúdo de óleo, sobretudo com as oleínas, a pré-aglomeração devido à alta coesividade das partículas promoveu a formação de grandes e compactos aglomerados. O pó sem óleo produziu aglomerados de melhor aparência e de tamanho similar ou maior do que o produto com 25% de óleo, porém com menor resistência à compressão. Todos os aglomerados apresentaram uma maior facilidade de escoamento em relação aos seus pós originais
Abstract: Agglomeration involves the production of larger and stable particles by aggregation of fine particulated material, in order to enhance flowability, appearance and reconstitution in water. This work evaluated the contribution of an oil phase on the agglomeration mechanisms of food powders. Three different palm oil fractions (two oleins with melting point of 14 and 18 °C and one stearin with melting point of 51 °C) were incorporated to the solid matrix of maltodextrin DE 10. Maltodextrin powders containing lipids were processed by spray-drying emulsions of 30% (w/w) total solids (maltodextrin, lipids and surfactant) content. The emulsions were prepared with 5, 10, 15, 20 or 25% of each palm oil fractions, based on total dry mass. Granulation runs were carried out in a pilot plant steam jet agglomerator. Preliminary experiments performed according to a factorial design indicated an increase of the size of the agglomerates with the increase in steam pressure, lipid content and drying air temperature. The definitive experiments were carried out at a steam pressure of 1.9 bar and air temperature of 100 °C. The influence of the binding agents (moisture and/or oil) was more important than the air temperature. The size increase of maltodextrin powder without oil was controlled by surface plasticization and agglomerates with suitable instant properties were obtained. The influence of moisture content was more important than the oil content for maltodextrins with stearin while the inverse occurred for maltodextrins with olein. Maltodextrins powders containing stearin were less cohesive and showed incomplete surface coating by the lipids facilitating moisture absorption. The pre-agglomeration stage favored the blend of the more cohesive powders and formed larger and more resistent agglomerates. The lower tendency to form pre-agglomerates in powders containing stearin is compensated by higher moisture uptake in the steam section. Small amount of oil degenerated drastically the process. The average size and the mechanical resistance of the agglomerates increased with increasing oil content in the powders. Agglomeration enhanced considerably the flowability of the particles containing oil
Doutorado
Engenharia de Processos
Doutor em Engenharia Química
Archilla, Leslie Lumari. "Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/9857.
Full textMaster of Science
Chung, Monique Mi Song. "Polpa de guavira (Campomanesia cambessedeana Berg) desidratada em spray dryer: efeitos das condições de processo e composição da alimentação nas propriedades físico químicas e atividade antioxidante." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74133/tde-11042016-141350/.
Full textThe aim of this work was to obtain dried guavira pulp by spray drying, using maltodextrin or arabic gum as carrier agents. Initially, it was evaluated the influence of the process conditions, inlet air temperature (130, 155 e 180) °C and mixture feed flow rate (20 e 40) mL/min, carrier agent type and concentration (10 e 20) % in physical, physicochemical properties and antioxidant activity of the product. The analyzed properties were moisture content, water activity, higroscopicity, solubility, distribution and average particle size, morphology, total phenolic compounds and antioxidant activity. The inlet air temperature and mixture feed flow significantly influenced all the properties of guavira powder. The moisture content and water activity showed lower values in intermediate temperature, independent of the carrier agent type and concentration. The solubility of the samples with maltodextrin were higher than the samples with arabic gum. Increasing the carrier agent concentration generally resulted in an increase of the parameter L* and a reduction of a* and b* parameters, making lighter samples and reducing the red and yellow hues. The color of the guavira powder presented next to yellow and brown coloring, with great variation in parameters C* and H* depending on the different drying conditions. The size distribution of the particles had no definite pattern and the particles average size of the samples with maltodextrin were higher the samples with arabic gum for the inlet air temperature at 130 °C. However, for the other temperatures (155 and 180) °C there is a specific behavior of the particle size depending of the feed flow rate, carrier agent type and concentration. The scanning electronic microscopic analysis observed that the particles obtained with maltodextrin or arabic gum presented spherical, roughness surface and adhesion of the smaller particles into larger, the particles with arabic gum also presented concavities. The antioxidant activity was higher at intermediate inlet air temperature. From the selected conditions at the first phase (inlet air temperature of 155 °C, feed flow rate of 40 mL/min and 10% of maltodextrina or arabic gum) the guavira pulp powder were evaluated the glass transition temperature, the adsorption isotherms and the storage stability of ascorbic acid and antioxidant activity of the guavira powder produced to over 120 days. The glass transition temperatures were (25,2 ± 2,7 °C e 31,4 ± 0,4) °C for the powder obtained with arabic gum and maltodextrin, respectively. The BET model presented good adjustment (R²>0,99) to describe the water sorption behavior of the samples at test temperatures of (20, 30 e 40) °C. The guavira powder with arabic gum showed higher water adsorption than the samples with maltodextrin. In the stability study, samples were packed in polyethylene-laminated packaging and stored at 25 °C and relative humidity of 75%. The packaging was effective in maintaining ascorbic acid and antioxidant activity of the guavira powder for a period of 120 days for samples with the addition of maltodextrin and gum arabic. The content of phenolic compounds for guavira powder with gum arabic showed a reduction in the first 22 days, but the sample with maltodextrin remained stable for 120 days of storage.
Souza, Volnei Brito de. "Aproveitamento dos subprodutos de vinificação da uva Bordô (Vitis labrusca) para obtenção de pigmentos com propriedades funcionais." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-19042013-084817/.
Full textThe aim of this work was to produce powder pigments from grape byproducts of Bordo variety (Vitis labrusca) by spray drying using maltodextrin as carrier agent. The effects of process conditions on some physicochemical properties, stability and biological activity of the product were studied. Ethanol extracts were obtained from grape pomace (skins and seeds) and concentrated to one-third the initial volume. This extract was then mixed with the carrier agent 10 DE maltodextrin at concentrations of 10, 20 or 30% and atomized in a spray dryer, with feed flow rate of 44 mL/min and inlet drying air temperatures of 130, 150 or 170°C a total of nine tests. In addition, a sample of freeze-dried concentrated extract without carrier agent was obtained for comparison. It was evaluated process yield and the samples obtained were initially evaluated for moisture content, anthocyanins retention, hygroscopicity and solubility in water, in order to verify the influence of process conditions on these characteristics. These samples were also evaluated for morphology, particle size distribution and moisture sorption isotherms. All samples (spray-dried powders and freeze-dried extract) were evaluated for instrumental color, infrared spectroscopy, stability during storage, presence of bioactive compounds (phenols, flavonoids, anthocyanins and proanthocyanidins) plus antioxidant activity, antimicrobial activity and inhibition of Leishmania arginase. Process conditions evaluated (inlet drying air temperature and carrier agent concentration) had a strong influence on the characteristics studied. The moisture content, anthocyanin retention, morphology and particle size of the samples were strongly influenced by drying temperature and carrier agent concentration while the hygroscopicity suffered greater influence of the carrier agent concentration. The concentration of carrier agent also had great influence on the moisture sorption isotherms of the samples. There was no significant interference of the drying process on the chemical composition of the material evidenced by infrared spectroscopy. Regarding the evaluation of stability during storage, it was observed that the samples containing maltodextrin, retained much more anthocyanins and original color when compared with the sample without a carrier or liquid extracts, indicating both, the drying process and the presence of carrier, promoted a protective effect to the compounds and its color. All samples showed high levels of flavonoids, anthocyanins, proanthocyanidins and high levels of antioxidant activity ranging from 314.06 to 441.04 µmolTE/g of extract (dry weight), by DPPH and 993.32 to 1138.68 µmolTE/g of extract (dry weight) by FRAP method. Most samples showed antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes. Moreover, had great ability to inhibit the enzyme arginase of Leishmania with inhibition percentage ranging from 54.60 to 83.43%. The results suggest that the drying process of Bordo grape pomace extracts in a spray dryer with maltodextrin, produced powders with various interesting characteristics such as low hygroscopicity, high solubility and stability, and large biological potential. This shows that this byproduct of wine industry can be used as a natural source of functional ingredients.
Andersson, Matilda. "Effekten av kolhydratsintag på återhämtning av anaerob prestationsförmåga från kortvarig högintensiv träning : En randomiserad dubbelblindad interventionsstudie." Thesis, Linnéuniversitetet, Institutionen för idrottsvetenskap (ID), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-105011.
Full textBackground: For some athletes it is important to maintain a high level of power output and anaerobic capacity throughout an entire compentition. Some situations only allow a few hours of recovery between performances, and nutritional strategies, including carbohydrate intake become relevant to facilitate the recovery process. Purpose: The purpose of this study was to investigate the effect of carbohydrate intake during 1 hour of recovery from short-term high intensity exercise on subsequent anaerobic performance. Method: Eight well-trained women and men performed a countermovement jump (CMJ) followed by 5 laps of Wingate cycling test. Participants were then allowed to rest for 1 hour while consuming either 1,2g/kg carbohydrates (maltodextrin) or placebo. After recovery, participants performed a CMJ followed by one lap of Wingate cycling test. The testvalues that were measured were jump height (CMJ), min power, max power, average power and fatigue index (Wingate). Result: Results from the two-way ANOVA showed that neither time nor supplementation had any significant effect on subsequent performance regarding any of the measured variables. There were no significant difference between Wingate lap 1 pre recovery and Wingate post recovery, same for CMJ. Both groups regained their original performance after 1h of recovery, wether intake of carbohydrate or not.
Fontes, Claudia PatrÃcia MourÃo Lima. "ProduÃÃo de oligossacarÃdeos pre-biÃticos em suco de frutas." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10871.
Full textCoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
Atualmente, a preocupaÃÃo com a qualidade de vida tem aumentado a demanda por alimentos que melhorem a saÃde e reduzam os riscos de doenÃas, dentre os quais destacam-se os oligossacarÃdeos prÃ-biÃticos. Nos Ãltimos anos, hà um crescente interesse no desenvolvimento de novos produtos alimentÃcios contendo esses compostos, incluindo-se os sucos de frutas. Desta forma, este trabalho visou à produÃÃo de oligossacarÃdeos prÃ-biÃticos em sucos de frutas e a secagem desses produtos pela tÃcnica de spray-driyng. Para a sÃntese enzimÃtica de oligossacarÃdeos utilizou-se a enzima dextrana-sacarase produzida pelo microorganismo L. mesenteroides B512F e realizou-se um planejamento experimental composto central, variando-se as concentraÃÃes de sacarose e aÃÃcares redutores nos sucos, com os ensaios conduzidos durante 24h a 30ÂC. Os resultados obtidos demonstraram que os sucos de abacaxi, melÃo e laranja apresentaram-se como uma excelente alternativa para a sÃntese de oligossacarÃdeos prÃ-biÃticos com elevados graus de polimerizaÃÃo. Os sucos prÃ-biÃticos obtidos das diferentes frutas submetidos ao processo de Spray Drying, no qual variaram-se os agentes encapsulantes utilizados, maltodextrina e goma arÃbica, assim como, a temperatura do ar de entrada (160 e 180 ÂC). As melhores condiÃÃes de secagem dos sucos de abacaxi, melÃo e laranja prÃ-biÃticos foram verificadas, ao utilizar-se 20% de maltodextrina e temperatura de 180 ÂC. Foram realizadas secagens dos sucos prÃbiÃticos, nas melhores condiÃÃes de secagem previamente determinadas, e observou-se que os pÃs obtidos apresentaram baixos valores para atividade de Ãgua, umidade, higroscopicidade e tempo de reidrataÃÃo, conferindo uma maior estabilidade fisico-quÃmica e microbiolÃgica ao produto, bem como, rÃpido preparo. A atividade antioxidante dos sucos tambÃm foi avaliada e verificou-se uma reduÃÃo neste parÃmetro. Conforme os resultados obtidos, constatou-se que os sucos de abacaxi, melÃo e laranja sÃo excelentes substratos para a obtenÃÃo de uma bebida prÃ-biÃtica inovadora, a apresentar-se na forma lÃquida para consumo imediato ou na forma desidratada, para preparo instantÃneo.
Nowadays, people have been concerned with their quality of life and wellness,increasing the consumption of foods, with prebiotic oligosaccharides, which may improve the health and decrease the disease risks. In recent years, a lot of new foods have been developed with these compounds (prebiotic oligosaccharides)including the fruit juices. The aim of this work was the prebiotic oligosaccharides production in orange, pineapple and melon juices, and their spray drying.The dextransucrase, produced by L. mesenteroides NRRL B-512F, was used for enzymatic synthesis following a central composite experimental design, with sucrose and reducing sugars variation, at 30 ÂC/ 24h. The prebiotic juices obtained were dried by spray drying, varying the maltodextrin and arabic gum concentration (10 and 20%) and the inlet temperatures (160 and 180 ÂC). Pineapple, orange and melon juices showed better results when maltodextrin(20%) and the inlet temperature 180 ÂC were utilized. The juice powders obtained showed low water activity, moisture,higroscopicity and rehydration time. These results give better microbiology and physicochemical stability, as well as, fast preparation. There was a decrease of the antioxidant activity at all products. The fruit juices used demonstrated an excellent way to produce, by enzymatic synthesis, prebiotic oligosaccharides with high polymerization degrees.
Eissa, Omaima Abdel-Latif Elkotb. "Cloning of a novel operon containing genes for 4-#alpha#-glucanotransferase, maltodextrin phosphorylase, and a regulatory protein from Clostridium butyricum." Thesis, University of Southampton, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.296246.
Full textRibeiro, Adriana Giacomini. "Desenvolvimento de produto tipo shake utilizando farinha de tremoço doce (Lupinus albus) CV multolupa, decorticada e desengordurada /." Araraquara : [s.n.], 2006. http://hdl.handle.net/11449/88662.
Full textBanca: João Bosco Faria
Banca: Alice Yoshiko Tanaka
Resumo: As leguminosas são consideradas uma das melhores fontes de proteína vegetal. O tremoço (Lupinus sp.), cultivado por cerca de 4000 anos, é uma leguminosa como a soja, feijão ou lentilha, que tem diversas espécies, sendo que as três mais plantadas são originárias da região do Mediterrâneo. Certas espécies de tremoço (Lupinus albus) apresentam cerca de 10% de energia dada pelo conteúdo de óleo e cerca de 40% de proteína, próximo aos valores encontrados na soja. A qualidade de vários alimentos pode ser aprimorada pela suplementação com leguminosas, onde o tremoço é um bom candidato para esta função incluindo melhor digestibilidade, maior conteúdo de fibras e bom rendimento em diferentes climas e solos. A realização de um trabalho utilizando tremoço doce (Lupinus albus) em forma de farinha para o desenvolvimento de um alimento tipo "shake", que possui uma diversidade de trabalhos e pesquisas interessados no desenvolvimento de produtos nutritivos, versáteis e saborosos, estabelecendo as condições adequadas para sua formulação, torna-se interessante para ampliar as perspectivas de aproveitamento industrial do tremoço como suplemento alimentar (uma fonte protéica alternativa e de baixo custo) e promover uma inovação no mercado de alimentos. A formulação ainda contou com os ingredientes leite em pó integral e maltodextrina, cujas interações foram estudadas utilizando um delineamento experimental do tipo centroid simplex para modelagem de misturas. Os resultados da análise sensorial obtidos pela análise estatística da variância mostraram preferência (ordem crescente) pelas formulações que seguem: leite em pó integral e maltodextrina; leite em pó integral; maltodextrina; farinha decorticada e desengordurada de tremoço doce, leite em pó integral e maltodextrina... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Grain legumes are considered one of the best vegetable protein sources. Being cultivated for about 4000 years, lupin is a plant like soya, bean or lentil. There are several species of lupin; three of them most cultivated come from Mediterraneum. Some species of lupin (Lupinus albus) have about 10% of energy given by its oil content and about 40% of protein, similar to the values found in soya. The quality of several food products may be refined by vegetable supplementation being lupin a good candidate for this function. It includes a better digestibility, greater fiber content and good yield in both different climates and soils. An experiment using sweet lupin in form of flour in order to develop a kind of food called "shake", which has a great variety of studies and researches interested in nutritional, versatile and tasteful products, establishing suitable conditions for their formulation, becomes interesting not only to enlarge the lupin industrial perspective use as food supplement (a low cost alternative protein source) but also to promote innovation in food market. Its formulation is still composed of whole milk powder and maltodextrin whose interactions were studied by utilizing experimental centroid simplex outlining for mixture modelling. Sensorial analysis results obtained by statistical analysis of variance showed preference (crescent order) to the following formulations: whole milk powder and maltodextrin; whole milk powder; maltodextrin; husky unfattened sweet lupin flour, whole milk powder and maltodextrin; husky unfattened sweet lupin flour and whole milk powder; husky unfattened sweet lupin flour and maltodextrin; husky unfattened sweet lupin flour.
Mestre
Canuto, Holivânia Maria Pereira. "Mamão (Carica papaya L.) liofilizado em pó: avaliação das características físicas, físico-químicas e higroscópicas." reponame:Repositório Institucional da UFC, 2011. http://www.repositorio.ufc.br/handle/riufc/17568.
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Papaya (Carica papaya L.) is a tropical fruit known and appreciated worldwide. Their sensory and nutritional characteristics contribute to the wide acceptability of this fruit. However, in the post-harvest loss is high due to its highly perishable. In this context, the lyophilization appears as a promising process for dehydration of papaya, because is a drying process that contributes to preserve the vitamin and mineral components of food. In this work, was applied the lyophilization process in Formosa papaya pulp, being used for two of the three trials studied the adjuvant lyophilization maltodextrin. Was evaluated the stability of food powders obtained through of the study of the physical, physico-chemical and hygroscopic characteristics. The lyophilization significantly reduced the carotenoid contents of the pulps. The high sugar contents of the pulps were kept until the end of the storage the powders obtained after lyophilization. The increase in concentration of the adjuvant resulted in higher retention of vitamin C during storage, as well as reduced the hygroscopicity in papaya lyophilized powders, resulting in increased stability of the water activity and maintenance of humidity levels. Therefore, showed the relevance of maltodextrin as an adjuvant to lyophilization of the pulp of Formosa papaya, providing food powders more viable, including increasing the shelf life of these products.
O mamão (Carica papaya L.) é uma fruta tropical conhecida e apreciada mundialmente. Suas características sensoriais e nutricionais contribuem para a grande aceitabilidade desta fruta. Contudo, no período pós-colheita ocorrem elevadas perdas devido a sua alta perecibilidade. Nesse contexto, a liofilização surge como um processo promissor na desidratação de mamão, pois é um processo de secagem que contribui para preservar os componentes minerais e vitamínicos do alimento. Neste trabalho, aplicou-se o processo de liofilização em polpa de mamão Formosa, sendo utilizado para dois dentre os três ensaios estudados o adjuvante de liofilização maltodextrina. Foi avaliada a estabilidade dos pós alimentícios obtidos através do estudo das características físicas, físico-químicas e higroscópicas. A liofilização reduziu significativamente os teores de carotenóides das polpas. Já os elevados teores de açúcares das polpas foram conservados até o final do armazenamento dos pós obtidos após a liofilização. O aumento da concentração do adjuvante propiciou maior retenção de vitamina C durante o armazenamento, assim como reduziu a higroscopicidade nos pós de mamão liofilizado, resultando em maior estabilidade da atividade de água e manutenção dos níveis de umidade. Portanto, evidenciou-se a relevância da maltodextrina como adjuvante do processo de liofilização da polpa de mamão Formosa, fornecendo pós alimentícios mais viáveis, incluindo o aumento da vida de prateleira desses produtos.
Girão, Lúcio Vilela Carneiro 1979. "Substituição do soro de leite e lactose pela combinação de ingredientes energéticos e protéicos em rações de leitões na fase de creche /." Botucatu : [s.n.], 2010. http://hdl.handle.net/11449/95267.
Full textBanca: José Roberto Sartori
Banca: Vinicius de Souza Cantarelli
Resumo: O objetivo deste trabalho foi avaliar os parâmetros de desempenho de leitões desmamados e a digestibilidade aparente das dietas pré-iniciais (PI) e iniciais (I), contendo combinação de ingredientes energéticos e protéicos em substituição ao soro de leite e lactose. Foram utilizados 108 leitões, desmamados com idade média de 21 dias e peso médio 6,02 ± 0,40 kg, distribuídos em um delineamento experimental de blocos ao acaso em quatro tratamentos: controle com soro de leite seco e lactose; concentrado protéico de soro de leite, maltodextrina e blend energético contendo maltodextrina e óleo de milho; farelo de glúten 60, maltodextrina e blend energético contendo maltodextrina e óleo de milho; blend energético protéico contendo maltodextrina, água de maceração do milho e óleo de milho. Durante os períodos experimentais de 0 a 17 e 18 a 29 dias, foram realizadas coletas parciais de fezes para se determinar a digestibilidade aparente utilizando-se o óxido de crômio III (Cr2O3) a 0,1% como marcador nas rações. Foram avaliados os parâmetros de desempenho: consumo diário de ração (CDR), ganho diário de peso (GDP) e conversão alimentar (CA) dos leitões nos períodos de 0 a 17 e de 0 a 29 dias após o desmame; os coeficientes de digestibilidade aparente da matéria seca (CDAMS), extrato etéreo (CDAEE), proteína bruta (CDAPB) e energia bruta (CDAEB); os valores digestíveis de matéria seca (MSD), proteína (PD), extrato etéreo (EED) e energia (ED) das dietas PI e I. Não foram verificadas diferenças entre os tratamentos em relação às variáveis CDR, GDP e CA (P>0,05). Não houve influência dos tratamentos nos valores de CDAMS, CDAPB, CDAEB, MSD e ED (P>0,05) das dietas PI e I. Foram encontradas diferenças para as variáveis: CDAEE (P=0,007), PD (P=0,002) e EED (P<0,001) para a ração I. Portanto, os blends estudados, associados... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The objective of this work was to evaluate parameters for weanling pigs performance and digestibility of pre-initial (PI) and initial (I) diets containing a combination of energetic and protein ingredients to substitute the dried whey and lactose. One hundred and eight weanling pigs aging about 21 days old and with average weight of 6.02 ± 0.40 kg distributed in a randomized complete block design of four treatments: control with dried whey and lactose; whey protein concentrated, maltodextrin and an energetic blend containing maltodextrin and corn oil; gluten meal 60% CP, maltodextrin and energetic blend containing maltodextrin and corn oil; protein energetic blend containing maltodextrin, corn steep liquor and corn oil. Collection of feces was done during the experiment period (0-17 days old and 18-29 days old) in order to determine digestibility. Such assess was done using 0.1% Chromium (III) oxide as a marker in the feed. The assessed performance parameters were: daily feed intake (DFI), daily weight gain (DWG) and feed conversion (FC) of piglets from 0 to 17 and from 0 to 29 days after weaning; digestibility coefficient of dry matter (DCDM), ether extract (DCEE), crude protein (DCCP), and gross energy (DCGE); digestible values for dry matter (DMD), protein (PD), ether extract (EED), and energy (ED) on PI and I diets. There was no significant difference among treatments considering DFI, DWG, FC (P>0.05). Treatments had no influence upon DCDM, DCCP, DCGE, DMDV, EDV values (P>0.05) for PI and I diets. Differences were found for I diet in DCEE (P=0.007), PD (P=0.002), and EED (P<0.001). The studied blends whether associated or not with protein sources (either vegetal or animal) were feasible substitutes for dried whey and lactose in PI and I diets. They did not interfere in the performance of weanling pigs aged from 21 to 50 days old or in the digestibility... (Complete abstract click electronic access below)
Mestre
Yerovi, Diego Santiago Tupuna. "Produção de microcápsulas de norbixina por spray-drying : avaliação da estabilidade e aplicação em bebidas isotônicas como corante natural." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/156787.
Full textColor is one of the main attributes in processed food that influences their preference and acceptance directly from consumers. Besides, of their ability of coloration, the natural dyes can offer benefits in human health. The norbixin is a carotenoid that can be produced from saponification of bixin present in annatto seeds. This compound shows functional properties that are related to the promotion of a healthy life, since it acts as cellular protectors, and is commonly used as a natural dye in processed food, however, its chemical structure makes it susceptible to degradation by environmental factors such as light, oxygen, and high temperature. Microencapsulation is used to improve the stability and solubility of the carotenoid. In this study, were encapsulated crystals of norbixin with 100% of purity (wavelength of 453 nm) by spray drying. Gum arabic and maltodextrin were used in different proportions as wall materials. The different formulations (MD:GA 100:0; 85:15; 65:35; 50:50; 35:65; 15:85; 0:100) were prepared with the same quantity of core (norbixin) and total solids soluble percentage. The formulation with 100% of arabic gum shows a high microencapsulation efficiency (74.91% - 226.40 μg/g of microcapsules) and was evaluated it antioxidant activity with ABTS assay (77.77 ± 0.59 μmol TE/g microcapsules), was verified that norbixin keep its antioxidant activity after microencapsulation process The stability study of norbixin microcapsules (MCN) was carried out in aqueous model system at temperatures of 60, 90 and 98°C for 300 min. Thermal degradation kinetics in aqueous model systems followed a first order kinetic reaction. The activation energy (Ea) required for degradation was Ea = 15.08 kcal/mol, double than required for free norbixin. MCN showed a high thermal stability with longer shelf life. Finally, the MCN were applied in isotonic tangerine soft drinks without exceeding the use of food additives regulations. Based on the parameter of CIELab system was possible to get an orange tonality by using a lower concentration of norbixin (2.86 ± 0.02 μg norbixin/mL). The isotonic beverage (BIT) added of MCN shows a stability during storage on accelerated conditions (heat and light) since the results indicated a high half-life time (29.71 days) when was compared with an BIT added of norbixin non-encapsulated (6.56 hours). According to this research, the results obtained showed the potential of the use of microencapsulation to increase the stability of norbixin, thus obtaining a natural dye with an effective application in aqueous matrix, mainly in beverages.
Weiß, Simon Christoph [Verfasser], Arne [Akademischer Betreuer] Skerra, Arne [Gutachter] Skerra, and Siegfried [Gutachter] Scherer. "Strukturelle Charakterisierung von katalytischen und regulatorischen Proteinen des Escherichia coli Maltose/Maltodextrin-Systems / Simon Christoph Weiß ; Gutachter: Arne Skerra, Siegfried Scherer ; Betreuer: Arne Skerra." München : Universitätsbibliothek der TU München, 2019. http://d-nb.info/1203299761/34.
Full textStoll, Liana. "Desenvolvimento e aplicação de filmes biodegradáveis com antioxidantes extraídos a partir de bagaço de uva, um resíduo da indústria vitivinícola." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2015. http://hdl.handle.net/10183/129770.
Full textThe abuse of plastic packaging has caused various environmental problems, since they are produced from non-renewable sources of energy and are resistant to degradation. In this context, the development of active biodegradable films for application in foods is of great importance, since they are produced from renewable and sustainable sources, besides they may interact with the packaged product and provide additional benefits over conventional films. This study used the wine grape pomace as a source of anthocyanins for the development of biodegradable films with antioxidant properties. Microencapsulation of anthocyanins, which was carried out with the purpose of increasing its stability, used maltodextrin and gum arabic as wall materials. Different formulations of biodegradable films were developed with the obtained microcapsules. Gum arabic, maltodextrin and their combination were effective in the microencapsulation process (> 90% retention of anthocyanins). Despite being provided with the same anthocyanins content - quantified by highperformance liquid chromatography - the antioxidant activity of gum arabic microcapsules was greater. The difference between the antioxidant activity of the capsules was attributed to their different solubility in water, so that capsules with higher solubility could release more easily the encapsulated anthocyanins. The film containing anthocyanins encapsulated with maltodextrin showed better mechanical properties and offered greater protection to sunflower oil against oxidation reactions, and so was used in the production of extra-virgin olive oil pouches. The developed film, which was proven to be biodegradable, increased the oxidative stability of the olive oil when compared to olive oil packaged in a commercial polypropylene. The results of this study demonstrate the potential usage of maltodextrin as wall material on encapsulation of anthocyanins and as an ingredient in the production of biodegradable films, mainly applied in fatty products.
Nikola, Maravić. "Stabilizujući efekat polisaharidnih jedinjenja industrije šećera u proizvodnji emulzija." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2019. https://www.cris.uns.ac.rs/record.jsf?recordId=111014&source=NDLTD&language=en.
Full textBiopolymer based stabilizers become particularly favorable natural solutions for use in complex systems, such as oil-in-water emulsions. In following dissertation, the individual and combined effects of three polysaccharide based stabilizers (sugar beet fibers, sugar beet pectin and OSA maltodextrin) on the formation and stability of corn oil emulsions in water were tested. The influence of four different emulsion techniques (ultrasonic homogenization, high-pressure homogenization, membrane emulsification and rotor-stator homogenization) were examined. A comprehensive characterization that included the examination of physico-chemical, structural, tensiometric, conductometric, viscometric characteristics of the polysaccharides examined is presented in this dissertation. The obtained results of the emulsion droplet size and their physical stability indicate good stabilization properties of the polysaccharides examined. The interactions between the applied polysaccharide-based stabilizers resulted in significant changes in the droplet size, zeta potential, creaming index and the structure of the emulsion.
Lollo, Pablo Christiano Barboza. "Influencia da suplementação de proteinas do soro de leite na composição corporal, desempenho fisico e parametros bioquimicos de atletas juvenis de futebol." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256026.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O futebol assim como outras modalidades esportivas vem utilizando os conhecimentos científicos produzidos para a preparação dos atletas. Esse melhor preparo resulta em distâncias percorridas durante o jogo cada vez maiores além de um melhor desenvolvimento da musculatura para desempenhar as tarefas necessárias durante as partidas. É reconhecido que essa atividade física eleva as necessidades protéicas dos atletas, porém não se sabe exatamente qual é o requerimento protéico dos atletas de diferentes modalidades esportivas. Os principais motivos citados para esse aumento no requerimento protéico de atletas são: hipertrofia muscular (em determinadas fases do treinamento); oxidação de proteínas corporais durante atividades de longa duração para fornecimento de energia (via esqueleto carbônico dos aminoácidos de cadeia ramificada - BCAA); danos em proteínas musculares decorrentes de alterações fisiológicas causadas pelo exercício (queda de pH, elevação da temperatura intramuscular e tensões mecânicas nos músculos e demais estruturas do aparelho locomotor). As proteínas de soro de leite são consideradas excelente fonte de BCAA, e possuem alto valor biológico. Objetivo: verificar os efeitos da suplementação com proteínas de soro de leite na composição corporal, desempenho físico e parâmetros bioquímicos de futebolistas. Metodologia: quarenta e oito futebolistas juvenis (masculino), idade 16,7 + 0,6 anos, medindo 179,2 cm + 6,7 e pesando 74,42 kg + 6,44, foram realizados 2 experimentos (n=24 em cada experimento), o primeiro experimento submeteu os 24 atletas a suplementação protéica diária de 1g.kg-1.dia-1 mais 0.4 g.kg-1.dia-1 de carboidrato (sacarose) por 8 semanas com as diferentes proteínas: a) caseína (CAS, n=8); b) proteína do soro de leite isolada (PSLI1, n=8); c) proteína do soro de leite hidrolisada (PSLH2 n=8). O segundo experimento submeteu 24 atletas à suplementação protéica ou glicídica diária de 1g.kg-1.dia-1 por 12 semanas com: a) maltodextrina (MALTO, n=8); b) PSLI2 (n=8); c) PSLH2 (n=8). Foram realizados testes antropométricos (composição corporal), de desempenho físico ¿ ¿Yo-yo intermittent recovery level 2¿, saltos verticais, 4 minutos contra o relógio, 3000m e 3200m à 85% da freqüência cardíaca (FC) máxima e os parâmetros bioquímicos: ácido úrico, colesterol, HDL, creatinina, glicose plasmática e dosagem das enzimas: creatina quinase (CK) e lactato desidrogenase (LDH). Resultados: após a suplementação, os grupos CAS e PSLI2 aumentaram significativamente a massa muscular em 2,83% e 3,36% respectivamente. No desempenho físico, foi observado que os atletas dos grupos PSLI2 e PSLH2 aumentaram a distância percorrida em 4,44% e 3,41% respectivamente no teste 4 minutos contra o relógio. No teste de 3200m em 85% da FC máxima o tempo dos atletas dos grupos PSLI2 e PSLH aumentaram o tempo em 5,48% e 6,8%. Nos parâmetros bioquímicos analisados verificamos queda significativas nas enzimas indicadoras de lesão muscular nos atletas dos grupos PSLH2 e aumento significativo no ácido úrico nos atletas dos grupos, PSLI1, MALTO, PSLI2 e PSLH2
Abstract: The soccer as well as other sporting modalities comes using the knowledge produced for training the athletes. These better training results in large distances covered during the game. So the better preparation of the muscle is need for the soccer players. The physical activity raises the proteins requirements, however, how much is not known accurately. The main reasons cited for this increase in the proteins requirements in athlete are: muscular hypertrophy (in determined phases of the training); body protein oxidation during exercise of long term for energy supply (main skeleton carbonic of the branched chain amino acids - BCAA); damages in muscular proteins decurrently of physiological alterations caused by the exercise (fall of pH and rise of the temperature intramuscular and mechanical tensions in the muscles and another structures of the locomotive device). The whey protein is excellent source of (BCAA), and protein of high biological value. Objective: to verify the effect of the supplementation with whey proteins in the body composition, physical performance and biochemistry parameters of soccer players. Methodology: Forty eight youthful soccer players (masculine), age 16.7 + 0.6 years, heighted 179.2 cm + 6.7 and weighted 74.42 kg + 6.44, in 2 groups (n=24 in each group), the first group was submitted to the daily protein supplementation of 1g.kg-1.dia-1 plus 0.4g.kg-1.dia-1 of carbohydrate (sucrose) for 8 weeks with different proteins: a) the casein (CAS, n=8); b) whey protein isolated (PSLI1, n=8); c) whey protein hydrolyzed (PSLH2 n=8). The group 2 was submitted to daily the protein supplementation of 1g.kg-1.dia-1 for 12 weeks with: a) maltodextrine (MALTO, n=8); b) PSLI2 (n=8); c) PSLH2 (n=8). Anthropometric tests had been carried through (body composition), of physical performance ¿ Yo-yo intermittent recovery level 2, jump tests, 4 minutes against the clock, 3000m and 3200m to 85% of the cardiac frequency (FC) maximum ¿ and biochemistry tests - acid uric, cholesterol, HDL, creatinine, plasmatic glucose and enzymes: lactate dehydrogenize (LDH) and creatina kinase (CK) and anthropometry. Results: After the supplementation groups CAS and PSLI2 had increased significantly the muscular mass in 2,83% and 3,36% respectively. In the physical performance, it was observed that groups PSLI2 and PSLH2 had increased in the distance covered in 4,44% and 3,41% for PSLI2 respectively in test 4 minutes against the clock. In the test of 3200m to 85% of the maximum FC the time of the groups PSLI2 and PSLH had increased the time in 5,48% and 6,8%. In the biochemistry parameters it was verified significantly reduction in enzymes of muscular injury in group PSLH2 and significant increase in the uric acid of groups PSLI1, MALTO, PSLI2 and PSLH2
Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestre em Alimentos e Nutrição
Pannoni, Nina. "The Effect of Various Carbohydrate Supplements on Postprandial Blood Glucose Response in Female Soccer Players." Scholar Commons, 2011. http://scholarcommons.usf.edu/etd/3281.
Full textKHALID, GARBA MOHAMMED. "EXTEMPORANEOUS PREPARATIONS IN PERSONALIZED THERAPY: THE DESIGN OF ORODISPERSIBLE DOSAGE FORMS." Doctoral thesis, Università degli Studi di Milano, 2021. http://hdl.handle.net/2434/798368.
Full textThe advent of printing technologies for the production of orodispersible films (ODF) guides a growing interest in the application of these dosage forms to precision dosing in personalized medicine. Indeed, the tailoring of ODF shape, colour and/or dimension allows end-users to easily identify their own medicinal product, improving both safety and adherence (Chapter 1). At the same time, to open real perspectives towards ODF for personalized dosing, the design of such technologies should advance along with the development of easy and non-destructive assays, based on colorimetry and spectroscopy, which can allow to establish the physical and chemical quality of ODF (Chapter 2). This doctoral thesis aimed to demonstrates the feasibility of a novel printing technology to extemporaneously compound ODF on-demand. The basic idea was to propose a novel apparatus that combines a hot-melt ram extruder with the plate of a 3D-printer. As far as the formulation is concerned, maltodextrins plasticized with glycerol were selected since they are excipients accepted for both children and elderly. The preparation method consists of simple operations, involving the mixing of the drug substance with maltodextrins and other excipients, then the loading of the mixture into the ram extruder, heating, and printing of the single ODF directly on the packaging aluminium foil. The versatility of this technology was tested by loading ODF with drugs having different physicochemical characteristics. First, paracetamol was selected as a model to demonstrate the drug payload which resulted in loading up to 74 mg/ 6 cm2 and, therefore, allowing the preparation of ODF with a drug amount higher than the highest in the market (i.e., 100 mg/ 9cm2) (Chapter 3). Then, diclofenac sodium was loaded as a model of heat-sensitive and bitter drug to prepare ODF intended for the treatment of migraine in paediatric population. The data revealed that, the exposure to relatively low temperature (i.e., approximately 90 °C) during the printing limited the formation of degradation by-products of the drug (< 0.2%). Furthermore, to improve ODF palatability and patients’ handing, a combination of taste-masking agents (TMA), opacifiers, and, when required, an anti-sticking agent are often loaded into ODF. Thus, the effect of these excipients on the physical properties of ODF loaded by diclofenac was also studied. The results revealed that titanium dioxide, selected as an opacifier, improved not only the ODF aesthetic appearance, but also ODF detachment from the primary packaging material, an aspect particularly relevant to prevent breakage during handing (Chapter 4). Olanzapine (OLZ) was finally tested because it can undergo solid-state modifications under different processing conditions. In this case, the comparison on the performance of OLZ ODF prepared by the proposed technology and consolidated solvent casting technique, which requires the use of a large amount of water, revealed that hot-melt ram extrusion prevented the conversion of OLZ from anhydrous Form I to a pseudo-polymorphic form with lower solubility, which could affect the drug bioavailability (Chapter 5). In conclusion, hot-melt ram extrusion printing can be advantageously used to prepare small batches of ODF made of maltodextrins and glycerine, avoiding the use of solvent and harsh temperatures. This basic formula can be exploited to load drugs differing in physicochemical characteristics, and other excipients to provide suitable organoleptic features of the final dosage form.
Machado, Eduarda Faria Abrahão. "Suplementação com caldo de cana de açucar comparado com outros carboidratos na reposição do glicogenio e cinetica de biomarcadores pos-exercicio agudo em ratos." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/274776.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Educação Fisica
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Resumo: O exercício físico pode induzir traumas na musculatura, sinalizando uma resposta inflamatória. O reparo e regeneração das estruturas danificadas dependem do período adequado de descanso para recuperação. Esse período regenerativo é necessário após uma única sessão ou diversas sessões de exercícios. A restauração do glicogênio muscular pós-treino tem sido proposto como um dos fatores mais importantes para a recuperação pós-esforço. Normalmente, no esporte, são utilizados monossacarídeos ou amidos em diluições apropriadas para repor o glicogênio pós-treino. O caldo-de-cana é uma bebida comum no Brasil. Possui 65%-75% de água em sua composição média e alta concentração de sacarose, correspondente a 70%-91% de seus sólidos solúveis, além de antioxidantes, vitaminas, minerais e aminoácidos. O objetivo desse trabalho foi analisar o efeito do caldo-de-cana comparado a soluções carboidratadas ministradas imediatamente após um protocolo de exercício exaustivo na reposição de glicogênio; e na cinética de biomarcadores. No entanto, durante a revisão literária encontramos a utilização de diversos tipos anestésicos como principal variação metodológica nos estudos que quantificavam a concentração de glicogênio em animais. Foi necessário, portanto, definir qual anestésico utilizar permitindo interpretação de dados teciduais com análises concomitantes em sangue. Os agentes anestésicos podem afetar estrutura, função de órgãos e sistemas biológicos diferentemente, importando saber se o anestésico a ser utilizado poderia causar hemólise e/ou glicogenólise tecidual, interferentes na interpretação dos resultados. O capítulo 1 apresenta dados da comparação de 3 anestésicos injetáveis em relação ao grau de hemólise e concentrações de glicogênio. Os animais foram divididos em 3 grupos cada qual com um anestésico: Hidrato de Cloral (CH), Ketamina + Xilazina (KX), Zoletil 50® (zolazepam e tiletamina) + Xilazina (ZTX). Os grupos CH e KX exibiram hemólise em graus variados. Já o soro do grupo ZTX não apresentou hemólise. Não houve diferenças significativas nas concentrações de glicogênio entre os grupos CH e ZTX. Já o KX apresentou glicogenólise acentuada em todos tecidos. Os dados apresentados no capítulo 1 mostraram que o anestésico ZTX era o mais apropriado. O Capítulo 2 apresenta dados do efeito do caldo-de-cana comparativamente a soluções carboidratadas ministradas pós-exercício exaustivo, na reposição de glicogênio muscular e hepático, e na cinética de marcadores de proteólise, lesão muscular e inflamação durante 48h de recuperação. Esse estudo foi dividido em 2 experimentos. Os resultados do experimento 1 mostraram que a suplementação com caldo de cana foi tão eficiente quanto à maltodextrina para restaurar o glicogênio muscular. Nenhum dos suplementos foi capaz de repor significativamente o glicogênio hepático. Nos parâmetros bioquímicos e contagem do número de leucócitos totais, analisados no experimento 2, os dados mostraram instalação de quadro inflamatório e dano muscular pós-exercício perdurando pelas 48h de descanso. As amostras dos grupos suplementados com caldo-de-cana e maltodextrina não alteraram o padrão de resposta nas 48h pós-exaustão. Uma provável explicação seria a suplementação aguda, e após uma sessão de exercício, não ter sido suficiente para desencadear alterações nas análises. As potencialidades dos constituintes do caldo-de-cana e a escassez de estudos científicos com objetivo de utilizá-lo como recurso ergogênico no esporte reforçam a continuidade dessas investigações.
Abstract: Physical exercise induces traumas to biological structures which signal inflammatory process activation. The repair and regeneration of the damaged structures depend on an appropriate rest period for the recovery. This regenerative period is necessary after a single session or after several sessions of exercises. The muscle glycogen repletion after physical exercise seems to influence the recovery time. Usually in practices the carbohydrate rich compounds like maltodextrine, fructose or dextrin are normally used to maximize the rate of glycogen storage in the early hour's post-exercise. Sugar cane juice is an appreciate product and easily to find in Brazil. It possesses 65%-75% of water and a high sucrose concentration that corresponds 70%-91% of their soluble solids, phenolics compounds, vitamins, minerals and amino acids. The goal of this master's degree dissertation was to analyze the effect of sugar cane juice comparatively to other carbohydrates solutions supplied immediately after a bout of exhausting exercise in rats in the replacement of the glycogen stores; and in the kinetics of some biomarkers in 48h post-effort. However, the literature revision found the use of several anesthetics as the main methodological variation in the studies that quantified glycogen concentration in animals. It was necessary, therefore, initially to define the anesthetic that could allow the association of the data obtained in tissues with concomitant analyses in blood. It was important to know if the anesthetic used for samples collection could cause haemolysis and/or glycogenolysis in the animals. The studies accomplished during the master's degree are contained in two chapters. In chapter 1 we presented the comparison data of three injectable anesthetics used in experiments with animals, concerning the degree of haemolysis and glycogenolysis after anesthesia. The animals were divided into three groups: Cloral Hydrate (CH), Ketamine + Xylazine (KX), Zoletil 50® (zolazepam and tiletamine) + Xylazine (ZTX). The CH and KX presented serum haemolysis. Only ZTX presents no detectable values. The average value of the hepatic and muscular glycogen concentrations exhibited no significant difference between CH and ZTX. However, the KX presented accentuated glycogenolysis in all tissues. Our data suggest that the anesthetic ZTX seems to be the most appropriate for studies that need simultaneously to quantify the concentration of glycogen and blood markers without interferences. Chapter 2 presented the data of the effect of sugar cane juice comparatively to other carbohydrates solutions supplied after the exhaustion in rats, in the replacement of muscular and hepatic glycogen stores, and in the kinetics of some markers of proteolyses, muscular lesion and inflammation in 48hs of recovery. For that, we divided this study in two experiments. The results presented in the experiment 1 showed that the supplementation with sugar cane was as efficient as maltodextrine to restore the gastrocnemium red and white portions glycogen after 1 h of the exhaustion. The fructose exhibited less pronounced effect. None of the supplements were able to restore the hepatic glycogen significantly. The biochemical parameters and WBC number data analyzed in experiment 2 showed an persistent inflammatory picture associated to muscular damage even after 48h of rest. The supplemented groups with sugar cane and maltodextrine didn't alter the 48h post-exercise response pattern. Their representatives' potentialities reinforce the continuity of the investigations.
Mestrado
Biodinamica do Movimento Humano
Mestre em Educação Física
Shah, Ajay. "Interaction of water with maltodextrins and lactose." Thesis, University College London (University of London), 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.404592.
Full textAugusto, Regina Maria Nascimento [UNESP]. "Maltodextrina em rações de leitões desmamados com diferentes pesos." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/96787.
Full textConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Universidade Estadual Paulista (UNESP)
Foram realizados dois experimentos: no primeiro utilizaram-se 96 leitões desmamados com idade média de 21 dias, num delineamento em blocos com arranjo fatorial dos tratamentos 2 x 2 ( duas fontes de carboidratos e duas classes de peso ao desmame). No segundo foram utilizados 48 leitões, num delineamento em blocos com arranjo fatorial 2 x 2 x 2 x 3 (duas classes de pesos ao desmame x duas fontes de carboidratos x duas porções do intestino delgado x três épocas de abate). Portanto, no modelo estatístico foram usados os efeitos fixos de peso, fontes de carboidratos, porções do intestino delgado, épocas de abate e suas respectivas interações; e o efeito aleatório de blocos. O objetivo deste estudo foi avaliar os efeitos da substituição da lactose pela maltodextrina nas rações de leitões desmamados, com diferentes pesos, sobre o consumo diário de ração, ganho diário de peso, conversão alimentar, incidência de diarreia, altura das vilosidades, profundidade das criptas e espessura de mucosa. No primeiro experimento, nos períodos de 0 a 17 e 0 a 29 dias após o desmame constatou-se efeito da classe de peso, no ganho diário de peso e no consumo diário de ração dos leitões, ou seja, os animais mais pesados ao desmame apresentaram maiores consumo diário de ração e ganho diário de peso em relação aos animais mais leves. No segundo experimento, verificou-se que a maltodextrina determinou aumentos na espessura média da mucosa intestinal dos leitões, independente do peso, e na profundidade média das criptas apenas nos animais leves. A maltodextrina pode ser usada como uma alternativa para substituir a lactose nas rações de leitões desmamados, pois não afeta negativamente o desempenho e a maioria dos parâmetros morfométricos do intestino.
Two trials were conducted: in the first trial, were used, 96 weaning pigs at the age of about 21 days, in a 2 × 2 factorial arrangement (two sources of carbohydrate: lactose and maltodextrin and two weaning weight classes: light, from 4,50 to 5,20 kg, and heavy, from 5,90 to 6,60 kg). In the second trial, 48 pigs, in a 2 x 2 x 2 x 3 factorial arrangement (two weaning weight classes x two sources of carbohydrate x two portions of the small intestine x three slaughter times). Therefore, in the statistical model the fixed effect of weight, sources of carbohydrate, portions of the small intestine, times of slaughter and its respective interactions; and the random effect of blocks. The objective of this study was to evaluate the effects of maltodextrin diets in weaning pigs of different weights on feed intake, feed:gain ratio, weight gain, diarrhea incidence, villus height, crypt depth and mucous membrane height. In the first trial, from 0-17 days and from 0-29 days after the weaning effects of weight classes, were detected on daily weight gain, and daily feed intake. The heaviest animals at weaning showed the best results. In the second trial, we verified that maltodextrin determined an increase in the average thickness of the intestinal mucosa, regardless of weight classes, and the increase in the average depth of the crypt, only in the highter animals. Maltodextrin can be used as an alternative to lactose in diets of weaning pigs, as it doesn’t affect negatively the performance neither the morfometric parameters of the intestine.
Hauptli, Lucélia [UNESP]. "Maltodextrina e óleos como fontes de energia para leitões." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/104984.
Full textConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Universidade Estadual Paulista (UNESP)
Para avaliar os efeitos da suplementação dietética de maltodextrina em substituição a lactose para leitões dos 21 aos 51 dias de idade, foram utilizados 120 animais, distribuídos em um delineamento experimental de blocos ao acaso com arranjo fatorial 2x4 (duas dietas: simples e complexa e níveis de maltodextrina substituindo a lactose: 0,0%; 33,5%; 66,5% e 100,0%). Foram avaliados o consumo diário de ração (CDR), o ganho diário de peso (GDP) e a conversão alimentar (CA) em dois períodos pósdesmame (0-15 dias e 0-30 dias). Não houve interação entre os níveis de maltodextrina e as dietas para as variáveis de desempenho. Os leitões que consumiram as dietas complexas apresentaram maior GDP (P = 0,016) no período de 0 a 15 dias e melhor CA nos períodos de 0 a 15 dias (P = 0,010) e de 0 a 30 dias (P = 0,020) pós-desmame. Não foram observados efeitos dos níveis de maltodextrina sobre o CDR e GDP nos dois períodos e na CA no período de 0 a 15 dias. O aumento do nível de maltodextrina na dieta dos leitões determinou efeito quadrático na CA no período de 0 a 30 dias (Ŷ = 1,530000 + 0,002287X + 0,000022X2; R2 = 0,64). As rações contendo somente maltodextrina em sua composição proporcionaram melhor resultado econômico. A maltodextrina pode substituir totalmente a lactose nas dietas pré-iniciais e iniciais, simples ou complexas, sem afetar o desempenho de leitões dos 21 aos 51 dias de idade.
One hundred and twenty piglets were used to evaluate the effects of dietary supplementation of maltodextrin as a replacement of lactose for weaned piglets from 21 to 51 days of age, in a randomized complete block design, according to a 2x4 factorial (two diet types: simple or complex; and levels of maltodextrin as a replacement of lactose: 0.0%, 33.5%, 66.5% and 100,0%). The daily feed intake (DFI), daily weight gain (DWG) and feed conversion (FC) were measured. No interaction between maltodextrin levels and diet type was observed. The pigs fed complex diets showed higher DWG from 0 to 15 days (P = 0.016) and better FC from 0 to 15 days (P = 0.010) and from 0 to 30 days (P = 0.020) post-weaning period. No effect of maltodextrin levels on DWG or DFI was observed from 0 to 15 days or from 0 to 30 days; on FC from 0 to 15 days. Maltodextrin showed a quadratic effect on FC from 0 to 30 days (Ŷ = 1.53000 + 0.002287X + 0.000022X2; R2 = 0.64). Diets containing only maltodextrin provided the best economical results. The maltodextrin can fully replace lactose in simple or complex pre-starter or starter diets without affecting performance weanling pigs from 21 and 51 days of age.
Augusto, Regina Maria Nascimento 1981. "Maltodextrina em rações de leitões desmamados com diferentes pesos /." Botucatu : [s.n.], 2009. http://hdl.handle.net/11449/96787.
Full textBanca: Ana Silvia Alves Meira Tavares Moura
Banca: Caio Abércio da Silva
Resumo: Foram realizados dois experimentos: no primeiro utilizaram-se 96 leitões desmamados com idade média de 21 dias, num delineamento em blocos com arranjo fatorial dos tratamentos 2 x 2 ( duas fontes de carboidratos e duas classes de peso ao desmame). No segundo foram utilizados 48 leitões, num delineamento em blocos com arranjo fatorial 2 x 2 x 2 x 3 (duas classes de pesos ao desmame x duas fontes de carboidratos x duas porções do intestino delgado x três épocas de abate). Portanto, no modelo estatístico foram usados os efeitos fixos de peso, fontes de carboidratos, porções do intestino delgado, épocas de abate e suas respectivas interações; e o efeito aleatório de blocos. O objetivo deste estudo foi avaliar os efeitos da substituição da lactose pela maltodextrina nas rações de leitões desmamados, com diferentes pesos, sobre o consumo diário de ração, ganho diário de peso, conversão alimentar, incidência de diarreia, altura das vilosidades, profundidade das criptas e espessura de mucosa. No primeiro experimento, nos períodos de 0 a 17 e 0 a 29 dias após o desmame constatou-se efeito da classe de peso, no ganho diário de peso e no consumo diário de ração dos leitões, ou seja, os animais mais pesados ao desmame apresentaram maiores consumo diário de ração e ganho diário de peso em relação aos animais mais leves. No segundo experimento, verificou-se que a maltodextrina determinou aumentos na espessura média da mucosa intestinal dos leitões, independente do peso, e na profundidade média das criptas apenas nos animais leves. A maltodextrina pode ser usada como uma alternativa para substituir a lactose nas rações de leitões desmamados, pois não afeta negativamente o desempenho e a maioria dos parâmetros morfométricos do intestino.
Abstract: Two trials were conducted: in the first trial, were used, 96 weaning pigs at the age of about 21 days, in a 2 × 2 factorial arrangement (two sources of carbohydrate: lactose and maltodextrin and two weaning weight classes: light, from 4,50 to 5,20 kg, and heavy, from 5,90 to 6,60 kg). In the second trial, 48 pigs, in a 2 x 2 x 2 x 3 factorial arrangement (two weaning weight classes x two sources of carbohydrate x two portions of the small intestine x three slaughter times). Therefore, in the statistical model the fixed effect of weight, sources of carbohydrate, portions of the small intestine, times of slaughter and its respective interactions; and the random effect of blocks. The objective of this study was to evaluate the effects of maltodextrin diets in weaning pigs of different weights on feed intake, feed:gain ratio, weight gain, diarrhea incidence, villus height, crypt depth and mucous membrane height. In the first trial, from 0-17 days and from 0-29 days after the weaning effects of weight classes, were detected on daily weight gain, and daily feed intake. The heaviest animals at weaning showed the best results. In the second trial, we verified that maltodextrin determined an increase in the average thickness of the intestinal mucosa, regardless of weight classes, and the increase in the average depth of the crypt, only in the highter animals. Maltodextrin can be used as an alternative to lactose in diets of weaning pigs, as it doesn't affect negatively the performance neither the morfometric parameters of the intestine.
Mestre
Hauptli, Lucélia 1978. "Maltodextrina e óleos como fontes de energia para leitões /." Botucatu : [s.n.], 2009. http://hdl.handle.net/11449/104984.
Full textBanca: Jacinta Diva Gomes Ferrugem
Banca: José Roberto Sartori
Banca: Silvia Maria Alves Gomes
Banca: Valdomiro Shigueru Miyada
Resumo: Para avaliar os efeitos da suplementação dietética de maltodextrina em substituição a lactose para leitões dos 21 aos 51 dias de idade, foram utilizados 120 animais, distribuídos em um delineamento experimental de blocos ao acaso com arranjo fatorial 2x4 (duas dietas: simples e complexa e níveis de maltodextrina substituindo a lactose: 0,0%; 33,5%; 66,5% e 100,0%). Foram avaliados o consumo diário de ração (CDR), o ganho diário de peso (GDP) e a conversão alimentar (CA) em dois períodos pósdesmame (0-15 dias e 0-30 dias). Não houve interação entre os níveis de maltodextrina e as dietas para as variáveis de desempenho. Os leitões que consumiram as dietas complexas apresentaram maior GDP (P = 0,016) no período de 0 a 15 dias e melhor CA nos períodos de 0 a 15 dias (P = 0,010) e de 0 a 30 dias (P = 0,020) pós-desmame. Não foram observados efeitos dos níveis de maltodextrina sobre o CDR e GDP nos dois períodos e na CA no período de 0 a 15 dias. O aumento do nível de maltodextrina na dieta dos leitões determinou efeito quadrático na CA no período de 0 a 30 dias (Ŷ = 1,530000 + 0,002287X + 0,000022X2; R2 = 0,64). As rações contendo somente maltodextrina em sua composição proporcionaram melhor resultado econômico. A maltodextrina pode substituir totalmente a lactose nas dietas pré-iniciais e iniciais, simples ou complexas, sem afetar o desempenho de leitões dos 21 aos 51 dias de idade.
Abstract: One hundred and twenty piglets were used to evaluate the effects of dietary supplementation of maltodextrin as a replacement of lactose for weaned piglets from 21 to 51 days of age, in a randomized complete block design, according to a 2x4 factorial (two diet types: simple or complex; and levels of maltodextrin as a replacement of lactose: 0.0%, 33.5%, 66.5% and 100,0%). The daily feed intake (DFI), daily weight gain (DWG) and feed conversion (FC) were measured. No interaction between maltodextrin levels and diet type was observed. The pigs fed complex diets showed higher DWG from 0 to 15 days (P = 0.016) and better FC from 0 to 15 days (P = 0.010) and from 0 to 30 days (P = 0.020) post-weaning period. No effect of maltodextrin levels on DWG or DFI was observed from 0 to 15 days or from 0 to 30 days; on FC from 0 to 15 days. Maltodextrin showed a quadratic effect on FC from 0 to 30 days (Ŷ = 1.53000 + 0.002287X + 0.000022X2; R2 = 0.64). Diets containing only maltodextrin provided the best economical results. The maltodextrin can fully replace lactose in simple or complex pre-starter or starter diets without affecting performance weanling pigs from 21 and 51 days of age.
Doutor