<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12
A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linse...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2015-07-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/26345 |
| _version_ | 1811331694601437184 |
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| author | Ana Carolina Braga Pedro Paulo Andrade Júnior |
| author_facet | Ana Carolina Braga Pedro Paulo Andrade Júnior |
| author_sort | Ana Carolina Braga |
| collection | DOAJ |
| description | A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linseed. Current assay comprises a sensorial analysis of a product of vegetable origin, a soy product, based on quinoa and flaxseed, considered to be functional food, for its organoleptic characteristics acceptable by a sample group of 80 individuals. Several tests were conducted to reach an adequate formulation for the product, characterized by 11.1 g of protein content, 9.6 g of dietary fiber and low levels of lipids, since it had only 1.4 g. The resulting product revealed adequate microbiological conditions when subjected to microbiological analysis (coliforms at 45ºC; coliforms at 35ºC and Staphylococcus aureus). According to scores in the sensory analysis, it may be assumed that the product was accepted by the sample group. The favorable results indicate the possibility of consumers adhering to a processed diet rich in food derived from vegetables, with functional properties, to replace animal-derived food which is rich in saturated fats and low in fiber. |
| first_indexed | 2024-04-13T16:24:31Z |
| format | Article |
| id | doaj.art-2a3eaa80cc8a41c580f60ce94456b106 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-04-13T16:24:31Z |
| publishDate | 2015-07-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-2a3eaa80cc8a41c580f60ce94456b1062022-12-22T02:39:46ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642015-07-0137334535110.4025/actascitechnol.v37i3.2634512471<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12Ana Carolina Braga0Pedro Paulo Andrade Júnior1Universidade Tecnológica Federal do ParanáUniversidade Federal de Santa CatarinaA diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linseed. Current assay comprises a sensorial analysis of a product of vegetable origin, a soy product, based on quinoa and flaxseed, considered to be functional food, for its organoleptic characteristics acceptable by a sample group of 80 individuals. Several tests were conducted to reach an adequate formulation for the product, characterized by 11.1 g of protein content, 9.6 g of dietary fiber and low levels of lipids, since it had only 1.4 g. The resulting product revealed adequate microbiological conditions when subjected to microbiological analysis (coliforms at 45ºC; coliforms at 35ºC and Staphylococcus aureus). According to scores in the sensory analysis, it may be assumed that the product was accepted by the sample group. The favorable results indicate the possibility of consumers adhering to a processed diet rich in food derived from vegetables, with functional properties, to replace animal-derived food which is rich in saturated fats and low in fiber.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/26345functional fooddietary fibe, soy |
| spellingShingle | Ana Carolina Braga Pedro Paulo Andrade Júnior <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 Acta Scientiarum: Technology functional food dietary fibe , soy |
| title | <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 |
| title_full | <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 |
| title_fullStr | <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 |
| title_full_unstemmed | <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 |
| title_short | <b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12 |
| title_sort | b functional soy food based on flaxseed and quinoa and enriched with iron and vitamin b12 |
| topic | functional food dietary fibe , soy |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/26345 |
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