In vivo evaluation biological of protein quality of hamburgers containing fibers
This study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet and diets diet with casein-tests where casein was...
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| Format: | Article |
| Language: | English |
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Centro Universitário São Camilo
2015-04-01
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| Series: | O Mundo da Saúde |
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| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/327 |
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| author | Tiffany Prokopp Hautrive Ângela Souza Rodrigues Karine Ines Bolson Moro Gilberti Helena Hübscher Ernesto Hashime Kubota |
| author_facet | Tiffany Prokopp Hautrive Ângela Souza Rodrigues Karine Ines Bolson Moro Gilberti Helena Hübscher Ernesto Hashime Kubota |
| author_sort | Tiffany Prokopp Hautrive |
| collection | DOAJ |
| description | This study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through
biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet
and diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ)
and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amount
of protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed with
different types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ)
and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgers
with fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a good
protein quality, a fact that allows their inclusion in diets of healthy individuals. |
| format | Article |
| id | doaj-art-735d3e7846c448899aa5a91f87d08397 |
| institution | Kabale University |
| issn | 0104-7809 1980-3990 |
| language | English |
| publishDate | 2015-04-01 |
| publisher | Centro Universitário São Camilo |
| record_format | Article |
| series | O Mundo da Saúde |
| spelling | doaj-art-735d3e7846c448899aa5a91f87d083972025-01-30T19:43:45ZengCentro Universitário São CamiloO Mundo da Saúde0104-78091980-39902015-04-01392164173270In vivo evaluation biological of protein quality of hamburgers containing fibersTiffany Prokopp Hautrive0Ângela Souza Rodrigues1Karine Ines Bolson Moro2Gilberti Helena Hübscher3Ernesto Hashime Kubota4Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.This study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet and diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ) and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amount of protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed with different types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ) and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgers with fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a good protein quality, a fact that allows their inclusion in diets of healthy individuals.https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/327food quality. food technology. nutrition, public health. dietary fibers. rats. |
| spellingShingle | Tiffany Prokopp Hautrive Ângela Souza Rodrigues Karine Ines Bolson Moro Gilberti Helena Hübscher Ernesto Hashime Kubota In vivo evaluation biological of protein quality of hamburgers containing fibers O Mundo da Saúde food quality. food technology. nutrition, public health. dietary fibers. rats. |
| title | In vivo evaluation biological of protein quality of hamburgers containing fibers |
| title_full | In vivo evaluation biological of protein quality of hamburgers containing fibers |
| title_fullStr | In vivo evaluation biological of protein quality of hamburgers containing fibers |
| title_full_unstemmed | In vivo evaluation biological of protein quality of hamburgers containing fibers |
| title_short | In vivo evaluation biological of protein quality of hamburgers containing fibers |
| title_sort | in vivo evaluation biological of protein quality of hamburgers containing fibers |
| topic | food quality. food technology. nutrition, public health. dietary fibers. rats. |
| url | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/327 |
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