http://hdl.handle.net/11422/45 2026-04-13T13:07:58Z 2026-04-13T13:07:58Z Passos, Renata Baratta dos http://hdl.handle.net/11422/6632 2023-12-21T03:04:44Z 2013-12-01T00:00:00Z

Title: Desenvolvimento de um produto alimentício para atletas rico em proteína de ervilha (Pisum sativum L.) e carboidratos. Author(s)/Inventor(s): Passos, Renata Baratta dos Advisor: Pierucci, Anna Paola Trindade Rocha Abstract: Develop a food product that is rich in pea protein (Pisum sativum), obtained through a pea protein concentrate (PPC), and carbohydrates. The research is guided by the need to replace nutrients in athletes during intense physical activity. Pea is a good alternative source of protein because has a high amount of nutrients and is a product cheaper than the protein from an animal source. The PPC from three different brands were obtained and characterized by physical/chemical measures and after that the nutritional value was determinate. The PPC 3 was selected to develop a food product for athletes because has high protein content and favorable sensory characteristics. After the selection, the physical/chemical composition, nutritional value and the viscosity of the product were determinate. Subsequently the product was tested by a sensory analysis for acceptance and purchase intent, being compared to a commercial gel product with whey protein (from animal source) in its composition. The food product made with pea protein shows an acceptability index over 70% for three of the six sensory attributes tested. The result shows that the product has a good acceptance between the panelists. However the intention of purchase has generated doubt between 50% of the panelists, showing that there are parameters to be enhanced to improve the acceptance of the product. The use of pea to develop a food product for athletes is a good alternative to protein from an animal source. The pea protein is a source cheaper and has high amounts of nutrients in its composition. Publisher: Universidade Federal do Rio de Janeiro Type: Dissertação

2013-12-01T00:00:00Z Lemos, Gisele de Paiva http://hdl.handle.net/11422/3768 2023-12-21T03:05:25Z 2004-02-01T00:00:00Z

Title: Desenvolvimento e avaliação de produto energético para atletas de judô Author(s)/Inventor(s): Lemos, Gisele de Paiva Advisor: Sabaa Srur, Armando Ubirajara Oliveira Abstract: The present study elaborates and evaluates an energetic supplement for elite judo athletes: An energetic supplement was elaborated out of glucose anidrous, ducrose and maltodextrin, including 0,600g of NaCl, 0,021g of KCI and 0,073g of ascorbic acid in 1 00g. Composed by 40% of glucose, 10% of sacarose and 50% of maltodextrin, resulting in a 75% of soluble solid, no preservatives were added. The stability tests have shown an increment in the glucose and decrease of ducrose and maltodextrin, in 120 days of storage room temperature (28ºC). The ascorbic acid suffered reduction from 0,073mg to 0,055mg/100g. No coliforms were found during the storage. Performance evaluation were based upon a specific test of maximum effort for judo athletes carried out with eight male, black belt athletes after 3% loss of body weight though a specific diet. The group was randomly divided in two, one consuming a supplement and the other placebo (low calory) thirty minutes before the test. As results there were no signific􀧎t difference in the heart rate, blood lactate and blood glucose between the two groups. The most probable cause of these results relays on high body glycogen resulted from the 60% carboidrate diet. However, the product's high available was confírmed by increasing of fast blood glucose thirty minutes after ingestion, suggesting new studies and evaluations with different effort tests. Publisher: Universidade Federal do Rio de Janeiro Type: Dissertação

2004-02-01T00:00:00Z