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Type: Artigo de periódico
Title: Soluble And Insoluble Fibres Of Vegetables, Tubers And Cinnamon For Use In Enteral Nutrition [fibras Solúveis E Insolúveis De Verduras, Tubérculos E Canela Para Uso Em Nutrição Clínica]
Author: de Araujo E.M.
de Menezes H.C.
Tomazini J.M.
Abstract: Enteral diets containing conventional foods are used to reduce costs and obtain individualization. However, more studies are required to improve their dietary fibre content, the nutritive value, and reliability. This study proposed to study the dietary fibres of different vegetables and spices such as pumpkin, watercress, powdered cinnamon, cauliflower, yam, and tomato for use in enteral nutrition or in oral nutritional supplements. These foods were chosen since they contain dietary fibres and other elements considered to be functional (isothiocyanate, indoles, lycopene, carotene, and chlorophyll). They were prepared in water solution and added to a homemade enteral formula. The soluble and insoluble fibres, proximate composition, and water activity (Aw) were determined. The foods were added to the homemade enteral formula in the proportion of 100 g/2000 kcal/2 L and in the proportion of 150 g/2000 kcal/2 L to the water. The largest amount of dietary fibre (wet basis) was found in the cinnamon (50.11%). The other foods results were: pumpkin, 1.76%, watercress 0.85%, cauliflower 1.51%, yam 1.56%, and tomato 1.00%. The Aw values were between 0.988 and 0.999, and so it indicates that the preparations can therefore be used in enteral diets, but they should be consumed soon after preparation to assure microbiological safety.
Rights: aberto
Identifier DOI: 
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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