Faria Wanessa Costa Silva, Giordani Morenna Alana, da Silva Arcas Ariadny, Cavenaghi Daniela Fernanda Lima Carvalho, de Oliveira Adriana Paiva, Dos Santos Jacqueline Fiuza, Barros Wander Miguel
1Food Science and Technology Post-Graduate Program, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá Campus - Bela Vista, Av. Juliano da Costa Marques s/n, Bela Vista, Cuiabá, MT 78050-560 Brazil.
2Institute of Health Sciences, Federal University of Mato Grosso, University Campus of Sinop, Avenida Alexandre Ferronato, 1200, Setor Industrial, Sinop, MT 78557-267 Brazil.
J Food Sci Technol. 2018 Jan;55(1):21-32. doi: 10.1007/s13197-017-2753-y. Epub 2017 Nov 4.
This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test. However, the acceptability test showed a rating of 9 most frequent for PB1 (36.30%), followed by PB2 and PB3 (both 34.09%), among DB consumers. The PB1 and PB3 showed higher content of total, soluble and insoluble fibers and, PB 2 presented higher carbohydrate content. Potassium, sodium and calcium showed the highest mineral content in the formulations. PB3 was assessed for glycaemic and lipidemic control in diabetics and non-diabetics female Wistar rats, for this 20% of PB was added in the ration consumed ad libitum, besides, the rats received 100 mg/kg b. w. by gavage daily. The treatment did not reduce significantly fasting glucose, lipid profile, or peripheral glucose disposal in DB or NDB rats. However, it significantly improved insulin tolerance test values in diabetic rats. The results suggest that the formulations showed good acceptance and potentially ameliorate insulin resistance both in control group and in animal model of type II diabetes.
本研究评估了在蛋白棒（PB）配方中用分离大豆蛋白替代乳清蛋白，以25%（PB2）、50%（PB3）或75%（PB1）的重量/重量比例替代时，对其近似成分、矿物质组成、感官特性和抗糖尿病特性的影响。通过偏好排序和接受度测试，在糖尿病（DB）和非糖尿病（NDB）消费者中进行了感官评价。对配方的水分、灰分、蛋白质、脂质、碳水化合物、纤维和矿物质含量进行了分析。通过偏好排序测试，消费者无法区分这些配方。然而，接受度测试显示，在DB消费者中，PB1的接受度最高，为9分的频率最高（36.30%），其次是PB2和PB3（均为34.09%）。PB1和PB3的总纤维、可溶性纤维和不溶性纤维含量较高，而PB2的碳水化合物含量较高。钾、钠和钙在配方中的矿物质含量最高。对雌性Wistar糖尿病大鼠和非糖尿病大鼠评估了PB3对血糖和血脂的控制作用，为此在随意摄入的日粮中添加了20%的PB，此外，大鼠每天通过灌胃接受100mg/kg体重的剂量。该处理在DB或NDB大鼠中并未显著降低空腹血糖、血脂水平或外周葡萄糖处置。然而，它显著改善了糖尿病大鼠的胰岛素耐量测试值。结果表明，这些配方在对照组和II型糖尿病动物模型中均表现出良好的接受度，并可能改善胰岛素抵抗。
