A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of adding nutritional value, maintaining the structure and stability of the crumb, our objective was to evaluate the physicochemical and rheological characteristics of whole wheat flour blends with fat substitute for future application in breads. The gluten values of the flour blends indicated that they were technologically acceptable for baking. The effect of the presence of the fat substitute was observed only in the alveography and in the color of the samples with higher level of substitute, because at a higher substitute level, the lower the results of the maximum tenacity of work.

Una dieta rica en fibras alimenticias con bajo contenido de grasas, ayuda a prevenir enfermedades cronicas. La utilizacion de harina de trigo integral y de substituto de grasa, agrega valor nutricional. Substitutos de grasa actuan reduciendo el nivel calorico. El salvado afecta las propiedades reologicas y la calidad del pan. Considerando el desafio de agregar valor nutricional, manteniendo la estructura y la estabilidad de la miga, nuestro objetivo fue evaluar las caracteristicas fisico-quimicas y reologicas de mezclas de harina de trigo integral con substituto de grasa para futura aplicacion en panes. Los valores de gluten de las mezclas de harinas indicaron que eran tecnologicamente aceptables para panificacion. El efecto de la presencia del substituto de grasa fue observado solamente en la alveografia y en el color de las muestras con mayor nivel de sustituto, pues a mayor nivel de substituto, menores fueron los resultados de la tenacidad maxima de trabajo.

Este trabajo es una revisión sobre la conformación e importancia del tejido conectivo de la carne de los peces. El ablandamiento post mortem en los peces es un factor de calidad directamente influenciado por las características de los colágenos presentes en cada especie. La degradación del colágeno está relacionada con los fenómenos que acontecen durante el almacenamiento en frío o congelamiento. Varias investigaciones han demostrado a través de análisis bioquímicos y, principalmente, a través de microscopia electrónica de barrido y transmisión, que la pérdida de la textura en la carne de los peces es uno de los efectos ocasionados por la degradación del tejido conectivo pericelular y no por el tejido conectivo intersticial. En la actualidad son propuestas algunas prácticas postcosecha para disminuir este fenómeno.

This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon.

Para determinar los mecanismos que causan el ablandamiento post-mortem de la carne del pez matrinxã, fueron observados los cambios en la micro estructura del tejido muscular inmediatamente después de la muerte y después de 12 horas de almacenamiento a -3 °C. Las observaciones realizadas con microscopio electrónico de transmisión, presentan concordancia con los resultados obtenidos en la fuerza de ruptura muscular obtenidos con texturómetro. Los valores de la fuerza de ruptura fueron menores para la carne del matrinxã después de la súper refrigeración. Al mismo tiempo, se observó que las fibras del tejido conectivo pericelular fueron desintegradas. Además, fue observada poca degradación de la línea Z. Se sugiere que el ablandamiento post-mortem de la carne del matrinxã, como efecto de la súper refrigeración, sea debido a la desintegración de las fibras de colágeno en el tejido conectivo pericelular y en menor grado a la degradación de la línea Z.

To determine the mechanisms that cause the post mortem muscle softness of the matrinxã, the changes were observed immediately after death in the micro structure of the muscle and after 12 hours of storage at -3 °C. Observations by transmission electron microscope agree with the results obtained noting the breaking strength in the muscle measured with a texturometer. The values of the breaking strength on the fish muscle were smaller after chilling. At the same time, it was observed that collagen fibers in the pericellular connective tissue had disintegrated. On the other hand, no evident breakdown of Z-discs was observed. It is suggested that the post-mortem tenderization of matrinxã muscle during chilled storage was due to the disintegration of collagen fibers in the pericellular connective tissue, and, to a smaller degree, to the weakening of Z-disk.

As <FONT FACE="Symbol">b</font>-glucanas são fibras solúveis presentes em grande quantidade na aveia e têm importante ação na redução do colesterol sangüíneo em indivíduos com hipercolesterolemia, entre outras propriedades. Pouco se conhece em relação a este polímero em produtos brasileiros. Além disso, para ser consumida, a aveia passa por várias etapas de processamento, que poderiam alterar seu conteúdo de <FONT FACE="Symbol">b</font>-glucanas. Este trabalho avaliou a concentração de <FONT FACE="Symbol">b</font>-glucanas no cultivar de aveia IAC 7 e seus produtos, para verificar se existe alteração no teor desta fibra no decorrer do processamento. O farelo apresentou o maior teor de <FONT FACE="Symbol">b</font>-glucanas (9,51± 2,08%), diferindo estatisticamente dos demais produtos (P<0.05). A farinha apresentou os menores teores, com média de 3,74± 0,90%. Não houve diferença estatística entre o conteúdo de <FONT FACE="Symbol">b</font>-glucanas dos demais produtos avaliados (aveia descascada, tostada, cortada, flocos inteiros, flocos e flocos finos), indicando que o processamento não tem influência no teor desta fibra no produto final..

<FONT FACE="Symbol"> b</font>-glucans are soluble fibers which are quite abundant in oats. One of their many important properties is their capacity to lower blood cholesterol in individuals with hipercholesterolemy. Very little is known about this polymer in Brazilian food products. Besides, in order to be consumed as human food, the oats have to undergo several processing steps that may alter their original <FONT FACE="Symbol">b</font>-glucan concentration. The aim of this study was to measure this nutrient in cultivar IAC 7 and its products to determine if processing had any influence on the overall <FONT FACE="Symbol">b</font>-glucan content. Oat bran presented the highest values (9.51± 2.08%) and was found to be significantly different from the other products (P<0.05). Oat flour, with 3.74± 0.90%, had the lowest concentrations. There was no significant difference among de <FONT FACE="Symbol">b</font>-glucan contents of the other products, suggesting that processing had minimum or no effect on the concentration of this fiber.