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• W1519512786 abstract "IntroduA§A£o: A‰ comum a compra de suplementos proteicos por praticantes de atividades fA­sicas. As proteA­nas do soro sA£o extraA­das da porA§A£o aquosa do leite, durante o processo de fabricaA§A£o do queijo. Atletas, praticantes de atividades fA­sicas e atA© portadores de doenA§as buscam os benefA­cios dessa proteA­na. Objetivos: Avaliar a composiA§A£o nutricional da formulaA§A£o e a fidedignidade da rotulagem. Metodologia: O experimento foi conduzido no laboratA³rio de Bromatologia da Universidade Potiguar, Natal, Rio Grande do Norte. Foram analisadas 5 proteA­nas diversificadas. Efetuaram-se as determinaA§Aµes fA­sico-quA­micas de umidade, cinzas, fibra bruta, lipA­dios totais, proteA­nas (fator de conversA£o de 6,38), de acordo com a metodologia indicada pela Association Of Official Analytical Chemists e a fraA§A£o NIFEXT (carboidrato) foi obtida por diferenA§a. Resultados e discussA£o: Valores de proteA­nas na composiA§A£o quA­mica centesimal foram: A 18,80%, B 67,42%, C 58,58%, D 62,10% e na amostra E 27,62%. Apresentam semelhanA§as os valores calA³ricos de A, C e E, assim como proteA­nas de B, C e D, carboidratos apenas a amostra A apresentou semelhanA§a de valores quando comparado ao rA³tulo, bem como os valores de lipA­dios da amostra D. Analisando fibras, a marca C evidenciou conformidade com a rotulagem e a amostra D valores similares. ConclusA£o: Houve divergAancia entre os valores apresentados nos rA³tulos e os encontrados na anAilise laboratorial. ABSTRACTComparative and centesimal analysis of Whey Protein supplementsIntroduction: It is common to buy protein supplements for fitness enthusiasts. Whey proteins are extracted from the aqueous portion of milk during the cheese making process. Athletes, fitness enthusiasts and even carry diseases seek the benefits of this protein. Aims: To evaluate the nutritional composition of the formulation and accurate labeling. Methods: The experiment was conducted in the laboratory of Food Science of Rio Grande do Norte, Natal, Rio Grande do Norte University. 5 diverse proteins were analyzed. We carried out the physical and chemical determinations of moisture, ash, crude fiber, total lipids, proteins (conversion factor of 6.38) according to the methodology specified by the Association of Official Analytical Chemists and the fraction NIFEXT (carbohydrate) was obtained by difference. Results and discussion: Amounts of proteins were in the approximate composition: A 18.80 % B 67.42 % C 58.58 % D 62.10% and 27.62% in sample E. Have similarities caloric values of A, C and E, as well as proteins B, C and D, carbohydrates only the sample A showed similar values when compared to the label as well as lipid values of sample D. Analyzing fibers, the brand C showed compliance with labeling and sample D similar values. Conclusion: There was disagreement between the values shown on the labels and those found in laboratory analysis." @default.
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• W1519512786 date "2015-05-03" @default.
• W1519512786 modified "2023-09-23" @default.
• W1519512786 title "Análise centesimal e comparativa de suplementos de proteínas do soro do leite bovino: Whey Protein" @default.
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