{"id":{"repo_id":"brazil-uerj","oai_identifier":"oai:pantheon.ufrj.br:11422/6632"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-uerj/oai:pantheon.ufrj.br:11422/6632","repository":{"repo_id":"brazil-uerj","name":"Brazil UERJ","base_url":"https://pantheon.ufrj.br/oai/request"},"display":{"title":"Desenvolvimento de um produto alimentício para atletas rico em proteína de ervilha (Pisum sativum L.) e carboidratos.","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.","abstract_html":"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.","abstract_has_math":false,"creators":["Passos, Renata Baratta dos"],"institution":"Universidade Federal do Rio de Janeiro","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Pierucci, Anna Paola Trindade Rocha"],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-12","date_published":"2013-12","updated_at":"2026-07-24T01:16:24Z","subjects":["Proteínas de plantas","Suplementos energéticos","Análise sensorial de alimentos","Nutrição Humana","Ervilha","Atletas"],"languages":["por"],"rights":["Acesso Aberto"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/11422/6632","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Pierucci, Anna Paola Trindade Rocha"]},{"key":"dc:creator","label":"Author","values":["Passos, Renata Baratta dos"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2019-02-28T23:43:03Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2026-05-16T03:04:55Z"]},{"key":"dc:date.issued","label":"Date","values":["2013-12"]},{"key":"dc:publisher","label":"Institution","values":["Universidade Federal do Rio de Janeiro"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Instituto de Nutrição Josué de Castro"]},{"key":"dc:type","label":"Dc Type","values":["Dissertação"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Proteínas de plantas","Suplementos energéticos","Análise sensorial de alimentos","Nutrição Humana","Ervilha","Atletas"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["por"]},{"key":"dc:rights","label":"Dc Rights","values":["Acesso Aberto"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/11422/6632"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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."]},{"key":"dc:title","label":"Title","values":["Desenvolvimento de um produto alimentício para atletas rico em proteína de ervilha (Pisum sativum L.) e carboidratos."]}]}],"canonical_facts":{"dc:contributor.advisor":["Pierucci, Anna Paola Trindade Rocha"],"dc:creator":["Passos, Renata Baratta dos"],"dc:date.accessioned":["2019-02-28T23:43:03Z"],"dc:date.available":["2026-05-16T03:04:55Z"],"dc:date.issued":["2013-12"],"dc:description.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."],"dc:identifier.uri":["http://hdl.handle.net/11422/6632"],"dc:language":["por"],"dc:publisher":["Universidade Federal do Rio de Janeiro"],"dc:publisher.department":["Instituto de Nutrição Josué de Castro"],"dc:rights":["Acesso Aberto"],"dc:subject":["Proteínas de plantas","Suplementos energéticos","Análise sensorial de alimentos","Nutrição Humana","Ervilha","Atletas"],"dc:title":["Desenvolvimento de um produto alimentício para atletas rico em proteína de ervilha (Pisum sativum L.) e carboidratos."],"dc:type":["Dissertação"]},"updated_at":"2026-07-24T01:16:24Z"}