Desenvolvimento de um produto alimentício para atletas rico em proteína de ervilha (Pisum sativum L.) e carboidratos.

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.

Grantor dc:publisher

Universidade Federal do Rio de Janeiro

Year dc:date.issued

2013

Author dc:creator

• Passos, Renata Baratta dos

Advisor dc:contributor.advisor

• Pierucci, Anna Paola Trindade Rocha

• Proteínas de plantas
• Suplementos energéticos
• Análise sensorial de alimentos
• Nutrição Humana
• Ervilha
• Atletas

Statement dc:rights

• Acesso Aberto

Language dc:language

por

Handle dc:identifier.uri

http://hdl.handle.net/11422/6632

OAI identifier oai:identifier

oai:pantheon.ufrj.br:11422/6632