Estudo comparativo de métodos analíticos para determinação da fração fibra da dieta

Batista, Patrícia Rodrigues

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dc.contributor.author	Batista, Patrícia Rodrigues	-
dc.date.accessioned	2026-09-09T14:46:25Z	-
dc.date.available	2026-09-09T14:46:25Z	-
dc.date.issued	1998-11-06	-
dc.identifier.citation	BATISTA, Patrícia Rodrigues. Estudo comparativo de métodos analíticos para determinação da fração fibra da dieta. 1998. 72 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, 1998.	pt_BR
dc.identifier.uri	http://rima.ufrrj.br/jspui/handle/20.500.14407/26340	-
dc.description.abstract	O presente trabalho tem como objetivo, comparar os métodos de determinação químico-gravimétrico e enzímico-gravimétrico da fração fibra em diferentes tipos de alimentos. As amostras utilizadas foram: feijão comum (Phaseolus vulgaris) variedade branco, farelo de trigo e couve. A composição centesimal das amostras foi determinada e a fração fibra foi quantificada usando o método químico-gravimétrico, detergente neutro e ácido, proposto por VAN SOEST (1963) e o detergente neutro modificado por MENDEZ et al.(1985) para alimentos ricos em amido e o método enzímico-gravimétrico proposto por PROSKY et al. (1992). Os resultados encontrados para fibra insolúvel obtidos pelo método enzímico-gravimétrico foram maiores que os obtidos pelo químico-gravimétrico, no entanto os valores de fibra solúvel obtidos pelo método enzímico-gravimétrico foram menores que os obtidos pelo químico-gravimétrico. Os resultados de fibra total não apresentaram diferenças significativas entre os métodos.	pt_BR
dc.description.sponsorship	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES	pt_BR
dc.language	por	pt_BR
dc.publisher	Universidade Federal Rural do Rio de Janeiro	pt_BR
dc.subject	fibra alimentar	pt_BR
dc.subject	métodos analíticos	pt_BR
dc.subject	Dietary fiber	pt_BR
dc.subject	Analytical methods	pt_BR
dc.title	Estudo comparativo de métodos analíticos para determinação da fração fibra da dieta	pt_BR
dc.title.alternative	Comparative study of analytical methods for the determination of the dietary fiber fraction	en
dc.type	Dissertação	pt_BR
dc.description.abstractOther	The object of this paper is to compare chemical gravimetric and enzymic gravimetric methods of determining dietary fiber fractions in several types of foods. The samples used were: common white beans (Phaseolus vulgaris), wheat bran, and kale. The centesimal composition of each sample was determined and the dietary fiber fraction was quantified using the chemical gravimetric methods, neutral and acid detergent, proposed by VAN SOEST (1963) and neutral detergent modified by MENDEZ et al. (1985) for foods rich in starch and the enzymatic gravimetric method proposed by PROSKY et al. (1992). The results obtained for insoluble fiber using the enzymatic gravimetric method, were higher than those obtained using the chemical gravimetric methods, however, the soluble fiber values obtained by the enzymatic gravimetric method were lower than those of the chemical gravimetric methods. The results for total fibre showed no significant differences between the methods used.	en
dc.contributor.advisor1	Derivi, Sandra Casa Nova	-
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/1711935724194031	pt_BR
dc.contributor.referee1	Derivi, Sandra Casa Nova	-
dc.contributor.referee1Lattes	http://lattes.cnpq.br/1711935724194031	pt_BR
dc.contributor.referee2	Coelho, Gerson Luiz Vieira	-
dc.contributor.referee2Lattes	http://lattes.cnpq.br/3629371878927592	pt_BR
dc.contributor.referee3	Azeredo, Laerte da Cunha	-
dc.contributor.referee3Lattes	http://lattes.cnpq.br/8522806920129738	pt_BR
dc.creator.Lattes	http://lattes.cnpq.br/6349645170798944	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	Instituto de Tecnologia	pt_BR
dc.publisher.initials	UFRRJ	pt_BR
dc.publisher.program	Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos	pt_BR
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dc.subject.cnpq	Ciência e Tecnologia de Alimentos	pt_BR
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