Escolar Documentos
Profissional Documentos
Cultura Documentos
53 No 1, 2003
INTRODUO
A preocupao com a manuteno da sade e a preveno
de certas doenas tem sido associada a uma ingesto
adequada de fibra alimentar (FA) por parte dos profissionais
de
SUMMARY. Dietary fiber potential in IberianAmerican countries: food, products and residues. The
reduced intake of dietary fiber (DF) has been associated with
the increase in the incidence of several non-transmissible
chronic diseases. Recently many researchers from IberianAmerican countries have been studying DF of food and
industrial residues in order to improve technological
knowledge about concentrates production as well as the
development and test of enriched products originated from
regional food. The present study aimed to evaluate the
regional DF potential based on compilation of data about this
nutrient. There is great availability of regional and traditional
food with considerable DF amounts as we may find in fruits,
vegetables and cereals and legumes. Concentrated sources of
DF obtained from different industrial residues were
characterized and evaluated making possible their utilization
in food enrichment. Cookies added to corn residues (16,8%
DF in integral weight) in Colombia, and pasta added to lupine
fiber in Chile (11,2%) are examples of tested enriched
products. Products like bread with whole wheat (12%),
products for especial uses as well as pills of citric DF (55%)
and food for enteral diets (1-1,9%) are already available on
Cuba market. The dietary fiber contents presented in this
work allow us to have an idea of the potential of such nutrient
in Iberian-American countries. Such potential has been
proved to be considerably representative. It is worth to
inform that the complete DF database is available on the
CYTED
XI.6/CNPq
Project
Web
site
(http://www.fcf.usp.br/cytedxi6). It provides data on 817
regional, traditional and not conventional foods, that can be
searched and utilized by professional from different areas.
Key words: dietary fiber, food, industrial residues
TABELA 1
Teor de fibra alimentar total (FAT) em alimentos e pratos
regionais, por pas de origem *
Pas
Alimento
Br
Sapoti, polpa
Ch
Umidade
(%)
TABELA 2
Teor de fibra alimentar total (FAT) em alguns vegetais,
cereais e seus derivados tradicionalmente consumidos,
por pas de origem*
Referncia
Pas
84,13
FAT
(% base
integral)
9,98
17
Ch
Aveia, farinha
84,40
8,80
24
Me
Lentilha, cozida
Ch
91,90
6,90
24
Cu
Br
7,60
6,20
17
Br
Br
Goiaba
80,72
6,01
17
Br
Br
Fruta-do-conde
79,80
5,62
17
Me
Tortilla, amarela
47,50
5,53
Br
Tutu de feijo
55,50
Ve
Me
Me
Alimento
Umidade
FAT
(%)
(% base integral)
2,70
10,00
Referncia
24
72,00
8,26
19
...
7,80
26
67,50
7,20
17
76,61
6,00
17
Me
69,00
5,88
19
19
Br
67,50
5,60
17
5,00
17
Cu
...
5,41
26
...
4,85
18
Br
6,00
4,90
17
6,40
4,38
19
Br
66,70
4,87
17
71,10
3,35
19
Ch
Abbora, cozida
91,64
3,58
24
Me
Nopal
90,80
3,47
19
Ar
Couve-flor, cozido
92,50
3,18
25
Ve
...
2,95
18
Br
4,50
3,11
17
Me
Empanada, po artesanal
...
2,00
19
Br
Po francs
24,50
3,00
17
Ch
Beterraba, cozida
90,83
2,96
24
Ch
Repolho
92,19
2,72
24
Pas
Alimento
Co
4,42
16,83
37
Cu
27,30
12,00
26
Co
3,10
11,80
37
11,45
11,19
43
30,89
9,00
43
5,21
8,46
43
28,80
7,90
43
...
5,24
26
4,33
85,14
24
Co
Maracuj, casca
5,00
82,10
32
Cu
8,00
74,90
34
Ch
26
Cu
Cu
Co
6,80
70,30
Cu
8,00
65,10
30
Ch
Trigo, farelo
...
44,50
24
Br
Milho, casca
...
39,78
17
Br
Arroz, farelo
4,98
24,34
17
Ch
Tremoo, farinha
11,12
23,42
24
Me
Beterraba, bagao
3,4
22,60
35,36
Ch
Aveia, farelo
...
13,50
24
Br
81,62
7,91
17
Br
88,92
4,92
Es
...
...
71,50
33
...
...
69,10
33
...
...
60,30
33
Cu
Manga, casca,
concentrada
Laranja, casca,
concentrada
Ma, fibra,
concentrada
Uva, branca, semente
...
...
56,17
26
Ar
Achira, rizoma
...
...
46,50
25
Ar
Pomelo, bagao
...
...
48,50
25
Es
Es
...
68,40
37
17
Referncia
...
FAT
(% base
integral)
17,00
Tremoo, farelo
Ch
Umidade
(%)
Cu
...
FAT
Refe(% base rncia
seca)
31
TABELA 4
Teor de fibra alimentar total (FAT) em alimentos e
produtos enriquecidos, por pas de origem*
FAT
(% base
integral)
85,20
Cu
Umidade
(%)
Ch
Ch
Ch
41
TABELA 5
Teor de fibra alimentar total (FAT) em produtos para
fins especiais, por pas de origem*
Pas
Br
Produto
Umidade
(%)
Soja, fibra,
11,04
Fibrin
Cu
Abacaxi, fibra
8,00
alimentar,
comprimidos
Cu
Ctricos, fibra
8,00
alimentar,
comprimidos
Br
Fibra, tablete,
3,88
Fiber & Herb
Cu
Complemento
...
diettico, p
(protena de
soja, fibra de
ctricos, min,
vit.)
Br
Alimento
5,84
enteral, c/ Se,
Zn, Mg,
Oligosoy
Cu
Alimento
...
enteral, lquido,
s/ lactose
Es
Laranja, casca,
...
concentrada
Es
Ma, fibra,
...
concentrada
* Br-Brasil, Cu-Cuba, Es-Espanha.
( ... ) dado no disponvel.
AGRADECIMENTOS
FAT
FAT
Refe(% base (% base rncia
integral)
seca)
70,87
17
62,50
26
55,00
41
27,36
17
15,00
41
1,93
17
REFERNCIAS
1,00
41
...
69,10
33
...
61,04
33
1.
2.
3.
4.
5.
6.
7.
8.
9.
44. iberoamericanos.
Proyecto
CYTED
XI.6/CNPq
Obtencin y caracterizacin de fibra diettica para su
aplicacin en regmenes especiales. So Paulo:
Docuprint; 2000.
Recibido: 29-06-2001
Aceptado11-07-2002