DSpace Collection:https://hdl.handle.net/10216/267222026-08-07T14:34:57Z2026-08-07T14:34:57ZFortificação de bolachas com farinha de chícharo (Lathyrus sativus L.) como estratégia para melhorar a ingestão de mineraishttps://hdl.handle.net/10216/1757632026-08-03T06:59:05Z2026-01-01T00:00:00ZTitle: Fortificação de bolachas com farinha de chícharo (Lathyrus sativus L.) como estratégia para melhorar a ingestão de minerais
Abstract: Enquadramento: As deficiências de micronutrientes continuam a constituir um importante problema de saúde pública global, particularmente no que respeita a minerais essenciais como ferro, zinco, magnésio e cálcio. Estratégias alimentares destinadas a aumentar a densidade de micronutrientes em produtos de consumo corrente representam uma abordagem sustentável e acessível para melhorar a qualidade da dieta. As leguminosas de grão, devido ao seu perfil nutricional favorável e reduzida pegada ambiental, são candidatas promissoras para o desenvolvimento de alimentos fortificados com enfoque na saúde. Objetivo: Este estudo avaliou a fortificação de bolachas com farinha de chícharo (Lathyrus sativus L.), com o objetivo de aumentar o teor total de minerais e reforçar o seu potencial contributo para a ingestão alimentar destes nutrientes. Métodos: As bolachas foram formuladas com dois níveis de substituição (30% e 60% p/p), e as concentrações de macro e oligoelementos foram quantificadas e comparadas com uma formulação controlo à base de trigo. Resultados: A incorporação de chícharo resultou num aumento significativo (p < 0,05) do teor total de minerais. Entre os macrominerais observaram-se aumentos de magnésio (Mg), fósforo (P), potássio (K) e cálcio (Ca). Com 60% de substituição, as concentrações de Mg, P, K e Ca foram mais do dobro das registadas nas bolachas controlo. Os oligoelementos seguiram padrão semelhante de enriquecimento, com aumentos substanciais (até 4,6 vezes) de manganês (Mn), ferro (Fe), cobre (Cu) e zinco (Zn). Conclusões: Estes resultados indicam que a fortificação com farinha de chícharo aumenta a densidade mineral das bolachas, evidenciando o seu potencial como estratégia alimentar para melhorar a ingestão de minerais. A valorização do chícharo promove, ainda, a diversificação agrícola, sistemas fixadores de azoto e menor dependência de insumos sintéticos, contribuindo para a sustentabilidade alimentar. 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Portohttps://hdl.handle.net/10216/1750312026-07-16T06:18:05Z2026-01-01T00:00:00ZTitle: Assessment of vegetarian option availability in "Dish of the Day" menus at commercial establishments around the University of Porto2026-01-01T00:00:00ZPlant-Based Diets and Body Image: A Systematic Reviewhttps://hdl.handle.net/10216/1750282026-07-16T06:38:14Z2026-01-01T00:00:00ZTitle: Plant-Based Diets and Body Image: A Systematic Review2026-01-01T00:00:00ZThe importance of NRS-2002 and Handgrip Strength to assess Nutritional Risk in patients of a Central Hospitalhttps://hdl.handle.net/10216/1750202026-07-16T06:10:05Z2026-01-01T00:00:00ZTitle: The importance of NRS-2002 and Handgrip Strength to assess Nutritional Risk in patients of a Central Hospital2026-01-01T00:00:00ZCombined Senolytic and Lipolytic Treatment Reverses Aging-Associated Changes in Human Subcutaneous Adipose Tissuehttps://hdl.handle.net/10216/1750182026-07-16T06:25:38Z2026-01-01T00:00:00ZTitle: Combined Senolytic and Lipolytic 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