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| Rocha,Marina Souza; Figueiredo,Raimundo Wilane de; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| Informações a respeito das características químicas e do valor nutritivo dos frutos do cerrado são ferramentas básicas para a avaliação do consumo e para a formulação de novos produtos. No entanto, poucos dados estão disponíveis na literatura especializada com relação à composição química destes frutos e sua aplicação tecnológica, ressaltando a necessidade de pesquisas científicas sobre o assunto. Realizou-se o presente estudo com o objetivo de caracterizar físico-quimicamente e determinar a atividade antioxidante in vitro, pelo método DPPH, da cagaita (Eugenia dysenterica), cajuzinho-do-cerrado (Anacardium humile), chichá (Sterculia striata Naud.), jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) e macaúba (Acrocomia aculeata Mart.). Os frutos foram... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Frutos nativos; Compostos bioativos; Capacidade antioxidante (DPPH). |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400003 |
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| Barros,Nara Vanessa dos Anjos; Rocha,Maurisrael de Moura; Glória,Maria Beatriz Abreu; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata; Functional food; Antioxidants; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824 |
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| Cavalcante,Rodrigo Barbosa Monteiro; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura; Silva,Kaesel Jackson Damasceno e; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking on the total polyphenol content of the grain of cowpea cultivars. Samples were obtained from the experimental area of Embrapa Meio-Norte, located at 5°5' S and 42°48' W, at an altitude of 72 metres. Meal (0.5 mesh) resulting from the raw grain being ground in a cyclone rotor mill (Tecnal model TE-651/2-T), and cooked beans (with no maceration, at a bean to water ratio of 1:5 (w/v), cooked in a domestic pressure cooker (2 L) for 780 seconds) were stored in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata (L.) Walp; Cooking; Bioactive compounds. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806 |
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| Melo,Natália Quaresma Costa; Moreira-Araújo,Regilda Saraiva dos Reis; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura. |
| ABSTRACT The cowpea (Vigna unguiculata (L.) Walp.) is one of the most widely consumed legumes in the North and Northeast of Brazil, representing an important source of protein, energy, fibre and minerals, in addition to generating employment and income. The aim of this study was to determine the chemical composition, and the effect of thermal processing on the green grain from biofortified cowpea cultivars. Samples of green grain from four cowpea cultivars were analysed, only one not being biofortified (standard). Centesimal composition and total energy value (TEV) were determined before and after thermal processing. The mean values of the characteristics under evaluation were compared by Student's t-test and Tukey's test (. <0.05). Moisture and TEV... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata; Nutritive value; Cooking. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500811 |
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| Cavalcante,Rodrigo Barbosa Monteiro; Morgano,Marcelo Antônio; Silva,Kaesel Jackson Damasceno e; Rocha,Maurisrael de Moura; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison), F1 being sensory viable according to assessors, being chemically analyzed.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bakery product; Fortification; Vigna unguiculata (L.) Walp. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100097 |
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