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| Registros recuperados: 13 | |
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| SANTOS, A. de O.; FIUZA, A. U. R.; OLIVEIRA, L. A. de; SANTANA, H. M.; SANTOS, V. da S.; OLIVEIRA, E. J. de. |
| A mandioca possui elevada importância social para os países em desenvolvimento devido à sua ampla utilização. É uma das culturas mais importantes na alimentação humana, principalmente para a população de menor poder aquisitivo (LEONEL & CEREDA, 2002). Os carotenoides são importantes como fonte de vitamina A, pela sua ação antioxidante e por atuarem na prevenção de doenças crônicas não transmissíveis. A carência da vitamina A pode causar a morte em milhares de crianças no mundo e constitui-se como um dos principais problemas nutricionais de populações de países em desenvolvimento, incluindo o Brasil (AMANCIO & SILVA, 2012). O objetivo deste trabalho foi avaliar três clones de mandioca em seis épocas de colheita (6 a 11 meses), com relação aos teores... |
| Tipo: Parte de livro |
Palavras-chave: Mandioca; Carotenoide; Amilose; Cassava; Carotenoids; Amylose. |
| Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/976277 |
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| TEIXEIRA, O. R.; BATISTA, C. de S.; AIRES, N. G. M.; COLUSSI, R.; VANIER, N. L.; BASSINELLO, P. Z.. |
| The research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated. |
| Tipo: Anais e Proceedings de eventos |
Palavras-chave: Arroz; Oryza Sativa; Cultura In Vitro; Amido; Hidrolise; Amilose; Rice; Amylose; In vitro digestibility. |
| Ano: 2019 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118853 |
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| Corcuera,V.; Salmoral,E. M.; Salerno,J. C.; Krisman,C. R.. |
| The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Amylopectin; Amylose; Starch fractionation. |
| Ano: 2007 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |
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| Yang,Liu; Sun,Yong-Hai; Liu,Yang; Mao,Qian; You,Li-Xin; Hou,Ju-Min; Ashraf,Muhammad Aqeel. |
| ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. However, the addition of AM and AP enhanced the hardness (27.63N) and stickiness (1.71N·s).Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylose; Amylopectin; Leached; Morphological properties; Textural properties. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000200500 |
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| Rodrigues,Antonio Augusto Marques; Santos,Luana Ferreira dos; Costa,Rayssa Ribeiro da; Félix,Débora Tamara; Nascimento,José Henrique Bernardino; Lima,Maria Auxiliadora Coêlho de. |
| ABSTRACT Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ‘Palmer’ mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ‘Palmer’ mango fruit. Fruits were coated with 3% cassava starch,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylose; Solubility; Weight loss; Postharvest; Respiratory rate; Shelf life. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100404 |
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| OLIVEIRA, L. A. de; SANTOS, V. da S.; CARVALHO, C. W. P. de; SASAKI, F. F. C.; REIS, R. C.; JESUS, J. L. de; COELHO FILHO, M. A.. |
| Reseumo: O amido de mandioca é utilizado diretamente no consumo humano para ração animal e como matéria-prima para uma ampla gama de produtos industriais. O conhecimento básico das características do amido é necessário para identificar potenciais aplicações, melhorar sua qualidade e promover o aumento da produção de amido de mandioca. Nesse sentido, o objetivo deste trabalho foi investigar o teor e as características do amido de variedades e híbridos de mandioca em diferentes idades de colheita. Oito genótipos de mandioca (BRS Aipim Brasil, BRS Dourada, Eucalipto, Saracura, 2009 02-13, 2009 02-16, 2009 05-09 e 2009 12-20) foram colhidos aos nove, 12 e 15 meses após o plantio. O amido foi extraído das raízes e determinado o teor de amilose/amilopectina,... |
| Tipo: Folhetos |
Palavras-chave: Mandioca; Amido; Amilose; Genótipo; Colheita; Cassava; Starch; Amylose; Genotype; Harvesting. |
| Ano: 2023 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1158317 |
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| TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de. |
| A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente cozidos ou na forma de farinhas devido ao seu elevado teor de amido, constituindo assim uma oportunidade interessante para uso como ingrediente na indústria alimentícia. O objetivo deste trabalho foi caracterizar o amido extraído de 12 genótipos, dentre plátanos e bananas, pertencentes ao banco ativo de germoplasma da Embrapa. Os amidos apresentaram teor considerável de amilose (29,7% a 37,8%), baixos teores de fósforo (0,01% a 0,03%) e de lipídios (< 0,1%), larga faixa de temperatura de gelatinização (66,9 ºC a 90,8 ºC), estrutura granular heterogênea com... |
| Tipo: Folhetos |
Palavras-chave: Food technology; Amylose; Pasting properties; Retrogradation; Ingredients; Viscosity. |
| Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128743 |
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| Praweena Maneerattanarungroj; Mallika Chantarangsee; Pitakpong Maneerattanarungroj. |
| Aim of this research was to investigate physical characters and some chemical characters of northeast local rice grain of Thailand. Physical characters were studied in term of weight, width and size of seed and dehusked seed including elongation rate and water absorption rate of 15 rice cultivars (cv.). Chemical test were checked by protein content, amylose content, lipid content, carbohydrate content, vitamin B1, vitamin B2, vitamin B3 and vitamin B6 content. The result showed that the longest seed of 15 cv. was Jowluang, 10.82 and 7.81 mm. in seed and dehusked seed, respectively. In contrast, cv. Kowjowhangmuyai (GS no: 554) showed the shortest seed and dehusked seed was 7.68 and 5.29 mm, respectively. The largest seed and dehusked seed were found in... |
| Tipo: PhysicalObject |
Palavras-chave: Local rice; Protein; Amylose; Lipid; Carbohydrate; Vitamin B; ข้าวพื้นเมือง; โปรตีน; อะมิโลส; ไขมัน; แป้ง; วิตามิน บี; ภาคตะวันออกเฉียงเหนือ. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5392 |
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| Registros recuperados: 13 | |
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