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| Reis,Ronielli Cardoso; Viana,Eliseth de Souza; Assis,Stephanie Lima Ferreira de; Sena,Luise de Oliveira; Souza,Andrea dos Santos de; Amorim,Edson Perito. |
| Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Musa; Nutrition; Prebiotic; Resistant starch; Starch. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103904 |
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| Jaekel,Leandra Zafalon; Rodrigues,Rosane da Silva. |
| There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28% heavier in groups C and CB than in the other groups, indicating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HDL; LDL; Triglycerides; Glycemia; Resistant starch. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600023 |
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| Vernaza,Maria Gabriela; Gularte,Márcia Arocha; Chang,Yoon Kil. |
| Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional noodles; Resistant starch; Oil absorption. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600016 |
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