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| Granato,Daniel; Castro,Inar Alves de; Piekarski,Flávia Vilas Boas Wiecheteck; Benincá,Cristina; Masson,Maria Lucia. |
| This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smallanthus sonchifolius; Diabetes; Passion fruit; Sensory analysis; Kinetics; Polyphenol oxidases. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020 |
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| Granato,Daniel; Nunes,Domingos Sávio; Mattos,Patrícia Póvoa de; Rios,Ester de Moura; Glinski,Adeline; Rodrigues,Luciana Collares; Zanusso Júnior,Gerson. |
| This study aimed chemical characterization and microbiological evaluation of extracts obtained from the waste of woods marketed in Paraná State: Peroba-Rosa (Aspidosperma sp.), Roxinho (Peltogyne sp.), Jatobá(Hymenaea sp.), Curupixá (Micropholis sp.), Itaúba (Mezilaurus sp.), Cedrilho (Erisma sp.) and Imbúia (Licaria sp.), whose botanical identifications were based on anatomical studies. The extracts were prepared with different solvents, analyzed by TLC and UV/VIS techniques, and tested against: Proteus mirabilis ATCC15290, Staphylococcus aureus ATCC25923, Escherichia coli ATCC25922, Enterobacter aerogenes ATCC13048, Micrococcus luteus ATCC9341, Klebsiella pneumoniae ATCC13883, Pseudomonas aeroginosa ATCC27853, Staphylococcus aureus, Streptococcus mutans... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical woods; Microbiological evaluation; Chemical profile of woods. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400029 |
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| Granato,Daniel; Masson,Maria Lucia; Freitas,Renato João Sossela de. |
| This work is aimed at evaluating the physicochemical, physical, chromatic, microbiological, and sensorial stability of a non-dairy dessert elaborated with soy, guava juice, and oligofructose for 60 days at refrigerated storage as well as to estimate its shelf life time. The titrable acidity, pH, instrumental color, water activity, ascorbic acid, and physical stability were measured. Panelists (n = 50) from the campus community used a hedonic scale to assess the acceptance, purchase intent, creaminess, flavor, taste, acidity, color, and overall appearance of the dessert during 60 days. The data showed that the parameters differed significantly (p < 0.05) from the initial time, and they could be fitted in mathematical equations with coefficient of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Emulsions; Color; Oligofructose; Lactase deficiency; Psidium guajava. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300036 |
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| Granato,Daniel; Ellendersen,Luciana de Souza Neves. |
| Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cookies; Almond; Peanut; Sensory evaluation; Celiac disease. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200026 |
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| Granato,Daniel; Masson,Maria Lucia; Ribeiro,Jéssica Caroline Bigaski. |
| The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fructooligosaccharides; Functional foods; Soy-based desserts; Acceptability; Stability; Fruit juices. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100018 |
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| Granato,Daniel; Masson,Maria Lucia. |
| Response Surface Methodology (RSM) was applied to evaluate the chromatic features and sensory acceptance of emulsions that combine Soy Protein (SP) and red Guava Juice (GJ). The parameters analyzed were: instrumental color based on the coordinates a* (redness), b* (yellowness), L* (lightness), C* (chromaticity), h* (hue angle), visual color, acceptance, and appearance. The analyses of the results showed that GJ was responsible for the high measured values of red color, hue angle, chromaticity, acceptance, and visual color, whereas SP was the variable that increased the yellowness intensity of the assays. The redness (R²adj = 74.86%, p < 0.01) and hue angle (R²adj = 80.96%, p < 0.01) were related to the independent variables by linear models, while... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Colorimetry; Response surface methodology; Sensory acceptability; Functional foods; Glycine max. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400039 |
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| Takahashi,Anita Akiko; Martins,Maristela Satou; Della Torre,Jussara Carvalho de Moura; Oliveira,Camila Cardoso de; Granato,Daniel. |
| AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp). For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA). For a 95% confidence limit, it was found that the proposed amendments to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sulfur dioxide; Analytical methods; Passion fruit juice; Sulfites; Design of experiments. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300434 |
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