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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luiz Roberto; Ferreira,Eric Batista. |
| The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Free radical; Paste characteristics; Food irradiation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006 |
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| Guimarães,Ívina Catarina de Oliveira; Leão,Maria Helena Miguez da Rocha; Pimenta,Carlos José; Ferreira,Larissa de Oliveira; Ferreira,Eric Batista. |
| This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prebiotics; Polydextrose; New product development. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200008 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luís Roberto; Ferreira,Eric Batista. |
| Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food irradiation; Food properties; Food safety. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200010 |
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