Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Chang,Yoon Kil (2) Leoro,Maria Gabriela Vernaza (2) Steel,Caroline Joy (2) Clerici,Maria Teresa Pedrosa Silva (1) Fernandes,Meg da Silva (1) Sehn,Georgia Ane Raquel (1) Mais... Palavra-chave Breakfast cereal (1) Gluten (1) Glycemic index (1) Modified egg albumin (1) Passion fruit fiber (1) Pre-gelatinized rice flour (1) Thermoplastic extrusion (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of adding unconventional raw materials on the technological properties of rice fresh pasta Ciênc. Tecnol. Aliment. Fernandes,Meg da Silva; Sehn,Georgia Ane Raquel; Leoro,Maria Gabriela Vernaza; Chang,Yoon Kil; Steel,Caroline Joy. The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten; Pre-gelatinized rice flour; Modified egg albumin. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200007 Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour Ciênc. Tecnol. Aliment. Leoro,Maria Gabriela Vernaza; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil; Steel,Caroline Joy. The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycemic index; Breakfast cereal; Passion fruit fiber; Thermoplastic extrusion. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400019 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco