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	Provedor de dados 116 (2) Autor Corrêa,Angelita Duarte (2) Marques,Tamara Rezende (2) Simão,Anderson Assaid (2) Abreu,Celeste Maria Patto de (1) Lino,Jéssica Boreli dos Reis (1) Pinheiro,Ana Carla Marques (1) Silva,Jovane Santana (1) Silva,Renato Leal (1) Mais... Palavra-chave Bagasse (1) Chemical characterization (1) Cucurbita maxima (1) Dietary fiber (1) Seed (1) Sensory analysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour 116 Marques,Tamara Rezende; Corrêa,Angelita Duarte; Lino,Jéssica Boreli dos Reis; Abreu,Celeste Maria Patto de; Simão,Anderson Assaid. Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Seed; Bagasse; Chemical characterization. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300022 Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars 116 Silva,Jovane Santana; Marques,Tamara Rezende; Simão,Anderson Assaid; Corrêa,Angelita Duarte; Pinheiro,Ana Carla Marques; Silva,Renato Leal. Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cucurbita maxima; Sensory analysis; Dietary fiber. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200019 Registros recuperados: 2 Primeira ... 1 ... Última

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