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| OLIVEIRA,Aryane Ribeiro; RIBEIRO,Alline Emannuele Chaves; OLIVEIRA,Érica Resende; GARCIA,Marina Costa; SOARES JÚNIOR,Manoel Soares; CALIARI,Márcio. |
| Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Scanning electron microscopy; Infrared; Differential scanning calorimetry; X-ray diffractometry; Phenolic compounds. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200282 |
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| RIBEIRO,Keyla de Oliveira; GARCIA,Marina Costa; OLIVEIRA,Aryane Ribeiro; SOARES JÚNIOR,Manoel Soares; CALIRI,Márcio. |
| Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high protein content (32 g 100 g-1), lipids (16 g 100 g-1) and carbohydrates (45 g 100 g -1), whereas the maize gluten feed contains high content of dietary fiber (44 g 100 g -1). The maize gluten feed and maize gluten meal have high potential for application as food ingredient. The high dietary fiber, suggests its use as a promising ingredient to increase the availability of fibers, thereby increasing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Waxy maize coproduct; Microbiological risk; Proximal composition; Food ingredient. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200315 |
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