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| Passos,Maria Eliza Assis dos; Moreira,Carolina Ferraz Figueiredo; Pacheco,Maria Teresa Bertoldo; Takase,Iracema; Lopes,Maria Lucia Mendes; Valente-Mesquita,Vera Lucia. |
| The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label values 20% higher than those allowed by law, according to RDC 360, for fat, protein, total fiber, calcium, and sodium levels. This difference reached 273% for the sodium content. The calcium content was included only on the label of three samples analyzed, and the values described were significantly lower than those obtained analytically. Considering that biscuits are consumed by people of all age groups... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Industrialized foods; Food-composition databases; Nutritional labels. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200017 |
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| Siqueira,Ana Paula Silva; Pacheco,Maria Teresa Bertoldo; Naves,Maria Margareth Veloso. |
| This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baru seed; Protein; Chemical composition; Amino acids; Antioxidants. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100127 |
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| Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo; Ida,Elza Iouko; Soares Júnior,Manoel Soares. |
| ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max L.; Black soybean; Confectionery; Anthocyanins; And starch resistant.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000751 |
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| Capitani,Caroline Dário; Pacheco,Maria Teresa Bertoldo; Gumerato,Homero Ferracini; Vitali,Alfredo; Schmidt,Flávio Luis. |
| O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). O soro de leite foi obtido da fabricação industrial do queijo tipo frescal. Foram estudados concentrações do polímero (0,1% a 0,9% CMC p/v) e valores de pH, a fim de se obter uma precipitação seletiva das proteínas do soro de leite, sendo as condições otimizadas para produção em piloto. Mediante ajuste gradual, foi possível obter, no pH 3, uma precipitação das proteínas totais (PT/CMC); no pH 4, da beta-lactoglobulina (beta-Lg/CMC) e, no pH 3,2, a maior proporção de alfa-lactoalbumina (alfa-La/CMC). Os coacervados foram separados, por aplicação de força centrífuga, e... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carboximetilcelulose; Beta-lactoglobulina; Alfa-lactoglobulina; Hidrocolóides coacervados. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2005001100010 |
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