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| Registros recuperados: 16 | |
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| COSTA,Vitória Maria Machado da; GARCIA,Marina Costa; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares; VIEIRA,Darlene Ana de Paula; DAMIANI,Clarissa. |
| Abstract The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for processing by industries. H9992, H9553, N901, BA5445 and HMX genotypes have smaller fruits (length, volume and mass) and higher mechanical resistance of the fruit pulp. H9992, HMX and F170 genotypes also have higher resistance of fruit peel, indicating that these materials are less susceptible to losses during mechanical harvesting and transportation to the industry. Regarding the L* and b* parameters,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum lycopersicum; Morfology; Mechanical resistance; Color; Acidity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100013 |
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| SOARES,Jackeline Cintra; GARCIA,Marina Costa; GARCIA,Lismaíra Gonçalves Caixeta; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible ice creams; Simplex method; Total phenolic compounds; Antioxidant activity. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500313 |
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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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| VIEIRA,Darlene Ana de Paula; CALIARI,Márcio; SOUZA,Eli Regina Barboza de; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of this research was compare methods for pigments extraction and color determination in different tomato for processing cultivars, and choose the most promising materials for the industry. The tomatoes for processing studied were of the IT761, H9992, H9553, AP533, Advance, N901, BRSena, U2006, HY26, HY37 and HY68 cultivars. The extraction yields of lycopene and β-carotene using acetone and the mixture of ethanol, acetone and hexane (10:10:20) were determined, and the parameters of color were determined by colorimetric and digitals image methods (Cielab and Hunterlab), besides other physicochemical characteristics. The mixture of solvents is more efficient in the extraction of lycopene and β-carotene than acetone on its own. The methods of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopene; Β-carotene; Colorimetry; Digital image; Total soluble solids. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100011 |
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| CARVALHO,Webber Tavares de; SOARES JÚNIOR,Manoel Soares; CALIARI,Márcio; SILVA,Flávio Alves da; RIBEIRO,Keyla de Oliveira. |
| Abstract Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Fries processing; Effluent recover; Drying; Byproduct. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400570 |
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| COSTA,Kassia Kiss Firmino Dourado; PERTUZATTI,Paula Becker; OLIVEIRA,Tatianne Ferreira de; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares. |
| Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g–1), whereas total soluble sugars... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa (L.); Phenolic compounds; Antioxidant capacity; By-products; Scanning electron microscopy. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400640 |
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| TAVARES,Bruna Oliveira; SILVA,Edson Pablo da; SILVA,Vera Sônia Nunes da; SOARES JÚNIOR,Manoel Soares; IDA,Elza Iouko; DAMIANI,Clarissa. |
| Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: New food products; Food science technology; Utilization of waste; Bioactive compunds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
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| SOARES,Jackeline Cintra; SOARES JÚNIOR,Manoel Soares; FERREIRA,Karen Carvalho; CALIARI,Márcio. |
| Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Total phenolics; Anthocyanin; Tannins; Functional beverage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500008 |
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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; VERA,Rosângela; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Colour; Antioxidant capacity; Proximal composition; Amino acids profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005102 |
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| MORAIS,Mariana Patricio de; CALIARI,Márcio; NABESHIMA,Elizabeth Harumi; BATISTA,Jaqueline Eduarda Rodrigues; CAMPOS,Maria Raquel Hidalgo; SOARES JÚNIOR,Manoel Soares. |
| Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. In the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Physicochemical characteristics; Texture; Microbiological hazard; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200216 |
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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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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; SOARES JÚNIOR,Manoel Soares. |
| Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max (L.) Merrill; Texture; Total phenolic; Antioxidant activity; Amino acids; Trypsin inhibitor. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
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| VIEIRA,Darlene Ana de Paula; Caliari,Márcio; SOUZA,Eli Regina Barboza de; SOARES JÚNIOR,Manoel Soares. |
| Abstract In order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (IT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. In general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum lycopersicum L.; Epidermis; Fruit size; Puncture; Peduncle scar. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600363 |
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| SILVA,Célia Caroline Florindo da; SILVA,Giselle de Lima Paixão e; SOARES JÚNIOR,Manoel Soares; BELÉIA,Adelaide Del Pino; CALIARI,Márcio. |
| Abstract Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the “rapaduras”. The hardness of the experimental... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saccharum officinale; Oryza sativa L.; By-product; Acceptance; Nutrients. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584 |
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| Registros recuperados: 16 | |
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