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| Registros recuperados: 16 | |
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| Oliveira,Tatianne Ferreira de; Hidálgo,Maria Raquel; Soares Júnior,Manoel Soares. |
| Lipases are an important group of enzymes with various applications in the food, chemical and pharmaceutical industry, besides having great interest for the treatment of effluents with high lipid content. The objective of this study was to isolate, characterize and select lipolytic bacteria that produce lipase from aqueous waste effluents and to study the enzymatic activity kinetics of the extract obtained via submerged fermentation. The results obtained are promising, being possible to isolate and characterize 23 lipase-producing microorganisms, mostly gram-positive bacteria, but after the fermentation step in a liquid medium, gram negative bacteria showed the highest enzymatic activity (56.72 U.L-1 for STP 2A` bacterium and 81.99 U.L-1 for R2B). In the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microbial extract; Effluent treatment; Sustainability. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600005 |
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| Teixeira,Camila Souza; Neves,Glenda Antonia da Rocha; Oliveira,Tatianne Ferreira de; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten-free bread; Backslopping fermentation; Starch modification; Bakery; Celiac diet. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 |
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| Zago,Márcio Fernando Cardoso; Caliari,Márcio; Soares Júnior,Manoel Soares; Campos,Maria Raquel Hidalgo; Batista,Jaqueline Eduarda Rodrigues. |
| ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myrciaria cauliflora Berg; Agro-industrial co-products; Mixture design.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600624 |
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| Siqueira,Beatriz dos Santos; Soares Júnior,Manoel Soares; Fernandes,Kátia Flávia; Caliari,Márcio; Damiani,Clarissa. |
| Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytates; Trypsin inhibitors; Hemagglutinating activity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300018 |
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| Carvalho,Webber Tavares de; Oliveira,Tatianne Ferreira de; Silva,Flávio Alves da; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Recovery of by-products; Processing; Mathematical model. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017 |
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| Coutinho,Lairy Silva; Batista,Jaqueline Eduarda Rodrigues; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oriza sativa L.; Glycine max L.; Processing; Expansion; Color; Sustainability. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400016 |
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| Garcia,Marina Costa; Benassi,Marta de Toledo; Soares Júnior,Manoel Soares. |
| The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa L.; Cultivar; Byproduct; Color; Free-choice profile; Phytic acid. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400018 |
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| Soares Júnior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Gebin,Pedro Francisco Cavalcante; Junqueira,Thais de Lima; Gomes,Vinícius Almeida; Lacerda,Diracy Bethânia Cavalcante Lemos. |
| O objetivo deste trabalho foi avaliar a qualidade de pães de fôrma formulados com diferentes níveis de substituição de farinha de trigo (FT) por farelo de arroz torrado (FAT). Utilizou-se um delineamento inteiramente casualizado, um tratamento controle e quatro tratamentos (7,5, 15,0, 22,5 e 30,0% de substituição de FT por FAT) e três repetições. Avaliaram-se a aceitabilidade (aparência, textura e sabor), o volume específico, a composição centesimal e o valor calórico de cada tratamento. Entre os pães formulados com FAT, o tratamento com 7,5% de substituição de FT por FAT obteve o maior volume específico (3,37 cm³.g-1), não diferindo do tratamento controle em relação às notas sensoriais de aparência (7,23), sabor (7,08) e textura (7,52). Em relação à... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa L.; Subproduto; Desenvolvimento de produtos. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300028 |
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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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| Fideles,Marília Cândido; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Oliveira,Ana Lázara Matos de; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maranta arundinacea L.; Hydration RVA DSC dietary total fiber.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756 |
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| Siqueira,Beatriz dos Santos; Alves,Letícia Dias; Vasconcelos,Pollyanna Novato; Damiani,Clarissa; Soares Júnior,Manoel Soares. |
| Dentre os frutos do Cerrado, destaca-se o pequi (Caryocar brasiliense Camb.), que é constituído por aproximadamente 80% de casca, que é desprezada; no entanto, apresenta potencial de utilização em várias aplicações. O objetivo deste trabalho foi avaliar a influência das variáveis concentração de ácido cítrico, temperatura e tempo de extração sobre o rendimento e o grau de esterificação da pectina extraída da casca de pequi e compará-la com a pectina cítrica comercial aplicada na formulação de geleia light. Obtiveram-se rendimentos de pectina entre 14,89 e 55,86 g.100g-1. A pectina obtida da casca de pequi caracterizou-se por apresentar baixo grau de esterificação (11,79-48,87%). A geleia light elaborada a partir da pectina da casca de pequi, extraída à... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caryocar brasiliense Camb.; Resíduo; Análise sensorial. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000200030 |
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| Registros recuperados: 16 | |
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