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| MARQUETTI,Carline; SANTOS,Tatiane Batista dos; KAIPERS,Kelen Fabiana Cavalli; BÖGER,Bruna Raquel; TONIAL,Ivane Benedetti; WAGNER JUNIOR,Americo; LUCCHETTA,Luciano; Prado,Naimara Vieira do. |
| Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Native fruits; Biscuits; Residues; Postharvest; Foods; Bioactive compounds. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400629 |
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| BRANDIELLI,Marilde Canton; BURGARDT,Vânia Cássia Fonseca; HASHIMOTO,Elisabete Hiromi; TONIAL,Ivane Benedetti; ZEMIANI,Adriana; SILVA,Alessandra Furtado; ORO,Sheila Regina; MARCHI,João Francisco; BADARÓ,Andréa Cátia Leal; CASTRO-CISLAGHI,Fabiane Picinin; MACHADO-LUNKES,Alessandra. |
| Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pasteurized milk cheese; Proteolysis; Texture; Color. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031124 |
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