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| Registros recuperados: 27 | |
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| PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia. |
| ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103 |
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| Felberg,Ilana; Antoniassi,Rosemar; Deliza,Rosires; Freitas,Sidinea Cordeiro de; Modesta,Regina Celia Della. |
| Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Brazil nut; Beverages; Processing; Evaluation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300024 |
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| Santos,Orquídea Vasconcelos dos; Lopes,Alessandra Santos; Azevedo,Glaucinéia Oliveira; Santos,Ângela Chagas. |
| The Brazil nut (Bertholletia excelsea H. B. K.) is noteworthy for its high content of lipids and proteins of elevated biological value and these factors justify the need for further research and incentives for the manufacturing of new trade products. In the present study we sought new forms of technological use of these nuts by the food industry, through their processing as flour, with no alteration in its energy content. The results after its elaboration showed a product with high energy value (431.48 kcal.100 g-1), protein content of 45.92 g.100 g-1, and fiber of 17.14%. The thermal analyses indicate that the introduction of another protein component, such as soy protein isolate, does not alter the reactions or thermal behavior. On the other hand,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brazil nut; Thermal analysis; Morphological analysis. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500040 |
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| SILVA,Kamilla; MACHADO,André; CARDOSO,Cláudio; SILVA,Flávio; FREITAS,Fernanda. |
| Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-dairy milk; Brazil nut; Macadamia; Baru; Lactose free. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031108 |
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| Alverga, Paula; Universidade Federal do Acre, Brazil;; Barnes, Grenville; School of Forest Resources and Conservation, University of Florida, USA; gbarnes@ufl.edu; Brasil da Silva, Izaias; Universidade Federal do Acre, Brazil;; Castro, Wendeson; Universidade Federal do Acre, Brazil;; de Souza Moll, Iracema; Universidade Federal do Acre, Brazil;; Medeiros, Herison; Universidade Federal do Acre, Brazil; medeiros.herison@gmail.com; Murphy, Skya; Department of Biology, University of Florida, USA;; Rockwell, Cara A.; School of Forest Resources and Conservation, University of Florida, USA; rockwell_cara@yahoo.com; Shenkin, Alexander; School of Forest Resources and Conservation, University of Florida, USA; Department of Biology, University of Florida, USA; ashenkin@ufl.edu; Silveira, Marcos; Universidade Federal do Acre, Brazil;; Southworth, Jane; Department of Geography and Land Use and Environmental Change Institute, University of Florida, USA; jsouthwo@geog.ufl.edu; Perz, Stephen; Department of Sociology and Criminology & Law, University of Florida, USA; sperz@soc.ufl.edu. |
| Contemporary conservation interventions must balance potential trade-offs between multiple ecosystem services. In tropical forests, much attention has focused on the extent to which carbon-based conservation provided by REDD+ policies can also mitigate biodiversity conservation. In the nearly one-third of tropical forests that are community owned or managed, conservation strategies must also balance the multiple uses of forest products that support local livelihoods. Although much discussion has focused on policy options, little empirical evidence exists to evaluate the potential for trade-offs among different tropical forest value components. We assessed multiple components of forest value, including tree diversity, carbon stocks, and both timber and... |
| Tipo: Peer-Reviewed Reports |
Palavras-chave: Aç Ai; Biodiversity conservation; Brazil nut; Carbon stocks; Livelihood; NTFP; REDD; Rubber; Timber; Tropical rainforest. |
| Ano: 2014 |
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| Duchelle, Amy E.; University of Florida; Center for International Forestry Research (CIFOR); a.duchelle@cgiar.org; Cronkleton, Peter; Center for International Forestry Research (CIFOR); p.cronkleton@cgiar.org; Kainer, Karen A.; University of Florida; kkainer@ufl.edu; Gezan, Salvador; University of Florida; sgezan@ufl.edu. |
| Increased devolution of forest ownership and management rights to local control has the potential to promote both conservation and livelihood development in remote tropical regions. Such shifts in property rights, however, can generate conflicts, particularly when combined with rapidly increasing values of forest resources. We explored the phenomenon of Brazil nut (Bertholletia excelsa) theft in communities in Western Amazonia. Through interviews with 189 Brazil nut collectors in 12 communities in Bolivia and Brazil and participation in the 2006 and 2007 harvests, we quantified relative income derived from Brazil nuts, reported nut thefts, and nut collection and management practices. We found a much greater incidence of reported Brazil nut thefts in Pando,... |
| Tipo: Peer-Reviewed Reports |
Palavras-chave: Amazon; Bertholletia excelsa; Brazil nut; Community forest management; Land tenure; Non-timber forest products; NTFPs. |
| Ano: 2011 |
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| Nogueira,Roberta M.; Álvares,Virgínia de S.; Ruffato,Solenir; Lopes,Roberto P.; Silva,Juarez de S. E. |
| The Brazil-nut, also known as Para-nut, is widely used as food and in cosmetic industries. The seeds are rich in lipids and protein, and also present a considerable amount of selenium. Limited research has been conducted on postharvest of the Brazil nut, being an important information to design equipment related to aeration, drying, storage and transportation steps. Thus, the objective of this study was to determine the physical properties of the Brazil-nut with and without tegument. The dimensions found for the almonds with tegument were 39.35 mm in the X axis, 24.19 mm in the Y axis, and 17.88 mm in the Z axis. However for the almond without tegument the values were 31.05 mm in X, 14.38 in Y and 15.91 mm in Z axis. The sphericity was 66.40% and 51.59%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brazil nut; Physical properties; Postharvest. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000500015 |
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| CARVALHO, A. V.; MATTIETTO, R. de A.; SÁ, D. de G. C. F. de; CUNHA, C. R. da. |
| O objetivo deste trabalho foi otimizar as condições de processamento por extrusão termoplástica de misturas de farinhas de mandioca, de banana verde e de castanha-do-brasil, visando à obtenção de uma farinha pré-gelatinizada para consumo na forma de mingau. Para a obtenção das farinhas pré-gelatinizadas, utilizou-se um delineamento do tipo composto central rotacional 23, contendo 3 pontos centrais e 6 axiais. Os ensaios foram processados em extrusor monorrosca. Duas formulações destacaram-se em termos nutricionais (elevado teor proteico), tecnológicos e aceitação sensorial: a Formulação 6 (40% de farinha de mandioca, 20% de farinha de banana verde, 40% de farinha de castanha-do-brasil, 14% de umidade, temperatura de 100 °C) e a Formulação 16 (40% de... |
| Tipo: Folhetos |
Palavras-chave: Feed; Brazil nut; Manihot esculenta Crantz; Bertholletia excelsa Bonpl; Banana; Extrusão; Extrusion; Cassava; Flour. |
| Ano: 2016 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1056564 |
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| Registros recuperados: 27 | |
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