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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor BERALDO,Antonio Ludovico (1) Bender,Ana Betine Beutinger (1) CLERICI,Maria Teresa Pedrosa Silva (1) FELISBERTO,Mária Herminia Ferrari (1) FUKUSHIMA,André Rinaldi (1) Goulart,Fernanda Rodrigues (1) LEONI,Luís Antônio Baffile (1) Loureiro,Bruno Bianchi (1) Loureiro,Cristiane Bianchi (1) Lovatto,Naglezi de Menezes (1) MIYAKE,Patricia Satie Endo (1) Macagnan,Fernanda Teixeira (1) Piana,Mariana (1) Silva,Leila Picolli da (1) Speroni,Caroline Sefrin (1) Mais... Palavra-chave New ingredient (2) Amino acids (1) Bamboo flour (1) Central composite rotational design (1) Healthy products (1) In vitro digestibility (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations Ciênc. Tecnol. Aliment. FELISBERTO,Mária Herminia Ferrari; MIYAKE,Patricia Satie Endo; BERALDO,Antonio Ludovico; FUKUSHIMA,André Rinaldi; LEONI,Luís Antônio Baffile; CLERICI,Maria Teresa Pedrosa Silva. Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables (sugar and fat reductions) and three replicates at the central point. Formulations were selected by surface response methodology (p<0.10) and evaluated over 28 days of storage for stability and nutritional composition. Only sugar reduction led to significant differences in the diameter of the cookies. Formulations with 50% of reduction of sugar and fat (F2 and F3, respectively) were selected for the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bamboo flour; Healthy products; New ingredient. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400867 Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization Ciência Rural Lovatto,Naglezi de Menezes; Loureiro,Bruno Bianchi; Bender,Ana Betine Beutinger; Loureiro,Cristiane Bianchi; Goulart,Fernanda Rodrigues; Speroni,Caroline Sefrin; Macagnan,Fernanda Teixeira; Piana,Mariana; Silva,Leila Picolli da. ABSTRACT: Response surface methodology was used to determine optimum conditions for extraction of protein from pumpkin seed meal. A central composite rotational design (CCRD) including independent variables such, pH and sodium trimetaphosphate (STMP) content was used. Maximum yield was obtained at a central point of CCRD, with STMP content and pH of 4% and 4.5, respectively. These conditions resulted in protein yield of 50.04 g of soluble protein from extract/100 g pumpkin seed. The optimization of pH and STMP content allowed obtaining a product with a high protein concentration (62.56 g 100 g-1), digestibility (62.03 g 100 g-1) and concentration of essential amino acids (27.26 g 100 g-1). Regarding the polyphenols concentration, phosphorylated protein... Tipo: Info:eu-repo/semantics/article Palavras-chave: Amino acids; Central composite rotational design; In vitro digestibility; New ingredient. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000200751 Registros recuperados: 2 Primeira ... 1 ... Última

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