|
|
|
|
|
| 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 |
| |
|
|
| MARDIGAN,Laura Paulino; SANTOS,Vanessa Jorge dos; SILVA,Patricia Tiemi da; VISENTAINER,Jesuí Vergílio; GOMES,Sandra Terezinha Marques; MATSUSHITA,Makoto. |
| Abstract This aim of this study was to characterize five varieties of avocado for their proximal composition, physical properties, fatty acids composition, antioxidant capacity, carotenoids and minerals. Quintal variety presented the best result for total lipids, physical properties, carotenoids and minerals. All the varieties presented a predominance of monounsaturated fatty acids (60%). The major monounsaturated fatty acid was oleic acid. Among the varieties analyzed, Breda variety had greater activity results for FRAP (145%) and DPPH (1.1200 µmol TE/g) assays, Quintal had higher values for ABTS analysis, Ouro Verde presented better results for ORAC assay (23%), and Margarida had the best result for L-ORAC analysis (200 µmol ET/g). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Proximal composition; Carotenoids; Minerals; L-ORAC; Fatty acids. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500015 |
| |
|
|
| 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 |
| |
|
|
|
