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| Registros recuperados: 15 | |
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| Aplevicz,Krischina Singer; Demiate,Ivo Mottin. |
| Okara, ou resíduo de soja, é um subproduto do processamento do extrato aquoso de soja e do tofu. Pão de queijo é um produto assado ao forno obtido a partir da mistura de polvilho com água ou leite, queijo, sal e gordura, podendo ser utilizados polvilho doce, azedo ou a mistura deles. Objetivou-se com este trabalho caracterizar pré-misturas comerciais de pão de queijo por intermédio de análises físico-químicas e também avaliar a qualidade de pães de queijo produzidos com a adição de subproduto da obtenção do extrato aquoso de soja. As características de qualidade de pães de queijo suplementados com 5, 10 e 15% de okara foram investigadas. Os pães de queijo suplementados com subproduto okara apresentaram teores de proteínas e de fibras alimentares superiores... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polvilho azedo; Pão de queijo; Okara. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500022 |
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| Pereira,Antonio Carlos Prestes; Judacewski,Priscila; Coelho,Gabriel; Salem,Renata Dinnies Santos; Marinho,Marina Tolentino; Alberti,Aline; Zielinski,Acácio Antonio Ferreira; Demiate,Ivo Mottin; Nogueira,Alessandro. |
| ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese quality; Chemometrics; Camembert-type cheese; Brie-type cheese. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100752 |
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| Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin. |
| Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744 |
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| Farias,Fabiane Oliveira; Jasko,Ariana Crasnhak; Colman,Tiago André Denck; Pinheiro,Luís Antônio; Schnitzler,Egon; Barana,Ana Cláudia; Demiate,Ivo Mottin. |
| The main objective of this study was to characterise the cassava bagasse and to evaluate its addition in composites. Two cassava bagasse samples were characterised using physicochemical, thermal and microscopic techniques, and by obtaining their spectra in the mid-infrared region and analysing them by using x-ray diffraction. Utilising sorption isotherms, it was possible to establish the acceptable conditions of temperature and relative humidity for the storage of the cassava bagasse. The incorporation of cassava bagasse in a low-density polyethylene (LDP) matrix was positive, increasing the elasticity modulus values from 131.90 for LDP to 186.2 for 70% LDP with 30% SP bagasse. These results were encouraging because cassava bagasse could serve as a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta Crantz; Residue; Polymers. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600821 |
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| Pinto,Alessandra Teixeira Barbosa; Pereira,Joyce; Oliveira,Tatiana Roselena de; Prestes,Rosilene Aparecida; Mattielo,Rodrigo Rodrigues; Demiate,Ivo Mottin. |
| This work has the objective of characterizing twenty corn landraces grown in the Campos Gerais region (Paraná State) in relation to its chemical composition (moisture, ash, protein, ether extract, dietary fiber and starch) and physical properties (weight of 1000 grains, real density, flotation index, granulometry and color). In addition, also the lab scale processing of the kernels from the varieties was carried out for producing starch; starch purity was evaluated by measuring its protein contamination. Amylose contents and viscoamylograph profile were also evaluated. The results showed that the evaluated landraces have differences in chemical composition as well as in pericarp/endosperm/germ proportions and consequently it should have different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maize landraces; Chemical composition; Starch; Physical properties; Rapid viscoanalyzer. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700003 |
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| Matsuguma,Luciana Shizue; Lacerda,Luiz Gustavo; Schnitzler,Egon; Carvalho Filho,Marco Aurélio da Silva; Franco,Célia Maria Landi; Demiate,Ivo Mottin. |
| Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peruvian carrot varieties; Starch; Hydrogen peroxide; Technological properties. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022 |
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| Takizawa,Fabiano Franco; Silva,Graziela de Oliveira da; Konkel,Francisco Eneias; Demiate,Ivo Mottin. |
| In the present work some tropical starches were modified by an oxidative chemical treatment with potassium permanganate and lactic acid. The native and modified samples were evaluated by mid-infrared spectroscopy, differential dyeing, pH, expansion power, solubility and swelling power, clarity of the pastes, susceptibility to syneresis, carboxyl content and reducing power. All modified samples presented dark blue color, higher expansion power (except corn starch), carboxyl content and reducing power. The solubility of the modified starch granules was very high at 90ºC. At this temperature, it was not possible to measure their swelling power. The viscographic analysis showed decrease in peak viscosity and higher degree of cooking instability. The principal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical starches; Oxidized starches; FTIR. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000600012 |
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| Ito,Vivian Cristina; Zielinski,Acácio Antônio Ferreira; Demiate,Ivo Mottin; Spoto,Marta; Nogueira,Alessandro; Lacerda,Luiz Gustavo. |
| Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanins; Bioactive compounds; Irradiation; Stability; Thermodynamic parameters; Pigmented rice. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500 |
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| Vidal,Alessandra Roseline; Cechin,Carine da Fonseca; Cansian,Rogério Luis; Mello,Renius de Oliveira; Schmidt,Michele Mantelli; Demiate,Ivo Mottin; Kempka,Aniela Pinto; Dornelles,Rosa Cristina Prestes. |
| ABSTRACT: Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pepsin; Degree of hydrolysis; Antioxidant activity; Antimicrobial activity; Ultrasound. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300752 |
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| Prestes,Rosa Cristina; Carneiro,Eliana Beleski Borba; Demiate,Ivo Mottin. |
| The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Factorial design; Non-meat ingredients. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700027 |
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| Oliveira,Tatiana Roselena de; Jaccoud-Filho,David de Souza; Henneberg,Luciana; Michel,Milton Domingos; Demiate,Ivo Mottin; Pinto,Alessandra Teixeira Barbosa; Machinski Junior,Miguel; Barana,Ana Cláudia. |
| This work had as objectives the study of the physical and mechanical characteristics of maize kernels in relation to the contamination by Fusarium sp and by zearalenone in twenty landraces of maize from the southern region of Brazil. From the analyzed samples, 60 % has been considered to have a hard endosperm type and 40 % an intermediary one. A correlation between the physical and mechanical variables was observed as an indication that the higher is the proportion of hard endosperm, more dense will be the kernel and more force for its rupture will be necessary. The level of contamination by Fusarium sp was between 5.5 and 24.75% among the analyzed grains, correlating positively with the flotation index, indicating that the landraces of maize with a softer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fungi; Texture of endosperm; Corn landraces; Mycotoxins. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700002 |
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| Oliveira,Cristina Soltovski de; Bisinella,Radla Zabian Bassetto; Bet,Camila Delinski; Beninca,Cleoci; Demiate,Ivo Mottin; Schnitzler,Egon. |
| Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the highest thermal stability. Higher gelatinisation temperatures were reported for ginger starch, and the enthalpy of the unconventional starches were similar. The maize starch presented the lowest gelatinisation values. For the corn starch the granules were polygonal and smaller than the unconventional starches, and oval shapes and larger diameters were found for the ginger and yam starches. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Native starch; Gelatinization; Thermal analysis; Pasting profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100516 |
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| Lacerda,Luiz Gustavo; Azevedo,Jayme Augusto Menegassi; Carvalho Filho,Marco Aurélio da Silva; Demiate,Ivo Mottin; Schnitzler,Egon; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo. |
| Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016 |
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| Lacerda,Luiz Gustavo; Almeida,Rafael Ramires; Demiate,Ivo Mottin; Carvalho Filho,Marco Aurélio Silva; Vasconcelos,Eliane Carvalho; Woiciechowski,Adenise Lorenci; Bannach,Gilbert; Schnitzler,Egon; Soccol,Carlos Ricardo. |
| Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019 |
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| Registros recuperados: 15 | |
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