Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (9) Ciência Rural (2) Bragantia (1) BJPS (1) Ciência e Agrotecnologia (1) PAB (1) Mais... Autor Bassinello,Priscila Zaczuk (15) Caliari,Márcio (5) Koakuzu,Selma Nakamoto (3) Soares Júnior,Manoel Soares (3) Carvalho,Ana Vânia (2) Carvalho,Rosangela Nunes (2) Gomes,Luciana de Oliveira Froes (2) Reis,Renata Cunha dos (2) Rios,Alessandro de Oliveira (2) Ascheri,Diego Ramiro Palmirez (1) Ascheri,José Luis Ramirez (1) Bento,Juliana Aparecida Correia (1) Carvalho,Ana Vania (1) Carvalho,Rosângela Nunes (1) Carvalho,Webber Tavares de (1) Castro,Maiza Vieira Leão (1) Cobucci,Rosário de Maria Arouche (1) Coelho,Silvia Renata Machado (1) Costa,Neuza Maria Brunoro (1) Faria,Simone Aparecida dos Santos Conceição (1) Mais... Palavra-chave Phaseolus vulgaris (5) Oryza sativa L. (4) Oryza sativa (3) Thermoplastic extrusion (2) Acceptability (1) Amilose (1) Amylase (1) Antinutritional compounds (1) Análise descritiva quantitativa (1) Blanching (1) Bulk (1) Bulk dentro de famílias (1) Byproduct (1) Byproducts (1) Canning (1) Caryocar brasiliense Camb (1) Cluster (1) Colesterol (1) Desenvolvimento de bebidas (1) Desenvolvimento de produtos (1) Mais... Tipo do documento Info:eu-repo/semantics/article (15) Ano 2020 (1) 2017 (1) 2015 (2) 2013 (3) 2012 (3) 2011 (1) 2010 (2) 2009 (1) 2008 (1) Mais... País Brazil (15) Idioma Inglês (10) Português (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 15 Primeira ... 1 ... Última Application of extruded broken bean flour for formulation of gluten-free cake blends Ciênc. Tecnol. Aliment. Gomes,Luciana de Oliveira Froes; Santiago,Raquel de Andrade Cardoso; Carvalho,Ana Vania; Carvalho,Rosangela Nunes; Oliveira,Iana Gabriela de; Bassinello,Priscila Zaczuk. The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris; Byproducts; Technological characteristics; Acceptability. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307 Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja Ciência e Agrotecnologia Soares Junior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Velasco,Poliana; Reis,Renata Cunha dos; Carvalho,Webber Tavares de. Conduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Desenvolvimento de bebidas; Físico-química; Sensorial. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200019 Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas PAB Pagnan,Melissa Ferrari; Bassinello,Priscila Zaczuk; Prudencio,Sandra Helena. Resumo:O objetivo deste trabalho foi caracterizar química, física e sensorialmente três genótipos de arroz polido de cultivo irrigado e cinco de terras altas. Determinaram-se: a composição centesimal, o amido, a amilose, a temperatura de gelatinização (Tg), a absorção de água ao cozimento, a cor, a textura instrumental, o perfil sensorial e a aceitação de atributos. A composição centesimal e o teor de amido variaram entre os genótipos. O 'Moti' e a linhagem N2583 foram classificados como cerosos, 'Douradão' apresentou amilose muito baixa, e os demais genótipos, amilose baixa. 'Irga 417', 'Moti' e AB101002 apresentaram Tg baixa; 'Douradão', alta; e os demais, intermediária. O 'Moti' e a linhagem N2583 crus apresentaram os maiores valores de L*; no entanto,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa; Amilose; Análise descritiva quantitativa; Temperatura de gelatinização; Textura.. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015001000979 Characterization of pre-gelatinized rice and bean flour Ciênc. Tecnol. Aliment. Carvalho,Ana Vânia; Bassinello,Priscila Zaczuk; Rios,Alessandro de Oliveira; Ferreira,Tayse Ferreira; Carvalho,Rosângela Nunes; Koakuzu,Selma Nakamoto. The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris; Oryza sativa; Thermoplastic extrusion. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200005 Cooking quality of upland and lowland rice characterized by different methods Ciênc. Tecnol. Aliment. Garcia,Diva Mendonça; Bassinello,Priscila Zaczuk; Ascheri,Diego Ramiro Palmirez; Ascheri,José Luis Ramirez; Trovo,José Benedito; Cobucci,Rosário de Maria Arouche. Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L; Texture; Stickiness; Amylase; Gelatinization temperature; Cluster. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200010 Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit Ciênc. Tecnol. Aliment. Soares Júnior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Reis,Renata Cunha dos; Lacerda,Diracy Betânia Cavalcante Lemos; Koakuzu,Selma Nakamoto. The objective of this work was to develop a recommendation for the chemical peeling of pequi fruit and characterize the flour obtained from the external mesocarp of "Pequizeiro", pequi tree (Caryocar brasiliense Camb.). The technology applied to obtain the external mesocarp pequi flour included the epicarp removal with NaOH solution. The Response Surface Method was used to optimize the chemical peeling process by applying the Central Composite Rotatable Design, with eleven trials including three replicates at the central point, varying the NaOH aqueous solution concentration and fruit immersion time. The mass loss was evaluated through the analysis of variance and using bi and three dimensional graphs. The chemical characteristics of the external mesocarp... Tipo: Info:eu-repo/semantics/article Palavras-chave: Development of products; Utilization of residues; Caryocar brasiliense Camb; Dietary fiber. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400017 Eficiência de métodos de melhoramento para teor de fibra e produtividade de grãos em progênies de feijoeiro comum Bragantia Silva,Adélia Cristina Fernandes; Melo,Patrícia Guimarães Santos; Melo,Leonardo Cunha; Bassinello,Priscila Zaczuk; Pereira,Helton Santos. O objetivo deste estudo foi comparar métodos de melhoramento quanto à variabilidade genética e à eficiência na obtenção de progênies superiores para teor de fibra bruta e produtividade de grãos em feijoeiro comum. As progênies foram obtidas do cruzamento, em 2003, entre as linhagens carioca CNFC 7812 e CNFC 7829. A população segregante foi conduzida por bulk, bulk dentro de F2 e SSD até geração F7. Em 2008 foram amostradas aleatoriamente 64 progênies de cada método para avaliação em Goiás e Paraná. Foram obtidas as estimativas dos componentes de variância, parâmetros genéticos e fenotípicos, média e índices de geração de progênies superiores. As progênies obtidas pelos métodos de bulk e SSD apresentaram diferenças significativas para produtividade e teor... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris; Interação genótipo × ambiente; SSD; Bulk; Bulk dentro de famílias. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052013000400002 Industrial processing of canned beans Ciência Rural Schoeninger,Vanderleia; Coelho,Silvia Renata Machado; Bassinello,Priscila Zaczuk. ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris L.; Canning; Hydration; Blanching. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500780 Nutritional composition of rice bran submitted to different stabilization procedures BJPS Faria,Simone Aparecida dos Santos Conceição; Bassinello,Priscila Zaczuk; Penteado,Marilene de Vuono Camargo. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice bran/nutritional composition; Rice bran/nutritional value; Rice bran/heat treatment; Oryza sativa/phytochemistry; Human diet; Fatty acids/in food; Minerals/in food; Enzymatic inactivation. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400008 Nutritional value of gluten-free rice and bean based cake mix Ciência Rural Bassinello,Priscila Zaczuk; Bento,Juliana Aparecida Correia; Gomes,Luciana de Oliveira Froes; Caliari,Márcio; Oomah,Bassoodeo Dave. ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa; Phaseolus vulgaris; Starch and protein digestibility; Extruded bean flour; Antinutritional compounds. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600752 Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour Ciênc. Tecnol. Aliment. Carvalho,Ana Vânia; Mattietto,Rafaella de Andrade; Bassinello,Priscila Zaczuk; Koakuzu,Selma Nakamoto; Rios,Alessandro de Oliveira; Maciel,Renan de Almeida; Carvalho,Rosangela Nunes. The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris; Oryza sativa L.; Thermoplastic extrusion; Technological properties; Nutritional characteristics; Sensory acceptability. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014 Qualidade de pães com farelo de arroz torrado Ciênc. Tecnol. Aliment. Soares Júnior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Gebin,Pedro Francisco Cavalcante; Junqueira,Thais de Lima; Gomes,Vinícius Almeida; Lacerda,Diracy Bethânia Cavalcante Lemos. O objetivo deste trabalho foi avaliar a qualidade de pães de fôrma formulados com diferentes níveis de substituição de farinha de trigo (FT) por farelo de arroz torrado (FAT). Utilizou-se um delineamento inteiramente casualizado, um tratamento controle e quatro tratamentos (7,5, 15,0, 22,5 e 30,0% de substituição de FT por FAT) e três repetições. Avaliaram-se a aceitabilidade (aparência, textura e sabor), o volume específico, a composição centesimal e o valor calórico de cada tratamento. Entre os pães formulados com FAT, o tratamento com 7,5% de substituição de FT por FAT obteve o maior volume específico (3,37 cm³.g-1), não diferindo do tratamento controle em relação às notas sensoriais de aparência (7,23), sabor (7,08) e textura (7,52). Em relação à... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Subproduto; Desenvolvimento de produtos. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300028 Stability and microbiological quality of rice bran subjected to different heat treatments Ciênc. Tecnol. Aliment. Oliveira,Márcia Gonzaga de Castro; Bassinello,Priscila Zaczuk; Lobo,Valácia Lemes da Silva; Rinaldi,Maria Madalena. Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rancidity; Microbial contamination; Lipase activity. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400014 The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage Ciênc. Tecnol. Aliment. Lacerda,Diracy Betânia Cavalcanti Lemos; Soares Júnior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Castro,Maiza Vieira Leão. The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Byproduct; Free fatty acids; Shelf life. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200024 Variedades de feijão e seus efeitos na qualidade protéica, na glicemia e nos lipídios sangüíneos em ratos Ciênc. Tecnol. Aliment. Luján,Dagnith Liz Bejarano; Leonel,Alda Jusceline; Bassinello,Priscila Zaczuk; Costa,Neuza Maria Brunoro. O feijão representa importante fonte de proteína e pode auxiliar na modulação dos níveis de glicose e lipídios sangüíneos. Objetivou-se avaliar o valor protéico e funcional de variedades de feijão. Para a qualidade protéica foram usados 7 grupos (n = 6) de ratos recém desmamados: um recebeu dieta aprotéica por 14 dias e os demais, dietas contendo 9-10% de proteína como caseína ou como um dos feijões (Ouro Branco, Pérola, BRS Radiante, Diamante Negro e Talismã). No segundo experimento, 4 grupos (n = 10) de ratos adultos receberam dietas de caseína, Ouro Branco, Diamante Negro e Talismã por 28 dias. Ouro Branco apresentou maior Coeficiente de Eficiência Protéica (PERr = 61,18%) do que os demais e o BRS Radiante o menor (PERr = 44,60%). Quanto à Razão... Tipo: Info:eu-repo/semantics/article Palavras-chave: Feijão; Proteína; Perfil lipídico; Glicose; Colesterol. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500022 Registros recuperados: 15 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco