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Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry BABT
Vieira,Manoela Alano; Podestá,Rossana; Tramonte,Karina Cardoso; Amboni,Renata Dias de Mello Castanho; Simas,Karina Nunes de; Avancini,Sandra Regina Paulon; Amante,Edna Regina.
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000 mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement. However, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Archontophoenix alexandrae; Residues; Flour; Chemical analysis.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
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Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch BABT
Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina.
The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
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