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Registros recuperados: 20 | |
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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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CARVALHO, A. V.; MATTIETTO, R. de A.; SÁ, D. de G. C. F. de; CUNHA, C. R. da. |
O objetivo deste trabalho foi otimizar as condições de processamento por extrusão termoplástica de misturas de farinhas de mandioca, de banana verde e de castanha-do-brasil, visando à obtenção de uma farinha pré-gelatinizada para consumo na forma de mingau. Para a obtenção das farinhas pré-gelatinizadas, utilizou-se um delineamento do tipo composto central rotacional 23, contendo 3 pontos centrais e 6 axiais. Os ensaios foram processados em extrusor monorrosca. Duas formulações destacaram-se em termos nutricionais (elevado teor proteico), tecnológicos e aceitação sensorial: a Formulação 6 (40% de farinha de mandioca, 20% de farinha de banana verde, 40% de farinha de castanha-do-brasil, 14% de umidade, temperatura de 100 °C) e a Formulação 16 (40% de... |
Tipo: Folhetos |
Palavras-chave: Feed; Brazil nut; Manihot esculenta Crantz; Bertholletia excelsa Bonpl; Banana; Extrusão; Extrusion; Cassava; Flour. |
Ano: 2016 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1056564 |
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SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
Abstract The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA),... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flour; Savannah fruits; Porosity; Physical properties. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140 |
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Stevanato,Flávia Braidotti; Almeida,Vanessa Vivian; Matsushita,Makoto; Oliveira,Cláudio Celestino; Souza,Nilson Evelázio; Visentainer,Jesuí Vergilio. |
The objective of this work was to analyze the fatty acid composition and nutrient potential of flour made from tilapia heads, which are normally discarded during the filleting operation. Significant differences were found between the proximate composition (moisture, ash, protein and total lipids) of the in natura tilapia and the flour, due to the drying process. The predominant fatty acids in the heads (in natura and in the flour) were palmitic acid (1,999 mg.100 g-1 and 7,699 mg.100 g-1, respectively), oleic acid (3,128 mg.100 g-1 and 11,447 mg.100g-1, respectively), and linoleic acid (1,018 mg.100 g-1 and 3,784 mg.100 g-1, respectively). The results lead us to conclude that tilapia head flour offers high levels of protein (38.41%), total lipids (35.46%),... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilapia; Heads; Flour; Fatty acids; Nutrients. |
Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200027 |
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Pérez Prado, José Adán. |
El plátano es el frutal en segundo lugar en importancia económica en México, el 95% se destina al consumo nacional y el 5% restante a la exportación. No obstante, las pérdidas por manejo postcosecha justifican buscar métodos para conservarlo. El plátano presenta cambios en volumen debido al intercambio de calor y masa, por lo que decrece su superficie bajo la contracción de los tejidos por pérdida parcial de agua. En consecuencia, todos los parámetros que dependen de cambios de dimensión interna y externa, requieren del uso de modelos de simulación mediante curvas de secado que nos permitan describir dicho comportamiento en los alimentos. Por lo anterior, el presente trabajo presenta una serie de modelos de regresión (exponencial, lineal, logarítmico y... |
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Palavras-chave: Acido cítrico; Enzimas; Obscurecimiento; Harina; Madurez; Citric acid; Enzyme; Darkening; Flour; Ripening; Maestría Tecnológica; Agroindustria. |
Ano: 2010 |
URL: http://hdl.handle.net/10521/331 |
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Bezerra,Carolina Vieira; Rodrigues,Antonio Manoel da Cruz; Amante,Edna Regina; Silva,Luiza Helena Meller da. |
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana; Flour; Starch; Fiber; Spouted bed. |
Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025 |
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PIRES,Márlia Barbosa; AMANTE,Edna Regina; LOPES,Alessandra Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da. |
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flour; Technological properties; Peach palm; Bactris gasipae KUNTH. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300613 |
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AKSU,Filiz; SANDIKÇI ALTUNATMAZ,Sema; ISSA,Ghassan; ÖZMEN TOGAY,Sine; AKSU,Harun. |
Abstract Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research especially in the bacteriologic analysis of baby foods. However, since these species were detected also in prepared foodstuffs. The objective of this study was to assert the presence of Cronobacter spp. in foodstuff offered for sale in Turkey. A total of 151 prepared foodstuffs including a variety of spice, flour, instant soup were purchased from different sales points. The presence of Cronobacter spp. were... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cronobacter spp.; Flour; Instant soup; PCR; Spice. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400730 |
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TAN, Daniel Leslie S.; MIYAMOTO, Keiji; ISHIBASHI, Ken-ichi; MATSUDA, Kiyoaki; SATOW, Tadatoshi; タン, D. L. S.; 宮本, 啓二; 石橋, 憲一; 松田, 清明; 佐藤, 禎稔. |
Village level root crop processing system in the Philippines was evaluated using sweetpotato (cv. Kogane sengan and Shiro satsuma) as materials. The PRCRTC chipper/grater had more pronounced power fluctuation in grating than in chipping and peaking during the loading of the roots. The grinder had the highest energy requirement than the other machines,but the power fluctuation was relatively stable regardless of the amount of materials loaded. The finisher had a stable power fluctuation,and its power increased as either the loading rate or rpm was increased. Size and weight of chips and fineness modulus of grates were affected by the rpm of the blades. Percent recoveries of dried chips,fine flour and dried grates for Kogane sengan,at 12% moisture content,... |
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Palavras-chave: Root crops; Processing system; Village level; Chips; Flour; Grates; 根菜類; 加工システム; 村落レベル; チップ; 粉; グレイツ. |
Ano: 2000 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2957 |
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Coradi,Paulo C.; Lacerda Filho,Adílio F.; Melo,Evandro C.. |
The present work aimed at evaluating the quality of raw materials destined for animal feed production, as well as the quality of corn produced in different areas of the Minas Gerais State. The study was conducted in a feed mill for poultry, with production capacity of 1,000 t d-1. Samples of corn, soybean, flours, animal meals, and feed, during the year of 2008 were collected for analysis of moisture, acidity, peroxides, crude protein, ethereal extract, and physical classification of the corn for "type". The collection of samples, physical-chemical analysis and classification of corn according to "type" were performed at the Industrial Laboratory and at the Department of Agricultural Engineering of Federal University of Viçosa. It was concluded that: raw... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corn; Bran; Flour. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662011000400015 |
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Pereira,Bruna Letícia Buzati; Leonel,Magali. |
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance of cassava products in Brazilian diet, the objective of this study was to analyze total starch, resistant starch, and digestible starch contents in commercial cassava products. Thirty three commercial cassava products from different brands, classifications, and origin were analyzed. The method used for determination of resistant starch consisted of an enzymatic process to calculate the final content of resistant starch considering the concentration of glucose released and analyzed. The results showed significant differences between the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Products; Flour; Digestion. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200012 |
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Registros recuperados: 20 | |
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