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Agronomic characteristics, isoflavone content and Kunitz trypsin inhibitor of vegetable soybean genotypes Horticultura Brasileira
Castoldi,Renata; Charlo,Hamilton César de O; Vargas,Pablo F; Braz,Leila T; Carrão-Panizzi,Mercedes C.
Five vegetable soybean genotypes were evaluated for agronomic characteristics, functional and antinutritional properties. The experiments were conducted in the field, in the School of Agricultural and Veterinary Sciences, in Jaboticabal, São Paulo State, Brazil. The experimental design was a randomized block design with five treatments (genotypes) and four replications. The genotypes JLM003, JLM004, JLM010, JLM024 and JLM030 were evaluated in the following characteristics: number of pods per plant, number of seeds per pod, fresh weight of pods per plant (g), fresh weight of 100 seeds (g), estimated total yield of immature seeds (kg ha-1), moisture content, proteins, lipids, ash, carbohydrates, isoflavones and Kunitz trypsin inhibitor. In the assessment of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Functional characteristics; Antinutritional characteristics; Proximate composition.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362011000200015
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ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL CHARACTERISTICS OF BURITI PULP (Mauritia flexuosa) COLLECTED IN THE CITY OF DIAMANTINO – MTS1 Rev. Bras. Frutic.
SANDRI,DAYANE DE OLIVEIRA; XISTO,ANDREA LUIZA RAMOS PEREIRA; RODRIGUES,ERIKA CRISTINA; MORAIS,ELAINE CARVALHO DE; BARROS,WANDER MIGUEL DE.
ABSTRACT Buriti is a fruit with potential for economic exploitation due to its nutritional components; however, there are few studies about their post-harvest characteristics. Thus, the aim of this study was to determine the physicochemical characteristics and analyze the antioxidant activity of Buriti pulp. Fruits were harvested at full maturity stage, sanitized, pulped and stored under refrigeration until freezing. Then, pulp was submitted to the following analyses: moisture, protein, total carbohydrates and reducing carbohydrates, ashes, lipids, crude fiber, water activity, titratable acidity (TA), pH, color, ß-carotene, a-carotene, antioxidant activity and total energy value (TEV). Analyses were performed in triplicate, and the mean, standard...
Tipo: Info:eu-repo/semantics/article Palavras-chave: DPPH reduction; Calorific value; Proximate composition.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300904
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Bioactive compounds and acceptance of cookies made with Guava peel flour Ciênc. Tecnol. Aliment.
Bertagnolli,Silvana Maria Michelin; Silveira,Márcia Liliane Rippel; Fogaça,Aline de Oliveira; Umann,Liziane; Penna,Neidi Garcia.
The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyphenols; Sensory analysis; Proximate composition.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013
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Biochemical characterization and antioxidant activity of walnut kernel (Juglans regia L.) of accessions from Middle and High Atlas in Morocco Biological Sciences
Kabiri, Ghizlane; Bouda, Said; Elhansali, Mohammed; Haddioui , Abdelmajid.
Biochemical composition and antioxidant activity were determined in kernel nuts for eleven Moroccan walnut (Juglans regia L.) accessions representing its main cropping area. Total oil, carbohydrates, crude protein, energy value, crude fiber and flavonoid have varied significantly between accessions, respectively within the range values of 54.50-65.48%, 8.17-19.25%, 11.5-25.58%, 648.91-713.83 Kcal, 4.17-6.75% and 12.59-62.11mg RE 100 g-1 DM.  Besides, mineral composition (mg 100 g-1) of kernel have varied also significantly among accessions and particularly for phosphorus (338.1-675.87), copper (2.08-6.67), zinc (3.39-18.63), iron (1.17-2.64), chromium (0.16-0.20), nickel (1.26-1.45) and boron (0.07-1.49). However, dry matter (96.75-98.56%),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Variation; Proximate composition; Mineral composition; Bioactive compounds.
Ano: 2019 URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/46411
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Caracterização química de sementes e tortas de pinhão-manso, nabo-forrageiro e crambe. Repositório Alice
SOUZA, A. D. V. de; FÁVARO, S. P.; ÍTALO, L. C. V.; ROSCOE, R..
Resumo - O objetivo deste trabalho foi realizar caracterização química de sementes e de tortas de pinhão-manso (Jatropha curcas), nabo-forrageiro (Raphanus sativus) e crambe (Crambe abyssinica) após a extração do óleo por prensagem mecânica. Sementes inteiras dessas espécies foram submetidas à dupla prensagem a frio para extração do óleo, produto principal, e da torta, coproduto. Os grãos e tortas foram avaliados quanto à composição bromatológica e ao perfil de minerais. Os rendimentos de extração lipídica foram calculados com base no balanço de massas. O teor de lipídeos nas tortas foi baixo quando comparado aos valores da literatura, o que caracteriza boa eficiência de extração e versatilidade da prensa empregada. A torta de pinhão-manso apresenta fibras...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Resíduos agroindustriais; Jatropha curcas; Raphanus sativus; Crambe abyssinica; Biodiesel; Proximate composition.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/661525
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Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour Ciênc. Tecnol. Aliment.
CURTI,Carolina Antonela; VIDAL,Paula Micaela; CURTI,Ramiro Néstor; RAMÓN,Adriana Noemí.
Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Proximate composition; Proteins; Acidification during storage; Sensory attributes.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400627
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Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China Ciênc. Tecnol. Aliment.
ZOU,Yu; MA,Kun; TIAN,Mixia.
Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4.48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic acid (above 2 g/100 g), followed by histidine, phenylalanine, lysine, arginine, cysteine, leucine, tryptophan, serine, glycine, methionine, threonine and tyrosine (0.8-2 g/100 g). The contents of proline, alanine, valine and isoleucine were less than 0.8 g/100 g. The fatty acid profile showed that linoleic acid, palmitic acid, oleic acid, stearic acid and linolenic acid (above 0.55 g/100 g) as the most...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hot pepper seed; Proximate composition; Amino acid composition; Fatty acid profile; Mineral element content.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400659
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Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat Animal Sciences
Kim, Sam Churl; Chung, Yung Ho; Chung, Tae Ho; Choi, In Hag.
This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sea urchin shell; Proximate composition; Physicochemical properties; Meat color; Fatty acid.
Ano: 2015 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27069
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Composição centesimal e lipídica da carne de animais ovinos do Nordeste brasileiro. Repositório Alice
ZAPATA, J. F. F.; NOGUEIRA, C. M.; SEABRA, L. M. J.; BARROS, N. N.; BORGES, A. S..
2000
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Carne ovina; Composição centesimal; Ovino; Carne; Colesterol; Ácido graxo; Sheep; Mutton; Fatty acids; Proximate composition; Cholesterol.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/handle/doc/515352
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Composição centesimal e lipídica da carne de ovinos do Nordeste brasileiro. Repositório Alice
ZAPATA, J. F. F.; NOGUEIRA, C. M.; SEABRA, L. M. J.; BARROS, N. N.; BORGES, A. S..
Resumo: O objetivo desta pesquisa foi avaliar a composição centesimal e lipídica da carne de ovinos do Nordeste brasileiro. Para isso, foram utilizados 21 borregos, machos inteiros, sendo 10 animais 1/2 Somalis Brasileira x 1/2 Crioula (SB-C) e 11 animais 1/2 Santa Inês x 1/2 Crioula (Sl-C). Os animais receberam duas dietas durante a fase de amamentação: feno de capim-gramão (Cynodon dactylon) + feno de leucena (Leucaena leucocephala) ad libitum (Dl) e feno de capim-gramão + feno de leucena + concentrado com 20% de proteína bruta ad libitum (D2). Não foi observado o efeito dos genótipos nem do sistema de alimentação sobre a composição centesimal e lipídica da carne. Os valores de umidade, proteína, cinzas e gordura, variaram de 76,12 a 76,19%, 19,19 a...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Composição centesimal; Meat; Ovino; Carne; Lipidio; Colesterol; Acido graxo; Proximate composition; Sheep; Mutton; Fatty acids; Cholesterol; Lipids; Meat animals.
Ano: 2001 URL: http://www.alice.cnptia.embrapa.br/handle/doc/515391
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Composição química e valor nutritivo de alimentos disponíveis na Amazônia para nutrição animal. Infoteca-e
RODRIGUES FILHO, J. A.; CAMARÃO, A. P.; DIAS, J. C..
1997
Tipo: Documentos (INFOTECA-E) Palavras-chave: Nutrição animal; Composição de alimento; Valor nutritivo; Amazônia; Brasil; Animal nutrition; Proximate composition; Nutritive value.
Ano: 1997 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/374991
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Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi Arq. Bras. Med. Vet. Zootec.
Mello,S.C.R.P.; Freitas,M.Q.; São Clemente,S.C.; Franco,R.M.; Nogueira,E.B.; Freitas,D.D.G.C..
In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Minced fish; Oreochromis niloticus; Proximate composition; Fishery technology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041
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Effect of biological variables and capture period on the proximate composition and fatty acid composition of the dorsal muscle tissue of Hypophthalmus edentatus (Spix, 1829) BABT
Oliveira,Edna Regina Netto de; Agostinho,Angelo Antonio; Matsushita,Makoto.
This study analyzed the chemical composition of the dorsal muscle tissue of Hypophthalmus edentatus, in particular, fatty acids of the lipidic fraction, and its relationship with the biological variables and the capture period. The average values for moisture, ash, protein and total lipids were 63.15, 1.11, 14.27 and 17.24%, respectively. In the lipidic fraction, 35 fatty acids were identified, the most abundant being: 16:0, 18:1omega9, 18:0, 16:1omega7, 18:3omega3, DHA and EPA. The totals of respectively saturated, monounsaturated and polyunsaturated fatty acids were 41.15, 35.30 and 23.88%. The PUFA/SFA ratio was equal to 0.68 and the omega3/ omega6 ratio equal to 1.98. The PCA demonstrated that the long chain PUFAs contributed positively to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freshwater fish; Fatty acids; Lipid contents; Proximate composition; Hypophthalmus edentatus.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000100015
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Effect of salinity on performance and body composition of Pacific white shrimp juveniles reared in a super-intensive system R. Bras. Zootec.
Maicá,Paula Fraga; Borba,Maude Regina de; Martins,Tatiana Germano; Wasielesky Junior,Wilson.
The objective of this study was to evaluate the effect of salinity on the culture water quality, performance and body composition of Litopenaeus vannamei juveniles (1.16±0.30 g) reared for 36 days in a super-intensive system without water exchange at salinities of 4, 16 and 32‰. Groups of 200 animals (140/m2) were stocked, with three replicates, in nine fiber-cement tanks (1.11 × 1.29 × 0.70 m) with a useful volume of 400 L. Physical and chemical parameters of water, such as temperature and dissolved oxygen before and after midday, pH, alkalinity, total suspended solids, total ammonium nitrogen, nitrite, nitrate, and phosphate, were monitored. Performance parameters like survival, weight gain, specific growth rate, feed conversion ratio and protein...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioflocs; Litopenaeus vannamei; Proximate composition; Zero-water-exchange system.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700343
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Effects of blue light on the biochemical composition and photosynthetic activity of Isochrysis sp. (T-iso) ArchiMer
Marchetti, Julie; Bougaran, Gael; Jauffrais, Thierry; Lefebvre, Sebastien; Rouxel, Catherine; Saint-jean, Bruno; Lukomska, Ewa; Robert, Rene; Cadoret, Jean-paul.
In aquaculture, particularly in bivalve hatcheries, the biochemical composition of algal diets has a strong influence on larval and post-larval development. Biochemical composition is known to be related to culture conditions, among which light represents a major source of variation. The effects of blue light on biochemical composition and photosynthetic rate of Isochrysis sp. (T-iso) CCAP 927/14 were assessed in chemostat at a single irradiance (300 μmol photons m−2 s−1) and compared with white light. Two different dilution (renewal) rates were also tested: 0.7 and 0.2 d−1. Relative carbohydrate content was lower under blue light than under white light at both dilution rates, whereas chlorophyll a and photosynthesis activity were higher. In contrast,...
Tipo: Text Palavras-chave: Isochrysis; Blue light; Photosynthesis; Proximate composition; Chemostat.
Ano: 2013 URL: http://archimer.ifremer.fr/doc/00085/19599/17237.pdf
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Effects of food deprivation in muscle structure and composition of traíra (Hoplias malabaricus): potential implications on flesh quality BABT
Rios,Flavia Sant'Anna; Donatti,Lucélia; Fernandes,Marisa Narciso; Kalinin,Ana Lucia; Rantin,Francisco Tadeu.
Hoplias malabaricus (traíra) were experimentally starved (0 to 240 days) and subsequently re-fed for 30 days (after 90 and 240-d fasting). Long-term starvation produced minor changes in muscle composition, but shrinkage of muscle fibres was a conspicuous result. The diameter of muscle fibres decreased gradually and the spaces among them increased as the starvation period progressed. After re-feeding, fish prior starved for 90 days presented partial restoration on diameter of muscle fibres. However, the fibres remained shrunken after re-feeding following 240-d fasting. While the lipid content did not change, the protein levels fell after 240-d fasting, but they were restored after re-feeding
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Morphology; Muscle; Proximate composition; Starvation.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000200025
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Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial - DOI: 10.4025/actascianimsci.v32i1.6909 Animal Sciences
Bordignon, Adriana Cristina; UEM; Souza, Bruno Estevão de; UNESP; Bohnenberger, Leandro; UNIOESTE; Hilbig, Cleonice Cristina; UNIOESTE; Boscolo, Wilson Rogério; UNIOESTE; Feiden, Aldi; UNIOESTE.
Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto; realizada também uma análise sensorial. Para a CMS a umidade foi de 79,05%, proteína 14,63%, cinzas 0,87%, extrato etéreo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pré-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteína, 11,59% de cinzas e 3,36% de extrato etéreo e dos croquetes pré-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parâmetros encontram-se na legislação vigente para produtos empanados, assim como as análises...
Tipo: Pesquisa de campo ; análise laboratorial Palavras-chave: Ciência agrária croquetes empanados; Aparas de filetagem; Composição centesimal; Características organolépticas produção animal piscicultura produtos e subprodutos de origem animal breaded croquettes; Fillet trim; Proximate composition; Organoleptic characteristics.
Ano: 2009 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909
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Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts PAB
Silva,Mariah Benine Ramos; Leite,Rodrigo Santos; Oliveira,Marcelo Álvares de; Ida,Elza Iouko.
Abstract: The objective of this work was to evaluate the effects of the germination conditions of 'BRS 216' soybean (Glycine max) on the length, yield, and isoflavone contents of sprouts. A 23 factorial arrangement was used to evaluate the variables soaking time, irrigation frequency, and germination time. Sprouts that showed better length and yield and higher isoflavone contents were evaluated for their chemical composition and vitamin C content. Soaking and germination time of soybean showed a positive and significant linear effect on sprout length. However, only germination time showed a significant positive linear effect on yield, and a significant negative linear effect on the content of malonylglycosides, aglycones, and total isoflavones. Soybean...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Aglycones; Ascorbic acid; Proximate composition; Soaking.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104000
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Grain quality evaluation of world rices International Rice Research Institute
Juliano, B.O.; Villareal, C.P..
205 p.
Tipo: Book Palavras-chave: Grain quality; Proximate composition; Varieties; World.
Ano: 1993 URL: http://hdl.handle.net/10269/228
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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn R. Bras. Zootec.
Costa,Roberto Germano; Pinto,Tiago Ferreira; Medeiros,Geovergue Rodrigues de; Medeiros,Ariosvaldo Nunes de; Queiroga,Rita de Cássia Ramos do Egypto; Treviño,Israel Hernandez.
The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced corn. The study used 45 Santa Inês rams with initial live weight of 25±2.5 kg and final weight of 35±1.5 kg in a completely randomized design with five treatments (0, 25, 50, 75 and 100%) and nine replicates per treatment. The leg of the animal was used to analyze the tissue component yields, and the longissimus dorsi muscle was used for assessment of the sensory characteristics and the physical and chemical compositions. The inclusion of cactus pear in the diet increased the adipose tissue percentage quadratically, up to 50%, reducing the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat tenderness; Opuntia ficus indica; Proximate composition; Sensory characteristics.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000200028
Registros recuperados: 32
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