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Registros recuperados: 11 | |
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Vernaza,Maria Gabriela; Gularte,Márcia Arocha; Chang,Yoon Kil. |
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional noodles; Resistant starch; Oil absorption. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600016 |
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Prolla,Ivo Roberto Dorneles; Barbosa,Roberta Garcia; Veeck,Ana Paula Lima; Augusti,Paula Rossini; Silva,Leila Picolli da; Ribeiro,Nerinéia Dalfollo; Emanuelli,Tatiana. |
Sixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans. Using cluster analysis it was possible to identify groups of cultivars with different nutritional features. Bean cultivars were categorized into four different groups according either to their macronutrient content (crude protein-PROT, total dietary fiber-TDF, insoluble dietary fiber-IDF, soluble dietary fiber-SDF, digestible starch-DS, and resistant starch-RS) or to their micronutrient levels (Fe, Zn, Mn, Cu, Ca, Mg, and P). Guateian 6662 and Rio Tibagi appeared to be the most suitable cultivars to prevent... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Digestible starch; Resistant starch; Mineral content. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500016 |
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Jaekel,Leandra Zafalon; Rodrigues,Rosane da Silva. |
There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28% heavier in groups C and CB than in the other groups, indicating... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HDL; LDL; Triglycerides; Glycemia; Resistant starch. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600023 |
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COSTA,Elizabete Lourenço da; ALENCAR,Natália Manzatti Machado; RULLO,Bruna Gabrielle dos Santos; TARALO,Renata Lara. |
Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Resistant starch; Probiotic yogurt; Green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363 |
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GARCIA-SANTOS,Mariana de Souza Leite; CONCEIÇÃO,Flaviana Sales; VILLAS BOAS,Flávia; SALOTTI DE SOUZA,Bruna Maria; BARRETTO,Andrea Carla da Silva. |
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sausage; Resistant starch; Fat substitute. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
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SARDÁ,Fabiana Andrea Hoffmann; GIUNTINI,Eliana Bistriche; NAZARE,Julie-Anne; KÖNIG,Daniel; BAHIA,Luciana Ribeiro; LAJOLO,Franco Maria; MENEZES,Elizabete Wenzel de. |
Abstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Slowly available carbohydrates; Resistant starch; Fiber; Food. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561 |
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Reis,Ronielli Cardoso; Viana,Eliseth de Souza; Assis,Stephanie Lima Ferreira de; Sena,Luise de Oliveira; Souza,Andrea dos Santos de; Amorim,Edson Perito. |
Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Musa; Nutrition; Prebiotic; Resistant starch; Starch. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103904 |
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VERNAZA,Maria Gabriela; CHANG,Yoon Kil. |
Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Resistant starch; Green banana flour; Frying. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300425 |
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Registros recuperados: 11 | |
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