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| Resende,Osvaldo; Almeida,Dieimisson Paulo; Costa,Lílian Moreira; Mendes,Udenys Cabral; Sales,Juliana de Fátima. |
| This study analyzed the drying process and the seed quality of adzuki beans (Vigna angularis). Grains of adzuki beans, with moisture content of 1.14 (decimal dry basis) at harvest and dried until the moisture content of 0.11 (decimal dry basis.) were used. Drying was done in an experimental drier maintened at controlled temperatures of 30, 40, 50, 60, and 70 ºC and relative humidity of 52.0, 28.0, 19.1, 13.1, and 6.8%, respectively. Physiological and technological seed quality was evaluated using the germination test, Index of Germination Velocity (IGV), electrical conductivity, and water absorption, respectively. Under the conditions tested in the present study, it can be concluded that drying time for adzuki beans decreases with the higher air... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physiological quality; Drying conditions; Technological quality; Seed drying. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100022 |
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| Ishida,Patricia Mello Garrido; Steel,Caroline Joy. |
| Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Internal Preference Mapping; Sensory analysis; Technological quality. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400015 |
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| Ferraz,Marcos N.; Corrêdo,Lucas de P.; Wei,Marcelo C. Fu; Molin,José P.. |
| ABSTRACT Spatial variability evaluation of qualitative attributes can be used as an excellent strategy to design forms of intervention that result in better crop profitability for some agricultural crops, for example, sugarcane. Based on the assumption that qualitative attributes of sugarcane present spatial variability and their distributions along the stems are uniform in different varieties, this study aimed to evaluate the distributions of the qualitative parameters of different sugarcane varieties and the spatial variability of these attributes in a commercial field. Samples of nine varieties were collected for laboratory quality analysis, and the Brix parameter was analyzed by a digital refractometer. The analysis of variance, the Tukey test, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saccharose; Technological quality; Geostatistic. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000800109 |
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| Ravaneli,Gisele Cristina; Garcia,Débora Branquinho; Madaleno,Leonardo Lucas; Mutton,Miguel Ângelo; Stupiello,José Paulo; Mutton,Márcia Justino Rossini. |
| The objective of this work was to evaluate the impacts of spittlebug (Mahanarva fimbriolata) attack on sugarcane quality and ethanol production. Technological and microbiological parameters of juice and fermentation process were evaluated in ten fermentation cycles and two harvest seasons. Treatments consisted of different spittlebug stalk damage levels: control, with 100% of apparently healthy stalks; medium, with 15% of damaged or dry stalks (DDS); high, with 30% of DDS; and very high, with 60% of DDS. Spittlebug attack caused significant losses in cane quality, reducing total soluble solids, sucrose content, total reducing sugars, and pH, and increasing total phenolic compounds, and total and volatile juice acidity. The fermentation process was also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mahanarva fimbriolata; Saccharum; Cane quality; Ethanolic fermentation; Technological quality. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011000200002 |
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