Consulta: creatorFacets:"Carvalho,Carlos Wanderlei Piler"
Registros recuperados: 3
Data/hora: 10/06/2024 17:59:38

Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)
Provedor de dados: 52
Autores: Pessanha,Kênia Letícia Ferreira; Farias,Mônica Guimarães; Carvalho,Carlos Wanderlei Piler; Godoy,Ronoel Luiz de Oliveira.
ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Active packaging; Biodegradable; Anthocyanins; ABTS; ORAC.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100504

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
Provedor de dados: 65
Autores: Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann.
ABSTRACT:  Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate
Provedor de dados: 64
Autores: Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma.
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pellet; Extrusion; Sensory; Texture.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235