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| PAZUCH,Catiussa Maiara; KALSCHNE,Daneysa Lahis; SIEPMANN,Francieli Begnini; MARX,Itala Maria Gouveia; OLIVEIRA,Tatiane Cristina Gonçalves de; SPINOSA,Wilma Aparecida; CANAN,Cristiane; COLLA,Eliane. |
| Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Defatted rice bran; Fermentation; Full factorial design; Phytic acid. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031117 |
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| CHAVES,Marcia Alves; SOUZA,Aloísio Henrique Pereira de; COLLA,Eliane; BITTENCCOURT,Paulo Rodrigo Stival; MATSUSHITA,Makoto. |
| Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of ‘dulce de leche’ concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia hispanica L.; Polyunsaturated fatty acids; Alpha-linolenic acids; Thickening agent. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500338 |
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