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| SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
| Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional source; Chemical characteristics; Fiber content; Bioactive compounds; Queen palm. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300421 |
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| CORADO,Andressa; BAIOCHI,Marise; SILVA,Edson Pablo da; CALIARI,Marcio; DAMIANI,Clarissa. |
| Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Subproducts; Fermentation; Physical characteristics; Rice. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500142 |
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| TAVARES,Bruna Oliveira; SILVA,Edson Pablo da; SILVA,Vera Sônia Nunes da; SOARES JÚNIOR,Manoel Soares; IDA,Elza Iouko; DAMIANI,Clarissa. |
| Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: New food products; Food science technology; Utilization of waste; Bioactive compunds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
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| SANTOS,Mara Núbia Guimarães dos; SILVA,Edson Pablo da; GODOY,Helena Teixeira; SILVA,Flávio Alves da; CELESTINO,Sonia Maria Costa; PINELI,Lívia de Lacerda de Oliveira; DAMIANI,Clarissa. |
| Abstract The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eugenia dysenterica DC; Spray drying; Conservation methods; Bioactive compounds. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400600 |
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| SILVA,Edson Pablo da; ABREU,Wilson Cesar de; GONÇALVES,Otávio Alteff; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
| Abstract Maroleiro (Annona crassiflora Mart), belonging to the family of Annonaceae is a typical specie of the Cerrado and has occurred in most states. For fruit characteristics “sui generis”, with significant nutritional value. This study aimed to characterize the marolo (Anonna crasiflora Mart) during fruit development, through the evaluation of its proximal and mineral composition. The fruits 2012/2013 season, were picked to 12Km from the city of Itumirim, southern Minas Gerais, in intervals of 20 days from anthesis to maturity, and the first fruits were harvested 60 days after anthesis. The flowering marolo began in late September 2012, with fruiting initially observed at the end of October, with peak production at the end of February and beginning of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional value; Savannah fruits; Mineral content; Chemical fruits. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100013 |
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| SILVA,Thays Lorrayne Lavrinha e; SILVA,Edson Pablo da; ASQUIERI,Eduardo Ramirez; VIEIRA,Ellen Caroline Silverio; SILVA,Jéssyca Santos; SILVA,Flávio Alves da; DAMIANI,Clarissa. |
| Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spondias Mombin; Bioactive compounds; Fruit physiology; Cerrado fruits. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300399 |
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| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Edson Pablo da; SILVA NETO,Carlos de Melo e; VILAS BOAS,Eduardo Valério de Barros; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa; SILVA,Flávio Alves da. |
| Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Respiration rate; Vitamin C; Weight loss. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500261 |
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| SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
| Abstract The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flour; Savannah fruits; Porosity; Physical properties. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140 |
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