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| SILVA,Aline Kazumi Nakata da; RODRIGUES,Breno Diniz; SILVA,Luiza Helena Meller da; RODRIGUES,Antonio Manoel da Cruz. |
| Abstract In this study, the spouted bed drying technique was used to obtain powder from shrimp wastes, with high quality for subsequent extraction of astaxanthin using vegetable oil, as alternative to organic solvents. Shrimp waste paste was dried in three inlet air temperatures (70, 80 and 90 °C), and air velocity used in the experiments was 100% over minimum spouting velocity. The minimum spouting, the velocities were 1.23, 1.33 and 1.39 m/s, for temperatures of 90, 100 and 110 °C respectively. The powder obtained in this work shows properties comparable to of the commercial products, indicating that the spouted bed is an alternative technique to obtain powdered products with quality good, at low cost and suitable for subsequent extraction of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shrimp waste; Oil extraction; Carotenoid; Palm olein. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300454 |
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| PIRES,Márlia Barbosa; AMANTE,Edna Regina; LOPES,Alessandra Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da. |
| Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flour; Technological properties; Peach palm; Bactris gasipae KUNTH. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300613 |
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| NASCIMENTO,Cintieley dos Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da. |
| Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1, water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mammea americana L.; Film; Refractance window; Biocompounds; Technological properties. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100245 |
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