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| Naves,Maria Margareth Veloso; Castro,Maiza Vieira Leão de; Mendonça,Aline Luiz de; Santos,Grazielle Gebrim; Silva,Maria Sebastiana. |
| The germ fraction with pericarp (bran) is generated in the industrial processing of corn kernel, and it is used for oil extraction and animal feed. This study evaluated the nutritional and protein quality of this fraction in relation to whole corn. The proximate composition, mineral contents, and amino acid profile of the germ fraction with pericarp and of whole corn were determined. A 4-week experiment was conducted using 36 weanling male Wistar rats, and three 10%-protein diets (reference, germ with 15% lipids and casein with 15% lipids), two 6%-protein diets (whole corn and casein), and a protein-free diet were prepared. The germ showed higher contents of proteins, lipids, dietary fiber (27.8 g.100 g-1), ash, minerals (Fe and Zn- approximately 5 mg.100... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Zea mays; Maize; Nutrients; Protein; Amino acids; Biological evaluation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100040 |
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| Santos,Grazielle Gebrim; Silva,Mara Reis. |
| The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ice-cold foods; Savannah fruit; Low energetic value. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300029 |
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| Silva,Mara Reis; Lacerda,Diracy Betânia Cavalcante Lemos; Santos,Grazielle Gebrim; Martins,Denise Mendes de Oliveira. |
| Diversos frutos do cerrado com potencial econômico são consumidos in natura ou processados pela população local. Entretanto, existem poucos trabalhos científicos a respeito de suas características químicas e do valor nutritivo. O objetivo do presente trabalho foi avaliar a composição centesimal, o valor energético total e o conteúdo de cálcio, ferro e zinco em alguns frutos nativos do cerrado: macaúba, caju-do-cerrado, araticum, murici, gabiroba, cagaita; mangaba, puçá, araçá, chichá e pitomba. As análises de umidade, proteína, lipídios totais, fibra alimentar total e resíduo mineral fixo foram realizadas utilizando-se metodologias consagradas na literatura especializada. Cálcio, ferro e zinco foram quantificados analiticamente e o valor energético total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Composição centesimal; Minerais; Valor nutritivo; Minerais. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000600051 |
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