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| Oliveira,Ana Paula Vital de; Benassi,Marta de Toledo. |
| Perfil Livre, uma técnica sensorial descritiva, foi utilizada na caracterização de três amostras de pudins com açúcar e cinco de pudins dietéticos comerciais. Quatorze provadores realizaram o levantamento de atributos pelo método Rede. Foram elaborados para cada provador, as listas de definições de atributos e as fichas de avaliação, empregando escala não estruturada. Utilizou-se a Análise Procrustes Generalizada para tratamento dos dados. Foram ainda determinados o perfil de textura instrumental e a cor. Foi obtida boa discriminação e os pudins foram caracterizados com base, principalmente, nos atributos cor marrom, sinérese, aroma e sabor de chocolate, sabor residual, firmeza e cremosidade. A técnica de Perfil livre mostrou-se eficiente para... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Análise sensorial; Análise Procrustes Generalizada; Cor marrom; Firmeza; Sabor residual. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000100019 |
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| Canuto,Gisele André Baptista; Xavier,Ana Augusta Odorissi; Neves,Leandro Camargo; Benassi,Marta de Toledo. |
| Características físico-químicas (cor, pH, acidez total titulável, sólidos solúveis totais, conteúdo de lipídios e umidade) e níveis de compostos bioativos (ácido ascórbico, fenólicos totais) foram determinados em quinze amostras de polpas de frutos procedentes da região Amazônica (abiu, acerola, açaí, araçá-boi, bacaba, bacuri, buriti, cajá, cajarana, caju, cupuaçu, graviola, murici, noni e tamarindo). A atividade de radicais livres foi avaliada pelo método de ABTS. Algumas polpas apresentaram alta potencialidade antioxidante, associada com a atividade antirradicais livres obtida e os conteúdos dos componentes bioativos como compostos fenólicos e ácido ascórbico, destacando-se acerola e acaí. O conteúdo total de compostos fenólicos foi correlacionado à... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ácido ascórbico; Compostos fenólicos; TEAC; Análise de Componentes Principais. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400030 |
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| Kitzberger,Cíntia Sorane Good; Scholz,Maria Brígida dos Santos; Pereira,Luiz Filipe Protasio; Benassi,Marta de Toledo. |
| O objetivo deste trabalho foi avaliar a influência da diversidade genética sobre a composição química de cultivares modernas e tradicionais de café arábica brasileiro. Cultivares tradicionais (Bourbon, Catuaí e Icatu) e modernas (Iapar 59, IPR 98, IPR 99 e IPR 103) foram cultivadas nas mesmas condições edafoclimáticas e submetidas a tratamentos pós-colheita padronizados. Determinaram-se os teores de sacarose, açúcares redutores, ácidos orgânicos (quínico, málico e cítrico), compostos fenólicos totais, ácido 5-cafeoilquínico, compostos nitrogenados (proteína, trigonelina e cafeína), lipídeos totais, cafestol e caveol. A diversidade genética confere variabilidade à composição do café e permite a discriminação entre cultivares tradicionais e modernas. As... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica; Coffea canephora; Café cru; Compostos bioativos; Diversidade genética; Diterpenos. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013001100011 |
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| Reis,Tamiris Aparecida Diniz dos; Conti,Antonio José de; Barrientos,Eliseo Alexander López; Mori,André Luiz Buzzo; Benassi,Marta de Toledo. |
| ABSTRACT Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea canephora; Defects; Blends; Bioactive compounds; Steam treatment.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100248 |
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| Wuerges,Karla Leticia; Dias,Rafael Carlos Eloy; Viegas,Marcelo Caldeira; Benassi,Marta de Toledo. |
| ABSTRACT The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health - comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica; Bioactive compounds; Espresso; Filtered coffee brew; Instant coffee. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100410 |
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| Calderelli,Valéria Alcântara Santos; Benassi,Marta de Toledo; Visentainer,Jesuí Vergílio; Matioli,Graciette. |
| The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acids; Chenopodium quinoa; Linum usitatissimum; Functional food. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400029 |
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| Mori,André Luiz Buzzo; Garcia,Aline de Oliveira; Ferrão,Maria Amélia Gava; Fonseca,Aymbiré Francisco Almeida da; Ferrão,Romário Gava; Benassi,Marta de Toledo. |
| Abstract: The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000901061 |
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| Souza,Maria Cristina Corrêa de; Benassi,Marta de Toledo; Meneghel,Renata Fraxino de Almeida; Silva,Rui Sérgio dos Santos Ferreira da. |
| The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citrus fruit; Shelf life; Vitamin C; HPLC; Sensory quality; Moulds and yeasts. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000300009 |
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