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Registros recuperados: 5
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Perfil lipídico da polpa e amêndoa da guarirova Ciência Rural
Nozaki,Vanessa Taís; Munhoz,Cláudia Leite; Guimarães,Rita de Cássia Avellaneda; Hiane,Priscila Aiko; Andreu,Maxwell Parrela; Viana,Luiz Henrique; Macedo,Maria Lígia Rodrigues.
Os óleos de frutos estão sendo estudados por seu potencial na indústria de alimentos e também para aumento do consumo de ácidos graxos monos e poli-insaturados. Este estudo objetivou determinar as constantes físico-químicas, composição centesimal, identificar e quantificar os principais ácidos graxos presentes na fração lipídica da polpa e da amêndoa dos frutos de guarirova, espécie Syagrus oleracea (Mart.) Becc. Foi realizada a caracterização físico-química dos óleos, composição de ácidos graxos e índices de qualidade nutricional. O óleo da amêndoa possui maior concentração de ácidos graxos saturados (89,2%), sendo representado principalmente pelo ácido láurico (48,34%). A polpa apresentou ácidos graxos monoinsaturados (24,84%) e poli-insaturados...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ácidos graxos; Lipídios; Guarirova.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800030
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Physicochemical, microbiological and sensory evaluation of a bioactive food blend Ciênc. Tecnol. Aliment.
Ferreira,Rosângela dos Santos; Hiane,Priscila Aiko; Guimarães,Rita de Cássia Avellaneda; Ramos,Maria Isabel Lima; Demarque,Daniel Pecoraro; Meira,Júnia Elisa Carvalho de.
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Functional foods; Physicochemical; Microbiological and sensory analysis; Acceptability; Nutritional proposal for HIV patients.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026
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Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats Ciênc. Tecnol. Aliment.
Guimarães,Rita de Cássia Avellaneda; Macedo,Maria Lígia Rodrigues; Munhoz,Cláudia Leite; Filiu,Wander; Viana,Luís Henrique; Nozaki,Vanessa Taís; Hiane,Priscila Aiko.
This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Diets; Flaxseed; Sesame; Lipids; Nutritional quality index.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030
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Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog) Ciênc. Tecnol. Aliment.
Guimarães,Rita de Cássia Avellaneda; Favaro,Simone Palma; Viana,Antonio Camilo Arguelho; Braga Neto,José Antônio; Neves,Valdir Augusto; Honer,Michael Robin.
Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dipteryx alata; Protein fractions; Functional properties; Solubility; In vitro digestibility.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
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Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) Ciênc. Tecnol. Aliment.
Guimarães,Rita de Cássia Avellaneda; Favaro,Simone Palma; Souza,Anderson Dias Vieira de; Soares,Cláudia Muniz; Nunes,Ângela Alves; Oliveira,Lincoln Carlos Silva de; Honer,Michael Robin.
Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, concentrate, and protein isolate. The protein concentrate was extracted at pH 10, followed by a precipitation at the isoelectric point to obtain the isolate that was spray dried. The thermogravimetric curves were obtained under a nitrogen atmosphere with a 100 mL/minutes flow. The initial, final and peak temperatures and mass loss were analyzed. Within the performed temperature ranges studied, the defatted meal and concentrate presented four steps of mass loss,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein denaturation; Thermal analysis; Endothermal peaks; Legumes.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008
Registros recuperados: 5
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