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Registros recuperados: 7
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Calidad del arroz de tierras altas en función del tiempo de cocción y del cultivar de arroz. Repositório Alice
ASCHERI, D. P. R.; PEREIRA, L. D.; BASSINELLO, P. Z.; CARVALHO, C. W. P.; ASCHERI, J. L. R..
Se han estudiado los efectos que causan el cultivar y el tiempo de cocción en la calidad de granos de cinco cultivares de arroz de tierras altas (BRS Primavera, BRS Pepita, BRS Sertaneja, BRS MG Curinga y BRS Monarca) que fueron cocidos en diferentes tiempos de cocción (0, 10, 20, 30 e 40 min). Se han determinado los contenidos de agua, almidón y amilosa, viscosidad máxima y tendencia a la retrogradación y se realizaron ensayos de cocción (rendimiento, pegajosidad y textura). Los resultados demostraron que cuanto mayor es el tiempo de cocción mayor es la disponibilidad de los contenidos de almidón y de amilosa para sus determinaciones y sus valores difieren entre los cultivares de arroz de tierras altas. Se ha observado sinergismo entre los factores...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Arroz; Oryza sativa; Cocção; Amido; Viscosidade; Tecnologia de alimento; Food technology; Starch; Viscosity; Pasting properties.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/859163
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Improvement in spray-drying technology for preparation of pregelatinized cassava starch Ciênc. Tecnol. Aliment.
SANTOS,Thais Paes Rodrigues dos; FRANCO,Célia Maria Landi; MISCHAN,Martha Maria; LEONEL,Magali.
Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Morphology; X-ray diffraction; Thermal properties; Pasting properties; Pregelatinization.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939
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Methodologies for the study of morphological and thermal properties of starch. Repositório Alice
BENTO, J. A. C.; FERREIRA, K. C.; BASSINELLO, P. Z.; SOUZA NETO, M. A. de..
Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Amido; Calorimetria; Microscopia; Propriedade Organoléptica; Starch; Calorimetry; Microscopy; Pasting properties.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100613
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Pasting and gel texture properties of starch-molasses combinations Ciênc. Tecnol. Aliment.
GÖKŞEN,Gülden; EKIZ,Hacı Ibrahim.
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Wheat starch; Grape molasses; Carob molasses; Pasting properties; Textural profile.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093
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Pasting properties of modified corn grit from extrusion process Thai Agricultural
Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch.
Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold, Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment. All of...
Tipo: PhysicalObject Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257
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Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics. Repositório Alice
VANIER, N. L.; FERREIRA, C. D.; LINDEMANN, I. da S.; SANTOS, J. P.; BASSINELLO, P. Z.; ELIAS, M. C..
A great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Feijão carioca; Feijão Preto; Phaseolus Vulgaris; Cocção; Propriedade Físico-Química; Amido; Beans; Cooking; Black beans; Pasting properties; Starch.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118816
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Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India BABT
Gani,Adil; Haq,Sham Sul; Masoodi,F.A.; Broadway,A. A.; Gani,Asir.
Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%, amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Water chestnut; Morphology; Physioco-chemical properties; Pasting properties; Gel Texture.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300030
Registros recuperados: 7
Primeira ... 1 ... Última
 

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