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Registros recuperados: 4
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A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA) Ciênc. Tecnol. Aliment.
Ferrari,Maria Cristina; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil.
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour; Rheological property; Gluten; Quality evaluation; Baking test.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200003
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Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk BABT
Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga; Mussarelli,Camila; Marques,Marina Célia; Oliveira,Carlos Augusto Fernandes de.
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Somatic cell count; Mozzarella cheese; Quality evaluation; Functionality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022
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Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria Scientia Agricola
Oliveira,Maria Elieidy Gomes de; Garcia,Estefânia Fernandes; Queiroga,Rita de Cássia Ramos do Egypto; Souza,Evandro Leite de.
Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy product; Probiotic microorganisms; Quality evaluation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162012000600005
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การพัฒนาวิธีการประเมินคุณภาพข้าวเปลือกชื้นภายใต้ระบบตรวจสอบคุณภาพ Thai Agricultural
Suptra Suwanthada; Kunya Cheaupun; Sa-ang Chairin.
Development on quality evaluation methodology of moist paddy aimed to develop rapid and accurated technologies for moist paddy quality evaluation was comprised of 3 activities, as 1. Comparative of moist paddy in various levels of impurities. 2. Comparison of milling recovery rate in brown rice and milled rice. 3. Development on rapid milling recovery testing methodology. The moist paddy from Phitsanulok, Phichit, Sukhothai, Kamphangphet and Uttaradit farmer field were sampled. The sample no.1-63 were harvested from June to early October,2009. The sample no. 64–107 and 108–170 were harvested from late October 2009 to January 2010 and March to July 2010. The moisture content was investigated with moisture tester, Kett PM-400, and oven method, 130 o C 2 hrs....
Tipo: Collection Palavras-chave: Paddy rice; Inspection system; Quality evaluation; Moist paddy; Milling recovery rate; Brown rice; Milled rice; Microwave; ข้าวเปลือก; ระบบตรวจสอบคุณภาพ; การประเมินคุณภาพ; ความชื้้นของข้าวเปลือก; อัตราการแปรสภาพ; คุณภาพการสี; ไมโครเวฟ.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3106
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