Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 11
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Addition of green banana flour to instant noodles: rheological and technological properties Ciência e Agrotecnologia
Vernaza,Maria Gabriela; Gularte,Márcia Arocha; Chang,Yoon Kil.
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Functional noodles; Resistant starch; Oil absorption.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600016
Imagem não selecionada

Imprime registro no formato completo
Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L. Ciênc. Tecnol. Aliment.
Prolla,Ivo Roberto Dorneles; Barbosa,Roberta Garcia; Veeck,Ana Paula Lima; Augusti,Paula Rossini; Silva,Leila Picolli da; Ribeiro,Nerinéia Dalfollo; Emanuelli,Tatiana.
Sixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans. Using cluster analysis it was possible to identify groups of cultivars with different nutritional features. Bean cultivars were categorized into four different groups according either to their macronutrient content (crude protein-PROT, total dietary fiber-TDF, insoluble dietary fiber-IDF, soluble dietary fiber-SDF, digestible starch-DS, and resistant starch-RS) or to their micronutrient levels (Fe, Zn, Mn, Cu, Ca, Mg, and P). Guateian 6662 and Rio Tibagi appeared to be the most suitable cultivars to prevent...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Digestible starch; Resistant starch; Mineral content.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500016
Imagem não selecionada

Imprime registro no formato completo
Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters Ciência e Agrotecnologia
Jaekel,Leandra Zafalon; Rodrigues,Rosane da Silva.
There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28% heavier in groups C and CB than in the other groups, indicating...
Tipo: Info:eu-repo/semantics/article Palavras-chave: HDL; LDL; Triglycerides; Glycemia; Resistant starch.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600023
Imagem não selecionada

Imprime registro no formato completo
Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt Ciênc. Tecnol. Aliment.
COSTA,Elizabete Lourenço da; ALENCAR,Natália Manzatti Machado; RULLO,Bruna Gabrielle dos Santos; TARALO,Renata Lara.
Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Probiotic yogurt; Green banana; Bifidobacterium bifidum; Lactobacillus acidophilus.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363
Imagem não selecionada

Imprime registro no formato completo
Effect of milling process on functional properties of legumes Thai Agricultural
Nipat Limsangouan; Seiichiro Isobe.
This study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p<0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes....
Tipo: PhysicalObject Palavras-chave: Legume; Milling; Functional properties; Antioxidant capacity; Resistant starch; พืชตระกูลถั่ว; สารต้านอนุมูลอิสระ; กระบวนการบด; คุณสมบัติเชิงหน้าที่; สารต้านอนุมูลอิสระ; สารประกอบฟีนอล.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5142
Imagem não selecionada

Imprime registro no formato completo
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties Ciênc. Tecnol. Aliment.
GARCIA-SANTOS,Mariana de Souza Leite; CONCEIÇÃO,Flaviana Sales; VILLAS BOAS,Flávia; SALOTTI DE SOUZA,Bruna Maria; BARRETTO,Andrea Carla da Silva.
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sausage; Resistant starch; Fat substitute.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491
Imagem não selecionada

Imprime registro no formato completo
Effectiveness of carbohydrates as a functional ingredient in glycemic control Ciênc. Tecnol. Aliment.
SARDÁ,Fabiana Andrea Hoffmann; GIUNTINI,Eliana Bistriche; NAZARE,Julie-Anne; KÖNIG,Daniel; BAHIA,Luciana Ribeiro; LAJOLO,Franco Maria; MENEZES,Elizabete Wenzel de.
Abstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Slowly available carbohydrates; Resistant starch; Fiber; Food.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561
Imagem não selecionada

Imprime registro no formato completo
Glycemic index: effect of food storage under low temperature BABT
Carreira,Marina Cassab; Lajolo,Franco Maria; Menezes,Elizabete Wenzel de.
This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Glycemic index; Resistant starch; Storage.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400010
Imagem não selecionada

Imprime registro no formato completo
Promising green banana and plantain genotypes for making flour PAB
Reis,Ronielli Cardoso; Viana,Eliseth de Souza; Assis,Stephanie Lima Ferreira de; Sena,Luise de Oliveira; Souza,Andrea dos Santos de; Amorim,Edson Perito.
Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Musa; Nutrition; Prebiotic; Resistant starch; Starch.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103904
Imagem não selecionada

Imprime registro no formato completo
Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles Ciênc. Tecnol. Aliment.
VERNAZA,Maria Gabriela; CHANG,Yoon Kil.
Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Green banana flour; Frying.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300425
Imagem não selecionada

Imprime registro no formato completo
อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit...
Tipo: PhysicalObject Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245
Registros recuperados: 11
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional