31 documents found, page 1 of 4

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric...

ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed ...

Multivariate study and regression analysis of gluten-free granola

This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from 97.49 and 122.72 g kg-1 of food, respectively. The pol...

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in p...

The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 ...

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed fla...

This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-...

The scientific journal 'Ciência e Tecnologia de Alimentos'internationalizes its...

Evaluation of antioxidant potential of Brazilian rice cultivars

This study quantified the fatty acids and evaluated the proximate composition, antioxidant activity (using the Quencher procedure), and total phenolic compound concentrations in Brazilian rice cultivars. The cultivars studied showed high amounts of unsaturated fatty acids, such as linoleic and oleic acid. The ratios of polyunsaturated and saturated fatty acids obtained were high. Regarding the antioxidant activ...

Evaluation of nutritional compounds in new amaranth and quinoa cultivars

This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which were produced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superior levels of protein and total lipids in compari...

Sensory and physico-chemical characteristics of desserts prepared with egg prod...

In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confec...

Proximate composition and quantification of fatty acids in breaded chicken steak

The aim of this work was to analyze the fatty acid and proximate composition of five brands of breaded chicken steak (A, B, C, D, and E) by accurate chromatographic quantification and to compare the experimental results with food label nutrition facts. The protein values of all brands were in agreement with the Brazilian regulation values, except for that of sample E, which presented the highest lipid content. ...

Proximate composition and quantification of fatty acids in five major Brazilian...

The objective of the present study was to characterize the centesimal composition and quantify fatty acids in regular and diet chocolate brands with emphasis on trans fatty acids. Regular and diet dark chocolate samples from the major brands analyzed were purchased from different local supermarkets in the city of Maringá. The brands were labeled with letters and five lots of each brand with three chocolate unit...