13 documents found, page 1 of 2
Exploring the impacts of sorghum (Sorghum bicolor L. Moench) germination on the...
Salvati, Diogo; Paschoalinotto, B. H.; Mandim, Filipa; Ferreira, Isabel C.F.R.; Steinmacher, Nádia Cristiane; Pereira, Carla; Dias, Maria InêsGermination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional an...
Attalea speciosa mesocarp flour in-depth characterization and its application f...
Souza, M.V.S.; Saldanha, Ana Luísa; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Dias, Maria Inês; Barros, LillianNon-conventional food plants (NFPs) present themselves as a viable and efficient alternative for replacing the food products we consume today. Presenting a huge nutritional, chemical, physical, and biological potential, these plants are usually abundant and not competitors with other vegetable matrices used for human consumption.1 Attalea speciosa (Mart. Ex Spreng - Babassu) is a palm tree from the botanical fa...
Caracterización detallada de la harina del mesocarpio de Attalea speciosa y su...
Souza, M.V.S.; Saldanha, Ana Luísa; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Dias, Maria Inês; Barros, LillianLas plantas alimenticias no convencionales se presentan como una alternativa viable y eficiente para reemplazar los productos alimenticios que consumimos hoy. Presentando un enorme potencial nutricional, químico, físico y biológico, estas plantas suelen ser abundantes y no competidoras de otras matrices vegetales [1]. Attalea speciosa (Mart. Ex Spreng - Babassu) es una palmera que se encuentra en Brasil, y su m...
Bread development with partial replacement of wheat flour by sorghum flour (Sor...
Steinmacher, Nádia Cristiane; Salvati, Diogo; Ledur, E.H.; Paschoalinotto, B.H.; Dias, Maria Inês; Pereira, Carla; Barros, LillianSorghum (Sorghum bicolor (L.) Moench) is an Unconventional Food Plant (PANC) that has nutritional and chemical qualities with potential applications in the development of new products. Even with all the abundance of plants that have food potential, more than half of the global energy need is currently met by just four crops: rice, potato, wheat, and corn. Therefore, there is a gap in food biodiversity for human...
Non-conventional seeds for the development of new bakery products: a new trend ...
Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.Of the numerous ways that the food industry has revolutionized itself in the last century, it is possible to point out the use of unconventional food plants (UFP) as one of them. These plants, in addition to their abundance, organoleptic, nutritional, and bioactive characteristics, do not compete directly with other plant matrices used for human consumption [1,2]. All of these facts led us to the following ques...
Characterization of nonconventional food plants seeds Guizotia abyssinica (L.f....
Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties,...
Unprecedented study of the proximate and chemical composition of non-convention...
Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.The use of unconventional food plants (PANC) has been an asset for the food industry, due to its abundance, the non-competing with other vegetable matrices used for human consumption, and their nutritional properties, chemical and bioactive potentiality [1,2]. The present work aimed to study the flour of three PANC seeds, namely Guizotia abyssinica (Lf, niger) Cass., Panicum miliaceum L. (millet) and Phalaris c...
Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in...
Souza, Vitória Mayumi dos Santos; Dias, Maria Inês; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, LillianAttalea speciosa (Mart. ex Spreng – Babassu) is a palm tree of the botanical family Arecaceae found in Brazil. It is considered the largest native oil resource in the world and its production chain is one of the most representative in south America. The potentialities of babassu ranges from the use of the coconut, as its unfolding in all the primary fractions of the epicarp, mesocarp, endocarp, and almonds [1]....
Utilização de ultrassom na produção de pasta de azeitona
Teixeira, Hugo Rafael Duarte; Feltrin, Valdemar P.; Steinmacher, Nádia Cristiane; Peres, António M.; Baraldi, Ilton J.Produziu-se pasta de azeitonas pelo método tradicional, e para preservar o produto aplicou-se pasteurização à 100 0C, e alternativamente ao tratamento térmico aplicou-se ultrassom à 25 0C com tempo e potência determinados por um planejamento fatorial completo. Sendo efetuados análises microbiológicas e análises de textura (dureza, adesividade, elasticidade e coesividade). Verificou-se que o ultrassom foi mais e...
Utilização de ultrassom na produção de pasta de azeitona
Teixeira, Hugo Rafael Duarte; Steinmacher, Nádia Cristiane; Feltrin, Valdemar P.; Peres, António M.; Baraldi, Ilton J.Os produtos derivados da azeitona como o azeite e azeitonas fermentadas (Fig. 1) são muito apreciados. A necessidade de utilizar as azeitonas que não possuam aparência deseja, mas igualmente adequada ao consumo, surgiu a pasta de azeitona (Fig. 2). A pasta de azeitona é obtida do corte fino da azeitona de mesa. As tecnologias de processamento de alimentos estão em constante evolução, visando atender os anseios ...