21 documents found, page 1 of 3
Monitoring the particle size distribution of whole and skimmed milk during acid...
Silva, Fernanda Lopes da; Oliveira, Mariana Braga de; Mauricio, Érica Felipe; Gomes, Elisângela Ramieres; Perrone, Ítalo TulerThe milk coagulation process can occur mainly in two ways: acidic or enzymatic coagulation, the characteristic of the gel obtained being dependent on the type of coagulation, the type of processing applied and the composition of the initial milk. Therefore, the objective of this work was to evaluate the microstructural modifications of pasteurized whole and skimmed milk through particle distribution analysis (L...
Nutritional and technological aspects of vegetable oils that stand out for the ...
Lima, Raquel Reis; Gomes, Elisângela Ramieres; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Oliveira, Luiz Fernando Cappa deThe nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction meth...
Energy-dispersive spectroscopy for the quantitative determination of the major ...
Paula, Igor Lima de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Pombo, Alan WolfschoonThe present preliminary study aims at the rapid quantitative determination of the major chemical elements in the ashes of raw milk samples, using energy dispersive X-ray fluorescence spectrometry. The precision of the method was satisfactory (variation coefficient ≤ 5%). The mean values (in mmol·kg-1) obtained from the analysis of 32 raw milk samples showed good agreement with data from the Brazilian and intern...
Addition of buttermilk powder to yogurt: effects on particle size, microstructu...
Gomes, Elisângela Ramieres; Oliveira, Mariana Braga de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Carvalho, Antônio Fernandes deThe addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the...
The chemistry and technology of dulce de leche: a review
Carneiro, Lauren Carvalho Montalvão; Pinto, Caroline Barroso dos Anjos; Gomes, Elisângela Ramieres; Paula, Igor Lima deDulce de leche, a dairy dessert highly consumed in Latin American countries, is obtained from the evaporation of water from milk added with sugar. The heat treatment associated with evaporation triggers several chemical changes that directly influence the characteristics of the final product. Despite having few ingredients in its formulation, the final product can present very different characteristics dependin...
Preliminary observations about the influence of the upstream homogenization pre...
Celestino, Jaqueline de Almeida; Stephani, Rodrigo; Wolfschoon Pombo, Alan Frederick; Carvalho, Antônio Fernandes de; Perrone, Ítalo TulerThe purpose of this work was to study the influence of the upstream homogenization pressure (before heat treatment) on the stability of pasteurized whole milk when submitted to the alcohol test, aiming at UHT processing without the addition of stabilizers. Four different homogenization pressures (0 MPa, 20 MPa, 40 MPa and 80 MPa, in addition to the control treatment) were evaluated at a temperature of 80°C (ave...
Microencapsulation of probiotic bacteria: a brief review
Viana, Carolina Carvalho Ramos; Renhe, Isis Rodrigues Toledo; Bessa, Martha Eunice de; Martins, Evandro; Stephani, RodrigoIn the global economic scenario, probiotics have been responsible for a significant financial movement, with progressive growth expected for the coming years. Therefore, the production of dehydrated microbial cultures needs to be optimized, making it necessary to know about the available and already studied techniques. Microencapsulation stands out for enabling the dehydration of microorganisms, protecting cell...
Comparison of composition, nutritional aspects and market price between UHT mil...
Mello, Luiza Oliveira; Francisquini, Júlia d’Almeida; Costa, Juliana de Carvalho da; Kharfan, Daniela; Perrone, Ítalo Tuler; Stephani, RodrigoThe demand for milk substitutes is growing by people who claim environmental concerns, sustainability or who exhibit some type of food restriction such as vegans, vegetarians, lactose intolerant or allergic to milk protein. Within these substitutes, the consumption of vegetable drinks is increased, which still lack specific and consolidated legislation to control their identity and quality, which is already est...
Microencapsulation by atomization of the mixture of phenolic extracts
Rocha, Juliana de Cássia Gomes; Barros, Frederico Augusto Ribeiro de; Viana, Kéllen Wanessa Coutinho; Stringheta, Paulo César; Perrone, Ítalo TulerBlends of jabuticaba, jussara and blueberry phenolic extracts were microencapsulated by spray drying using maltodextrin, gum arabic and whey protein concentrate (WPC) as the wall materials. Drying was performed with 10 different combinations of wall material mixtures (M1-M10). The samples, M1, M2 and M3, microencapsulated with the individual wall materials, maltodextrin, WPC and gum arabic, respectively, provid...
Hidrólise da lactose e produção de leite em pó: aspectos tecnológicos
Torres, Jansen Kelis Ferreira; Stephani, Rodrigo; Tavares, Guilherme Miranda; Carvalho, Antônio Fernandes; Costa, Renata Golin Bueno; Schuck, PierreA indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor de lactose, a fim de atender uma crescente massa de portadores de má digestão da lactose. A secagem dos produtos com lactose hidrolisada é um desafio tecnológico devido a higroscopicidade dos mesmos, influenciando na produtividade, no entupimento das câmaras e na conservação dos pós. O objetivo deste e...