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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
09/03/2022 |
Data da última atualização: |
09/03/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. |
Afiliação: |
FERNANDA DORING KRUMREICH; ANA PAULA ANTUNES CORRÊA; TAILISE BEATRIZ ROLL ZIMMER; JAIR COSTA NACHTIGAL, CPACT; RUI CARLOS ZAMBIAZI. |
Título: |
Pregelatinized rice bran flour as stabilizer for guava nectar. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Scientia Agraria Paranaensis, v. 20, n. 2,p. 134-142, apr./jun. 2021. |
ISSN: |
1983-1471 |
Idioma: |
Inglês |
Conteúdo: |
Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry. MenosRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, com... Mostrar Tudo |
Palavras-Chave: |
Farinha de arroz; Néctar de goiaba. |
Thesagro: |
Arroz; Goiaba. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232268/1/Artigo-PREGELATINIZED-RICE.pdf
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Marc: |
LEADER 02264naa a2200229 a 4500 001 2140693 005 2022-03-09 008 2021 bl uuuu u00u1 u #d 022 $a1983-1471 100 1 $aKRUMREICH, F. D. 245 $aPregelatinized rice bran flour as stabilizer for guava nectar.$h[electronic resource] 260 $c2021 520 $aRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry. 650 $aArroz 650 $aGoiaba 653 $aFarinha de arroz 653 $aNéctar de goiaba 700 1 $aCORRÊA, A. P. A. 700 1 $aZIMMER, T. B. R. 700 1 $aNACHTIGAL, J. C. 700 1 $aZAMBIAZI, R. C. 773 $tScientia Agraria Paranaensis$gv. 20, n. 2,p. 134-142, apr./jun. 2021.
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Embrapa Clima Temperado (CPACT) |
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Biblioteca(s): |
Embrapa Rondônia. |
Data corrente: |
15/01/2019 |
Data da última atualização: |
15/01/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GOMES, J. K. da S.; LOCATELLI, M.; BAPTISTA, I. dos S.; MEDEIROS JUNIOR, G. de; CRUZ, P. G. da. |
Afiliação: |
Joana Keila da Silva Gomes, Graduanda em Engenharia Florestal, Faculdade de Rondônia - FARO; MARILIA LOCATELLI, CPAF-RO; Isaías dos Santos Baptista, Graduando em Engenharia Florestal, Faculdade de Rondônia - FARO; Genaldo de Medeiros Junior, Graduando em Engenharia Florestal, Faculdade de Rondônia - FARO; PEDRO GOMES DA CRUZ, CPAF-RO. |
Título: |
Resistência à penetração em consórcios de café conilon (Coffea canephora) com diferentes espécies arbóreas. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO À PESQUISA DA EMBRAPA RONDÔNIA, 9.; ENCONTRO DE PÓS-GRADUAÇÃO, 4., 2018, Porto Velho. Anais... Porto Velho: Embrapa Rondônia, 2018. |
Páginas: |
p. 42. |
Idioma: |
Português |
Conteúdo: |
O presente trabalho visou a analisar a RP em diferentes sistemas de café arborizado. |
Palavras-Chave: |
Consórcio; Densidade. |
Thesagro: |
Resistência. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/190581/1/Resumo-Marilia-6.pdf
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Marc: |
LEADER 00836nam a2200205 a 4500 001 2104187 005 2019-01-15 008 2018 bl uuuu u00u1 u #d 100 1 $aGOMES, J. K. da S. 245 $aResistência à penetração em consórcios de café conilon (Coffea canephora) com diferentes espécies arbóreas.$h[electronic resource] 260 $aIn: ENCONTRO DE INICIAÇÃO À PESQUISA DA EMBRAPA RONDÔNIA, 9.; ENCONTRO DE PÓS-GRADUAÇÃO, 4., 2018, Porto Velho. Anais... Porto Velho: Embrapa Rondônia$c2018 300 $ap. 42. 520 $aO presente trabalho visou a analisar a RP em diferentes sistemas de café arborizado. 650 $aResistência 653 $aConsórcio 653 $aDensidade 700 1 $aLOCATELLI, M. 700 1 $aBAPTISTA, I. dos S. 700 1 $aMEDEIROS JUNIOR, G. de 700 1 $aCRUZ, P. G. da
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