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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
18/09/1998 |
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Data da última atualização: |
18/01/2024 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CARDOSO, M. J.; FROTA, A. B.; MELO, F. de B. |
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Afiliação: |
MILTON JOSE CARDOSO, CPAMN; ANTONIO BORIS FROTA, CPAMN; FRANCISCO DE BRITO MELO, CPAMN. |
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Título: |
Avaliação técnico-econômica do efeito residual da adubação verde em sistemas de cultivo. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
In: SEMINÁRIO DE PESQUISA AGROPECUÁRIA DO PIAUÍ, 7. 1992, Teresina. Pesquisa para o desenvolvimento sustentado - anais. Teresina: EMBRAPA-CPAMN, 1997. p. 87-93. |
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Série: |
(EMBRAPA-CPAMN. Documentos, 12). |
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Idioma: |
Português |
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Conteúdo: |
O trabalho teve como objetivo estudar o efeito residual da adubação verde (AV) sobre o comportamento bioeconômico de diferentes sisatemas de cultivos. Como adubo verde, foram incorporados ao solo 45 t/ha de massa verde de feijão bravo (Canavalia obtusifolia), cujo corte foi realizado no in¡cio do enchimento da vagem. A incorporação da biomassa foi feita, em uma área de 0,59 ha, através de grade aradora, á tração motora, em outubro de 1989, no município de Teresina, PI. No primeiro cultivo (1990), após a incorporação da massa verde, foi utilizado o sistema policultivar de feijão macassar (Vigna unguiculata (L.) Walp.). Os resultados mostraram que as cultivares BR 1-Poty, BR 10-Piau¡ e BR 12-Canindé responderam á AV cujos rendimentos médios de grãos foram, respectivamente, 1.458, 1.358 e 1.316 kg/ha da testemunha, sendo o caráter número de bagens por planta o responsável direto pelo incremento. Os componentes de produção que mais contribuiram para este aumento foram peso de espiga e número de vagens por planta. |
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Thesagro: |
Adubação Verde; Canavalia Obtusifolia; Economia Agrícola; Feijão Bravo; Sistema de Cultivo. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/193500/1/Semi7p87-93.pdf
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Marc: |
LEADER 01799nam a2200205 a 4500
001 1050321
005 2024-01-18
008 1997 bl uuuu u00u1 u #d
100 1 $aCARDOSO, M. J.
245 $aAvaliação técnico-econômica do efeito residual da adubação verde em sistemas de cultivo.
260 $aIn: SEMINÁRIO DE PESQUISA AGROPECUÁRIA DO PIAUÍ, 7. 1992, Teresina. Pesquisa para o desenvolvimento sustentado - anais. Teresina: EMBRAPA-CPAMN, 1997. p. 87-93.$c1997
490 $a(EMBRAPA-CPAMN. Documentos, 12).
520 $aO trabalho teve como objetivo estudar o efeito residual da adubação verde (AV) sobre o comportamento bioeconômico de diferentes sisatemas de cultivos. Como adubo verde, foram incorporados ao solo 45 t/ha de massa verde de feijão bravo (Canavalia obtusifolia), cujo corte foi realizado no in¡cio do enchimento da vagem. A incorporação da biomassa foi feita, em uma área de 0,59 ha, através de grade aradora, á tração motora, em outubro de 1989, no município de Teresina, PI. No primeiro cultivo (1990), após a incorporação da massa verde, foi utilizado o sistema policultivar de feijão macassar (Vigna unguiculata (L.) Walp.). Os resultados mostraram que as cultivares BR 1-Poty, BR 10-Piau¡ e BR 12-Canindé responderam á AV cujos rendimentos médios de grãos foram, respectivamente, 1.458, 1.358 e 1.316 kg/ha da testemunha, sendo o caráter número de bagens por planta o responsável direto pelo incremento. Os componentes de produção que mais contribuiram para este aumento foram peso de espiga e número de vagens por planta.
650 $aAdubação Verde
650 $aCanavalia Obtusifolia
650 $aEconomia Agrícola
650 $aFeijão Bravo
650 $aSistema de Cultivo
700 1 $aFROTA, A. B.
700 1 $aMELO, F. de B.
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Registro original: |
Embrapa Meio-Norte (CPAMN) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
28/06/2022 |
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Data da última atualização: |
28/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
GUEDES, I. S. A.; VIANA, E. de S.; REIS, R. C.; SANTOS, F. D.; MESQUITA, P. R. R. |
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Afiliação: |
IOHANA SCARLET ALMEIDA GUEDES, FAMAM; ELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; FABRINE DIAS SANTOS, FAMAM; PAULO ROBERTO RIBEIRO MESQUITA, FAMAM. |
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Título: |
Development of a cake rich in resistant starch with good sensory acceptance. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Semina: Ciência Agrárias, Londrina, v. 42, n. 6, suplemento 2, p. 3741-3756, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake. MenosThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*... Mostrar Tudo |
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Thesagro: |
Alimento; Banana; Bolo; Farinha. |
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Thesaurus NAL: |
Bakery industry; Flour; Functional foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02499naa a2200253 a 4500
001 2144320
005 2022-06-28
008 2021 bl uuuu u00u1 u #d
100 1 $aGUEDES, I. S. A.
245 $aDevelopment of a cake rich in resistant starch with good sensory acceptance.$h[electronic resource]
260 $c2021
520 $aThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.
650 $aBakery industry
650 $aFlour
650 $aFunctional foods
650 $aAlimento
650 $aBanana
650 $aBolo
650 $aFarinha
700 1 $aVIANA, E. de S.
700 1 $aREIS, R. C.
700 1 $aSANTOS, F. D.
700 1 $aMESQUITA, P. R. R.
773 $tSemina: Ciência Agrárias, Londrina$gv. 42, n. 6, suplemento 2, p. 3741-3756, 2021.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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