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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
08/10/2019 |
Data da última atualização: |
09/04/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MOREIRA, G. L.; CAVALCANTI, T. B.; MENDONÇA, C. B. F.; GONÇALVES-ESTEVES, V. |
Afiliação: |
GISELLE LOPES MOREIRA, UNB; TACIANA BARBOSA CAVALCANTI, Cenargen; CLÁUDIA BARBIERI FERREIRA MENDONÇA, UFRJ; VÂNIA GONÇALVES-ESTEVES, UFRJ. |
Título: |
Pollen morphology of Brazilian species of Verbesina L. (Heliantheae - Asteraceae). |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Acta Botanica Brasilica, v. 33, n. 1, p. 128-134, 2019. |
DOI: |
10.1590/0102-33062018abb0395 |
Idioma: |
Inglês |
Palavras-Chave: |
Heliantheae; Morphology. |
Thesagro: |
Compositae. |
Thesaurus Nal: |
Brazil; Pollen; Verbesina. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00681naa a2200229 a 4500 001 2112902 005 2020-04-09 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1590/0102-33062018abb0395$2DOI 100 1 $aMOREIRA, G. L. 245 $aPollen morphology of Brazilian species of Verbesina L. (Heliantheae - Asteraceae).$h[electronic resource] 260 $c2019 650 $aBrazil 650 $aPollen 650 $aVerbesina 650 $aCompositae 653 $aHeliantheae 653 $aMorphology 700 1 $aCAVALCANTI, T. B. 700 1 $aMENDONÇA, C. B. F. 700 1 $aGONÇALVES-ESTEVES, V. 773 $tActa Botanica Brasilica$gv. 33, n. 1, p. 128-134, 2019.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
30/08/2018 |
Data da última atualização: |
15/08/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. |
Afiliação: |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
Título: |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Foods, v. 7, n. 9, 136, Sept. 2018. |
ISSN: |
2304-8158 |
DOI: |
10.3390/foods7090136 |
Idioma: |
Inglês |
Conteúdo: |
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. MenosThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of p... Mostrar Tudo |
Palavras-Chave: |
Valor nutricional. |
Thesagro: |
Análise Organoléptica; Consumo Alimentar; Feijão Branco; Glycine Max; Nutrição; Phaseolus Vulgaris; Soja. |
Thesaurus NAL: |
Beans; Food processing quality; Hamburgers; Nutritional behavior; Sensory evaluation; Soybeans; Tempeh. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/182140/1/CNPAF-2018-foods.pdf
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Marc: |
LEADER 02648naa a2200385 a 4500 001 2094783 005 2019-08-15 008 2018 bl uuuu u00u1 u #d 022 $a2304-8158 024 7 $a10.3390/foods7090136$2DOI 100 1 $aVITAL, R. J. 245 $aProduction, quality, and acceptance of Tempeh and white bean Tempeh burgers.$h[electronic resource] 260 $c2018 520 $aThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. 650 $aBeans 650 $aFood processing quality 650 $aHamburgers 650 $aNutritional behavior 650 $aSensory evaluation 650 $aSoybeans 650 $aTempeh 650 $aAnálise Organoléptica 650 $aConsumo Alimentar 650 $aFeijão Branco 650 $aGlycine Max 650 $aNutrição 650 $aPhaseolus Vulgaris 650 $aSoja 653 $aValor nutricional 700 1 $aBASSINELLO, P. Z. 700 1 $aCRUZ, Q. A. 700 1 $aCARVALHO, R. N. 700 1 $aPAIVA, J. C. M. de 700 1 $aCOLOMBO, A. O. 773 $tFoods$gv. 7, n. 9, 136, Sept. 2018.
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