| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
05/06/2020 |
|
Data da última atualização: |
05/06/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
OLIVEIRA, T. S. de; FREITAS-SILVA, O.; SÁ, D. de G. C. F. de; KLUCZKOVSKI, A. M.; FURTADO, M. R.; CAMPELO, P. H. |
|
Afiliação: |
Tamires Sousa de Oliveira, UFAM; OTNIEL FREITAS SILVA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; Ariane Mendonça Kluczkovski, UFAM; Maraysa Rodrigues Furtado, UFRJ; Pedro Henrique Campelo, UFAM. |
|
Título: |
Application of Brazil nut oil microparticles in a brownie recipe. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
European Academic Research, v. 8, n. 2, p. 905-920. May 2020. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The encapsulation of Brazil nut oil with rice protein and gum arabic as a wall material has been successfully demonstrated in previous studies carried out by this group. This process generated a product that maintains the functional properties of the oil and also can be used to produce other foods. In order to evaluate microparticles as a possible ingredient in food formulations, a brownie recipe was created containing encapsulated Brazil nut oil. The oil microparticles were produced by lyophilization and their physical characteristics were analyzed. They were added to the brownie recipe to assess the global acceptance and texture. Thermogravimetric analysis demonstrated the ability of the particles to withstand high temperatures (? 280 °C). The rheology tests demonstrated the Newtonian fluid behavior of the emulsion. The brownie containing the microparticles showed 8.05 ± 1.12 global acceptance and 7.71 ± 1.8 for texture, while the brownie with crude Brazil nut oil had 7.27 ± 1.76 global acceptance and 7.25 ± 1.85 for texture. These results make it possible to use the oil in new products, in addition to contributing to reduce the disposal of residues from the nut production process, as well as reducing the loss of quality of the oil. |
|
Palavras-Chave: |
Análise sensorial; Brownie; Microencapsulação; Proteínas de arroz; Rice proteins; Sensory analysis. |
|
Thesagro: |
Arroz; Bertholletia Excelsa; Proteína. |
|
Thesaurus Nal: |
Food technology; Microencapsulation. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02153naa a2200313 a 4500
001 2123062
005 2020-06-05
008 2020 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, T. S. de
245 $aApplication of Brazil nut oil microparticles in a brownie recipe.$h[electronic resource]
260 $c2020
520 $aThe encapsulation of Brazil nut oil with rice protein and gum arabic as a wall material has been successfully demonstrated in previous studies carried out by this group. This process generated a product that maintains the functional properties of the oil and also can be used to produce other foods. In order to evaluate microparticles as a possible ingredient in food formulations, a brownie recipe was created containing encapsulated Brazil nut oil. The oil microparticles were produced by lyophilization and their physical characteristics were analyzed. They were added to the brownie recipe to assess the global acceptance and texture. Thermogravimetric analysis demonstrated the ability of the particles to withstand high temperatures (? 280 °C). The rheology tests demonstrated the Newtonian fluid behavior of the emulsion. The brownie containing the microparticles showed 8.05 ± 1.12 global acceptance and 7.71 ± 1.8 for texture, while the brownie with crude Brazil nut oil had 7.27 ± 1.76 global acceptance and 7.25 ± 1.85 for texture. These results make it possible to use the oil in new products, in addition to contributing to reduce the disposal of residues from the nut production process, as well as reducing the loss of quality of the oil.
650 $aFood technology
650 $aMicroencapsulation
650 $aArroz
650 $aBertholletia Excelsa
650 $aProteína
653 $aAnálise sensorial
653 $aBrownie
653 $aMicroencapsulação
653 $aProteínas de arroz
653 $aRice proteins
653 $aSensory analysis
700 1 $aFREITAS-SILVA, O.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aKLUCZKOVSKI, A. M.
700 1 $aFURTADO, M. R.
700 1 $aCAMPELO, P. H.
773 $tEuropean Academic Research$gv. 8, n. 2, p. 905-920. May 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Cerrados; Embrapa Semiárido. |
|
Data corrente: |
10/03/2020 |
|
Data da última atualização: |
10/03/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 1 |
|
Autoria: |
D'ABADIA, A. C. A.; COSTA, A. M.; FALEIRO, F. G.; MALAQUIAS, J. V.; ARAUJO, F. P. de. |
|
Afiliação: |
ANA CLAUDIA ALVES D'ABADIA, UnB; ANA MARIA COSTA, CPAC; FABIO GELAPE FALEIRO, CPAC; JUACI VITORIA MALAQUIAS, CPAC; FRANCISCO PINHEIRO DE ARAUJO, CPATSA. |
|
Título: |
Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Revista Brasileira de Fruticultura, Jaboticabal, v. 41, n. 6, Epub Dec 5, 2019. |
|
ISSN: |
1806-9967 |
|
DOI: |
https://doi.org/10.1590/0100-29452019452 |
|
Idioma: |
Inglês |
|
Notas: |
Título em português: Caracterização físico-química e química de frutos de Passiflora cincinnata Mast conduzidos em espaldeira e latada. |
|
Conteúdo: |
ABSTRACT: Passiflora cincinnata Mast. or Caatinga passion fruit is widely cultivated in the northeastern semi-arid regions of Goiás, Minas Gerais, and Bahia. The system of cultivation and field management of the Passiflora species affects the physicochemical quality of its fruits. In this study, we evaluated the chemical and physico-chemical characteristics of the fruits of 2 progenies (CPEF2220 and CBAF2334) of P. cincinnata species using the vertical and horizontal trellis system. Fruits were collected from the plants at their physiological maturation stage and tested for the fruit skin color and texture and the pH, total soluble solids, titratable acidity, pulp acidity ratio, and the contents of flavonoids, anthocyanins, and polyphenols in the seedless fruit pulp. The experimental design was completely randomized in a 2 x 2 factorial scheme (progenies x conduction system) performed in 3 replications using 4 plants in each. The analysis of variance and the means were compared using the Tukey?s test at 5% probability. The results revealed that the CBAF2334 fruits presented with greener pigments and greater flavonoids. The fruits were characterized by their green color with some yellowish nuances and a low color saturation in both the progenies. The conduction system was not found to affect the physical and physicochemical characteristics as well as the anthocyanin and polyphenol contents of the studied species. The fruits of plants cultivated on vertical trellis presented with 56.73% more flavonoid content than those cultivated on horizontal trellis. RESUMO: Passiflora cincinnata Mast., conhecida como maracujá da caatinga ocorre no Semiárido nordestino, Goiás, Minas Gerais e na Bahia. A região de cultivo e os sistemas de manejo das espécies do gênero Passiflora podem interferir na qualidade físico-química dos frutos. Objetivou-se avaliar características físico-química e química dos frutos de duas progênies (CPEF220 e CBAF2334) selecionadas de P. cincinnata conduzidas em espaldeira e latada. Frutos no estádio de maturação fisiológica foram avaliados quanto à coloração e textura da casca, pH, sólidos solúveis totais, acidez titulável, ratio, flavonoides, antocianinas e polifenóis da polpa sem sementes. Foi utilizado o delineamento inteiramente casualizado, em esquema fatorial 2 x 2 (progênies x sistemas de condução), com três repetições de quatro plantas. Foi realizada a análise de variância, e as médias foram comparadas utilizando o teste de Tukey, a 5% de probabilidade. Os frutos da seleção CBAF2334 apresentaram mais pigmentos verdes e mais flavonoides. Os frutos foram caracterizados de coloração verde com nuances amareladas, com baixa saturação de cor, nas duas populações. O sistema de condução não afetou as características físicas, físico-química e os teores de antocianinas e polifenóis das progênies de P. cincinnata. Os frutos das espaldeiras apresentaram 56,73% a mais de flavonoides em comparação aos obtidos na latada. MenosABSTRACT: Passiflora cincinnata Mast. or Caatinga passion fruit is widely cultivated in the northeastern semi-arid regions of Goiás, Minas Gerais, and Bahia. The system of cultivation and field management of the Passiflora species affects the physicochemical quality of its fruits. In this study, we evaluated the chemical and physico-chemical characteristics of the fruits of 2 progenies (CPEF2220 and CBAF2334) of P. cincinnata species using the vertical and horizontal trellis system. Fruits were collected from the plants at their physiological maturation stage and tested for the fruit skin color and texture and the pH, total soluble solids, titratable acidity, pulp acidity ratio, and the contents of flavonoids, anthocyanins, and polyphenols in the seedless fruit pulp. The experimental design was completely randomized in a 2 x 2 factorial scheme (progenies x conduction system) performed in 3 replications using 4 plants in each. The analysis of variance and the means were compared using the Tukey?s test at 5% probability. The results revealed that the CBAF2334 fruits presented with greener pigments and greater flavonoids. The fruits were characterized by their green color with some yellowish nuances and a low color saturation in both the progenies. The conduction system was not found to affect the physical and physicochemical characteristics as well as the anthocyanin and polyphenol contents of the studied species. The fruits of plants cultivated on vertical trellis presented w... Mostrar Tudo |
|
Palavras-Chave: |
Coloração; Flavonoides; Maracuja da Caatinga; Maracujá do mato; Passiflora cincinnata; Polifenóis. |
|
Thesagro: |
Acidez; Características Agronômicas; Cor; Flavonóide; Fruto; Maracujá; Polifenoloxidase. |
|
Thesaurus NAL: |
Acidity; Flavonoids; Passiflora; Polyphenols. |
|
Categoria do assunto: |
G Melhoramento Genético |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/211672/1/0100-2945-rbf-41-6-e-452.pdf
|
|
Marc: |
LEADER 04395naa a2200409 a 4500
001 2121100
005 2020-03-10
008 2019 bl uuuu u00u1 u #d
022 $a1806-9967
024 7 $ahttps://doi.org/10.1590/0100-29452019452$2DOI
100 1 $aD'ABADIA, A. C. A.
245 $aPhysical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system.$h[electronic resource]
260 $c2019
500 $aTítulo em português: Caracterização físico-química e química de frutos de Passiflora cincinnata Mast conduzidos em espaldeira e latada.
520 $aABSTRACT: Passiflora cincinnata Mast. or Caatinga passion fruit is widely cultivated in the northeastern semi-arid regions of Goiás, Minas Gerais, and Bahia. The system of cultivation and field management of the Passiflora species affects the physicochemical quality of its fruits. In this study, we evaluated the chemical and physico-chemical characteristics of the fruits of 2 progenies (CPEF2220 and CBAF2334) of P. cincinnata species using the vertical and horizontal trellis system. Fruits were collected from the plants at their physiological maturation stage and tested for the fruit skin color and texture and the pH, total soluble solids, titratable acidity, pulp acidity ratio, and the contents of flavonoids, anthocyanins, and polyphenols in the seedless fruit pulp. The experimental design was completely randomized in a 2 x 2 factorial scheme (progenies x conduction system) performed in 3 replications using 4 plants in each. The analysis of variance and the means were compared using the Tukey?s test at 5% probability. The results revealed that the CBAF2334 fruits presented with greener pigments and greater flavonoids. The fruits were characterized by their green color with some yellowish nuances and a low color saturation in both the progenies. The conduction system was not found to affect the physical and physicochemical characteristics as well as the anthocyanin and polyphenol contents of the studied species. The fruits of plants cultivated on vertical trellis presented with 56.73% more flavonoid content than those cultivated on horizontal trellis. RESUMO: Passiflora cincinnata Mast., conhecida como maracujá da caatinga ocorre no Semiárido nordestino, Goiás, Minas Gerais e na Bahia. A região de cultivo e os sistemas de manejo das espécies do gênero Passiflora podem interferir na qualidade físico-química dos frutos. Objetivou-se avaliar características físico-química e química dos frutos de duas progênies (CPEF220 e CBAF2334) selecionadas de P. cincinnata conduzidas em espaldeira e latada. Frutos no estádio de maturação fisiológica foram avaliados quanto à coloração e textura da casca, pH, sólidos solúveis totais, acidez titulável, ratio, flavonoides, antocianinas e polifenóis da polpa sem sementes. Foi utilizado o delineamento inteiramente casualizado, em esquema fatorial 2 x 2 (progênies x sistemas de condução), com três repetições de quatro plantas. Foi realizada a análise de variância, e as médias foram comparadas utilizando o teste de Tukey, a 5% de probabilidade. Os frutos da seleção CBAF2334 apresentaram mais pigmentos verdes e mais flavonoides. Os frutos foram caracterizados de coloração verde com nuances amareladas, com baixa saturação de cor, nas duas populações. O sistema de condução não afetou as características físicas, físico-química e os teores de antocianinas e polifenóis das progênies de P. cincinnata. Os frutos das espaldeiras apresentaram 56,73% a mais de flavonoides em comparação aos obtidos na latada.
650 $aAcidity
650 $aFlavonoids
650 $aPassiflora
650 $aPolyphenols
650 $aAcidez
650 $aCaracterísticas Agronômicas
650 $aCor
650 $aFlavonóide
650 $aFruto
650 $aMaracujá
650 $aPolifenoloxidase
653 $aColoração
653 $aFlavonoides
653 $aMaracuja da Caatinga
653 $aMaracujá do mato
653 $aPassiflora cincinnata
653 $aPolifenóis
700 1 $aCOSTA, A. M.
700 1 $aFALEIRO, F. G.
700 1 $aMALAQUIAS, J. V.
700 1 $aARAUJO, F. P. de
773 $tRevista Brasileira de Fruticultura, Jaboticabal$gv. 41, n. 6, Epub Dec 5, 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
