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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
09/03/2022 |
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Data da última atualização: |
09/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. |
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Afiliação: |
FERNANDA DORING KRUMREICH; ANA PAULA ANTUNES CORRÊA; TAILISE BEATRIZ ROLL ZIMMER; JAIR COSTA NACHTIGAL, CPACT; RUI CARLOS ZAMBIAZI. |
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Título: |
Pregelatinized rice bran flour as stabilizer for guava nectar. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Scientia Agraria Paranaensis, v. 20, n. 2,p. 134-142, apr./jun. 2021. |
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ISSN: |
1983-1471 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Farinha de arroz; Néctar de goiaba. |
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Thesagro: |
Arroz; Goiaba. |
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Categoria do assunto: |
-- |
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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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Registro original: |
Embrapa Clima Temperado (CPACT) |
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| Registros recuperados : 7 | |
| 1. |  | ECHER, R.; MAUCH, C. R.; HEIDEN, G.; KRUMREICH, F. D. O saber sobre as Plantas Alimentícias Não Convencionais (PANC) na Agricultura Familiar vinculada à Escola Família Agrícola da Região Sul (EFASUL), Canguçu, RS. Revista Thema, v. 19, n. 3, p. 635-655, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 2. | | ECHER, R.; VAHL, D. R.; LOVATTO, P. B.; MAUCH, C. R.; HEIDEN, G.; KRUMREICH, F. D. Alimentícias ou daninhas: plantas e o saber múltiplo das agricultoras e agricultores de Canguçu, RS. In: SEMANA INTEGRADA UFPEL, 5.; ENCONTRO DE PÓS-GRADUAÇÃO, 21., 2019, Pelotas. [Anais]. Online. 4 p. ENPOS Eventos simultâneos: SEMANA INTEGRADA UFPEL, 5.; CONGRESSO DE INICIAÇÃO CIENTÍFICA, 28., 2019, Pelotas. [Anais].| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 4. | | KRUMREICH, F. D.; CORRÊA, A. P. A.; HARTWIG, N.; SOUSA, C. T.; KROLOW, A. C. R.; ZAMBIAZI, R. C. Características físico-químicas e de rendimento de cultivares de goiabas (Psidium guajava l.) produzidas em Pelotas-RS. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA, 22.; ENCONTRO DE PÓS-GRADUAÇÃO, 15., 2013, Pelotas. [Anais.]. Pelotas: UFPel, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 5. | | KRUMREICH, F. D.; CORRÊA, A. P. A.; KROLOW, A. C. R.; PRIORI, D.; BARBIERI, R. L.; ZAMBIAZI, R. C. Conteúdo de fibras em genótipos de abóboras (Cucurbita maxima). In: ENCONTRO DE INICIAÇÃO CIENTÍFICA E PÓS-GRADUAÇÃO DA EMBRAPA CLIMA TEMPERADO, 4., 2012, Pelotas. Ciência e inovação para 2050: qual o futuro que queremos? Resumos e palestras... Pelotas: Embrapa Clima Temperado, 2012. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 6. | | PEREIRA, A. M.; KRUMREICH, F. D.; RAMOS, A. H.; KROLOW, A. C. R.; SANTOS, R. B.; GULARTE, M. A. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. Food Science and Technology, Campinas, v. 40, Dec. 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Clima Temperado. |
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| Registros recuperados : 7 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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