| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
|
Data corrente: |
02/07/2013 |
|
Data da última atualização: |
07/11/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
CARVALHO, A. V.; BASSINELLO, P. Z.; MATTIETTO, R. de A.; RIOS, A. de O.; LIMA, A. C. P. de; KOAKUZU, S. N.; CARVALHO, R. N. |
|
Afiliação: |
ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; RAFAELLA DE ANDRADE MATTIETTO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; ANNA CRISTINA PINHEIRO DE LIMA, UFPA; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF. |
|
Título: |
Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion. |
|
Ano de publicação: |
2013 |
|
Fonte/Imprenta: |
International Journal of Food Science & Technology, London v. 48, n. 10, p. 2057-2063, Oct. 2013. |
|
DOI: |
10.1111/ijfs.12186 |
|
Idioma: |
Inglês
Português |
|
Conteúdo: |
The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional?technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min 1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children?s requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%. |
|
Thesagro: |
Alimento preparado; Análise organoléptica; Arroz; Extrusão; Feijão; Nutrição; Oryza sativa; Phaseolus vulgaris; Sopa. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02045naa a2200313 a 4500
001 1968630
005 2022-11-07
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1111/ijfs.12186$2DOI
100 1 $aCARVALHO, A. V.
245 $aPhysicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion.
260 $c2013
520 $aThe aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional?technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min 1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children?s requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%.
650 $aAlimento preparado
650 $aAnálise organoléptica
650 $aArroz
650 $aExtrusão
650 $aFeijão
650 $aNutrição
650 $aOryza sativa
650 $aPhaseolus vulgaris
650 $aSopa
700 1 $aBASSINELLO, P. Z.
700 1 $aMATTIETTO, R. de A.
700 1 $aRIOS, A. de O.
700 1 $aLIMA, A. C. P. de
700 1 $aKOAKUZU, S. N.
700 1 $aCARVALHO, R. N.
773 $tInternational Journal of Food Science & Technology, London$gv. 48, n. 10, p. 2057-2063, Oct. 2013.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
09/10/2020 |
|
Data da última atualização: |
09/10/2020 |
|
Tipo da produção científica: |
Nota Técnica/Nota Científica |
|
Autoria: |
ÁVILA, S.; LAZZAROTTO, M.; HORNUNG, P. S.; TEIXEIRA, G. L.; ITO, V. C.; BELLETTINI, M. B.; BEUX, M. R.; BETA, T.; RIBAN, R. H. |
|
Afiliação: |
Suelen Ávila, UFPR; MARCELO LAZZAROTTO, CNPF; Polyanna Silveira Hornung, UFPR; Gerson Lopes Teixeira, UFSC; Vivian Cristina Ito, UEPG; Marcelo Barba Bellettini, UFPR; Márcia Regina Beux, UFPR; Trust Beta, University of Manitoba; Rosemary Hoffmann Riban, UFPR. |
|
Título: |
Influence of stingless bee genus (Scaptotrigona and Melipona) on the mineral content, physicochemical and microbiological properties of honey. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 56, n. 10, p. 4742-4748, Oct. 2019. |
|
DOI: |
https://doi.org/10.1007/s13197-019-03939-8 |
|
Idioma: |
Inglês |
|
Notas: |
Sort communication. |
|
Conteúdo: |
Stingless bees, important pollinating insects in the tropics, produce honey whose unique quality features differentiate their origin. The feasibility of multivariate data analysis for quality discrimination of stingless bee honey from different genera (Melipona bicolor, quadrifasciata, marginata and Scaptotrigona bipunctata) by mineral content, physicochemical and microbiological properties were investigated. The principal component analysis explained 72.12% of the total variance of the data, and the separation into two main groups in a scatter plot was observed. Group 2 was formed by Scaptotrigona genus, that showed the highest values of pH, ash, and soluble solids. Potassium was the most abundant mineral followed by calcium and sodium for both groups quantified by inductively coupled plasma optical emission spectrometry. This honey has higher acidity and moisture than Apis mellifera honey. Microbiological analyses showed that total aerobic mesophiles ranged between 2.00 and 4.77 log CFU/g. Salmonella spp. was not detected, while the mould and yeast content was above the maximum allowed under the Apis mellifera honey legislation. The evaluated honey samples presented the lactic acid bacteria, which are considered a benefit. The multivariate statistical analysis was efficient in discriminate stingless bee honey, contributing to approaches that can be used for standardization and regulation. |
|
Palavras-Chave: |
Abeha sem ferrão; Hierarchical cluster analysis. |
|
Thesagro: |
Mel. |
|
Thesaurus NAL: |
Chemometrics; Honey; Melipona; Principal component analysis; Scaptotrigona. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02465naa a2200337 a 4500
001 2125396
005 2020-10-09
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13197-019-03939-8$2DOI
100 1 $aÁVILA, S.
245 $aInfluence of stingless bee genus (Scaptotrigona and Melipona) on the mineral content, physicochemical and microbiological properties of honey.$h[electronic resource]
260 $c2019
500 $aSort communication.
520 $aStingless bees, important pollinating insects in the tropics, produce honey whose unique quality features differentiate their origin. The feasibility of multivariate data analysis for quality discrimination of stingless bee honey from different genera (Melipona bicolor, quadrifasciata, marginata and Scaptotrigona bipunctata) by mineral content, physicochemical and microbiological properties were investigated. The principal component analysis explained 72.12% of the total variance of the data, and the separation into two main groups in a scatter plot was observed. Group 2 was formed by Scaptotrigona genus, that showed the highest values of pH, ash, and soluble solids. Potassium was the most abundant mineral followed by calcium and sodium for both groups quantified by inductively coupled plasma optical emission spectrometry. This honey has higher acidity and moisture than Apis mellifera honey. Microbiological analyses showed that total aerobic mesophiles ranged between 2.00 and 4.77 log CFU/g. Salmonella spp. was not detected, while the mould and yeast content was above the maximum allowed under the Apis mellifera honey legislation. The evaluated honey samples presented the lactic acid bacteria, which are considered a benefit. The multivariate statistical analysis was efficient in discriminate stingless bee honey, contributing to approaches that can be used for standardization and regulation.
650 $aChemometrics
650 $aHoney
650 $aMelipona
650 $aPrincipal component analysis
650 $aScaptotrigona
650 $aMel
653 $aAbeha sem ferrão
653 $aHierarchical cluster analysis
700 1 $aLAZZAROTTO, M.
700 1 $aHORNUNG, P. S.
700 1 $aTEIXEIRA, G. L.
700 1 $aITO, V. C.
700 1 $aBELLETTINI, M. B.
700 1 $aBEUX, M. R.
700 1 $aBETA, T.
700 1 $aRIBAN, R. H.
773 $tJournal of Food Science and Technology$gv. 56, n. 10, p. 4742-4748, Oct. 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
