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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
09/07/2015 |
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Data da última atualização: |
13/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. |
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Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; MARIANA VERAS DE CARVALHO, UNB; LORENA ANDRADE DE AGUIAR, UNB; GUILHERME THEODORO DE OLIVEIRA, UNB; SONIA MARIA COSTA CELESTINO, CPAC; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNB; MARILEUSA D. CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA. |
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Título: |
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 60, p. 50-55, 2015. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2014.09.035 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. |
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Palavras-Chave: |
Antioxidantes; Baru; Baru flour; Biscoitos; Composição; Composition; Farinha de Baru. |
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Thesagro: |
Dipteryx Alata; Textura. |
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Thesaurus Nal: |
antioxidants; cookies; Food technology; texture. |
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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/126418/1/Artigo-Use-of-Baru-Sonia.pdf
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Marc: |
LEADER 02284naa a2200361 a 4500
001 2019623
005 2022-06-13
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2014.09.035$2DOI
100 1 $aPINELI, L. de L. de O.
245 $aUse of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.$h[electronic resource]
260 $c2015
520 $aAbstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies.
650 $aantioxidants
650 $acookies
650 $aFood technology
650 $atexture
650 $aDipteryx Alata
650 $aTextura
653 $aAntioxidantes
653 $aBaru
653 $aBaru flour
653 $aBiscoitos
653 $aComposição
653 $aComposition
653 $aFarinha de Baru
700 1 $aCARVALHO, M. V. de
700 1 $aAGUIAR, L. A. de
700 1 $aOLIVEIRA, G. T. de
700 1 $aCELESTINO, S. M. C.
700 1 $aBOTELHO, R. B. A.
700 1 $aCHIARELLO, M. D.
773 $tLWT - Food Science and Technology$gv. 60, p. 50-55, 2015.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
Status |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Gado de Leite. |
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Data corrente: |
03/03/2015 |
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Data da última atualização: |
02/06/2022 |
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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: |
CRUZ, M. H. C.; SARAIVA, N. Z.; CRUZ, J. F. da; OLIVEIRA, C. S.; COLLADO, M. del; FERNANDES, H.; CASTRO, F. C. de; GARCIA, J. M. |
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Afiliação: |
MARIA HELENA COELHO CRUZ, FCAV/UNESP; NAIARA ZOCCAL SARAIVA, CPATU; JURANDIR FERREIRA DA CRUZ, UNIVERSIDADE ESTADUAL DO SUDOESTE DA BAHIA; CLARA SLADE OLIVEIRA, CNPGL; MAITE DEL COLLADO, FCAV/UNESP; HUGO FERNANDES, USP; FERNANDA CAVALLARI DE CASTRO, USP; JOAQUIM MANSANO GARCIA, FCAV/UNESP. |
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Título: |
Effect of follicular fluid supplementation during in vitro maturation on total cell number in bovine blastocysts produced in vitro. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Revista Brasileira de Zootecnia, v. 43, n. 3, p. 120-126, 2014. |
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DOI: |
10.1590/S1516-35982014000900005 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Embryo development; Fertilização in vitro; Inner cell mass; Oócitos bovinos. |
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Thesaurus NAL: |
cattle; in vitro fertilization; oocytes. |
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Categoria do assunto: |
G Melhoramento Genético
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/119191/1/Cnpgl-2014-RevBrasZoot-Effect-of-follicular-v43n3.pdf
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Marc: |
LEADER 00923naa a2200289 a 4500
001 2010945
005 2022-06-02
008 2014 bl uuuu u00u1 u #d
024 7 $a10.1590/S1516-35982014000900005$2DOI
100 1 $aCRUZ, M. H. C.
245 $aEffect of follicular fluid supplementation during in vitro maturation on total cell number in bovine blastocysts produced in vitro.$h[electronic resource]
260 $c2014
650 $acattle
650 $ain vitro fertilization
650 $aoocytes
653 $aEmbryo development
653 $aFertilização in vitro
653 $aInner cell mass
653 $aOócitos bovinos
700 1 $aSARAIVA, N. Z.
700 1 $aCRUZ, J. F. da
700 1 $aOLIVEIRA, C. S.
700 1 $aCOLLADO, M. del
700 1 $aFERNANDES, H.
700 1 $aCASTRO, F. C. de
700 1 $aGARCIA, J. M.
773 $tRevista Brasileira de Zootecnia$gv. 43, n. 3, p. 120-126, 2014.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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