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Registro Completo |
Biblioteca(s): |
Embrapa Amapá. |
Data corrente: |
28/09/2012 |
Data da última atualização: |
24/07/2017 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
YOSHIOKA, E. T. O.; SANTOS, L. R. B. dos; MARIANO, W. dos S. |
Afiliação: |
ELIANE TIE OBA YOSHIOKA, CPAF-AP. |
Título: |
Poluição em águas doces e efeitos sobre a produção de organismos aquáticos. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
In: MARIANO, W. dos S. (Org.). Reflexões e diálogos sobre educação, sociedade e ambiente. São Carlos: Pedro & João Editores, 2012. cap. 12, p. 167-174. (Diálogos contemporâneos, v. 1). |
Idioma: |
Português |
Palavras-Chave: |
Ecossistema aquático. |
Thesagro: |
Água doce; Qualidade da água. |
Categoria do assunto: |
S Ciências Biológicas |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/67128/1/AP-2012-Poluicao-em-aguas-doces-e-efeitos-sobre-producao-organismos-aquaticos.pdf
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Marc: |
LEADER 00680naa a2200169 a 4500 001 1935049 005 2017-07-24 008 2012 bl uuuu u00u1 u #d 100 1 $aYOSHIOKA, E. T. O. 245 $aPoluição em águas doces e efeitos sobre a produção de organismos aquáticos.$h[electronic resource] 260 $c2012 650 $aÁgua doce 650 $aQualidade da água 653 $aEcossistema aquático 700 1 $aSANTOS, L. R. B. dos 700 1 $aMARIANO, W. dos S. 773 $tIn: MARIANO, W. dos S. (Org.). Reflexões e diálogos sobre educação, sociedade e ambiente. São Carlos: Pedro & João Editores, 2012. cap. 12, p. 167-174. (Diálogos contemporâneos$gv. 1).
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Embrapa Amapá (CPAF-AP) |
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Registro Completo
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
05/03/2014 |
Data da última atualização: |
26/07/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F. |
Afiliação: |
RODRIGO SANTOS LEITE, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JESSIKA MENCK CURTI, UTFPR; ISABELA PEREIRA DIAS, UTFPR; NEUSA FÁTIMA SEIBEL, UTFPR. |
Título: |
Tempeh flour as a substitute for soybean flour in coconut cookies. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013. |
ISSN: |
0101-2061 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products. |
Palavras-Chave: |
Alimentação humana; Rhizopus oligosporus; Sensory analyses. |
Thesagro: |
Biscoito; Coco; Farinha; Soja. |
Thesaurus NAL: |
fatty acids; isoflavones. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/98584/1/2013-food-science-technology-v33n4p796.pdf
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Marc: |
LEADER 02164naa a2200289 a 4500 001 1981621 005 2016-07-26 008 2013 bl uuuu u00u1 u #d 022 $a0101-2061 100 1 $aLEITE, R. S. 245 $aTempeh flour as a substitute for soybean flour in coconut cookies.$h[electronic resource] 260 $c2013 520 $aThe objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products. 650 $afatty acids 650 $aisoflavones 650 $aBiscoito 650 $aCoco 650 $aFarinha 650 $aSoja 653 $aAlimentação humana 653 $aRhizopus oligosporus 653 $aSensory analyses 700 1 $aCARRÃO-PANIZZI, M. C. 700 1 $aCURTI, J. M. 700 1 $aDIAS, I. P. 700 1 $aSEIBEL, N. F. 773 $tFood Science and Technology, Campinas$gv. 33, n. 4, p. 796-800, Oct./Dec. 2013.
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