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Registro Completo |
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
30/10/1997 |
Data da última atualização: |
02/06/2006 |
Autoria: |
VOLL, E.; GAZZIERO, D. L. P.; QUINA, E.; KRZYZANOWSKI, F. C. |
Afiliação: |
Embrapa Soja, cx. Postal 231, CEP 86001-970 Londrina-PR. |
Título: |
Embebicao e germinacao de sementes de Brachiaria plantaginea. |
Ano de publicação: |
1997 |
Fonte/Imprenta: |
In: REUNIAO DE PESQUISA DE SOJA DA REGIAO CENTRAL DO BRASIL, 18., 1996, Uberlandia. Ata e resumos. Uberlandia: UFU / DEAGRO, 1997. |
Páginas: |
p.382. |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Germinacao de semente; Parana; Planta daninha. |
Thesagro: |
Brachiaria Plantaginea. |
Thesaurus Nal: |
Brazil; seed germination; weeds. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00745naa a2200253 a 4500 001 1459570 005 2006-06-02 008 1997 bl uuuu u00u1 u #d 100 1 $aVOLL, E. 245 $aEmbebicao e germinacao de sementes de Brachiaria plantaginea. 260 $c1997 300 $ap.382. 650 $aBrazil 650 $aseed germination 650 $aweeds 650 $aBrachiaria Plantaginea 653 $aBrasil 653 $aGerminacao de semente 653 $aParana 653 $aPlanta daninha 700 1 $aGAZZIERO, D. L. P. 700 1 $aQUINA, E. 700 1 $aKRZYZANOWSKI, F. C. 773 $tIn: REUNIAO DE PESQUISA DE SOJA DA REGIAO CENTRAL DO BRASIL, 18., 1996, Uberlandia. Ata e resumos. Uberlandia: UFU / DEAGRO, 1997.
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Embrapa Soja (CNPSO) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
28/06/2022 |
Data da última atualização: |
28/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
GUEDES, I. S. A.; VIANA, E. de S.; REIS, R. C.; SANTOS, F. D.; MESQUITA, P. R. R. |
Afiliação: |
IOHANA SCARLET ALMEIDA GUEDES, FAMAM; ELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; FABRINE DIAS SANTOS, FAMAM; PAULO ROBERTO RIBEIRO MESQUITA, FAMAM. |
Título: |
Development of a cake rich in resistant starch with good sensory acceptance. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Semina: Ciência Agrárias, Londrina, v. 42, n. 6, suplemento 2, p. 3741-3756, 2021. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake. MenosThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*... Mostrar Tudo |
Thesagro: |
Alimento; Banana; Bolo; Farinha. |
Thesaurus NAL: |
Bakery industry; Flour; Functional foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02499naa a2200253 a 4500 001 2144320 005 2022-06-28 008 2021 bl uuuu u00u1 u #d 100 1 $aGUEDES, I. S. A. 245 $aDevelopment of a cake rich in resistant starch with good sensory acceptance.$h[electronic resource] 260 $c2021 520 $aThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake. 650 $aBakery industry 650 $aFlour 650 $aFunctional foods 650 $aAlimento 650 $aBanana 650 $aBolo 650 $aFarinha 700 1 $aVIANA, E. de S. 700 1 $aREIS, R. C. 700 1 $aSANTOS, F. D. 700 1 $aMESQUITA, P. R. R. 773 $tSemina: Ciência Agrárias, Londrina$gv. 42, n. 6, suplemento 2, p. 3741-3756, 2021.
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