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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
02/02/2017 |
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Data da última atualização: |
09/10/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
JUNQUEIRA, J. R. de J.; LIMA JÚNIOR, F. A. de; FERNANDES, G. S.; PAES, M. C. D.; PEREIRA, J. |
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Afiliação: |
JOÃO RENATO DE JESUS JUNQUEIRA, Universidade Federal de Lavras; FAUSTO ALVES DE LIMA JUNIOR, Universidade Federal de Lavras; GISELE SOUZA FERNANDES, Universidade Federal de Lavras; MARIA CRISTINA DIAS PAES, CNPMS; JOELMA PEREIRA, Universidade Federal de Lavras. |
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Título: |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Revista Caatinga, Mossoró, v. 30, n. 2, p. 496-502, abr./jun. 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. |
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Palavras-Chave: |
Massa alimentícia; Pericarpo micronizado; Semolina de trigo. |
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Thesagro: |
Fibra; Milho. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154638/1/Proximate-composition.pdf
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Marc: |
LEADER 01996naa a2200229 a 4500
001 2062603
005 2017-10-09
008 2017 bl uuuu u00u1 u #d
100 1 $aJUNQUEIRA, J. R. de J.
245 $aProximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp.$h[electronic resource]
260 $c2017
520 $aPastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.
650 $aFibra
650 $aMilho
653 $aMassa alimentícia
653 $aPericarpo micronizado
653 $aSemolina de trigo
700 1 $aLIMA JÚNIOR, F. A. de
700 1 $aFERNANDES, G. S.
700 1 $aPAES, M. C. D.
700 1 $aPEREIRA, J.
773 $tRevista Caatinga, Mossoró$gv. 30, n. 2, p. 496-502, abr./jun. 2017.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Biblioteca |
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Registro |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
22/03/2022 |
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Data da última atualização: |
22/03/2022 |
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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: |
CARVALHO, I. F.; MACHADO, L. L.; NEITZKE, C. G.; ERDMANN, L. L.; OLIVEIRA, L. T.; CARVALHO, I. R.; ZOTTI, M. J.; ROSA, A. P. S. A. da. |
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Afiliação: |
INDYRA F. CARVALHO; LARISSA L. MACHADO; CAMILA G. NEITZKE; LARISSA L. ERDMANN; LAUREN T. OLIVEIRA; IVAN R. CARVALHO; MOISES J. ZOTTI; ANA PAULA SCHNEID AFONSO DA ROSA, CPACT. |
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Título: |
Geographic Origin and Host Dependent Metabolic Responses Affect Spodoptera frugiperda Susceptibility to Insecticides. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Agricultural Science, v. 14, n. 4, p. 177-187, 2022. |
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DOI: |
doi:10.5539/jas.v14n4p177 |
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Idioma: |
Português |
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Palavras-Chave: |
Detoxification; Fall armyworm; Genetic variability; Local host; Populations; Resistance. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00861naa a2200277 a 4500
001 2141156
005 2022-03-22
008 2022 bl uuuu u00u1 u #d
024 7 $adoi:10.5539/jas.v14n4p177$2DOI
100 1 $aCARVALHO, I. F.
245 $aGeographic Origin and Host Dependent Metabolic Responses Affect Spodoptera frugiperda Susceptibility to Insecticides.$h[electronic resource]
260 $c2022
653 $aDetoxification
653 $aFall armyworm
653 $aGenetic variability
653 $aLocal host
653 $aPopulations
653 $aResistance
700 1 $aMACHADO, L. L.
700 1 $aNEITZKE, C. G.
700 1 $aERDMANN, L. L.
700 1 $aOLIVEIRA, L. T.
700 1 $aCARVALHO, I. R.
700 1 $aZOTTI, M. J.
700 1 $aROSA, A. P. S. A. da
773 $tJournal of Agricultural Science$gv. 14, n. 4, p. 177-187, 2022.
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Embrapa Clima Temperado (CPACT) |
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