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| Registros recuperados : 123 | |
| 82. |  | NACHTIGAL, J. C.; PEREIRA, F. M.; DALL'ORTO, F. A. C.; OJIMA, M.; MARTINS, F. P. Propagacao vegetativa do umezeiro (Prunus mume) por meio de estacas herbaceas 1 Revista Brasileira de Fruticultura, v.21, n.2, p.226-228, Jaboticabal-SP, 1999| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 84. | | VIZZOTTO, M.; SCHIAVON, M. V.; MUNHOZ, P. C.; COELHO, D. do S.; NACHTIGAL, J. C. Determinação de compostos fenólicos, carotenoides e atividade antioxidante em genótipos de pitaia (espécies não determinadas). In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 23., 2014, Cuiabá. Anais... Cuiabá: SBF, 2014.| Biblioteca(s): Embrapa Clima Temperado. |
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| 85. | | KLUGE, R. A.; NACHTIGAL, J. C.; HOFFMANN, A.; BILHALVA, A. B.; FACHINELLO, J. C. Efeito de ésteres de sacarose sobre pêssegos 'BR-6' refrigerados. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 33, n. 2, p. 109-114, fev. 1998 Título em inglês: Effect of sucrose esters on peaches 'BR-6' colld stored.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 92. | | CUNHA JÚNIOR, L. C.; MATIUZ, B. H.; MARTINS, R. N.; NACHTIGAL, J. C.; SANTOS, L. O. Uso de diferentes tipos de embalagens em uvas apirências minimamente processadas, cv. Clara. In: WORKSHOP INTERNACIONAL DE PÓS-COLHEITA DE FRUTAS, 2.; WORKSHOP INTERNACIONAL DE PÓS-COLHEITA DE CITROS, 3., 2007, Campinas, SP. Resumos... Campinas: IAC, 2007. 1 CD-ROM. Não paginado. Resumo.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 97. | | LOY, F. S.; BAMMANN, L. M.; ANDRADE, S. B.; RODRIGUES, C. M.; FACHINELLO, J. C.; NACHTIGAL, J. C. Produção de uva 'Niágara Rosada' sob cobertura plástica em Pelotas, RS, Brasil. In: CONGRESO NACIONAL DE HORTI-FRUTICULTURA, 13., 2014, Montevideo. Sostenibilidad de la producción hortifrutícola familiar: anais. Montevideo: INIA Las Brujas: Sociedad Uruguaya de Horti-Fruticultura, 2014. p. 72.| Biblioteca(s): Embrapa Clima Temperado. |
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| 98. | | NACHTIGAL, J. C.; BOTTON, M.; SANTOS, H. P. dos; GARRIDO, L. da R.; HILLEBRAND, F.; ONSI. G.; BELLÉ, V. Produção de uvas de mesa na Serra Gaúcha. In: FRUTAL CONE SUL, 1., 2009, Bento Gonçalves. Frutas, flores e agroindústria: [anais]. Fortaleza: Instituto Frutal, 2009. Não paginado. 1 CD-ROM.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 99. | | NACHTIGAL, J. C.; BOTTON, M.; SANTOS, H. P. dos; GARRIDO, L. da R.; HILLEBRAND, F.; ONSI, G.; BELLÉ, V. Produção de uvas de mesa na serra gaúcha. In: FRUTAL CONE SUL, 1., 2009, Bento Gonçalves. Frutas, flores e agroindústria: [anais]. Fortaleza: Instituto Frutal, 2009. p. 1 CD-ROM.| Biblioteca(s): Embrapa Clima Temperado. |
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| 100. | | GOMES, F. R. C.; NACHTIGAL, J. C.; GOMES, E. L.; GIACOBBO, C. L.; KROLOW, A. C. R. Impactos sociais e ambientais do projeto quintais orgânicos de frutas. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura, 2010. 1 CD-ROM. Resumo expandido.| Biblioteca(s): Embrapa Clima Temperado. |
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| Registros recuperados : 123 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
09/03/2022 |
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Data da última atualização: |
09/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. |
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Afiliação: |
FERNANDA DORING KRUMREICH; ANA PAULA ANTUNES CORRÊA; TAILISE BEATRIZ ROLL ZIMMER; JAIR COSTA NACHTIGAL, CPACT; RUI CARLOS ZAMBIAZI. |
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Título: |
Pregelatinized rice bran flour as stabilizer for guava nectar. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Scientia Agraria Paranaensis, v. 20, n. 2,p. 134-142, apr./jun. 2021. |
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ISSN: |
1983-1471 |
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Idioma: |
Inglês |
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Conteúdo: |
Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry. MenosRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, com... Mostrar Tudo |
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Palavras-Chave: |
Farinha de arroz; Néctar de goiaba. |
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Thesagro: |
Arroz; Goiaba. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232268/1/Artigo-PREGELATINIZED-RICE.pdf
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Marc: |
LEADER 02264naa a2200229 a 4500
001 2140693
005 2022-03-09
008 2021 bl uuuu u00u1 u #d
022 $a1983-1471
100 1 $aKRUMREICH, F. D.
245 $aPregelatinized rice bran flour as stabilizer for guava nectar.$h[electronic resource]
260 $c2021
520 $aRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry.
650 $aArroz
650 $aGoiaba
653 $aFarinha de arroz
653 $aNéctar de goiaba
700 1 $aCORRÊA, A. P. A.
700 1 $aZIMMER, T. B. R.
700 1 $aNACHTIGAL, J. C.
700 1 $aZAMBIAZI, R. C.
773 $tScientia Agraria Paranaensis$gv. 20, n. 2,p. 134-142, apr./jun. 2021.
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