Ingestion of vegetables containing heavy metals is one the main ways in which these elements enter human body. Once entered, are deposited bone and fat tissues, overlapping noble minerals. Slowly released into body, can cause an array diseases. This study aimed to investigate concentrations cadmium, nickel, lead, cobalt chromium most frequently consumed foodstuff São Paulo State, Brazil compare metal contents with permissible limits established by Brazilian legislation. A value intake diets...

Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical sensory characteristics of low-fat burgers. Five treatments performed: conventional (CN, 20% fat) four formulations (10% fat): control (CT), pineapple (PA), (CO), (PC). Higher water retention lower cooking loss diameter reduction found in burgers with addition. In raw burgers, incorporation reduced L*, a*, C* values, but these alterations masked after cooking, leading to products similar CN. Low-fat harder,...

A pesquisa teve por objetivo avaliar a variação do teor de vitamina C em diferentes variedades laranjas e tangerinas significado comercial no Brasil, como também medir capacidade antioxidante destes citros. Foram realizadas análises para avaliação índice maturação suco dos citros, pH, sólidos solúveis totais acidez total titulável, foram determinados os teores antioxidante, sendo dados comparados verificar as diferenças pelo teste Tukey (p < 0,05). As apresentaram menores que laranjas. Os...

The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content fatty acid profile low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) four formulations (10% fat): control (CT), (PA), (CO), (PC). Low-fat cooked showed a mean reduction 9.15% compared to CN. Canola addition improved burgers, with increase in polyunsaturated/saturated acids ratio decrease n-6/n-3 ratio, atherogenic...

Summary Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made pineapple, apple melon by‐products, concentrations 5%, 10% 15%. Cookies 15% prominent relation to nutritional aspects, especially about contents fibres (4.67–6.46%) ash (1.74–2.25%). The use these by‐products resulted slightly darker cookies, variations diameter expansion factor. There was a positive influence pineapple by‐product concerning consumers'...

Food fortification may be carried out to improve the health status of consumers. In this study, peanut skins were added at 1.3, 1.8, and 2.5% cookies increase their polyphenol content. Insoluble fiber was increased by up 52%. addition, total phenolic content corresponding antioxidant capacities also as evidenced increases epicatechin procyanidin dimers A B. trimers tetramers procyanidins identified only in skin-fortified cookies. Addition rendered an 30% polyphenols evaluated...

Wheat bran is an important source for human and animal feed. Its nutritional aspects include a high content of fibre minerals, as well phenolic compounds that help prevent chronic diseases. However, wheat can be susceptible to contamination by fungus, which produce mycotoxins such deoxynivalenol (DON) zearalenone (ZEN), causing adverse health effects. Therefore, methods should developed reduce possible contamination. Ozone used this purpose it considered safe environmental friendly. The aim...

Peanut skin, which is removed in the peanut blanching process, rich bioactive compounds with antioxidant properties. The aims of this study were to measure skins and evaluate effect gamma radiation on their activity. skin samples treated 0.0, 5.0, 7.5, or 10.0 kGy rays. Total phenolics, condensed tannins, total flavonoids, activity evaluated. Extracts obtained from added refined-bleached-deodorized (RBD) soybean oil. oxidative stability oil was determined using Oil Stability Index method...

In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition fatty acid profile. No difference was found its composition. The three major acids palmitic acid, oleic linoleic acid. In order investigate irradiation storage effects, submitted doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature monitored every months. Peanuts responded differently irradiation, particularly with regards tocopherol contents, primary secondary...

This study investigated the effect of gamma radiation on digestibility and functional properties rice starch. Rice cultivars IRGA417 IAC202 were used for isolation starch by alkaline method. Starch samples irradiated with 1, 2 5 kGy doses 60Co at a rate 0.4 kGy/h. A control sample, which was not irradiated, comparison. Irradiated starches characterized in vitro digestibility, total dietary fiber, color, water absorption index, solubility syneresis, swelling factor, amylose leaching, pasting...

Peels and seeds are the primary by-products of passion fruit agroindustry. This study was designed to evaluate potential peel flour (PFF) as a source fiber minerals enhance functional properties drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, syneresis), microbiological analyses (lactic acid bacteria, well yeast mold counts), acceptance test, descriptive sensory analysis, shelf life assessments were analyzed. Drinkable yogurts fortified with PFF...

Abstract The oxidative changes of peanuts subjected to the dry‐blanching process were evaluated and compared with those their in‐shell counterparts. In general, fatty acid profile was not influenced. content α‐tocopherol decreased, but remaining tocopherol homologs unaffected. Nonanal, an oxidation product oleic acid, increased. However, contents several volatile compounds potential antioxidant properties also higher stability dry‐blanched demonstrated by accelerated tests as peroxide value,...

Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth samples. No in-shell peanuts, with without irradiation. The colors the control were, respectively, 44.72 60.21 (L *); 25.20 20.38 (Chroma); 53.05 86.46 (°Hue). water activities (Aw) 0.673 0.425. corresponding fatty acids 13.33% 12.14%...

Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density staple food crops. Roots from five varieties of cassava biofortified with β-carotene (βC), three parental accessions, and one variety commonly consumed white Brazil were investigated. contained up to 23-fold higher βC than cassava, the additional complement was primarily all-trans isomer. At least 68% per gram fresh weight retained after boiling or briefly frying....