A5045963915- Food composition and properties
- Phytoestrogen effects and research
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Sciences
- Seed and Plant Biochemistry
- Botanical Research and Applications
- Food Drying and Modeling
- Consumer Attitudes and Food Labeling
- Mineral Processing and Grinding
- Freezing and Crystallization Processes
- Nutritional Studies and Diet
- Soybean genetics and cultivation
- Phytochemicals and Antioxidant Activities
- Mining Techniques and Economics
- Microencapsulation and Drying Processes
- Phytase and its Applications
Instituto Federal Goiano
2016-2023
Okara has high nutritional value but its moisture is a large problem for use as ingredient food development. The objective of this work was to evaluate the physicochemical characteristics and technological functional properties okara flours (OFs) obtained by different drying processes in forced air oven (FAD at 40, 50, 60, 70 °C), microwave (MWD), freeze (FRD). OFs showed acidity range 3–5.7 mEq NaOH/100 g, pH 5.4–5.9, soluble solid 0.6–1.3 °Brix, luminosity 78–85, good (MWD-OF FRD-OF ↑oil...
This study aimed to demonstrate the potential of a corn byproduct, namely bran (CB) as new source nutrients in diet by evaluating its application snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2: 0.250; F3: 0.5; F4: 1.0; and F5: 2.0 mm) that had different profiles: F5 showed highest dietary fiber content (42%), F4 moisture (11%), F3 exhibited protein (13%) F2 ash (3.47%). Concerning absorption properties water, milk oil, F3, values, whereas F1 solubility...
ABSTRACT ‘Okara’ is the insoluble part obtained after aqueous extraction of soybeans, generated in large quantities as a by-product ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kinetics, determine effective diffusion coefficient, and obtain activation energy thermodynamic properties under different conditions. The was from processing BRS 257 extract, homogenized dried forced-air oven at temperatures 40, 50, 60 70 °C until constant...
The objective of this study was to evaluate the partial replacement wheat flour by beet (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) oil absorption (2.2 oil/g flour), solubility (67.3%), emulsifying properties (30.0%). incorporation formulations improved nutritional value pasta, increased ash (1.65 2.16 g/100 g) fiber contents (1.31 12.29 decreased lipid (50.0% reduction), thereby causing...
Three types of special bread (WB: with whole-wheat flour, LWB: ‘light’ and MB: multi-cereals) were purchased in the local market, moisture content was analyzed as well following parameters water activity (aw), instrumental texture, color (crust crumb) using spectrophotometer CIELab system (n=10). The chroma or C * value hue angle also calculated. labels according to Resolution-RDC nº 360, which provides information about nutritional labeling packaged foods. three breads presented their...