A5006774004- Agricultural and Food Sciences
- Food, Nutrition, and Cultural Practices
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Rural Development and Agriculture
- Botanical Research and Applications
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Academic Research in Diverse Fields
- Coffee research and impacts
- Growth and nutrition in plants
- Phytochemistry Medicinal Plant Applications
Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais
2025
Instituto Federal do Sudeste de Minas Gerais
2016-2022
Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality sustainability due to its high value, adaptability diverse climates, low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations OPN (0–24%) on physicochemical (e.g., centesimal composition, specific volume, color analysis), functional total phenolic compounds antioxidant capacity), sensory acceptance test purchase intent) gluten-free sweet...
Brazil is the third largest producer of fresh fruits in world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for benefits they provide to body, owing their presence bioactive compound content. The phenolic compounds, especially anthocyanins ascorbic acid, are examples compounds that mainly function body antioxidants. However, processing steps lead generation derivatives from these damaging often leading loss. Thus, aim this study was physically...
A combinacao dos metodos e ferramentas, na analise sensorial, possibilitam a obtencao de dados que represente forma precisa os atributos caracteristicas um certo alimento. Diante disto, este trabalho teve por objetivo avaliar qualidade sensorial biscoito tipo amanteigado isento gluten com diferentes concentracoes farinha talos folhas cenoura (0%, 10%, 15%, 20% 25%), para isso foram realizados testes aceitacao intencao compra em local publico 100 provadores nao treinados. Os resultados...
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Avaliação Da Aceitação Sensorial De Biscoito Tipo Amanteigado Isento Glúten Com Farinha Talos E Folhas Cenoura
Instrumental texture profile analysis reproduces the chewing action and texture-related parameters. This, together with sensory profile, allows obtaining of representative results, characterizing product under study in a more precise way. Therefore, this work aimed to evaluate instrumental characteristics gluten-free buttery biscuits different proportions carrot stems leaf flour (CSLF). From by Temporal Dominance Sensations method, results showed that presented good quality. The hardness did...