Tomato pomace, a by-product generated during tomato processing, was collected at large processing industry. The mainly constituted of skin (61.5%), and presented high moisture content (66.58 g.100g-1 wet basis). Among the nutrients, highest dietary fibre, followed by proteins fat (50.74, 20.91, 14.14 d.w., respectively). pomace has in vitro antioxidation capacity, especially when measured with TEAC assay (224.81 μmol Trolox equivalent 100g-1 d.w.). This is due to amount lycopene remaining...

The objective of this work was to evaluate the chemical composition by-product flours for development dog biscuits. 5 formulations were prepared with 0%, 5%, 10%, 15% and 20% replacement baru flours. Defatted pie flour contains high levels protein (25.93 g 100 g-1) lipids (24.89 g-1), but low in total fiber (6.15 g-1). Baru bark had lipid (1.0 (5.34 contents, content (59.67 phenolic compounds vary from (14525 12532 mg EAG emphasis on peel flour. predominant nutrients cookies carbohydrates...

Neste estudo, avaliou-se o impacto do envelhecimento em tonéis de carvalho americano, castanha-do-pará, amburana e bálsamo sobre perfil químico, antioxidante cromatográfico da cachaça ao longo 12 meses. A recém-destilada utilizada apresentou grau alcoólico teores álcoois superiores acima dos limites legais, enquanto os demais parâmetros atenderam à Instrução Normativa MAPA n° 13/2005. O teor furfural variações significativas durante envelhecimento, com aumentos 161,84% (carvalho), 247,30%...

Este estudo teve como objetivo avaliar as características biométricas e os sólidos solúveis da cana-de-açúcar produzidas em três municípios de Goiás (Orizona, Alexânia Goiás), focando na relação entre essas variáveis suas implicações para a produção cachaça. Foram realizadas análises canaviais estágio maturação plena, considerando altura planta, diâmetro do colmo, peso médio número folhas. Além disso, foram medidos graus Brix, refletindo o teor açúcares nos colmos. A análise estatística por...

The aim of this study was to characterize and perform enzymatic hydrolysis cassava peeling residue (peel inner peel), mainly composed peels small pieces. Residue sanitized, dried at 55 °C for 24 hours ground. obtained flour showed pH 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH acidity; 60.68 starch; 1.08 reducing sugar; 1.63 100g–1 ash; 0.86 lipid 3.97 protein. Enzymatic carried out by means rotational central composite design, analyzing the effects concentrations α-amylase enzyme (10 50...

The objective of this study was to characterize the structural and physicochemical properties, bioactive compounds antioxidant activity freeze-dried açaí pulp (FDAP). morphology showed a continuous matrix with spongey aspect, X-ray diffractometry indicated that 96.17% molecular structure in amorphous state 3.82% crystalline state. Freeze-dried presented an interesting chemical composition macronutrients, which constituted mainly lipids (49.14 g/100 g d.b.), proteins (9.19 total crude fiber...

Visando a ampliar os conhecimentos sobre teores nutricionais de frutos barueiro, planta nativa do Cerrado, com finalidade subsidiar o manejo econômico da cultura, determinaram-se as características químicas amêndoas barueiros provenientes diferentes regiões geográficas Cerrado goiano. Onze Estado Goiás elevada ocorrência natural barueiro foram selecionadas e em cada região escolhidas, aleatoriamente, doze plantas plena produção. Coletaram-se aproximadamente 60 e, após seleção, amostraram-se...

A agricultura orgânica é um método de cultivo que visa o estabelecimento sistemas agrícolas ecologicamente equilibrados e estáveis, economicamente produtivos elevada eficiência. O objetivo deste trabalho foi avaliar as características físicas, físico-químicas sensoriais cultivares tomate mesa cultivados em sistema orgânico convencional. Dois experimentos foram realizados; no primeiro dez plantadas os frutos estádio maturação 3 (quando apresentavam 60 a 90% na coloração róseo-vermelha ou...

The objective of this study was to evaluate the effect extrusion moisture and temperature on physical characteristics breakfast cereals. chemical composition, microbiological risk acceptance selected cereal with best quality were assessed determine technological viability use these by-products by food industry. response surface method a rotatable central composite design used, desirability test performed based adjusted regression models. produced under conditions had protein, lipid dietary...

Starch stability under the processing conditions can be improved by modifying granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on physicochemical, morphological, pasting and thermal properties green banana (Musa paradisiaca L.) starch was investigated. To analyze changes in due to combined process variables, time (h), moisture (%), temperature (°C) were considered as independent variables a central composite rotatable design. native...

Abstract Background and objectives Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes their functional properties. This article provides relevant information on available methods, advantages disadvantages, the functionality application of bean manufacture food products. Findings It is possible obtain yields up 93% method,...

The objective of this study was to evaluate physical and chemical characteristics Caryocar brasiliense fruits originated from Araguapaz Mambai regions, Goias State, Brazil. Five replicates, with sixteen for each determination were used in a completely randomized experimental design. evaluated quality criteria were: fruit, peel, not developed seed (fruitlet) masses; fruit pit (internal mesocarp, endocarp, nut) number dimensions; pit, pulp, nut total dimensions, moisture content; pulp ethereal...

The effluent from the potato chips processing could be recovered and used in biscuit formulations. This study aimed to evaluate changes of sweet biscuits with partial replacement (45%) wheat flour by starch, packed biaxial oriented polypropylene (BOPP), stored under two controlled temperatures (25°C 35°C). physical, chemical, microbiological sensory characteristics were evaluated for 6 months. Completely randomized design 2x6 factorial arrangement was employed. In first 36 days storage no...

Fermented rice extracts (FRE) obtained from bran and broken grains in a proportion of 8:92, probiotic bacteria with different concentrations waxy maize starch (WMS) were elaborated. Pearson correlations multivariate analysis by Principal Component Analysis (PCA) applied to evaluate the rheological behaviour FRE. A completely randomized design was used, five treatments FRE1 FRE5 (0, 4, 8, 12 16 g 100 g−1 WMS, respectively), four original repetitions. The using PCA found that shear stress WMS...

ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health wellness, especially celiac public. The objective of this study was create new option gluten-free food by replacing wheat flour rice grit flour, cornstarch, extruded split bean aggregate value low cost industrial byproducts. A product developed its components analyzed for their nutritional characteristics changes during baking. baked cakes can be source protein, had good starch...

Summary This study aimed to isolate and characterise green banana starch (GBS) investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% 6.0% GBS on physicochemical sensory properties a fermented product based baru almond ( Dipteryx alata Vogel) water extract with probiotic bacteria. showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g −1 ) final viscosity (239.6 RVU). On contrary, it low tendency retrograde (67.53 RVU), solubility (0.02%), absorption (1.85 gel hardness (6.7...