A5053931444- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Food composition and properties
- Rural Development and Agriculture
- Banana Cultivation and Research
- Food, Nutrition, and Cultural Practices
- Consumer Attitudes and Food Labeling
- Cassava research and cyanide
- Botanical Research and Applications
- Diet and metabolism studies
- Growth and nutrition in plants
- Pineapple and bromelain studies
- Digestive system and related health
- Food Safety and Hygiene
- Healthcare Regulation
- Meat and Animal Product Quality
- Healthcare during COVID-19 Pandemic
- Ginger and Zingiberaceae research
- Antioxidant Activity and Oxidative Stress
- Food and Agricultural Sciences
- Food Waste Reduction and Sustainability
- Pharmacology and Obesity Treatment
- Postharvest Quality and Shelf Life Management
- Food Industry and Aquatic Biology
- Women's cancer prevention and management
Universidade Federal de Mato Grosso do Sul
2017-2024
Universidade Estadual do Centro-Oeste
2017-2024
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect orange peel (OP) addition in jam on sensory, physicochemical, nutritional characteristics. Four formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, OP12 (Orange Peel 0, 4, 8 12%, respectively). All samples for sensory acceptability, physicochemical composition. The 12% reduced (p < 0.05) acceptability all...
Abstract The aim of this research was to evaluate the influence sweet potato peel flour (SPPF) on physicochemical, technological and sensorial characteristics bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) F4 (2.25%). characterized by high levels minerals, carbohydrate dietary fiber, which improved nutritional profile There an increase in moisture retention shrinkage, as well a reduction fat cooking yield, level SPPF addition increased....
The current study aimed to evaluate the influence of addition pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) others added 1% (F2), 2% (F3), 3% (F4) 4% (F5) PPF. PPF was characterized by high contents minerals, carbohydrate dietary fiber, which improved nutritional profile hamburger. There an increase yield, moisture retention reduction shrinkage fat retention, as level increased....
Este estudo tem como objetivo desenvolver e avaliar a aceitabilidade sensorial físico química de uma barra cereais com Produto Alimentício Natural Rico em Fibras adição diferentes níveis cacau. Foram utilizados na preparação aveia, chia, proteína texturizada soja, quinoa, linhaça marrom, farinha banana verde, mel elaboradas três formulações cereais: F1 (0% cacau), F2 (3%) F3 (5%) . Participaram da análise 74 julgadores não treinados que avaliaram os atributos aparência, aroma, sabor, sabor...
O objetivo da pesquisa foi avaliar as características químicas e nutricionais de polpas frutas in natura submetidas ao processo congelamento. Foram analisadas abacaxi, ameixa, caqui, laranja, maçã, mamão, maracujá, melão, morango uva. As foram congeladas a - 18 ºC por um período 60 dias e, em seguida realizadas análises composição físico-química. Todas avaliadas classificadas como ácidas (pH < 7). Os teores sólidos solúveis totais variaram 7 ºBrix na ameixa no abacaxi. Menores acidez...
This research aimed to evaluate the effect of adding different levels eggplant flour in cookie on physicochemical and nutritional characteristics verify sensory acceptability among children. Four formulations were prepared: EF0 (or standard), EF2.5, EF5.0, EF7.5 (Eggplant Flour 0, 2.5, 5.0 7.5%, respectively). The acceptability, composition evaluated. addition 7.5% reduced (p > 0.05). samples EF5.0 showed higher diameter, expansion thermal factor, while EF2.5 had thickness < significantly...
The Walker-256 tumor is an important experimental model that allow the development of therapies as biological behavior this similar occur in humans. In front above considerations, aim study was to describe tumor, identify implantations sites well define a usual quantity tumoral cells induce ascitic and solid according specialized literature. Were selected 45 articles using keyword “Walker-256 tumor”, free available. possible observe 58% (n=26) studies inoculate animals flank 33% (n = 15)...
The aim of the study was to evaluate chemical, physical and nutritional composition sensory acceptability different sweet potato cultivars classify best genotypes for human consumption. We evaluated ten extracted from Germplasm bank Midwest State University, Brazil. were regarding their chemical (reducing sugar; nonreducing total pH; soluble solids; titratable acidity; solids/titratable acidity ratio; instrumental colour) (moisture; ash; protein; lipid; carbohydrate; energy value;...
Recentemente, os consumidores têm buscado adotar um estilo de vida saudável, dessa forma a indústria alimentícia vem estudando formas incorporar ingredientes mais saudáveis e que possam auxiliar na redução calórica, gordura açúcares, agregando valor nutricional ao produto. As fibras alimentares podem ser utilizadas como substituto açúcar nos produtos alimentícios. Assim, o objetivo deste estudo foi investigar possibilidade substituir do sorvete cupuaçu pela fibra casca maracujá. Foram...
The aim of this research was to evaluate the effect pineapple peel (PP) addition on jam physicochemical and sensory characteristics. Five formulations were prepared: standard F1 (0% PP) others added 2.5% (F2), 5% (F3), 7.5% (F4) 10% (F5) PP. results analysis indicated feasibility adding PP in jam, especially up a level 5%. increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds antioxidant capacity. Also, it values for a* decreased L* b*. use should...
A palmeira Acrocomia spp, também conhecida como bocaiuva, tem sido explorada de forma extrativista por agricultores subsistência que vivem na área ocorrência, gerando fonte renda e a valorização dos frutos nativos. bocaiuva é difícil despolpa, então este estudo objetivo comparar as propriedades químicas o perfil lipídico das farinhas despolpadas manual mecânica. Foram realizadas análises químicas: umidade, cinzas, lipídios, proteínas, carboidratos fibras. Os ácidos graxos foram determinados...
O objetivo do estudo foi avaliar a aceitabilidade sensorial de cookie adicionado diferentes níveis farinha casca chuchu (FCC). Também, determinar composição físico-química da formulação padrão e daquela contendo maior teor FCC com aceitação semelhante ao padrão. Foram elaboradas 5 formulações cookie: F1 (0% FCC) as demais adicionadas 6% (F2), 12% (F3), 18% (F4) 24% (F5) FCC. Participaram avaliação 61 julgadores não treinados 7 10 anos. Maiores notas para aparência (p<0,05) foram...
Brazil has high diversity of native fruits with nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics tucum-do-Pantanal almond by-products: press cake crude oil. The had total weight 0.81g, lager diameter 10.87mm, small 8.21mm, height 12.50, 0.38g, endocarp 0.25g. In relation chemical analysis, higher ash, protein carbohydrate contents than On other hand, content...
Abstract Metabolic syndrome (MetS) and obesity are growing in many parts of the world, becoming public health problems. It is proposed that foods with functional properties can assist treatment these diseases. Crude buriti pulp oil (BPO) a food traditionally consumed by residents Pantanal, Cerrado Brazilian Amazon. rich oleic acid, tocopherols carotenoids, emerging as potential food. Thus, this study aimed to evaluate effect supplementation BPO on metabolic disorders caused high‐fat diet....
Purpose To develop a model of induction type-2 diabetes (DM2) by combining low doses streptozotocin (STZ) and cafeteria diet. Methods Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ 30 mg/kg (diabetic, 35 (diabetic,n 40 10). DM2 was induced with single intraperitoneal injection after weeks diet in the three diabetic groups. All animals evaluated as for anthropometric, biochemical analyses, well liver, kidney pancreas histological analyses....
This study aimed to evaluate the effect of different educational techniques on acceptability products made with spinach among schoolchildren and analyze their physicochemical composition. Muffins pancakes containing were developed. Two hundred fifty children organized into five groups: Control Group (CG), sensory analysis without any action; 1 (G1), theoretical activity; 2 (G2), cooking workshops; 3 (G3), implementation cultivation school vegetable garden; 4 (G4), workshops garden. Then,...
The objective of the research was to evaluate effect educational actions in school environment on level food neophobia, knowledge, consumption, acceptance, frequency intake, planting vegetables and assistance cooking preparations among children. In addition, verify impact sensory acceptance products added with low acceptability by this public. Eighty-six children aged 7 10 years participated. organized three stages: pre-intervention, filling out questionnaires analysis products;...
The main objective of this research is to measure the effect educational actions on perception healthiness and sensory acceptance a food product, with without addition watercress, packaging in different containers. study was organized three stages: children evaluated two samples sfiha, four packaging, varying color information. Subsequently, theoretical practical activities were conducted children, and, at end, they products again. physicochemical composition sfihas also investigated. In...
No presente estudo teve-se como objetivo elaborar um cookie com adição de diferentes níveis Farinha Resíduos Guavira (FRG) e avaliar a composição físico-química aceitabilidade sensorial entre crianças. Foram elaboradas cinco formulações cookie: F1 (padrão – 0% FRG), as demais adicionadas 2,5% (F2), 5% (F3), 7,5% (F4) 10% (F5) FRG. Participaram da avaliação 60 julgadores não treinados sete 10 anos. A maiores teores FRG (7,5% 10%) reduziu aceitação do cookie. formulação apresentou notas mais...
O objetivo desta pesquisa foi avaliar o efeito da adição Farinha de Beterraba (FB) em cookie e sobre a aceitabilidade sensorial crianças. Também, determinar composição físico-química formulação padrão daquela contendo maior teor FB com aceitação semelhante ao padrão. Para estudo foram elaboradas cinco formulações adicionadas diferentes níveis FB: F1 (0%), F2 (3,5%), F3 (7%), F4 (10,5%) F5 (14%). Participaram 79 crianças idade entre 7 10 anos. A superiores 7% reduziu (p<0,05) do para todos...
Background: Colorectal cancer is a highly prevalent disease, requiring effective strategies for prevention and treatment. The present research aimed to formulate natural fiber-rich food product (NFRFP) evaluate its safety, toxicogenetics, effects on aberrant crypt foci induced by 1,2-dimethyl-hydrazine in preclinical model. Methods: A total of 78 male Wistar rats were distributed six experimental groups: negative control, positive control (1,2-Dimethylhydrazine—40 mg/Kg), four groups fed...