Yellow sweet potato is mostly produced by small farmers, and may be a source of energy carotenoids in the human diet, but it highly perishable crop. To increase its industrial application, yellow flour has been for use bakery products. This study aimed to evaluate technological quality content breads with replacement wheat 0, 3, 6, 9% flour. Breads were characterized parameters β-carotene levels during nine days storage. Tukey's test (p<0.05) was used comparison between means. The...

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design used, in which effects addition pre-gelatinized flour - PGRF (0-60%) and modified egg albumin MEA (0-10%) were studied. dependent variables results cooking test instrumental texture. optimum time for all formulations 3 minutes. had greater effect on increasing weight when compared that PGRF. It found with increase loss solids water, whereas...

Chestnuts have high starch content, which makes them an alternative source of for the food industry. Brazil is a country where production chestnuts has been increasing in recent years. The aim this study was to extract from (Castanea sativa), characterize its physicochemical, structural and rheological properties, compare results with corn starch. Chestnut presented light color, granules smaller than starch, various dimensions, suggesting bimodal distribution. showed 20.48% absolute amylose,...

This study evaluated the influence of calcium and magnesium ions on empirical rheological properties wheat flour to verify possible effects these processing because, in addition their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) (0–0.34 from sulfate salts were added flour, according a central composite rotatable design. The farinograph extensigraph its mixtures evaluated. results analyzed by response surface methodology. stood out increasing...

Membrane technology has been gaining momentum in industrial processes, especially food technology. It is believed to simplify reduce energy consumption, and eliminate pollutants. The objective was study the performance of polyvinylidene fluoride (PVDF) polyethersulfone (PES) polymeric membranes degumming miscella crude rice bran oil by using a bench-scale tangential filtration module. In addition, techniques hexane anhydrous ethyl alcohol solvents were compared. All showed retention...

The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, sodium erythorbate (CONTROL) was replaced by pseudofruits dehydrated freeze-drying (FDP) and oven drying (OP), Bologna sausages. commercial natural licresse (LS), based on licorice, also been studied.No significant differences (P < 0.05) were observed for proximate composition texture profile An increase pH during storage...

&lt;p&gt;The pseudofruit of &lt;em&gt;Hovenia dulcis&lt;/em&gt; is known as a source bioactive compounds; however, like the majority fruits, it easily susceptible to deterioration. Encapsulation techniques have been used protect and stabilize compounds, in addition minimizing changes characteristics supplemented product. In present study, freeze-drying pulp &lt;em&gt;H. (HD) pseudofruits microencapsulated by using whey protein concentrate gum arabic coating materials (En-HD) were...

Abstract Fruits are widely used to obtain and study bioactive compounds. Among them, the tarumã ( Vitex megapotamica ) is still understudied. The extraction of compounds from powdered pulp ripe fruit was studied selection several variables process through experimental design Plackett–Burman: pH, solid:liquid ratio, agitation, temperature in an time 3 h. extracts obtained were evaluated for antioxidant activity by 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS),...

Abstract This study aimed to perform lactose hydrolysis using free and immobilised β-galactosidase in cow sheep milk with different fat levels, followed by lactulose synthesis through the isomerisation of glucose fructose isomerase. There was no significant difference ( P &gt; 0.05) (&gt;95%) enzyme types milk. In contrast, differences were observed for whole (WCM) skimmed (SCM) (IE). WCM required a longer time (43 h). Thus, content may have affected bovine β-galactosidase. No hydrolysed IE,...

This study aimed to determine if adding different forms of Hovenia dulcis (HD) yogurt enhances bioactive compound concentrations and their effects on gastrointestinal digestion (in vitro). Freeze-dried (Y-HD) microencapsulated (YEn-HD) were added various formulations. The yogurts analyzed days 1 21 post-processing revealing no changes in the fermentation kinetics, proximate composition, water-holding capacity, hardness Lower Hunter Whiteness (p&amp;gt;0.05) was observed with free...

Bamboo is a widely used forest resource and has high fiber content in its shoots, which makes it considered as nutritious healthy food. Due to the water retention capacity of fibers, potential for flour production, can be thickener products that have little firmness such Petit Suisse. This study aimed prepare Suisse type cheese using bamboo shoot an alternative source natural and, therefore, evaluate impact on physicochemical composition texture profile product. The results showed addition...

Abstract The effects of milk from different species (sheep/cow) and pH adjustment in the production Requeijão cremoso, a kind processed cheese, were investigated. results showed that sheep's cremoso had higher (∼3%), lower yellowness index (∼11%), brightness (∼12%) after 5 days storage, at least 40% hardness compared to made cow milk. did not change visual appearance samples but affected their ways, with an increase up 16% for cheese reduction 39% produced sheep suggested protein-protein...

The vast majority of fruits and unprocessed vegetables, have a very short shelf life, mainly due to its high-water activity. Drying technology is an effective process, used increase the life these products. It also can provide method consumption in food In this study, influence maturation stage drying on phenolic compounds antioxidant activities Japanese grape pseudo-fruits (Hovenia dulcis T.) were studied. centesimal composition, reducing sugars nonreducing sugars, ratio, color, activity by...

The objective of this study was to characterize commercial dulce de leche samples by Quantitative Descriptive Analysis (QDA) and affective tests instrumental color texture measurements. Thirteen sensory descriptors were assessed as follows: color, brightness, hardness, spreadability, cooked milk aroma, caramel sweet taste, flavor, flavor; adhesiveness firmness. Sample A differed from the other for attributes aroma (p≤0.05), which contributed depreciation product`s quality. In contrast, E F...

This study aimed to evaluate the effect of partial replacement commercial thickener by basil seed gum (BSG) as a natural thickening agent, on texture profile, color parameters, and physicochemical composition cream cheese made from obtained different coagulation methods. The containing BSG exhibited higher moisture content, was softer less sticky when compared with control formulation. proved be an alternative source for production cheese. However, further studies are needed functional...