A5016033740- Agricultural and Food Sciences
- Antioxidant Activity and Oxidative Stress
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Advances in Cucurbitaceae Research
- Plant biochemistry and biosynthesis
- Food Chemistry and Fat Analysis
- Seed and Plant Biochemistry
Universidade Federal de Minas Gerais
2019-2022
Instituto de Ciencias Agrarias
2022
The aim of this work was to carry out the physicochemical characterization partially defatted buriti bran (PDBB) and investigate effects replacement 10%, 20%, 30% wheat flour by PDBB on technological sensory properties chocolate cakes. presented high percentages nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition a content minerals, such as manganese (46.53 iron (149.02 magnesium (99.73 g). Moreover, contributed improvement symmetry index...
This study investigated baru oil and partially defatted flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization was made by determining fatty acid profile using gas chromatography, lutein, α- β- carotenes means high-performance liquid total carotenoids spectrophotometry. analyzed for its chemical composition, fiber, mineral contents. Baru presented excellent quality parameters high contents in unsaturated acids carotenoids. showed relevant levels...
O buriti (Mauritia flexuosa L.) é uma palmeira da família Arecaceae, que ocorre no Cerrado, sendo encontrado notadamente nas veredas. fruto do se destaca por possuir composição química complexa, com destaque para sua fração lipídica. Entretanto, dependendo região de ocorrência dos frutos, este óleo vegetal pode apresentar características distintas. Nesse sentido, trabalho teve como objetivo caracterizar o proveniente três municípios Norte Minas Gerais. Foram realizadas análises...
The aim of this work was the development and characterization microparticles seed oil from passion fruit Caatinga (Passiflora cincinnata).Microencapsulation is a good strategy for preservation oils as it protects bioactive components deteriorating factors limits loss volatile substances.The drying method used spray dryer, using modified starch, arabic gum, maltodextrin encapsulating materials.The were characterized with respect to moisture content, water activity (Aw), physicochemical...