Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, 17.14% psyllium by flour weight basis were compared control wheat in terms performance. The effect time on crumb moisture firmness, microbial safety, sensory acceptability using a 10-cm scale assessed at 0, 24, 48, 72 h postproduction. Crumb firming observed during storage time, especially bread, which had firmness 8-fold...

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) spirulina residual biomass (RB). The were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before after in vitro digestion, sensory evaluation. Considering microorganisms that must be analyzed accordance with Brazilian legislation, no growth was detected...

Abstract Increasing the variety of better‐tasting and healthier gluten‐free products is important for consumers with gluten‐related disorders. This work aimed to develop a bread formulation containing whole chia flour acceptable sensory properties. A mixture design three ingredients response surface methodology were used identify proportions potato starch, rice achieve best physical properties result in sensory‐accepted products. The visual appearance showed that alone not suitable...

The present work aims to explore Spirulina biomass’ functional and technological marvels its components, such as C-phycocyanin (C-PC), in modern food systems from a circular economy perspective, evaluating decade of insights innovations. This comprehensive review delves into the pivotal studies past decade, spotlighting vital importance maintaining stability various matrices unleash full biological impacts. Through lens science intertwined with principles, this analysis meets health...

This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction understand impact on weight and oral glucose tolerance C-PC extract Swiss mice fed with a high-fat diet (HFD). The proximate composition antioxidant activity were analyzed by-products: SB, C-PC, Remaining (RB). protein content dry basis was 52.05% SB 61.16% RB 118.97 μg/g C-PC. equal for but higher than RB. However, can be considered promising ingredient,...

Abstract The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten‐free bread (GFB). performance flour (CF) in single composite GFB formulations studied with a mixture design response surface methodology. Six simplex‐centroid designs for 3 ingredients were used identify ideal proportions CF various blends cassava starch (CS), maize (MS), potato (PS), rice (RF) achieving best physical properties. For each design, single, binary, ternary prepared. results...

The effects of C-phycocyanin extract, obtained from Spirulina biomass using a sustainable method with water as solvent, on the white adipose tissue male mice fed high-fat diet were evaluated. normolipid and groups similar regarding body mass gain, leptin concentration phosphorylated protein nuclear factor kappa B p-50 subunit expression. group showed notable reduction in serum resistin (88.18 ± 31.54, 158.5 52.43) (pg/mL) pro-inflammatory cytokine tumor necrosis alpha (p < 0.05) 16 weeks...

Objective: C-Phycocyanin (C-PC) is a photosynthetic pigment with interesting therapeutic properties. However, its effectiveness in modulating the immune system cell populations has not been elucidated. We analyzed action of C-PC on modulation mice system.

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food sustainable alternative to improve physicochemical characteristics and nutritional aspects the diet. This study aimed explore use (SB) residual (RB) obtained after C-phycocyanin (C-PC) extraction production wheat bread (WB). Methods: The dough rheology, texture, color, aspects, bioaccessibility manufactured samples were accessed...

Among the species of plants present in Atlantic Forest, jussara (Euterpe edulis Mart.) stands out for contents bioactive compounds its composition. Fermentation processes can be essential converting bioproducts and compounds, improving their biological properties. In addition, improvement procedures maintenance features has been a research focus recent years, nanotechnology that potentially solve this issue have highlighted among most reviewed paths. The work focused on tailoring...

This study aimed to investigate the effects of psyllium (P) and water (W) on dough Mixolab® parameters, their relationship with gluten-free bread (GFB) physical properties acceptability. A 2² factorial design three center points was used, in which P levels ranged from 2.86 17.14% W 82.14 117.86% a flour basis. Samples were compared control GFB (0P:100W), data evaluated using regression models multiple factor analysis (MFA). The predicted model equations significant (R2adj= 82-99%, p&lt;0.05)...

Introdução. A vulnerabilidade socioeconômica é caracterizada pelo baixo nível de educação, falta saneamento básico e ausência ambiente familiar, torna o indivíduo dependente terceiros para sobreviver. Mediante cenário alta demanda ao processo saúde-doença, foi implantado Sistema Único Saúde e, mais tarde, Programa Bolsa Família, que tem seus recursos financeiros destinados à Política Nacional Segurança Alimentar Nutricional. Algumas políticas públicas voltadas saúde foram implantadas...

Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Modelling The Effects Of Psyllium And Water On Dough Mixolab® Parameters, Their Relationship With Gluten-Free Bread Physical Properties Acceptability