A5026823040- Agricultural and Food Sciences
- Crop Yield and Soil Fertility
- Food composition and properties
- Soil Management and Crop Yield
- Wheat and Barley Genetics and Pathology
- Sugarcane Cultivation and Processing
- Genetics and Plant Breeding
- Banana Cultivation and Research
- Phytase and its Applications
- Rural Development and Agriculture
- Mycotoxins in Agriculture and Food
- Polysaccharides Composition and Applications
- Growth and nutrition in plants
- Rice Cultivation and Yield Improvement
- Agriculture, Plant Science, Crop Management
- Proteins in Food Systems
- Heavy Metals in Plants
- Listeria monocytogenes in Food Safety
- Agricultural Science and Fertilization
- Academic Research in Diverse Fields
- biodegradable polymer synthesis and properties
- Food Science and Nutritional Studies
- Nanocomposite Films for Food Packaging
- Pineapple and bromelain studies
- Sensory Analysis and Statistical Methods
Brazilian Agricultural Research Corporation
2015-2024
Empresa de Pesquisa Agropecuária do Rio Grande do Norte
2006
Universidade Estadual de Londrina
1994-1995
University of Havana
1981
The present study evaluated the incorporation of 5, 7.5, and 10% Riesling skin flour (RSF) Tannat (TSF) as wheat replacement in muffins. was for gluten content Alveograph parameters. finished products were chemical composition technological properties, a sensory analysis performed. All samples presented higher dietary fiber than flour, this mainly form soluble fiber. inclusion grape decreased lightness increased values (L*) muffin crumbs crusts. hardness muffins that incorporated RSF TSF...
The occurrence of deoxynivalenol (DON) was evaluated in 113 wheat samples from the northern and central/southwestern regions Paraná State, Brazil during 2008 2009 growing seasons, this rate used to estimate DON dietary exposure. determination carried out by an indirect competitive enzyme-linked immunosorbent assay. detected 66.4% at levels ranging 206.3 4732.3 μg/kg (mean 1894.9 μg/kg). estimated daily intake (EDI) through bread pasta inhabitants Londrina City Brazil. average these 0.79 body...
Abstract Food texture is one of the most widely measured quality attributes during processing and consumption, being by instrumental sensory means. The aims this study were to measure textural parameters crumb 14 whole‐wheat bread loaves made with flour fat replacer using methods a trained panel, determine relationship between assessments. data individually subjected analysis variance correlated principal component analysis. analyses showed that for both (instrumental texture), less firm,...
Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, has been shown to increase the bioavailability of some nutrients. It was investigated whether cultivars bearing distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in terms changes phytochemical compounds during Using LC-Q-TOF-MS, higher contents benzoxazinoids and...
A proposta deste trabalho foi investigar o efeito da concentração de açúcar e lipídio na qualidade tecnológica biscoitos tipo cookie. Para estudar das variáveis independentes nas respostas, realizado delineamento fatorial 2² (quatro ensaios fatoriais) com três repetições no ponto central, totalizando sete ensaios. Os parâmetros avaliados foram massa diâmetro antes após forneamento, espessura, fator expansão, volume específico força quebra dos biscoitos. Foi observado que, em concentrações...
Functional and technological properties of wheat depend on its chemical composition, which together with structural microscopic characteristics, define flour quality. The aim the present study was to characterize four Brazilian cultivars (BRS Louro, BRS Timbauva, Guamirim Pardela) their respective flours in order indicate specific applications. Kernels were analyzed for test weight, thousand kernel hardness, moisture, water activity. Flours activity, color, centesimal total dietary fiber,...
The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment quality, which can be quantified by image analysis visual texture. This study seeks compare techniques (binarization using Otsu’s method default ImageJ algorithm, a variation iterative intermeans method) for quantification differences crumb breads made different percentages whole-wheat flour fat replacer, discuss behavior parameters number...
Wheat starch is modified by phosphorylation and cross‐linking. Starches are evaluated for phosphorus content, amylose swelling power, solubility, pasting properties, crystallinity, morphology. Films made with phosphorylated cross‐linked starches, addition of 10% (w/w) polyethylene oxide (PEO). The films morphology, water vapor permeability, mechanical roughness, angle contact water. Phosphorylated shows higher solubility than native did. film containing PEO presents discontinuous more...
Este trabalho teve como objetivos elaborar e avaliar biscoitos tipo cookie formulados com diferentes concentracoes de farelo trigo ou arroz. Foram elaborados biscoitos: controle (sem farelo) adicionados 10, 20 30% arroz, alem 15, 30 45% trigo. Estes foram avaliados quanto as caracteristicas fisicas (massa, volume aparente, especifico, diâmetro, espessura fator expansao), aceitabilidade a atributos sensoriais (cor, aparencia, aroma, crocância, maciez, mastigabilidade sabor) atitude compra. As...
Wheat is a cereal that has been used as raw material for the making of products like breads, cakes, cookies and pasta are consumed on daily basis. The functional technological characteristics depend wheat grain chemical composition (moisture content, starch, proteins, lipids ashes content). Its structural properties define flour qualities. Proteins responsible functionality, which include its viscous-elastic properties, gluten can be detected by baking technology tests. dough determined...
Germination causes several changes in wheat grains that are necessary for growth, one of which is starch characteristics. The objective this study to evaluate the effects laboratory‐induced germination and pre‐harvest sprouting on properties, as well examine application extracted films. Starch from non‐germinated samples; induced 24, 48, 72 h. characterized chemical composition, flour yield, enzymatic activity, morphology, solubility, swelling power, pasting relative crystallinity....
Com o objetivo de avaliar efeito diferentes lâminas água e doses nitrogênio a interação dos dois fatores sobre produtividade qualidade grãos do trigo BRS 254 instalou-se, em 2009, um experimento Latossolo Vermelho-Amarelo. O delineamento experimental foi blocos ao acaso com parcelas subdivididas quatro repetições. Nas foram estabelecidas cinco (N): 20, 50, 100, 200 400 kg ha-1 nas subparcelas as água: 120; 264; 342 392 mm. A média maioria seus componentes diferiram significativamente função...
Na produção de pães integrais trigo no Brasil, são utilizadas mesclas farinha integral (FI) com refinada (FR), as quais diferem em sua composição. Assim, o objetivo deste estudo foi investigar propriedades pasta FI FR. Foram analisadas amostras 100% FI, FR (controles) e nas proporções 20, 40, 60 80%, equipamento RVA (Rapid Visco Analyzer). A temperatura das semelhante. viscosidade máxima diminuiu proporcionalmente aumento na mescla. Maiores valores quebra mínima à constante foram encontrados...
Abstract: The objective of this work was to determine high-molecular-weight glutenin subunits (HMW-GS) and their relationship with technological quality parameters in a collection wheat (Triticum aestivum) genotypes. Two hundred seventy-two accessions were evaluated on SDS-Page, molecular markers used identify the 7oe allele 1BL.1RS translocation. For 219 homogenous profile, 53 profiles 21 alleles identified. most frequent combination 2*/7+9/5+10 (11.9%). mean value genetic diversity for...
Durante o armazenamento de farinha trigo, podem ocorrer mudanças bioquímicas que resultam em alterações nutricionais e tecnológicas, sendo baixa temperatura estas ocorrem mais lentamente. Entre as alterações, pode-se citar aumento da acidez, a redução do pH modificações na sua cor. O presente trabalho teve por objetivo avaliar os efeitos à (-4 ºC) cor acidez trigo durante seis meses correlacionar resultados obtidos para investigar se tem relação com farinha. Foram utilizadas farinhas...
O trigo (Triticum aestivum L.) é usado principalmente para alimentação humana, na forma de farinhas. A germinação pode ser útil melhorar a qualidade protéica, bem como outros nutrientes do trigo, e estabilidade das farinhas produzidas germinado desconhecida. Assim, este trabalho investigou, em laboratório, o efeito da sobre algumas características nutricionais ao armazenamento integrais por 48 (FITG48), 72 (FITG72) 96 horas (FITG96). perfil aminoácidos FITGs foi considerado bom, quando...
Abstract Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, breadmaking performance. The objective was to evaluate effect of on mycotoxin content in white whole breads obtain information about safety products. samples were contaminated via addition Fusarium‐damaged kernels produce different levels deoxynivalenol ( DON ), ranging from <500 >5,000 μg/kg. Findings Because process, a significant reduction concentration observed both at...