HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content....
Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inuli...
Oryza sativa L. rice has large amounts of proteins and minerals, besides presenting several pigmented varieties. Red rice is distinguishable due to its great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for i...
Oryza/química,
Antioxidantes/química,
Hipoglucemiantes/química,
Antihipertensivos/química,
Fenoles/análisis,
Proantocianidinas/análisis,
Amilasas/antagonistas & inhibidores,
Glucosidasas/antagonistas & inhibidores,
Inhibidores de la Enzima Convertidora de Angiotensina,
Grano Comestible,
Almidón
A dieta hipercalórica é considerada fator de risco para o desenvolvimento de doenças cardiovasculares,
sendo notado que os hábitos ocidentais possuem uma grande influência no desenvolvimento
dessas enfermidades. A biomassa e a farinha de banana verde são alimentos que contém amido
resistente; este...
Abstract Pigments produced by submerged fermentation of three filamentous fungi isolated from Brazilian caves, namely Aspergillus keveii, Penicillium flavigenum, and Epicoccum nigrum, were submitted to spray drying in presence of the adjuvants maltodextrin, modified starch or gum arabic. Yellow fine powd...
Pigmentos Biológicos/biosíntesis,
Goma Arábiga,
Maltosa/análogos & derivados,
Almidón/biosíntesis,
Maltosa/biosíntesis,
Aspergillus,
Hongos/metabolismo,
Cuevas/microbiología,
Modelos Teóricos,
Brasil,
Hongos/clasificación
Abstract Amylases are enzymes involved in starch hydrolysis, generating the most diverse products, such as maltose, glucose and dextrins. This work aimed the study of the production of amylolytic enzymes via solid-state fermentation (SSF) using "crueira", an essentially starchy cassava residue, as substr...
O objetivo do presente trabalho foi avaliar a conversão alimentar, a digestibilidade do amido, o comportamento ingestivo e o escore de sobras da dieta e de fezes de novilhos confinados, suplementados com doses do complexo enzimático (0; 2,5; 5,0 e 7,5g animal-1 dia-1) e alimentados com dieta constituí...
BACKGROUND: Bioremoval of phenolic compounds using fungi and bacteria has been studied extensively; nevertheless, trinitrophenol bioremediation using modified Oscillatoria cyanobacteria has been barely studied in the literature. RESULTS: Among the effective parameters of bioremediation, algal concentrati...
Picratos/metabolismo,
Biodegradación Ambiental,
Aguas Residuales,
Oscillatoria/metabolismo,
Almidón,
Compuestos Fenólicos/análisis,
Reactores Biológicos,
Hierro,
Nanopartículas del Metal,
Grafito,
Picratos/análisis
ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of ferme...
Brasil,
Fermentación,
Microbiología de Alimentos,
Lactobacillus/genética,
Lactobacillus/aislamiento & purificación,
Lactobacillus/metabolismo,
Manihot/química,
Manihot/metabolismo,
Microbiota,
Almidón/química,
Almidón/metabolismo,
Levaduras/genética,
Levaduras/metabolismo
RESUMEN Se decidió estudiar el efecto que la cocción y el congelamiento sucesivos tiene sobre contenido de almidones y el índice glicémico (IG) de un alimento a base de harina de maíz (bollo). Se elaboró el alimento y se sometió congelamiento y cocción un par de veces. El contenido de almidones s...
