BRESSIANI, J.; BIDUSKI, B.; MIRANDA, M.Z.; GUTKOSKI, L. C.; GULART, M.A. Universidade Federal de ... more BRESSIANI, J.; BIDUSKI, B.; MIRANDA, M.Z.; GUTKOSKI, L. C.; GULART, M.A. Universidade Federal de Pelotas, Departamento de Ciência e Tecnologia Agroindustrial, Pelotas, Rio Grande do Sul, Brazil. Email: [email protected]; [email protected] Universidade de Passo fundo, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Passo Fundo, Rio Grande do Sul, Brazil. Email: [email protected], [email protected] Empresa Brasileira de Pesquisa Agropecuária – Embrapa, Passo Fundo, Rio Grande do Sul, Brazil. Email: [email protected]
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration... more The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
Seven accessions of tomato organic "Creole", classified as cherry tomatoes (C1, C2, C3,... more Seven accessions of tomato organic "Creole", classified as cherry tomatoes (C1, C2, C3, C4 and C5) and salad tomatoes (S1 and S2), were evaluated for the color, pH, total soluble solids, ascorbic acid, antioxidants, carotenoids and phenols. Different times and specifications were used for the verification of shelf life: time zero, which corresponds to the same harvest day; eight days stored at 25 ºC and eight and twelve days stored at a temperature of 4 ºC. For a sensory analysis the attributes color, superficial defects, firmness, pulp thickness, characteristic aroma, sweetness, acidity, ideal size and overall appearance were evaluated. Tomatoes C3 and C5 tomatoes stood out for being sweeter, in addition to having a higher content of ascorbic acid and carotenoids, in the case of C5. C1 tomato showed higher antioxidant activity. In general, the surface color is reddish-yellow and greenish-yellow. Refrigeration increased the shelf life, but it was noted that temperatures be...
Tecnologia de Frutas e Hortaliças: compostos químicos de interesse, 2021
Os cuidados com os hábitos de vida através da dieta têm sido foco de muitas pesquisas, com o intu... more Os cuidados com os hábitos de vida através da dieta têm sido foco de muitas pesquisas, com o intuito de elucidar coadjuvantes para uma vida mais longa e com saúde. Neste contexto, a prevenção e tratamento de patologias crônicas degenerativas têm destaque. Entre estas patologias podem ser citadas a hipercolesterolemia, diabetes melitus, doenças coronárias, câncer, além de problemas que refletem na função motora e neurológica. Na literatura o mirtilo é caracterizado como a fruta mais rica em antioxidantes, que agem como coadjuvantes no tratamento e prevenção de diversas patologias que acometem a população. O presente estudo embasou-se em uma revisão bibliográfica, realizada a partir de diferentes fontes de pesquisa tais como, Science direct, Scielo-Scientific Eletronic Library, Web of science, periódicos capes, portal de periódicos online de diversas universidades como UFSM, UFSC, UFPEL, UFPB, Sage jounal, EBSCO, Google Acadêmico, objetivando reunir informações sobre as caraterísticas bioativas desta fruta.
Ciência e Tecnologia dos Alimentos – Volume 9, 2020
Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nut... more Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.
BRESSIANI, J.; BIDUSKI, B.; MIRANDA, M.Z.; GUTKOSKI, L. C.; GULART, M.A. Universidade Federal de ... more BRESSIANI, J.; BIDUSKI, B.; MIRANDA, M.Z.; GUTKOSKI, L. C.; GULART, M.A. Universidade Federal de Pelotas, Departamento de Ciência e Tecnologia Agroindustrial, Pelotas, Rio Grande do Sul, Brazil. Email: [email protected]; [email protected] Universidade de Passo fundo, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Passo Fundo, Rio Grande do Sul, Brazil. Email: [email protected], [email protected] Empresa Brasileira de Pesquisa Agropecuária – Embrapa, Passo Fundo, Rio Grande do Sul, Brazil. Email: [email protected]
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration... more The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
Seven accessions of tomato organic "Creole", classified as cherry tomatoes (C1, C2, C3,... more Seven accessions of tomato organic "Creole", classified as cherry tomatoes (C1, C2, C3, C4 and C5) and salad tomatoes (S1 and S2), were evaluated for the color, pH, total soluble solids, ascorbic acid, antioxidants, carotenoids and phenols. Different times and specifications were used for the verification of shelf life: time zero, which corresponds to the same harvest day; eight days stored at 25 ºC and eight and twelve days stored at a temperature of 4 ºC. For a sensory analysis the attributes color, superficial defects, firmness, pulp thickness, characteristic aroma, sweetness, acidity, ideal size and overall appearance were evaluated. Tomatoes C3 and C5 tomatoes stood out for being sweeter, in addition to having a higher content of ascorbic acid and carotenoids, in the case of C5. C1 tomato showed higher antioxidant activity. In general, the surface color is reddish-yellow and greenish-yellow. Refrigeration increased the shelf life, but it was noted that temperatures be...
Tecnologia de Frutas e Hortaliças: compostos químicos de interesse, 2021
Os cuidados com os hábitos de vida através da dieta têm sido foco de muitas pesquisas, com o intu... more Os cuidados com os hábitos de vida através da dieta têm sido foco de muitas pesquisas, com o intuito de elucidar coadjuvantes para uma vida mais longa e com saúde. Neste contexto, a prevenção e tratamento de patologias crônicas degenerativas têm destaque. Entre estas patologias podem ser citadas a hipercolesterolemia, diabetes melitus, doenças coronárias, câncer, além de problemas que refletem na função motora e neurológica. Na literatura o mirtilo é caracterizado como a fruta mais rica em antioxidantes, que agem como coadjuvantes no tratamento e prevenção de diversas patologias que acometem a população. O presente estudo embasou-se em uma revisão bibliográfica, realizada a partir de diferentes fontes de pesquisa tais como, Science direct, Scielo-Scientific Eletronic Library, Web of science, periódicos capes, portal de periódicos online de diversas universidades como UFSM, UFSC, UFPEL, UFPB, Sage jounal, EBSCO, Google Acadêmico, objetivando reunir informações sobre as caraterísticas bioativas desta fruta.
Ciência e Tecnologia dos Alimentos – Volume 9, 2020
Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nut... more Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.
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