Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

Silva, Geraildo A. S.; Cavalcanti, Mônica Tejo; Almeida, Maria Climene Bezerra de Medeiros; Chinelate, Gerla Castello Branco; Florentino, Eliane Rolim

doi:10.1590/s1415-43662013001200011

Cited by 17 publications

(9 citation statements)

References 15 publications

(10 reference statements)

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“…Silva et al (2013) characterized the starch of 'Tommy Atkins' mango kernel and studied its incorporation into a milk drink, and identified the concentration of 0.3% as satisfactory, enabling its action as a thickener which provided nice sensory and physicochemical attributes, qualifying it to be used in the food industry. Ot is suggested that the starch contents in byproducts from tamarind and soursop pulps are sufficient for its insertion in food products by offering a proper texture, increase in carbohydrates levels or other industrial aspects of interest.…”

Section: Resultsmentioning

confidence: 99%

Quality and antioxidant potential of byproducts from refining of fruit pulp

2018

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The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.

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Section: Resultsmentioning

confidence: 99%

Quality and antioxidant potential of byproducts from refining of fruit pulp

2018

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“…This property measures the capacity of a product to return to its original form after being subjected to a compression force (Guimarã es et al, 2014). Gumminess is the energy required to disintegrate a semi-solid food (Silva et al, 2013), and black rice starch showed higher gumminess than the red rice starch. ISSN 2166-0379 2020…”

Section: Texturementioning

confidence: 99%

“…These characteristics allow multiple applications for the starch, in both food and non-food industries (Ashogbon and Akintayo, 2012). Among its functions in the food industry, starch can facilitate processing, impart texture, serve as thickener, provide suspended solids or undergo modifications in its structure to perform specific functions (Silva et al, 2013). The objective of the study is to extract and characterize the red rice starch, a grain commonly consumed in the Northeast region of Brazil and compare it with the starch obtained from black rice that is widespread in the Eastern countries.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

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The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

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“…Os resultados da análise sensorial revelam que as bebidas à base de extrato hidrossolúvel de aveia em infusão de maçã com canela apresentaram uma aceitação variando do neutra ao gostei ligeiramente. Silva et al (2013) observaram os mesmos resultados para bebida láctea fermentada elaborada a partir do amido da amêndoa da manga Tommy Atkins mostrou-se viável para comercialização, por apresentar boas características sensoriais. Além disso, foi observado que a concentração do agente estabilizante/espessante (goma xantana) nas formulações das bebidas tem uma influência significativa na aceitação do produto.…”

Section: Ensaiosunclassified

Bebida Fermentada a Base De Extrato Hidrossolúvel De Aveia Em Infusão De Maçã Com Canela

MONTEIRO¹,

Monteiro²,

Lima³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Resumo O mercado de bebidas lácteas seja popular e amplamente aceito pelos consumidores, a demanda por bebidas não lácteas tem crescido exponencialmente em função das desvantagens das bebidas lácteas. Diante disso, o objetivo desse trabalho foi avaliar os efeitos das concentrações de goma xantana e sacarose na textura e parâmetros sensoriais da bebida fermentada a base do extrato hidrossolúvel de aveia em infusão de maçã com canela. Foi avaliado a concentração de goma xantana (0,1, 0,3 e 0,5%) e sacarose (5,0, 7,0 e 9,0 %) no pH e acidez das bebidas fermentadas, usando as cepas Streptococcus thermophilus e Lactobacillus bulgaricus. As avaliações os efeitos das formulações foram realizados por planejamento fatorial completo 2², três repetições no ponto central nos parâmetros de textura. Os diferentes perfis de textura das bebidas foram analisados através da sensorial. Observou-se o aumento da consistência e do índice de viscosidade das bebidas com o aumento da concentração de goma xantana. A análise sensorial indica que as concentrações de 0,3% de goma xantama e 7,0% de sacarose foram as indicadas para elaboração de uma bebida fermentada a base do extrato hidrossolúvel de aveia em infusão de maçã com canela.

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Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

Cited by 17 publications

References 15 publications

Quality and antioxidant potential of byproducts from refining of fruit pulp

Quality and antioxidant potential of byproducts from refining of fruit pulp

Extraction and Characterization of Native Starch From Black and Red Rice

Bebida Fermentada a Base De Extrato Hidrossolúvel De Aveia Em Infusão De Maçã Com Canela

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