Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Paucar-Menacho, Luz María; Silva, Leomar Hackbart da; Barretto, Paulo Antonio de Azevedo; Mazal, Guillaume; Fakhouri, Farayde Matta; Steel, Caroline Joy; Collares-Queiroz, Fernanda Paula

doi:10.1590/s0101-20612008000400002

Cited by 31 publications

(28 citation statements)

References 9 publications

(12 reference statements)

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“…In the presence of polymers, such as gums and proteins, the attractive forces increase (CHANAMAI; McCLEMENTS, 2001;SIVARAMAKRISHNAN;SENGE;CHATTOPADHYAY, 2004). Furthermore, the small weight increase observed can be attributed to the high initial moisture, inherent of the fresh pasta (PAUCAR-MENACHO et al, 2008).…”

Section: Percent Composition and Particle Size Of Raw Materialsmentioning

confidence: 99%

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

et al. 2013

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Section: Percent Composition and Particle Size Of Raw Materialsmentioning

confidence: 99%

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

et al. 2013

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“…The color analysis was performed using a Hunter Lab Colorimeter, model Color Quest II, and the values were expressed as L*, a* and b*, where L* (luminosity or brightness) may range from black (0) to white (100), a* (chroma) may range from green (-60) to red (+60) and b* (chroma) may range from blue (-60) to yellow (+60) as reported by Paucar-Menacho et al (2008).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and microbiological meat quality, growth performance and carcass characteristics of feedlot-finished cull Santa Ins ewes and Moxot goats

Silva¹,

Plácido²,

Bento³

et al. 2015

Afr. J. Biotechnol.

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This study aimed at assessing the physicochemical and microbiological quality of feedlot-finished, culled Santa Inês ewes and Moxotó goats, and compares the intake, weight gain and carcass characteristics. Three Santa Inês ewes and Moxotó goats with similar ages were confined in double and/or individual pens and then euthanized after 40 days of confinement. The average intake, daily weight gain, hot carcass yield, cold carcass yield, weight loss by cooling and rib eye area (94.45%, 0.220 kg/day, 41.37%, 40.14%, 2.99%, 16.1 cm², respectively) of the Santa Inês ewes were higher than that of the Moxotó goats (84.01%; 0.06 kg/day; 41.55%; 39.81%; 4.12%; and 11.35 cm², respectively). The chevon (goat meat) showed higher protein levels (23.09 g/100 g), lower lipid levels (1.43 g/100 g) and higher red-color intensity (11.62), although it had lower tenderness (8.98 kgf shear strength). The superiority of the culled ewes was assessed relative to that of the culled goats, and the results showed that the Santa Inês sheep has better performance than the Moxotó goats. However, mutton and chevon derived from the culled animals are promising alternatives for small farmers because culled meats add value to the standard meat obtained from these animals, broaden sales alternatives and increase profitability.

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“…The titratable acidity was determined according to method of Adolfo Lutz Institute (Instituto Adolfo Lutz, 2008). The instrumental colour parameters were determined according to method described by Paucar-Menacho et al (2008), using Colorquest colorimeter (Color Quest XE, Reston, U.S.), according to the CIELab system. Analyses were performed in triplicate.…”

Section: Physicochemical and Functional Characteristics Of Residual Pmentioning

confidence: 99%

Physicochemical and functional characteristics of residual pulp of potato

et al. 2016

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Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry RPP. Central Composite Design was used, with temperature levels from 50.0 to 70.0 °C and air flow from 0.06 to 0.092 m 3 m -2 s -1 . Temperature and airflow affected the study characteristics, except for lightness (L*), water solubility index and oil absorption capacity. It was concluded that milder conditions (lower temperatures) and intermediate air flow resulted in higher-quality final products (lighter, less acidic), although requiring higher drying time. Therefore, depending on the product application, different drying conditions can be used.Keywords: Solanum tuberosum L.; fries processing; effluent recover; drying; byproduct.Practical Application: This product is a technological innovation in providing raw ingredient for use in the food industry.

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Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Cited by 31 publications

References 9 publications

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Physicochemical and microbiological meat quality, growth performance and carcass characteristics of feedlot-finished cull Santa Ins ewes and Moxot goats

Physicochemical and functional characteristics of residual pulp of potato

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