Functional Ingredient
Mostrando 1-12 de 48 artigos, teses e dissertações.
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1. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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2. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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3. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed o
Food Sci. Technol. Publicado em: 2020-12
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4. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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5. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09
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6. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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7. USE OF PAPER SPRAY-MASS SPECTROMETRY TO DETERMINE THE CHEMICAL PROFILE OF RIPE BANANA PEEL FLOUR AND EVALUATION OF ITS PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES
In this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total di
Quím. Nova. Publicado em: 2020-05
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8. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 2020-03
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9. PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method
Quím. Nova. Publicado em: 2020-02
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10. Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition
RESUMO: As condições de extração são um fator importante no processo de obtenção de compostos bioativos da matriz vegetal. Estes compostos diferem-se estruturalmente. As estruturas de fito conjugações e suas interações com outros ingredientes alimentares não são totalmente conhecidas, enquanto esses dois aspectos devem desempenhar um papel sign
Cienc. Rural. Publicado em: 13/12/2019
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11. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 28/11/2019
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12. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, resp
Food Sci. Technol. Publicado em: 27/06/2019