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Physical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin

Andrade-Mahecha, Margarita M.; Blácido, Delia Rita Tapia; Menegalli, Florencia C.
Fonte: WILEY-V C H VERLAG GMBH; WEINHEIM Publicador: WILEY-V C H VERLAG GMBH; WEINHEIM
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
35.86%
Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.532.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B-type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry.; CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico); Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq); CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior); Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)

Avaliação da potencialidade da farinha de banana verde como ingrediente funcional: estudo in vivo e in vitro; Evaluation of the unripe banana flour potential as a functional ingredient: In vivo and in vitro studies

Dan, Milana Cara Tanasov
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 01/08/2011 PT
Relevância na Pesquisa
56.11%
A cada dia cresce o interesse por alimentos ricos em carboidratos não disponíveis em virtude da relação inversa entre seu consumo e o risco de doenças crônicas não transmissíveis (DCNT). No presente trabalho, foi avaliado o potencial fisiológico da farinha de banana verde (FBV) como ingrediente funcional. Em ratos adultos, foi realizado ensaio de média duração (28 dias) para avaliação do efeito trófico da FBV sobre o intestino grosso e de parâmetros relacionados à tolerância à glicose. Em humanos, foram realizados ensaios clínicos de curta e média duração para avaliação dos efeitos sobre resposta glicêmica; liberação de hormônios gastrintestinais relacionados à saciedade; status antioxidante; fome e saciedade; e funcionamento intestinal. A FBV foi produzida com banana verde, Musa acuminata, de acordo com patente depositada pelo grupo (Patente (RPI - 1941), 2008). A FBV é uma fonte concentrada de carboidratos não disponíveis, com 56% de AR e 8% de FAT na base integral. A adição de FBV nas rações provocou efeito trófico no ceco dos animais, evidenciado por aumento no índice metafásico, número de células da cripta e profundidade das criptas. Além disso, a ração com FBV proporcionou melhora nos parâmetros relacionados à tolerância à glicose. Em voluntários saudáveis...

Potencialidade de aplicação de farinha de yacon (Polymnia sonchifolia) em produtos a base de cereais.; Potentiality of application of Yacon (Polymnia sonchifolia) flour on cereal-based products.

Andre Luis Marangoni
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 28/02/2007 PT
Relevância na Pesquisa
35.91%
O presente trabalho visou avaliar a aplicação de farinha de Yacon (Polymnia sonchifolia) em produtos à base de cereais como bolo inglês, biscoito tipo "Champurrada" e snacks à base de arroz obtidos por extrusão termoplástica. Para tanto, a incorporação de farinha de Yacon nos snacks e a substituição parcial da farinha de trigo pela farinha de Yacon no bolo e no biscoito foram analisadas quantificando-se a magnitude das mudanças físicas e sensoriais nestes produtos. Para os três estudos, utilizou-se a metodologia de superfície de resposta com um delineamento estatístico do tipo composto central rotacional (com 2 variáveis independentes no caso do bolo e biscoito, e 3 variáveis independentes para o estudo dos snacks). As variáveis independentes no estudo do bolo foram as concentrações de farinha de Yacon e de farinha de linhaça. Já, para o biscoito, as variáveis foram as concentrações de farinha de Yacon e de aveia em flocos. Em se tratando dos snacks, as variáveis foram: umidade da farinha de alimentação; temperatura na 4ª e 5ª zona do extrusor; e teor de farinha de Yacon incorporada. Os bolos e os biscoitos foram analisados quanto à textura e cor instrumental (Hunterlab), densidade da massa, volume específico...

Physical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin

Andrade-Mahecha, Margarita M.; Tapia-Blacido, Delia R.; Menegalli, Florencia C.
Fonte: Wiley-Blackwell; Weinheim Publicador: Wiley-Blackwell; Weinheim
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
35.86%
Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.532.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B-type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry.; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Nanoencapsulation of quercetin into bio-based nanostructures obtained from assembling of α-lactalbumin and lysozyme

Monteiro, Adenilson A.; Monteiro, Marcia R.; Ramos, Óscar L.; Pereira, Ricardo; Malcata, F. X.; Teixeira, J. A.; Teixeira, Álvaro V.; Oliveira, Eduardo B.; Coimbra, Jane Sélia dos Reis; Vicente, A. A.
Fonte: Universidade do Minho Publicador: Universidade do Minho
Tipo: Conferência ou Objeto de Conferência
Publicado em 15/10/2014 ENG
Relevância na Pesquisa
35.94%
Nanotechnology possesses an intrinsic potential to produce new food ingredients and innovative products, with considerable benefits to human health. This can be attained via development of innovative structures for application in functional foods. In recent years, consumption of foods providing health benefits has risen chiefly as a result of significant investments from the food industry and widening consumer awareness in this field. Polyphenols constitute one such functional ingredient: it entails a large group of plant metabolites with a large spectrum of recognized biological activities in humans. Quercetin is, in particular, one of the most representative compounds of the flavonoid family; it has been assigned a wide range of health benefits, including anti-inflammatory agent, cancer prevention, DNA protection agent, antioxidant and cardio-protective agent. However, its bioavailability is low, so limited biological effects may be noticed arising from its poor solubility, gastrointestinal instability and low uptake rate through the gastrointestinal tract. A possible solution to overcome such limitations is nanoencapsulation of quercetin. Therefore, our study was aimed at encapsulating quercetin into bio-based nanostructures obtained from assembling of α-lactalbumin (α-La) and lysozyme (Lys)...

Role and health benefits of different functional food components

Guiné, Raquel; Lima, Maria; Barroca, Maria
Fonte: Instituto Politécnico de Viseu Publicador: Instituto Politécnico de Viseu
Tipo: Artigo de Revista Científica
Publicado em /11/2009 POR
Relevância na Pesquisa
45.98%
Functional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein, vitamins and minerals. At present, professionals are recognizing that some functional components of foods have a major role in health enhancement. In fact, the big importance of these “bioactives” present in many foods, either naturally or added, has lead many scientists of different fields to conduct studies aimed for establishing the scientific basis that supports and validates the benefits of a particular food or component for the human health. It appears that people should strive to consume a wide variety of foods such as to assure the ingestion of compounds such as carotenoids, fiber, flavonoids, specific fatty acids, minerals, prebiotics and probiotics, phytoestrogens, soy protein and vitamins, among others, in order to reduce the risk of developing some diseases, or even to help curing others. In the present work...

Soybean extracts enriched with free isoflavones promote nitric oxide synthesis and affect the proliferation of breast adenocarcinoma cells

Ferreira,Pablo G.; Frungillo,Lucas; Rosso,Veridiana V.; Machado,Daisy; Mercadante,Adriana Z.; Ferreira,Carmen V.; Salgado,Ione
Fonte: Sociedade Brasileira de Farmacognosia Publicador: Sociedade Brasileira de Farmacognosia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/02/2013 EN
Relevância na Pesquisa
46.06%
Although soybean isoflavones naturally accumulate in their conjugated forms, the beneficial effects on human health of soybean-containing foods have been credited to their aglycone forms. In the present study we analyzed the effects of a chemical agent, sodium nitroprusside (SNP), in eliciting the exudation of non-conjugated isoflavones from intact soybean seeds, embrionary axes and cotyledons. The isoflavones in the exudates were determined by high performance liquid chromatography and mass spectrometry. The effect of the exudates on the emission of nitric oxide (NO) and on the proliferation of breast carcinoma cells (MCF-7) was also evaluated. SNP elicitation increased the production of the aglycone forms dose- and time-dependently. Exudates of embrionary axes and cotyledons stimulated NO emission and showed biphasic effects on viability of MCF-7 cells. At lower concentrations both extracts presented proliferative effects (10-25%), and at higher concentrations inhibited (15%) cell proliferation. The biphasic effect might be due to the action of isoflavone aglycones in activating estrogen receptors which in turn stimulate the production of NO. Overall, the results suggest that soybean extracts enriched in isoflavone aglycones by elicitation with SNP could be exploited as a functional ingredient in the food industry.

Brazilian legislation for functional foods and the interface with the legislation for other food and medicine classes: contradictions and omissions

Silveira,Tatiana Feitoza Vianna da; Vianna,Cid Manso de Mello; Mosegui,Gabriela Bittencourt Gonzalez
Fonte: IMS-UERJ Publicador: IMS-UERJ
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2009 EN
Relevância na Pesquisa
36%
Functional foods are generally defined as foods that, due to their physiologically active substances, benefit health in addition to providing basic nourishment. As Brazilian legislation does not provide a definition for functional foods, the only possible actions is to claim that some foods have functional health proprieties. Based on a review of legislation, this paper discusses not only the lack of transparency in relation to the categories of products classified as foods and medicinal plants, but also the interactions and contradictions of functional food product legislation. Products may be classified either within the "New Food/or Ingredient category" or as "Bioactive Substances or Isolated Probiotics with Functional Properties and/ or Health Claims". Products such as garlic can also be classified into multiple food categories and as medicinal plants. Intersections in food legislation, especially with respect to functional and new food products, lead to misunderstandings and even omissions on the part of Brazilian National Sanitary Surveillance Agency (ANVISA). Moreover, health claims on food product labels can make distinction between foods and medicines difficult for consumers. In Brazil, clearer rules for the industry are necessary so that the consumer is not deceived by false cure promises.

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

Verma, Arun Kumar; Banerjee, Rituparna
Fonte: Springer-Verlag Publicador: Springer-Verlag
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
35.96%
There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fibre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fibre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fibre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fibre rich sources have been attempted in different products attributed to their technological and health benefits and many are in the queue to be used in a variety of meat products. Selection of appropriate fibre rich ingredients and their proper incorporation can improve health image of meat products.

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

Grace, Mary H; Truong, An N; Truong, Van-Den; Raskin, Ilya; Lila, Mary Ann
Fonte: John Wiley & Sons, Ltd Publicador: John Wiley & Sons, Ltd
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
26.27%
Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09–9.46 mg/g) and anthocyanins (0.77–1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products.

Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
35.91%
The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.; The authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT...

Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver

Carocho, Márcio; Barros, Lillian; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Santos-Buelga, Celestino; Morales, Patricia; Ferreira, Isabel C.F.R.
Fonte: Instituto Politécnico de Bragança Publicador: Instituto Politécnico de Bragança
Tipo: Conferência ou Objeto de Conferência
ENG
Relevância na Pesquisa
36.16%
Basil (Ocimum basilicum L.) is a much appreciated plant, both for culinary purposes and for health treatments. It is used in many dishes and is also known for its properties as an appetite stimulant, carminative, and diuretic. It is also used as a mouth wash to cure inflammations. These bioactive properties could be correlated with its phenolic fraction. In this work the polyphenols present in both the infusion and decoction of basil, detected through HPLC-DAD-ESI/MS, are reported, along with the antitumor, antimicrobial and antioxidant activities. Among the polyphenols, rosmarinic acid was the main phenolic acid, and quercetin-3-O-rutinoside the main flavonoid. With regard to the antitumor properties, five cell lines were tested (MCF7, NCI-H460, HeLa, HepG2). The infusion showed a moderate activity against NCI-H460, HeLa and HepG2, while the decoction only showed activity against HeLa and HepG2. None of the extracts showed hepatotoxicity for non-tumour porcine liver cells (PLP2). In terms of antimicrobial activity, the results were very interesting. Regarding the bacterial strains, both the decoction and iníüsion revealed similar results, with Staphylococcus aureus, and Micrococcus flavus being the most sensitive species...

Impacto de ingrediente funcional sobre a saúde intestinal; Impact of functional ingredient on intestinal health

Souza, Gabriela Santos
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 20/05/2014 PT
Relevância na Pesquisa
45.91%
O microbioma intestinal influencia de maneira positiva e/ou negativa o bem estar e o equilíbrio da saúde no organismo humano. Carboidratos não disponíveis, tais como frutanos e amido resistente (encontrado na farinha de banana verde), são ingredientes funcionais que resistem à digestão, estimulam o peristaltismo e o trânsito intestinal, e podem aumentar população de bactérias benéficas. O presente estudo teve como objetivo avaliar o impacto do consumo regular e descontinuado (durante 6 semanas e 3 vezes por semana) de sopas adicionadas de inulina (8 g) ou farinha de banana verde (FBV) (8 g), sobre o funcionamento intestinal em voluntários saudáveis. Para a avaliação do funcionamento intestinal, o questionário semanal Gastrointestinal Symptom Rating Scale foi validado para o idioma português (Brasil), apresentando alfa de Cronbach de 0,82 e correlação intraclasse de 0,83. Além desta ferramenta, também foi utilizado um questionário diário de hábito gastrintestinal, que inclui a Escala de Bristol. Após o consumo das sopas adicionadas de inulina, os voluntários apresentaram redução na consistência das fezes, aumento na frequência de evacuações e na necessidade de evacuar, entretanto foi observado aumento leve de flatulência. O grupo que consumiu sopas adicionadas com FBV apresentou redução na consistência das fezes...

O comportamento do consumidor de nível superior de produtos lácteos funcionais

Leite, Rodrigo de Carvalho
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Dissertação Formato: application/pdf
POR
Relevância na Pesquisa
35.98%
Nesta pesquisa procurou-se esclarecer aspectos relacionados ao comportamento do consumidor de nível superior de produtos lácteos funcionais através de uma survey via Internet. Obteve-se uma amostra de 423 consumidores, sendo que 42,1% pertencentes ao sexo masculino e 57,9% do sexo feminino, com idade predominante entre 25-44 anos (68,6%), com renda familiar predominante entre 3-10 SM (48%), sendo 29,8% com ensino superior e 70,2% com pós-graduação. Os principais resultados auferidos neste estudo indicam o seguinte comportamento de consumo: i) a maior frequência de consumo é de iogurtes que contém micro-organismos probióticos para regular a flora intestinal; ii) o benefício oferecido pelo ingrediente funcional mais valorizado nessa categoria de produtos é relacionado ao consumo de fibras alimentares: auxílio no funcionamento do intestino, contribui para o equilíbrio da flora intestinal e auxília na redução da absorção do colesterol; iii) a principal motivação de consumo está relacionada à manutenção de hábitos de vida saudáveis; iv) a fonte de informação mais relevante para o consumidor final, em relação as características e benefícios dos alimentos funcionais, é a leitura do rótulo dos produtos; v) o principal fator relacionado a confiança/credibilidade nos benefícios auferidos pelo consumo dos produtos lácteos funcionais é relacionado a percepção da tradição da empresa ou da tradição da marca dos produtos; vi) entre as pessoas de maior influência na consolidação da confiança do consumidor para o consumo de lácteos funcionais destacam-se os membros da família. A pesquisa também identificou o grau de satisfação dos entrevistados em relação ao nível de informação disponível no mercado sobre produtos lácteos funcionais: verificou-se que 38...

Impacto de la interacción entre polifenoles de té verde y proteínas del lactosuero sobre las propiedades biológicas y funcionales de las mezclas; Impact of the interaction between green tea polyphenols and whey proteins on the biological and functional properties of mixed systems

von Staszewski, Mariana
Fonte: Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires Publicador: Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires
Tipo: info:eu-repo/semantics/doctoralThesis; tesis doctoral; info:eu-repo/semantics/publishedVersion Formato: application/pdf
Publicado em //2011 SPA
Relevância na Pesquisa
45.96%
El objetivo del presente trabajo fue estudiar la interacción entre polifenoles de té verde y proteínas del lactosuero y su impacto sobre las propiedades funcionales y biológicas de los componentes. Los estudios realizados muestran que los polifenoles poseen una fuerte afinidad por todas las proteínas del lactosuero estudiadas y a todos los pH analizados. El tamaño de los complejos formados es máximo cercano al punto isoeléctrico de cada proteína por lo que la insolubilidad de los mismos está mayormente determinada por su carga superficial. La presencia de polifenoles aceleró el proceso de gelificación tanto de β- lactoglobulina (β-lg) como de caseinomacropeptido (CMP). Resultados similares se observaron con WPC. A pH 6,0, pudieron utilizarse concentraciones de polifenoles de hasta 0,5% (p/v) sin producir precipitación del sistema y sin afectar negativamente la viscoelasticidad y la textura de los geles de proteína o WPC. Las variedades de té verde argentino mostraron excelentes capacidades como agentes antioxidantes y antimicrobianos. La formación de complejos entre los polifenoles de té verde y el WPC disminuyó significativamente estas actividades. La actividad antimicrobiana del té verde en presencia de WPC se observó principalmente frente a bacterias gram positivas. Además...

Formulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeast

Amorim, Manuela; Pereira, Joana; Pinheiro, Hélder; Pacheco, Maria Teresa; Pintado, Manuela
Fonte: Universidade Católica Portuguesa Publicador: Universidade Católica Portuguesa
Tipo: Artigo de Revista Científica
Publicado em //2014 ENG
Relevância na Pesquisa
46.29%
The market for functional ingredients and foods has a high growth due to increased awareness and promotion of healthy eating and lifestyle of consumers. Food can be used as vehicle to intake bioactive compounds that provide health benefits and increase people well-being. Thus, cereal bars are a popular and convenient food, which is an ideal carrier to incorporate functional ingredients that promote health and prevent diseases. The design and development of functional foods should not be made based solely on nutritional function without taking into account product properties, such as color, texture, flavor and taste. The sensory properties are the most important attributes for the consumer acceptance, as well as other quality issues such as stability and texture. This work was focused on the formulation and sensory analysis of cereal bars obtained by incorporation of peptides and β-glucans extract obtained via autolysis and hydrolysis of spent brewer’s and presenting biological activities such as, antihypertensive and prebiotic. However, this ingredient results in particular taste and flavor that may constrain the matrix choice and consumer acceptance. The cereal bar was formulated based on oat, rice and corn and added 2% extract. Consumer acceptance tests were performed to test general acceptability in particular for the appearance...

A functional model for pure $\Gamma$-contractions

Bhattacharyya, Tirthankar; Pal, Sourav
Fonte: Universidade Cornell Publicador: Universidade Cornell
Tipo: Artigo de Revista Científica
Relevância na Pesquisa
35.91%
A pair of commuting operators $(S,P)$ defined on a Hilbert space $\mathcal H$ for which the closed symmetrized bidisc $$ \Gamma= \{(z_1+z_2,z_1z_2):: |z_1|\leq 1,\, |z_2|\leq 1 \}\subseteq \mathbb C^2, $$ is a spectral set is called a $\Gamma$-contraction in the literature. A $\Gamma$-contraction $(S,P)$ is said to be pure if $P$ is a pure contraction, i.e, ${P^*}^n \rightarrow 0$ strongly as $n \rightarrow \infty $. Here we construct a functional model and produce a complete unitary invariant for a pure $\Gamma$-contraction. The key ingredient in these constructions is an operator, which is the unique solution of the operator equation $$ S-S^*P=D_PXD_P, \textup{where} X\in \mathcal B(\mathcal D_P), $$and is called the fundamental operator of the $\Gamma$-contraction $(S,P)$. We also discuss some important properties of the fundamental operator.; Comment: Journal of Operator Theory, 71 (2014), 327-339

Wheat fiber as a functional ingredient in restructured fish products

Sánchez Alonso, Isabel; Haji-Maleki, Ramin; Borderías, A. Javier
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 131381 bytes; application/pdf
ENG
Relevância na Pesquisa
46.06%
7 pages, 5 tables.-- Available online Jan 4, 2006.; The technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) muscle and water was also added to maintain the original moisture of the sample. The addition of fiber increased the water holding capacity (WHC). The water binding capacity (WBC) also increased, but only when water was not added to maintain the moisture constant. The cooking drip was lower when 3% or 6% of fiber was added. In general, when the drip was released by gravity, the 250 μm particle fiber bound more water than the 80 μm particle fiber, but when the water was extracted by a centrifugal force the opposite was observed. Restructured products with fiber were whiter and their rigidity and cohesiveness were lower. Products with 3% of fiber were well rated by the sensory panel, unlike the products with 6% of fiber. No unusual flavors were apparent when the wheat fiber was added. The effect of fiber as a stabilizing agent on protein and lipid was not apparent, either.; This work has been supported by the Spanish Ministerio de Educación y Ciencia under Project AGL2002-04104-C04-03 and by UE under Integrated Project SEAFOODplus (Ref. FP6/506359). The authors thank the Spanish Ministerio de Educación y Ciencia for Ms. Sánchez-Alonso predoctoral fellowship.; Peer reviewed

Physical study of minced fish muscle with a white-grape by-product added as an ingredient

Sánchez Alonso, Isabel; Solas, M. Teresa; Borderías, A. Javier
Fonte: Blackwell Publishing Publicador: Blackwell Publishing
Tipo: Artículo Formato: 2259307 bytes; application/pdf
ENG
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8 pages, 4 figures, 3 tables.-- PMID: 17995839 [PubMed].; Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to minced fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at –20°C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage...

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, Ana Paula; Gouveia, L.; Bandarra, Narcisa M.; Franco, J. M.; Raymundo, Anabela
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2013 ENG
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Microalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim of this study is to screen the chemical composition (e.g., proteins, pigments, fatty acids) and thermogravimetry properties of five microalgae species with potential application in the food industry: Chlorella vulgaris (green and carotenogenic), Haematococcus pluvialis (carotenogenic), Spirulina maxima, Diacronema vlkianum and Isochrysis galbana. C. green and S. maxima presented high protein (38% and 44%, respectively), low fat content (5% and 4%, respectively). The carotenogenic C. vulgaris and H. pluvialis showed a higher carotenoid content, higher fat, low protein and better resistance to thermal treatment. D. vlkianum and I. galbana presented high protein (38–40%) and fat (18–24%) contents with PUFA's?3, mainly EPA and DHA. Finally, the results from microalgae chemical and thermal analysis were grouped and correlated through Principal Components Analysis (PCA) in order to determine which variables better define and differentiate them.