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Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais
(Universidade Estadual Paulista (Unesp), 2015-08-07)
The banana peel is an agro-industrial residue, rich regarding to nutritive value and with potential to be used in the development of a new product. In this way, the objective of this work was to study the effect of addition ...
Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product
(2022)
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the ...
Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours
(Taylor & Francis Ltd, 2015-11)
Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24 h – 35 °C), with a ...
Apple pomace in gluten-free formulations: Effect on rheology and product quality
(Wiley Blackwell Publishing, Inc, 2015-03)
The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. ...
Starch-apple pomace mixtures: Pasting properties and microstructure
(Springer, 2015-09)
Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting ...
Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread
(Association of Food Scientists and Technologists of India, 2020-10)
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have ...
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
Gluten-free puffed snacks of rice and cassava
(2018-02-01)
The growing demand for gluten-free products in recent years has necessitated the quest for suitable raw materials. Rice flour and cassava starch are gaining interest in the gluten-free food industry because of their favorable ...
Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques
(Brasil, 2013)
The mineral composition of Brazilian rice samples was determined and the data obtained were evaluated using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Nineteen commercial rice samples were ...