Elaboração e avaliação sensorial de pré-mistura de massa para pão sem glúten a partir de derivados energéticos de mandioca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de hidrolisados e fibras a partir de resíduo da industrialização da mandioca submetido a pré-tratamento hidrotérmico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Épocas de poda da planta de mandioca para uso na alimentação animal

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Tratamento de águas residuárias de indústria de fécula de mandioca através de biodigestor anaeróbio com separação de fases em escala piloto

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Elaboração e caracterização de filmes comestíveis à base de fécula de mandioca para uso em pós-colheita

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Caracterização de filmes de féculas modificadas de mandioca como subsídios para aplicação em pós-colheita de hortículas

Pós-graduação em Agronomia (Horticultura) - FCA

Bioconversão energética da folha e bagaço de mandioca pelo fungo Rhizopus oligosporus para obtenção de alimento funcional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance.

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment

Recuperação de amidos remanescentes em resíduos de extração da fécula de mandioca

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Composição química e propriedades de pasta de farinhas de mandioca

This work aimed to analyze the chemical composition and paste properties of cassava flours, from several producers and classifications, marked in different Brazilian cities. Flours were characterized to moisture, ash, fibers, protein, lipids, total sugars and starch. The paste properties were analyzed in RVA. The results showed significant differences to chemical components in cassava flours. The moisture ranged from 4.39 to 10.26, starch (82.19 to 88.90%), ash (0.48 to 1.07%), fiber (3.23 to 6.41%), protein (1.15 to 2.13%), total sugar (0.05 to 0.56%) and lipids (0.40 to 1.24). These differences can be due the variations of raw material and process. The paste properties of flours were different, with viscosity peak ranged from 73.33 to 387.08 RVU, breakdown (2.42 to 248.83RVU, final viscosity (154.92 to 275.5 RVU) and retrogradation tendency (50.75 to 132.5 RVU), showing the influence of kind of processing on flour viscosity.

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Obtenção de amido resistente por intercruzamento e por tratamento hidrotérmico, e sua incorporação em bolos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos de modificações físicas sobre as propriedades de amido de tuberosas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)