Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Effect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale

The physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.

Production and application of amylases of Rhizopus oryzae and Rhizopus microsporus var. oligosporus from industrial waste in acquisition of glucose

Amylases from Rhizopus oryzae and Rhizopus microsporus var. oligosporus were obtained using agro-industrial wastes as substrates in submerged batch cultures. The enzymatic complex was partially characterised for use in the production of glucose syrup. Type II wheat flour proved better than cassava bagasse as sole carbon source for amylase production. The optimum fermentation condition for both microorganisms was 96 hours at 30°C and the amylase thus produced was used for starch hydrolysis. The product of the enzymatic hydrolysis indicated that the enzyme obtained was glucoamylase, only glucose as final product was attained for both microorganisms. R. oligosporus was of greater interest than R. oryzae for amylase production, taking into account enzyme activity, cultivation time, thermal stability and pH range. Glucose syrup was produced using concentrated enzyme and 100 g L-1 starch in a 4 hours reaction at 50°C. The bioprocess studied can contribute to fungus glucoamylase production and application. © 2013 Institute of Chemistry, Slovak Academy of Sciences.

Aspectos sensoriais e físico-químicos de iogurtes de soja com espessantes/estabilizantes à base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de dietas e altura da coluna d’água na sobrevivência de larvas de Betta splendens e o aporte de nitrogênio e fósforo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Purificação e caracterização bioquímica da invertase extracelular produzida pelo fungo filamentoso Aspergillus terreus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adição de precursores em meio complexo solúvel para a produção de Cefamicina C por Streptomyces clavuligerus

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Isolado protéico de farinha de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais e térmicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da paralisação escalonada da aeração na eficiência do tratamento aeróbio na manipueira em batelada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fracionamento da proteína e estudo termoanalítico das leguminosas: grão de bico (Cicer arietinum), variedade Cíciero e tremoço branco (Lupinus albus L.)

Pós-graduação em Alimentos e Nutrição - FCFAR

Avaliação da qualidade industrial de linhagens de trigo por meio de métodos físico-químicos, reológicos e de panificação

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Tratamento de manipueira em reator anaeróbio compartimentado

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Aproveitamento de vísceras (não comestíveis) de aves para elaboração de farinha de carne: um perfil comparativo entre frango (Gallus domesticus) e ratitas avestruz (Struthio camellus) e ema (Rhea americana)

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de produto tipo shake utilizando farinha de tremoço doce (Lupinus albus) CV multolupa, decorticada e desengordurada

Pós-graduação em Alimentos e Nutrição - FCFAR