Navegando por Autor "MACIEL, Renan de Almeida"

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Acesso aberto (Open Access)
Características físicas e químicas de frutos de pupunheira no Estado do Pará
(Universidade Federal do Pará, 2013-09) CARVALHO, Ana Vânia; BECKMAN, Jacqueline Chaves; MACIEL, Renan de Almeida; FARIAS NETO, João Tomé de
The aim of this study was to assess the physical and physical-chemical characteristics of the fruits of 21 reproductive peach palms to help guide future research on genetic improvements of the species, especially regarding the fruit pulp. Fruits from each genetic material were characterized by fruit and seed size, moisture, protein, lipid, ash, fiber and total carotenoids. Average values for all studied variables were significantly different among all individuals. Protein values ranged from 4.20 to 6.79%, especially for B04-P20 that showed the highest value. Lipid levels varied markedly, with values ranging between 8.25 and 40.83%, and matrix B02-P30 presenting the greatest levels of lipids. Total carotenoids ranged from 8.02 to 124.90 mg/g, with matrices B02-P30 (124.90µg/g) and B05-P45 (123.04µg/g) presenting the highest values. The high total carotenoid values observed indicates that peach palms could make a significant contribution to antioxidants in the diet. Overall, the physical and physical-chemical assessment revealed significant differences among the studied reproductive individuals for the characters studied, indicating that this species offers considerable promise for future research on genetic improvements.
Acesso aberto (Open Access)
Desidratação osmótica à vácuo do filé de mapará (Hypophthamus edentatus)
(Universidade Federal do Pará, 2014-03-28) MACIEL, Renan de Almeida; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The aim of this work was to evaluate the process of vacuum osmotic dehydration of mapará fillet (Hypophthamus edentatus). Mapará fillets with dimensions of 5 x 2 x 0.5 cm were subjected to vacuum osmotic dehydration in accordance with a rotational central composite design 24, in which were evaluated the effects of the independent variables temperature, time, vacuum pressure and NaCl concentration on the dependent variables water loss (WL), solids gain (GS) and water activity (aw), order to obtain optimal condition of process with greater PA, lower GS and lower aw. The kinetics of osmotic dehydration of mapará was performed under optimal conditions, where were monitored the parameters PA, GS and aw as a function of process time. The empirical model proposed by Azuara et al. was used to represent the kinetics of mass transfer during the process of osmotic dehydration. The mapará fillet presented 76.70% moisture, 15.57% protein, 5.38% fat and 0.93% ash. The NaCl concentration (linear) was the variable that presented the greatest effect on the dependent variables, being positive on WL and GS and negative about the aw. The models obtained for PA, GS and aw were significant at 95% confidence and showed no significant lack of fit, being useful to predictive purposes. Was determined as optimum condition for the process: NaCl concentration 25%, temperature of 25 ° C and time of 120 min. The model proposed by Azuara et al. showed fit good to the experimental data of PA and GS kinetics of osmotic dehydration of mapará fillet. The fillet mapará had a reduction moisture after osmotic dehydration in optimal conditions, however did not meet the humidity recommended by law for salted fish, since the chloride content increased and attended law for salted fish. In relation the instrumental color were observed, after osmotic dehydration, significant statistically differences in lightness (L *) that decreased, indicating that the mapará darkened and the hue angle (h °) that increased, but still showed a tendency to yellow.
Acesso aberto (Open Access)
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
(2012-09) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; BASSINELLO, Priscila Zaczuk; KOAKUZU, Selma Nakamoto; RIOS, Alessandro de Oliveira; MACIEL, Renan de Almeida; CARVALHO, Rosângela Nunes
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.