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Antonio Roberto Giriboni Monteiro
Universidade Estadual de Maringá
ChemistrySensory analysisFood scienceStarchBiochemistry
45Publications
5H-index
115Citations
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Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10–20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this study as a fat replacer. Impact of aqueous xanthan gum (Xg) solutions (0.25, 0.5, 1.0%) under two pH conditions (3.5 and 7.0) on structural and sensory characteristics of extruded snacks was analyzed. R...
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#1Cândyce Camile Fortuna Nalesso-Leão (UEM: Universidade Estadual de Maringá)
#2Paula Gimenez Milani (UEM: Universidade Estadual de Maringá)H-Index: 2
Last. Silvio Claudio da Costa (UEM: Universidade Estadual de Maringá)H-Index: 6
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Os snacks sao produtos extrusados elaborados a base de milho, por este motivo, diversos estudos buscam a substituicao parcial ou total deste ingrediente por outros com maior valor nutricional. Desta forma, este trabalho realizou a substituicao parcial do gritz de milho por camarao atomizado em spray dryer com a proposta de aumentar os valores proteicos no produto final. No entanto, sao escassos os estudos sobre a substituicao do gritz de milho por camarao em po. Assim o objetivo deste trabalho f...
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Snacks are extruded products made from corn, and for this reason several studies have sought the partial or total replacement of corn by other ingredients with higher nutritional value. We partially replaced the corn grits by shrimp atomized powder, aiming to increase the protein values in the final product, and analyze the chemical and physical characteristics of the snacks made with shrimp powder. The extruded products were obtained by partially replacing the grits by shrimp powder in the foll...
#1Diego Rodrigues Marques (UEM: Universidade Estadual de Maringá)H-Index: 3
#2K. Berwig (UEM: Universidade Estadual de Maringá)H-Index: 1
Last. Isabel Sousa (Instituto Superior de Agronomia)H-Index: 24
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Food industries are modifying their products and processes in order to adapt to the needs and desires of consumers for a healthy diet. Extruded snacks are products where 10–20% of fat is sprinkled on the product to fix flavors, seasonings and salts. Considering the need for flavoring snacks and simultaneously reducing of the calories intake, an alternative to fat, based on polysaccharides, was studied.
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Some vegetables that are rarely used and/or unknown in daily menu, can represent great sources of vital nutrients to maintain the metabolic health of their consumers. Among them is Pereskia spp family, commonly known as ora-pro-nobis, "the flesh of the poor". According to RDC No. 54/2012 (BRASIL, 2012), Ora-pro-nobis can be considered a functional food due to its high protein content (approximately 25%), with high digestibility (80%), 3.35g/100g of calcium, 2.42g/100g of potassium, 1.13g/100g of...
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The objective of this research was to carry out the fermentation of corn starch in the same manner as cassava starch fermentation and to study its behavior during the fermentation process, analysing acidity and paste properties. CoS (corn starch) and CaS (cassava starch) were used. The sample was analysed by paste properties and acidity, at time 0, at every 7 days until the end of fermentation and after sun-drying. Regarding viscosity peak, CaS samples showed higher values, in the resistance att...
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#1Janaina de Paula da Costa (UFC: Federal University of Ceará)H-Index: 2
Last. José Maria Correia da Costa (UFC: Federal University of Ceará)H-Index: 13
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The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral con...
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#1K. Berwig (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Diego Rodrigues Marques (UEM: Universidade Estadual de Maringá)H-Index: 3
Last. Antonio Roberto Giriboni Monteiro (UEM: Universidade Estadual de Maringá)H-Index: 5
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A respeito da qualidade de paes, diversos atributos sao considerados, como volume, cor e textura, sendo influenciados por mudancas em formulacoes e processos. Na etapa de fermentacao ocorre o desenvolvimento da massa de paes o que confere algumas das caracteristicas esperadas nos produtos. Diversos autores estudaram a acao de enzimas e aditivos nessa fase, porem poucos analisaram a variacao de parâmetros de processo. Com isso, o objetivo desse trabalho foi avaliar a influencia do tempo e da temp...
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