Inulin
Mostrando 1-12 de 352 artigos, teses e dissertações.
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1. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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2. Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas
Abstract This study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPI). Overall, the eight formulas developed presente
Food Sci. Technol. Publicado em: 2020-12
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3. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 2020-03
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4. Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas
Abstract This study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPI). Overall, the eight formulas developed presente
Food Sci. Technol. Publicado em: 13/12/2019
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5. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 13/12/2019
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6. Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG
Abstract The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO
Food Sci. Technol. Publicado em: 04/11/2019
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7. Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola
Resumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/50% jabuticaba), F3 (25% acerola/75% jabuticaba), F4 (100% jabuticaba) e F5 (100% acerola) com 1
Braz. J. Food Technol.. Publicado em: 06/06/2019
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8. Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fibe
Food Sci. Technol. Publicado em: 02/05/2019
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9. Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying
RESUMO: O objetivo desse estudo foi investigar a influência da adição dos prebióticos farelo de arroz, inulina e hi-maize, na sobrevivência de Lactobacillus acidophilus em micropartículas de alginato obtidas por gelificação externa seguida de liofilização. Analisou-se o tamanho das micropartículas, a viabilidade, em simulação gastrointestinal e
Cienc. Rural. Publicado em: 18/02/2019
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10. Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate m
Food Sci. Technol. Publicado em: 31/01/2019
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11. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 07/01/2019
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12. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018