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Luana Nascimento de Paula, Aloisio Henrique Pereira de Souza, Isabel Craveiro Moreira, Aline Kirie Gohara, Ana Flávia de Oliveira, Lucia Felicidade Dias
Pág. 707 - 712
This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unf...
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Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evelázio Souza, Jesui Vergilio Visentainer, Makoto Matsushita
Pág. 537 - 543
A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory...
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Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Pág. 157 - 163
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola ...
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Aloisio Henrique Pereira de Souza, Aline Kirie Gohara, Ângela Cláudia Rodrigues, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer, Makoto Matsushita
Pág. 757 - 763
The present study investigated the fatty acid composition, tocopherols and nutritional factors in the nut and shell of Sacha inchi (Plukenetia volubilis) through multivariate data analysis. The nut showed a high lipid content (48.5%), while the shell sho...
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Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Pág. 105 - 110
The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty a...
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