Percorrer por autor "Marques, Leila Larisa Medeiros"
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- How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?Publication . Nespeca, Lucas de Souza; Paulino, Hellen Fernanda da Silva; Silva, Tamires Barlati Vieira; Bona, Evandro; Leimann, Fernanda Vitória; Marques, Leila Larisa Medeiros; Cardoso, Flávia Aparecida Reitz; Droval, Adriana Aparecida; Fuchs, Renata Hernandez BarrosGluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.
- Use of water-soluble curcumin in TPS/PBAT packaging material: interference on reactive extrusion and oxidative stability of chia oilPublication . Mücke, Naiara; Silva, Tamires Barlati Vieira; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Venancio, Camila da Silva; Marques, Leila Larisa Medeiros; Valderrama, Patrícia; Gonçalves, Odinei Hess; Silva-Buzanello, Rosana; Yamashita, Fabio; Shirai, Marianne Ayumi; Genena, Aziza Kamal; Leimann, Fernanda VitóriaThe reactive extrusion technique is efficient in the incorporation of bioactive compounds for active packaging development. The application of curcumin, a strong antioxidant in its pure, isolated form to obtain active packaging has already been investigated; however, the use of water-soluble curcumin (WSC) in thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films has not yet been investigated. It is important to determine how WSC would affect starch esterification reaction during reactive extrusion (REx). The use of WSC at 0.5%wt led to an increase in tensile strength, elongation at break, and Young’s modulus. A reduction in starch esterification was observed; however, an improvement in TPS/PBAT compatibility was detected by infrared spectroscopy, X-ray diffraction, and scanning electron microscopy images. It is worth noting that WSC addition resulted in an increase in the film’s solubility and water vapor permeability, due to the hydrophilic character of the WSC. The films were used to package chia oil, and the oxidative stability data were evaluated by UV-Vis spectroscopy coupled with principal component analysis. The addition of WSC (0.5%wt) in the films led to the improvement of the oil oxidative stability, suggesting that using water-soluble curcumin may be a promising alternative to active packaging in the case of reactive extruded films.