Food Engineer, with M.Sc. and PhD in Food Technology from UNICAMP, Post doctor from Research Center USDA-ARS-WRRC, California, USA. With over 30 years of experience in Food Technology / Cereals Technology. Employee Embrapa since 1990. Currently Responsible for Plant Technology of Cereals Embrapa Food. Acts as project leader in the development of products using mainly raw materials nontraditional. Author and co-author of over 200 articles in national and international journals related to the research and development of food and extruded products. Author and co-author of over 150 papers presented at national and international congresses. Scientific Ha-doc FAPESP Consultant
Revista do Instituto Adolfo Lutz (Impresso), Apr 1, 2008
Brazil is considered the most important coffee producer in the world. However, the largest volume... more Brazil is considered the most important coffee producer in the world. However, the largest volume of exportation of this product is made in a form of green grains (commodity), which give the opportunity to the importer countries to industrialize and to commercialize the coffee in a form of other manufactured products of highly increased value. The objective of the present study was to propose an alternative procedure in order to introduce diversity and to increase the market price to the coffee product. Blending different percentages (15 and 20%) of roasted coffee powder and rice flour, and processing them by extrusion cooking resulted in a pre-cooked flour. The proximal composition of 15% and 20% blending pre- cooked flour showed protein, carbohydrates, dietary fiber and caloric values which were higher than those found in rice flour. For this reason, probably the concentration increase of the majority of contained amino acids as lysine in the pre-cooked composite flours might confer an increase in the total amino acids rate . Although, when this product was compared with a reference protein recommended by FAO/WHO, the values were still restricted to supply the daily necessities required by children from 2 to 5 years old and from 10 to 12 years old; on the other hand, the treonin aminoacid rate in pre-cooked flour showed to be limiting for children from 2 to 5 years old only.
Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas ... more Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas de abacate, (Persea Gratíssima Gaertner F), jaca (Artocarpus Heterophyllus L.), e seriguela (Spondias Purpúrea L). Estas farinhas foram avaliadas quanto à distribuição granulométrica e propriedades reológicas, como viscosidade de pasta e propriedades funcionais através das análises de índice de absorção em água (IAA) e índice de solubilidade em água (ISA). Os resultados mostraram que as farinhas podem ser aplicadas como ingredientes na produção de diversos produtos alimentícios. Nesse sentido as farinhas estudadas possuem potencial de utilização como ingrediente de produtos panificáveis dentre outras alternativas.
The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel t... more The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel temperature (120–160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient β112 dominated the change in total carotenoids, lutein, zeaxanthin, and β-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for β-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). β-cryptoxanthin and β-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For...
El experimento se llevo acabo en el banco de semilla del CAI Jose N. Figueredo del Municipio Rio ... more El experimento se llevo acabo en el banco de semilla del CAI Jose N. Figueredo del Municipio Rio Cauto, perteneciente a la provincia Granma, Cuba. Se conformo un grupo de cinco variedades de cana de azucar comercial: Ja60- 5, C1051- 73, C120- 78, C323- 68, C86- 456. A cada variedad se le tomaron 3 muestras formadas por cinco plantas cada una seleccionadas al azar en la parcela, determinandosele las fracciones de tallo, cogollo, paja, fibra bruta (FB), proteina bruta (PB), materia seca (MS), materia organica (MO), ceniza (C), fosforo (P), calcio (Ca); asi como la solubilidad de la MO al KOH, el diseno empleado fue de Bloques al Azar. Se realizo un analisis de varianza y las medias fueron comparadas segun la prueba de Newman-Keuls. Los resultados muestran que existen diferencias significativas en cuanto al % de tallo, cogollo y paja entre las variedades, mientras que la MS, FB, PB y la solubilidad de la MO al KOH, para el caso de las variedades: C120- 78, C86-456 y C323- 68, no aparec...
Revista do Instituto Adolfo Lutz (Impresso), Apr 1, 2008
Brazil is considered the most important coffee producer in the world. However, the largest volume... more Brazil is considered the most important coffee producer in the world. However, the largest volume of exportation of this product is made in a form of green grains (commodity), which give the opportunity to the importer countries to industrialize and to commercialize the coffee in a form of other manufactured products of highly increased value. The objective of the present study was to propose an alternative procedure in order to introduce diversity and to increase the market price to the coffee product. Blending different percentages (15 and 20%) of roasted coffee powder and rice flour, and processing them by extrusion cooking resulted in a pre-cooked flour. The proximal composition of 15% and 20% blending pre- cooked flour showed protein, carbohydrates, dietary fiber and caloric values which were higher than those found in rice flour. For this reason, probably the concentration increase of the majority of contained amino acids as lysine in the pre-cooked composite flours might confer an increase in the total amino acids rate . Although, when this product was compared with a reference protein recommended by FAO/WHO, the values were still restricted to supply the daily necessities required by children from 2 to 5 years old and from 10 to 12 years old; on the other hand, the treonin aminoacid rate in pre-cooked flour showed to be limiting for children from 2 to 5 years old only.
Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas ... more Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas de abacate, (Persea Gratíssima Gaertner F), jaca (Artocarpus Heterophyllus L.), e seriguela (Spondias Purpúrea L). Estas farinhas foram avaliadas quanto à distribuição granulométrica e propriedades reológicas, como viscosidade de pasta e propriedades funcionais através das análises de índice de absorção em água (IAA) e índice de solubilidade em água (ISA). Os resultados mostraram que as farinhas podem ser aplicadas como ingredientes na produção de diversos produtos alimentícios. Nesse sentido as farinhas estudadas possuem potencial de utilização como ingrediente de produtos panificáveis dentre outras alternativas.
The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel t... more The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel temperature (120–160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient β112 dominated the change in total carotenoids, lutein, zeaxanthin, and β-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for β-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). β-cryptoxanthin and β-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For...
El experimento se llevo acabo en el banco de semilla del CAI Jose N. Figueredo del Municipio Rio ... more El experimento se llevo acabo en el banco de semilla del CAI Jose N. Figueredo del Municipio Rio Cauto, perteneciente a la provincia Granma, Cuba. Se conformo un grupo de cinco variedades de cana de azucar comercial: Ja60- 5, C1051- 73, C120- 78, C323- 68, C86- 456. A cada variedad se le tomaron 3 muestras formadas por cinco plantas cada una seleccionadas al azar en la parcela, determinandosele las fracciones de tallo, cogollo, paja, fibra bruta (FB), proteina bruta (PB), materia seca (MS), materia organica (MO), ceniza (C), fosforo (P), calcio (Ca); asi como la solubilidad de la MO al KOH, el diseno empleado fue de Bloques al Azar. Se realizo un analisis de varianza y las medias fueron comparadas segun la prueba de Newman-Keuls. Los resultados muestran que existen diferencias significativas en cuanto al % de tallo, cogollo y paja entre las variedades, mientras que la MS, FB, PB y la solubilidad de la MO al KOH, para el caso de las variedades: C120- 78, C86-456 y C323- 68, no aparec...
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