Érica Priulli - Academia.edu (original) (raw)

Papers by Érica Priulli

Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutrit... more Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutritional quality due to the content of proteins, fibers and essential fatty acids. The purpose of this work was to develop a tapioca type product, with partial replacement of the starch by okara flour, with satisfactory sensory and nutritional characteristics. Physical-chemical, technological, microbiological, sensory analyzes were carried out and regarding the nutritional quality of the lipids present in tapioca samples enriched with okara flour in the proportions of 0% (FP) 15% (F15), 30% (F30), 40 % (F40) and 50% (F50). Formulation F50 showed higher levels of protein, lipids, fibers, moisture and ash. The presence of okara flour increased the absorption capacity (IAA) of water and oil (IAO). There was a shift to positive and increasing values for a * and b *, which indicate red and yellow pigmentation in samples with higher concentrations of okara flour. The L * values indicated the lowest luminosity in samples added with okara flour. In the acceptance tests, there was no significant sensorial difference between the formulations, for the aroma, flavor and overall impression attributes. Samples enriched with okara flour showed better texture than traditional tapioca. The addition of soybean residue did not interfere with the consumer's intention to purchase tapioca. By the ordination test the formulation F30 was indicated as the most preferred by the tasters. In the descriptive sensory analysis, six descriptive terms were defined: color, soy aroma, soy flavor, starch flavor, softness and crispness. There was a significant increase in brown color and soy aroma with the addition of okara, the highest values being presented by formulation F50. The tasters judged that tapioca samples with the addition of okara flour showed an increase in their softness. As for the nutritional quality, it was observed that the presence of okara flour reduced the atherogenicity and thrombogenicity indexes, desirably changed the H / H and P / S ratio and reduced the ω6 / ω3 ratio. The fatty acid profile presented by tapioca as well as the nutritional quality indexes indicated that the food had its lipid profile benefited with the addition of okara flour. It is concluded that the use of soybean residue (okara) is a viable alternative to add nutritional value with satisfactory sensory quality in tapioca.

Population medicine, Apr 27, 2023

Population Medicine considers the following types of articles: • Research Papers-reports of data ... more Population Medicine considers the following types of articles: • Research Papers-reports of data from original research or secondary dataset analyses. • Review Papers-comprehensive, authoritative, reviews within the journal's scope. These include both systematic reviews and narrative reviews. • Short Reports-brief reports of data from original research. • Policy Case Studies-brief articles on policy development at a regional or national level. • Study Protocols-articles describing a research protocol of a study. • Methodology Papers-papers that present different methodological approaches that can be used to investigate problems in a relevant scientific field and to encourage innovation. • Methodology Papers-papers that present different methodological approaches that can be used to investigate problems in a relevant scientific field and to encourage innovation. • Letters to the Editor-a response to authors of an original publication, or a very small article that may be relevant to readers. • Editorials-articles written by the Editorial Board or by invited experts on a specific topic. Research Papers Articles reporting research may be full length or brief reports. These should report original research findings within the journal's scope. Papers should generally be a maximum of 4000 words in length, excluding tables, references, and abstract and key points of the article, whilst it is recommended that the number of references should not exceed 36.

Research, Society and Development, Oct 3, 2020

A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda da... more A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda das funções cognitivas e ocasiona comprometimento progressivo das atividades do dia-a-dia. Estudos tem demonstrado que a alimentação pode ter efeito neurológico protetor e redução do risco de desenvolver a DA. O objetivo desse estudo foi apresentar os principais nutrientes envolvidos na proteção da DA. Os principais nutrientes associados à prevenção da DA identificados nesse estudo são as vitaminas do complexo B, vitamina C, D e E, ômega 3 e selênio. Os mecanismos de proteção destes nutrientes à demência e ao retardo do declínio cognitivo estão associados ao seu poder antioxidante, papel no funcionamento dos neurotransmissores, diminuição dos níveis de homocisteína entre outros. Observou-se a importância da intervenção nutricional precoce no manejo da DA, o acompanhamento de portadores de DA com equipe multidiciplimar, bem como a utilização de métodos específicos de diagnóstico nutricional com o objetivo de prevenir os efeitos da DA.

DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins, 2020

O cupulate é um produto semelhante ao chocolate, obtido a partir das amêndoas do cupuaçu e pode s... more O cupulate é um produto semelhante ao chocolate, obtido a partir das amêndoas do cupuaçu e pode ser apresentado em barra ou em pó. O processamento de alimentos a partir de incorporação de co-produtos da indústria pode agregar valores tecnológicos e nutricionais. A exemplo destes subprodutos pode-se citar a okara que consiste no resíduo obtido a partir da extração do extrato hidrossolúvel da soja, o qual contém alto teor de proteínas e fibras. Esta pesquisa teve por objetivo produzir um alimento do tipo cupulate branco enriquecido com okara, e avaliar a composição físico-química deste novo produto. Foram elaboradas 4 formulações de cupulate, sendo um tradicional e 3 cupulates com substituição parcial de cupulate por okara, nas proporções de 15%, 30% e 45 %. As amostras foram avaliadas quanto ao teor de umidade, lipídios, proteínas, fibras, cinzas, carboidratos e valor calórico total. Observou-se um aumento nos teores proteínas, umidade, cinzas e fibras nas formulações com maior adiçã...

Anais do Congresso Brasileiro Online de Nutrição da Criança e do Adolescente - 4ª Edição - IV CONUCA

Research, Society and Development, 2020

A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda da... more A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda das funções cognitivas e ocasiona comprometimento progressivo das atividades do dia-a-dia. Estudos tem demonstrado que a alimentação pode ter efeito neurológico protetor e redução do risco de desenvolver a DA. O objetivo desse estudo foi apresentar os principais nutrientes envolvidos na proteção da DA. Os principais nutrientes associados à prevenção da DA identificados nesse estudo são as vitaminas do complexo B, vitamina C, D e E, ômega 3 e selênio. Os mecanismos de proteção destes nutrientes à demência e ao retardo do declínio cognitivo estão associados ao seu poder antioxidante, papel no funcionamento dos neurotransmissores, diminuição dos níveis de homocisteína entre outros. Observou-se a importância da intervenção nutricional precoce no manejo da DA, o acompanhamento de portadores de DA com equipe multidiciplimar, bem como a utilização de métodos específicos de diagnóstico nutriciona...

Tópicos em Ciências Agrárias – Volume 7, 2020

Food Science and Technology, 2022

Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of th... more Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.

Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutrit... more Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutritional quality due to the content of proteins, fibers and essential fatty acids. The purpose of this work was to develop a tapioca type product, with partial replacement of the starch by okara flour, with satisfactory sensory and nutritional characteristics. Physical-chemical, technological, microbiological, sensory analyzes were carried out and regarding the nutritional quality of the lipids present in tapioca samples enriched with okara flour in the proportions of 0% (FP) 15% (F15), 30% (F30), 40 % (F40) and 50% (F50). Formulation F50 showed higher levels of protein, lipids, fibers, moisture and ash. The presence of okara flour increased the absorption capacity (IAA) of water and oil (IAO). There was a shift to positive and increasing values for a * and b *, which indicate red and yellow pigmentation in samples with higher concentrations of okara flour. The L * values indicated the lowest luminosity in samples added with okara flour. In the acceptance tests, there was no significant sensorial difference between the formulations, for the aroma, flavor and overall impression attributes. Samples enriched with okara flour showed better texture than traditional tapioca. The addition of soybean residue did not interfere with the consumer's intention to purchase tapioca. By the ordination test the formulation F30 was indicated as the most preferred by the tasters. In the descriptive sensory analysis, six descriptive terms were defined: color, soy aroma, soy flavor, starch flavor, softness and crispness. There was a significant increase in brown color and soy aroma with the addition of okara, the highest values being presented by formulation F50. The tasters judged that tapioca samples with the addition of okara flour showed an increase in their softness. As for the nutritional quality, it was observed that the presence of okara flour reduced the atherogenicity and thrombogenicity indexes, desirably changed the H / H and P / S ratio and reduced the ω6 / ω3 ratio. The fatty acid profile presented by tapioca as well as the nutritional quality indexes indicated that the food had its lipid profile benefited with the addition of okara flour. It is concluded that the use of soybean residue (okara) is a viable alternative to add nutritional value with satisfactory sensory quality in tapioca.

Population medicine, Apr 27, 2023

Population Medicine considers the following types of articles: • Research Papers-reports of data ... more Population Medicine considers the following types of articles: • Research Papers-reports of data from original research or secondary dataset analyses. • Review Papers-comprehensive, authoritative, reviews within the journal's scope. These include both systematic reviews and narrative reviews. • Short Reports-brief reports of data from original research. • Policy Case Studies-brief articles on policy development at a regional or national level. • Study Protocols-articles describing a research protocol of a study. • Methodology Papers-papers that present different methodological approaches that can be used to investigate problems in a relevant scientific field and to encourage innovation. • Methodology Papers-papers that present different methodological approaches that can be used to investigate problems in a relevant scientific field and to encourage innovation. • Letters to the Editor-a response to authors of an original publication, or a very small article that may be relevant to readers. • Editorials-articles written by the Editorial Board or by invited experts on a specific topic. Research Papers Articles reporting research may be full length or brief reports. These should report original research findings within the journal's scope. Papers should generally be a maximum of 4000 words in length, excluding tables, references, and abstract and key points of the article, whilst it is recommended that the number of references should not exceed 36.

Research, Society and Development, Oct 3, 2020

A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda da... more A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda das funções cognitivas e ocasiona comprometimento progressivo das atividades do dia-a-dia. Estudos tem demonstrado que a alimentação pode ter efeito neurológico protetor e redução do risco de desenvolver a DA. O objetivo desse estudo foi apresentar os principais nutrientes envolvidos na proteção da DA. Os principais nutrientes associados à prevenção da DA identificados nesse estudo são as vitaminas do complexo B, vitamina C, D e E, ômega 3 e selênio. Os mecanismos de proteção destes nutrientes à demência e ao retardo do declínio cognitivo estão associados ao seu poder antioxidante, papel no funcionamento dos neurotransmissores, diminuição dos níveis de homocisteína entre outros. Observou-se a importância da intervenção nutricional precoce no manejo da DA, o acompanhamento de portadores de DA com equipe multidiciplimar, bem como a utilização de métodos específicos de diagnóstico nutricional com o objetivo de prevenir os efeitos da DA.

DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins, 2020

O cupulate é um produto semelhante ao chocolate, obtido a partir das amêndoas do cupuaçu e pode s... more O cupulate é um produto semelhante ao chocolate, obtido a partir das amêndoas do cupuaçu e pode ser apresentado em barra ou em pó. O processamento de alimentos a partir de incorporação de co-produtos da indústria pode agregar valores tecnológicos e nutricionais. A exemplo destes subprodutos pode-se citar a okara que consiste no resíduo obtido a partir da extração do extrato hidrossolúvel da soja, o qual contém alto teor de proteínas e fibras. Esta pesquisa teve por objetivo produzir um alimento do tipo cupulate branco enriquecido com okara, e avaliar a composição físico-química deste novo produto. Foram elaboradas 4 formulações de cupulate, sendo um tradicional e 3 cupulates com substituição parcial de cupulate por okara, nas proporções de 15%, 30% e 45 %. As amostras foram avaliadas quanto ao teor de umidade, lipídios, proteínas, fibras, cinzas, carboidratos e valor calórico total. Observou-se um aumento nos teores proteínas, umidade, cinzas e fibras nas formulações com maior adiçã...

Anais do Congresso Brasileiro Online de Nutrição da Criança e do Adolescente - 4ª Edição - IV CONUCA

Research, Society and Development, 2020

A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda da... more A doença de Alzheimer (DA) caracteriza-se como uma síndrome neurodegenerativa que leva à perda das funções cognitivas e ocasiona comprometimento progressivo das atividades do dia-a-dia. Estudos tem demonstrado que a alimentação pode ter efeito neurológico protetor e redução do risco de desenvolver a DA. O objetivo desse estudo foi apresentar os principais nutrientes envolvidos na proteção da DA. Os principais nutrientes associados à prevenção da DA identificados nesse estudo são as vitaminas do complexo B, vitamina C, D e E, ômega 3 e selênio. Os mecanismos de proteção destes nutrientes à demência e ao retardo do declínio cognitivo estão associados ao seu poder antioxidante, papel no funcionamento dos neurotransmissores, diminuição dos níveis de homocisteína entre outros. Observou-se a importância da intervenção nutricional precoce no manejo da DA, o acompanhamento de portadores de DA com equipe multidiciplimar, bem como a utilização de métodos específicos de diagnóstico nutriciona...

Tópicos em Ciências Agrárias – Volume 7, 2020

Food Science and Technology, 2022

Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of th... more Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.