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dc.contributor.authorCavalcante, Rodrigo Barbosa Monteiro-
dc.contributor.authorMorgano, Marcelo Antônio-
dc.date.accessioned2019-09-27T19:55:11Z-
dc.date.available2019-09-27T19:55:11Z-
dc.date.issued2019-
dc.identifier.citationFood Science and Technology, p. 01-07, 2019.pt_BR
dc.identifier.issn1678-457X-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/52-
dc.description.abstractCheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student’s t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children’s audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.pt_BR
dc.language.isoenpt_BR
dc.rightsAbertoPT_Br
dc.subjectVigna unguiculatapt_BR
dc.subjectBakery productpt_BR
dc.subjectMicronutrientspt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectBioactive aminespt_BR
dc.titleMineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpeapt_BR
dc.typeArticlept_BR
dc.publisher.cityCampinasPT_Br
dc.publisher.countryBrasilPT_Br
dc.description.firstpage01PT_Br
dc.description.lastpage07PT_Br
dc.identifie.doihttps://doi.org/10.1590/fst.11718PT_Br
dc.identifie.urlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005012103PT_Br
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