Navegando por Autor "Benfica, Tatiana Aparecida Ribeiro dos Santos"
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Item K2MgSiO4 : a novel K+-trapped biodiesel heterogeneous catalystproduced from serpentinite Mg3Si2O5(OH)4.(2016) Ballotin, Fabiane Carvalho; Cibaka, Thérèse Ebambi; Benfica, Tatiana Aparecida Ribeiro dos Santos; Santos, Eleonice Moreira; Teixeira, Ana Paula de Carvalho; Lago, Rochel MonteroIn this study, a new catalyst for biodiesel synthesis, based on K2MgSiO4, was produced from the mineralserpentinite. TG, SEM, XRD, AA, BET analyses showed that serpentinite Mg3Si2O5(OH)4impregnated withKOH (5,10 and 20 wt%), and thermally treated at 500◦C, 700 and 900◦C, can be converted to the main crys-talline phase K2MgSiO4. Analyses by TPD-MS (CO2) and titration suggested the presence of weak/mediumbasic sites in relatively high concentrations. Biodiesel production using soybean oil (methanol:soybean oilratio of 1:12, 1:9; 1:6, 60◦C) showed yields higher than 95% with catalyst at 10 wt%, which can be reusedfor three consecutive times without significant decrease on the reaction yield. The obtained results arediscussed in terms of a new catalytic phase based on K+ions trapped in the cavities of the MgSiO42−structure containing negatively charged oxygen basic sites.Item Nutritional composition of insects Gryllus assimilis and Zophobas morio : potential foods harvested in Brazil.(2019) Araújo, Rafael Ribeiro Soares; Benfica, Tatiana Aparecida Ribeiro dos Santos; Ferraz, Vany Perpetua; Santos, Eleonice MoreiraThe use of insects as food represents a more sustainable and adequate production system to meet the growing demand for food. In Brazil, the main insects bred in captivity are intended only for animal feed. This work evaluated the nutritional profile of two insect species - Gryllus assimilis (GA) and Zophobas morio (ZM), grown in Brazil. The results showed that the species GA presented 65.52% of proteins, 21.80% lipids, 8,6% carbohydrates and 408% ashes, and the ZM species 46.80% proteins, 43.64% lipids, 8.17% ashes and 1.39% carbohydrates. The content of palmitic, oleic and linoleic acid was the most expressive in the insects. In relation to the mineral containing calcium, magnesium, iron, and zinc were the minerals with the most expressive concentrations. When compared to other commonly used food sources edible insects can supply significant amounts of proteins, lipids, and minerals a nutritional supply suited to biological needs.Item Physico-chemical, cooking and texture characteristics of polished and whole rice grain of different varieties marketed in Brazil.(2020) Silva, Amanda Souza da; Anselmo, Kerolaine Lijanda; Silva, Géssica Regiane; Lima, Clara Mariana Gonçalves; Araújo, Maria Helena; Benfica, Tatiana Aparecida Ribeiro dos Santos; Silva, Washington Azevêdo da; Santos, Eleonice Moreira; Trombete, Felipe MachadoThe diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. An exploratory and random sampling was carried out, aiming to obtain the largest number of brands, being collected 28 samples, and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a considerable variation among samples in terms of physicochemical, cooking, and texture properties.