Navegando por Autor "Gomes, Raphael Antônio Borges"

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Evaluation of the effect of substrates and types of wheat flour on microbiological characteristics, pH values, levels of total phenolic compounds, antioxidant capacity and fermentative capacity of sourdough.
(2022) Santos, Janaína Gomes dos; Ávila, Poliana Martins de; Schimitberger, Rodrigo; Cunha, Luciana Rodrigues da; Gomes, Raphael Antônio Borges; Vieira, Michele Cristina; Monteiro, Reginaldo de Souza; Vieira, Silvia Mendonça; Pereira, Patrícia Aparecida Pimenta
Sourdough is a process that is expanding nowadays. However, the microorganisms present produce metabolites that can cause changes in the breads. Thus, the objective of this work was to evaluate the effects of substrates and types of wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity and fermentative capacity of different types of sourdough, comparing them with dry yeast. In this way, six sourdough were elaborated, diversifying the type of wheat flour (whole or white) and the substrate (beer wort, pineapple juice or natural yogurt), being evaluated in the microbiological aspects (yeast count, bacteria under anaerobic conditions and under aerobic conditions), physicochemical (pH, phenolic compounds and antioxidant capacity (β-carotene/linoleic acid, ABTS and DPPH)) and fermentative capacity (only in sourdough). In view of the results obtained, it was observed that both white wheat flour and whole wheat flour, with the substrates yogurt, pineapple juice and brewer's wort, showed differences in microbiological characteristics, in pH values, in the content of compounds total phenolics, antioxidant capacity and fermentative capacity compared to dry yeast, with whole wheat flour, pineapple or beer wort providing microbial diversity, as well as lowering the pH. WY (white wheat flour and yogurt), WP (white wheat flour and pineapple) and IW (whole wheat flour and beer wort) sourdough were more resistant to temperatures (25 °C, 30 °C e 35 °C).
Sodium content of meals offered in a public school of the state of Minas Gerais, Brazil.
(2020) Oliveira, Valquíria; Amaral, Cláudia Antônia Alcântara; Gomes, Raphael Antônio Borges; Liboredo, Juliana Costa
The purpose of this study was to evaluate the sodium content of the meals offered in a public school of the state of Minas Gerais (Brazil) and its adequacy with regard to the Brazilian School Meal Program. Meal samples were collected in the morning and in the afternoon shifts in 10 nonconsecutive days. In the 10 evaluated days, the amount of sodium offered per meal in both school shifts was above the amount recommended by the program (400 mg/meal). The significant difference was found between the sodium content offered in the afternoon (1062.9 ± 231.5 mg) and in the morning meals (807.1 ± 174.2).
Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
(2023) Santos, Janaína Gomes dos; Ávila, Poliana Martins de; Gomes, Raphael Antônio Borges; Monteiro, Reginaldo de Souza; Vieira, Silvia Mendonça; Pereira, Patrícia Aparecida Pimenta
The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.