Renata Fuchs

Federal University of Technology - Paraná/Brazil (UTFPR) | UTFPR · Coordenação do Curso de Tecnologia em Alimentos (COALM)

Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check‐all‐that‐apply) and preference ranking test (PRT) to evaluate four coffee brews. The quantification of caffeine, trigonelline, and chlorogenic acid was performed with high‐performance liquid chromatography (...

Pinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulation of cookies as a bioactive ingredient. For that, pinhão extract was encapsulated in different biopoly...

The present study aimed to characterize the disaggregated fillets and determine the optimal quality parameters used in the pre‐slaughter management of Nile tilapia in the processing industries. The study was carried out in three stages: the first characterized the disaggregated fillet, the second determined the influence of season on the incidence...

This paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum, and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterized by porosity, reddish color, bread and yeast aroma, crust hardness, floury and sour aroma, and unpleasant consistency. The teff fl...

Sensory quality is very important to determine the acceptance of food by consumers, and it is essential to identify the sensory attributes that contribute to food acceptability. This paper aimed to identify the attributes that contribute to the sensory acceptance of cookies containing rice, sorghum, and teff flour. The formulations were subjected t...

Apresentação do evento O Simpósio de Tecnologia e Engenharia de Alimentos (SIMTEA) é um evento de caráter científico, acadêmico e cultural promovido pelo Departamento Acadêmico de Alimentos e Engenharia Química, da Universidade Tecno�lógica Federal do Paraná, câmpus Campo Mourão. Desde 2009, ano de sua primeira edição, o SIMTEA vem reu�nindo repre...

Rice flour was replaced by sorghum and teff flour in gluten‐free chocolate cakes. The impacts of this substitution on the sensory characteristics and acceptance and on the texture of the cakes were analyzed. Gluten‐free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution...

The impact on physicochemical and sensory characteristics of tilapia balls where wheat was replaced by oat, quinoa, and amaranth flours was evaluated. The replacement of wheat flour by other flours decreased the cooking loss and lipid absorption and increased the overall acceptance. The optimized formulation should contain 20.59% oat, 30% amaranth,...

Whey protein supplements (WPS) intake has been increasing worldwide as they are mainly used to improve overall athletic performance. Adding other bioactives such as polyunsaturated fatty acids (PUFA) may be an alternative to help fulfill nutritional needs. Microencapsulation is able to protect PUFA-rich oils from oxidation, but important aspects of...

Peruvian maca (Lepidium meyenii) is a root native to the Andean region, cultivated for at least 2000 years. Maca is rich in fiber, a large number of essential amino acids, fatty acids, and other nutrients, including vitamin C, copper, iron, and calcium. Besides these essential nutrients, this root contains bioactive compounds responsible for benefi...

Rice bran is a by-product of the rice milling process, found worldwide in abundance and highlighted due its protein content. This study optimized the conditions for ultrasonic-assisted extraction of protein from defatted rice bran (DRB) and characterized the rice bran protein concentrate (RBPC). A sequential strategy of experimental design was empl...

A rotulagem de produtos alimentícios é um importante elo entre o fabricante e o consumidor e representa o primeiro contato do consumidor com o produto. O rótulo tem por função fornecer diversas informações sobre os alimentos aos consumidores sendo estas informações determinadas por legislações específicas. Apesar da existência de resoluções sobre o...

This research described sensory characteristics of gluten‐free bread (GFB) enriched with teff and yacon flour (YF) using flash profile (FP) and common dimension analysis (ComDim). The addition of TF and YF (up to 35%) maintained the sensory attributes. GFB enriched with YF was described by white color, aroma, and taste of white flour, softness and...

This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curc...

There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was...

Encapsulation of chia oil might protect omega-3 and omega-6 from lipid oxidation when producing baked foods. However, the actual gain in stability given by chia oil must be determined. In this work, chia oil or chia oil-loaded microparticles were added to a cookie formulation in order to evaluate the ability of the microcapsules in protecting chia...

The original version of this article unfortunately a typo error on the name of Dr. Patrícia Valderrama. This was written as “Patrícia Velderrama” which is incorrect. © 2018 Springer Science+Business Media, LLC, part of Springer Nature

This research described sensory characteristics of freeze‐dried mixtures of tilapia croquettes enriched with flaxseed flour using free‐choice profiling (FCP) and analyzed the data through the common components and specific weights analysis (CCSWA). Enriched croquette was defined by brown color, odor and taste of flour, and creaminess. Control croqu...

Chia is a good source of fibre, protein and antioxidants, and is also rich in polyunsaturated fatty acids, particularly α-linolenic acid (18:3 n-3). This fact makes it increasingly interesting for studies of its composition and nutritional quality, because it may be useful for inclusion in diets or in novel food formulations. The objective of this...

Nontoxic conserving agents is on demand by the industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively investigated but hydrophobicity is an issue when applying curcumin to foodstuff. The objective of this work...

Background: In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of...

The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also contained flaxseed flour. Aw increased significantly o...

Although its high protein quality, Nile tilapia mince is low in essential fatty acids. This research evaluated the effect of the addition of flaxseed flour to sensory acceptance and nutritional status of Nile tilapia croquettes. The basic formulation of tilapia croquette was enriched with different contents of flaxseed flour, and a ranking preferen...

Background: The mechanically separated meat (MSM) of Nile tilapia is an example of a by-product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze-dried mixture of fish croquette using Nile tilapia MSM. Flavour, texture and overall acceptance of sev...

p>The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The av...

p>The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented...

The aim of this work was to elaborate a skimmed symbiotic yoghurt, using starter culture (Lactobacillus bulgaricus and Streptococcus thermophillus), Lactobacillus casei as probiotic microorganism and inulin and oligofructose as prebiotic ingredients. The probiotics characteristics (acid and bile resistance) of L. casei and the number of lactic acid...

OBJECTIVE: The probiotic characteristics of the microorganisms (Lactobacillus bulgaricus and Streptococcus thermophillus) used to produce soy yogurt supplemented with prebiotic fructooligosaccharides were evaluated and also the physicochemical and microbiological characteristics and acceptance of the product. METHODS: The formulation containing pow...

Objective: The probiotic characteristics of the microorganisms (Lactobacillus bulgaricus and Streptococcus thermophillus) used to produce soy yogurt supplemented with prebiotic fructooligosaccharides were evaluated and also the physicochemical and microbiological characteristics and acceptance of the product. Methods: The formulation containing pow...

People are getting more conscious about the relationship between food and health. Consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients able to improve health. Soy, prebiotics such as oligofructose and inulin have a great application potential in food industry due to their functional properties....