Adriana Aparecida Droval's research while affiliated with Federal University of Technology - Paraná/Brazil (UTFPR) and other places

Publications (23)

Article
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...
Article
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Tilapia has high-temperature tolerance, can breed in captivity, grow fast, and have excellent cost-benefit. Because of these characteristics, this species is of great interest in aquaculture and, currently, the most produced fish in Brazil. However, by increasing tilapia production, there was also a rise in the amount of organic waste, mainly from...
Article
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...
Article
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...
Article
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As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quanti...
Article
A indústria de alimentos sofre elevadas perdas com a frutas e hortaliças ao longo de toda cadeia produtiva, tal fato a instiga a buscar alternativas como o desenvolvimento de filmes para revestir alimentos e prolongar sua vida de prateleira. Se faz necessário um estudo principalmente das propriedades mecânicas e de barreira dos filmes, as quais com...
Article
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...
Article
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,...
Article
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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...
Article
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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...
Article
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...
Article
Full-text available
O sal de cura, nitrato e nitrito de sódio e/ou potássio, são componentes essenciais na conservação de produtos cárneos, entretanto, seu uso é discutível devido ao seu efeito adverso cumulativo. Objetivou-se neste trabalho substituir o nitrito de sódio por aipo em pó, no processamento de linguiça frescal toscana. Foram desenvolvidas seis formulações...

Citations

... The protein content of ASC extracted from Nile tilapia skin with different acid concentrations and extraction times was in the range of 68.73-80.58% [32]. Moreover, the fat content of ASC-3C was very low (1.45%). ...
... Texture profile analysis (TPA) was performed using a TA-XT plus texture analyzer (Stable Micro Systems Ltd., Surrey, UK) with a 36 mm diameter cylinder probe P/36R, according to the method described by de Castro et al. [26]. The bread was cut into pieces with a thickness of 5 cm. ...
... Globally, 0.6~1% of the population suffers from celiac disease or some other type of gluten intolerance (Nespeca et al., 2021), and they need strict gluten-free diet throughout their lifetime due to gluten intolerance. Rice is naturally gluten-free and is a preferred carbohydrate by majority of the world population (Naseer et al., 2021;Aleman et al., 2021). ...
... The advantage of this type of cultivation to the farmer is that the crop remains a short time in the soil, taking low risks related to the weather. In the dry peanut market, harvest is conducted between 100 and 110 days and the product is usually sold cooked (20%) or roasted (80%), mainly in open markets or processed by the food industries (SANTOS, 1997;VASCONCELOS et al., 2015;BENEDICTI et al., 2018). ...
... Phytochemical studies of maca roots have revealed that their predominant bioactive constituents include alkaloids, polysaccharides, glucosinolates, sterols, and essential fatty acids [3]. Among these active compounds, it is widely accepted that maca alkaloids exhibit neuroprotective characteristics [5,6] and exert antiinflammatory, anti-depressant, and analgesic effects [7]. Macamides, as a type of maca ...
... Curcumin is a curcuminoid pigment responsible for the yellow color of turmeric and may affect the original color of macaroni as a food ingredient. The addition of curcumin microcrystals significantly decreased levels of lipid peroxidation; nonetheless, this addition can have an effect on the product's color and decreased the degree of acceptance of the product in terms of consumer preference [49]. Thus, proper utilization of tea polyphenols and turmeric curcuminoids in food products can be beneficial and improve the antioxidant capacity and nutritional quality of food. ...
... O setor responsável pela produção de peixes, segundo Bordignon (2010), apresentou maior crescimento em relação à produção dos demais produtos de origem animal, e o consumo de pescado aumentou em mais de 800% entre 1970 e 2006. Em 2010, a produção mundial de pescado atingiu cerca de 168 milhões de toneladas, apresentando uma expansão de 3% em relação ao ano anterior (MPA, 2011). ...