Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including&#x...

Chickpea (Cicer arietinum L.) is the third most cultivated and consumed pulses worldwide, after bean and pea, and is commonly commercialized in the form of seeds, flour or canned. Grains are rich in proteins with the potential to be an alternative source of protein for hu...

In this work we performed the extraction of essential oils from Nutmegs produced in Brazil and Thailand, through hydrodistillation with a Clevenger modified apparatus. With the use of two-dimensional chromatography, coupled to a mass spectrometer, CG-CG/MS, analyzes were performed of its...

A biomassa residual do abacaxizeiro, rica em celulose, é frequentemente descartada após a colheita, subutilizando um recurso com potencial para aplicações de alto valor agregado. Contudo, durante a extração da lignina, sua recondensação compromete a eficiência da remoção de celulose. Este es...

This study evaluated the effect of pearl millet subjected to different processing on the intestinal health of rats. The animals were fed a standard iron-free diet (28 days) (hemoglobin depletion: 8.65 + 1.40 g/dL of hemoglobin). Subsequently, they were divided into four groups ...

The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional ...

The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds&...

The absence of gluten is one of the greatest technological challenges in breadmaking process. This study examined how different methods (straight dough, st and sponge dough, sp) affect the properties of breads obtained exclusively with whole grain pearl millet flour. The breads were...

The aim of this work was to evaluate the dough rheological properties along with the textural, physical, colorimetric, structural, total phenolics, anthocyanins and antioxidant properties of breads composed of wheat and Peruvian INIA 601 purple corn flour at three levels of substitution ...