No description available.

Thesis (Ph. D.)--University of Queensland, 1999. / Includes bibliographical references.

No description available.

Orientador: Cesar Francisco Ciacco / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-24T15:04:03Z (GMT). No. of bitstreams: 1 Bortolo_VaniaFacchinide_M.pdf: 7286443 bytes, checksum: 1713a77feefd86eb0e07382ffa9d695e (MD5) Previous issue date: 1998 / Resumo: Inicialmente foi estudado o comportamento das gomas xantana e guar e dos amidos comerciais Instant Puré Fio F (amido de milho ceroso pré gelatinizado) e N - Lite LP (amido de milho ceroso) em bolos. Foram avaliados o volume específico do bolo, a gravidade específica da massa e foi analisada a qualidade do bolo. Peíos resultados obtidos foi verificado que as gomas apresentaram um perfil semelhante e o amido instant Pure Fio F teve um melhor desempenho que o N - Lite LP. Na segunda etapa do trabalho foram estudadas as interações entre as gomas e o amido Instant Pure Fio F. Os limites inferiores e superiores de adição foram, respectivamente, 0,25% e 0,50% para as gomas e 0,75% e 1,00% para o amido. O estudo foi conduzido através de três planejamentos fatoriais, sendo o primeiro e o segundo um fatorial 22 , com o amido e goma xantana e o amido e goma guar como variáveis independentes, respectivamente. O terceiro planejamento foi utilizado um fatorial 23, tendo como variáveis independentes o amido e as gomas guar e xantana. Nos três experimentos, os parâmetros de respostas foram o volume especifico do bolo, gravidade específica da massa, qualidade do bolo, diferença de cor, dureza e fraturabilidade. Com os resultados dos experimentos, os efeitos das interações amido -xantana, amido - guar e amido - xantana - guar nas características do bolo foram verificados através do programa Statística 5.0. Foi observado que a mistura amido - xantana foi a mais eficiente para melhorar as características do bolo. A mistura amido - xantana foi, então, utilizada para substituir a gordura no bofo. Foi realizado um planejamento central rotacional composto com as variáveis independentes amido , xantana e gordura e variáveis dependentes volume específico do bolo, gravidade específica da massa, diferença de cor, dureza e fraturabilidade. As superfícies de resposta foram analisadas e com a intersecção das faixas ótimas, foi verificado que a mistura amido - xantana conseguiu substituir 33,33% da gordura, mantendo as características do boio sem substituição de gordura. Na parte final do trabalho foi realizada a análise sensorial do bolo produzido com xantana e amido ( comparado com o bolo sem substituição de gordura e com o bolo produzido com o substituto comercial de gordura) na qual os provadores avaliaram a aparência, a textura e o sabor. Esta análise mostrou que 86,67% dos provadores gostaram da aparência, 76,67% gostaram da textura e 60,00% gostaram do sabor. Foi também avaliada a variação da umidade durante o armazenamento dos bolos (os mesmos avaliados sensorialmente) e foi observado que os bolos com a mistura amido - xantana têm poder de retenção de água superior ao bolo produzido com substituto de gordura comercial.l / Abstract: Initially, the behaviour of the gums xanthan and guar and the commercials starchs Instant Pure Flo F (pregelatinized waxy corn starch) com starch and N - Lite LP (waxy com starch) on cakes was studied. The specific volume of the cake (ml/g), the specific gravity of the dough (g/ml) and cake quality were analysed. The gums presented a similar profile and the starch Instant Pure Flo F had a better performance than N - Lite LP. In the second stage of the project, the interactions between the gums and the starch Instant Pure Flo F was studied. The inferior and superior limits of addition were, respectively, 0,25% and 0,50% for the gums and 0,75% and 1,00% for the starch. The study was conducted through three experimental plans. The first and the second experiments were planned as a 22 factorial with the starch and xanthan gum and starch and guar gum as independent variables, respectively. The third planning was a 23 factorial, with starch, guar and xanthan gums as independent variables. In the first experiment, the responses were specific volume of the cake (ml/g), specific gravity of the dough (g/ml), cake quality, color difference, hardness (g) and fraturability (g). It was observed that the mixture starch - xanthan gum produced cakes with the best quality. The mixture starch - xanthan gum was, then, tested as substitute of the fat cake. A central rotacional composed experimental planning was used in this study, with starch, xanthan gum and fat as independent variables and specific volume of the cake (ml/g), specific gravity of the dough (g/ml), color difference, hardness and fracturability as dependent variables. It was verified that the mixture starch - xanthan gum was able to substitute 33,33% of the fat, keeping the caracteristics of the standard cake. Sensorial analysis showed that apparance, texture and flavour were approved by 86,87%, 76,67% and 60,00% of the tasters. / Mestrado / Mestre em Tecnologia de Alimentos

No description available.

No description available.

No description available.

Three hundred and thirty lines of guar (Cyamopsis tetragonoloba (L.) taub.) were planted in five locations throughout central and southwestern United States to find diverse photoperiod response types for closer physiological and genetic study. Dates of planting studies were done in 1982 and 1983 in hopes that the photoperiod responses would be obvious in field conditions but they were not. The 1982 dates of planting studies in Arizona, Kansas, and Texas indicated that the date of planting was more important than the selection of cultivar in expectations of high yield even though cultivar selection was very important. The 1983 dates of planting experiment in Tucson, Arizona showed suggestions that photoperiod existed in guar but it took controlled, greenhouse conditions to characterize photoperiodism in guar and to be able to conduct genetic analysis. In greenhouse studies, guar was found to be a quantitative short-day plant, the initiation of buds and floral development were accelerated under short-day conditions. Six guar lines were characterized for the critical photoperiod in days from first true leaf to the first floral bud and from first floral bud to the first flower. No effect of photoperiod on the growth and development from emergence to the first true leaf was observed. The critical photoperiod for days from first true leaf to first bud for the lines are as follows: PI217925-1-1, Mesa, and Mills are between 14 and 15 hours, Kinman and SEAH-90 are between 13 and 14 hours, and PI217925-2 is between 12 and 13 hours. The critical photoperiod for days from first floral bud to first flower for the lines are: PI217925-1-1, Mesa, Kinman, and PI217925-2 are between 12 and 13 hours, SEAH-90 is between 13 and 14 hours, and Mills is day-neutral. Different photoperiodic responses occur for days from first true leaf to first floral bud and days from first floral bud to first flower. This follows a proposed genetic system of photoperiodic actions that has genes for photoperiod sensitivity, short-day versus long-day reaction, critical photoperiod, and genes for the amount of time delay for each developmental stage. The segregations of the guar crosses were explained by the model.

No description available.

No description available.