Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters

Sousa, Tainara Leal de; Sousa, Kelly Aparecida de; Santos, Daiane Costa dos; Almeida, Adrielle Borges de; Rezende, Thaísa Alves Matos de; Santana, Railany Vieira; Resende, Osvaldo; Egea, Mariana Buranelo

doi:10.1016/j.bcdf.2021.100262

Cited by 2 publications

(1 citation statement)

References 60 publications

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“…Тепломассоперенос в слое материала представляет собой сложный процесс и, несмотря на значительное количество проведенных исследований, проблема его математического описания до настоящего времени не решена окончательно. Поэтому представляется актуальным анализ и выбор рациональных путей разработки соответствующих моделей [3,4,7,8].…”

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Justification of mathematical models of variable heat supply during grain drying

Zagoruiko¹,

Belyshkina²,

Марин³

et al. 2021

asj

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The article presents the results of studies of the efficiency of drying grain by reducing the specific energy consumption, allowing improving the quality of the resulting products and in-creasing the productivity of drying. The achievement of the results was a mathematical model, which was based on the general laws of heat and mass transfer, reflecting the specific features of the research. It is not that most continuous dryers for bulk materials have several zones with different parameters of the input and output-drying substance, which carry out drying under variable dynamic conditions.

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Justification of mathematical models of variable heat supply during grain drying

Zagoruiko¹,

Belyshkina²,

Марин³

et al. 2021

asj

View full text Add to dashboard Cite

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Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential

Sousa,

Filho,

Cabassa

et al. 2024

Sustainability

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The baru is a native Brazilian Cerrado fruit known for its high nutritional and techno-functional value, with the potential to generate new food ingredients. Utilizing the entire baru fruit maximizes the use of all its components, reduces the environmental impact, minimizes waste, and contributes to the region’s sustainable development. In this context, this study aimed to evaluate the nutritional composition, bioactive compounds, technological properties, and prebiotic potential of baru by-products and nuts, aiming at their integral and sustainable utilization. For this purpose, baru fruits were collected, characterized in terms of biometrics, and separated into pericarp (by-product) and nuts. The nutritional composition, fatty acid profile, bioactive compounds, techno-functional properties, and prebiotic potential were characterized in the roasted almonds and the by-products. The results indicated that the baru meal had a high protein content (33.09 g/100 g), the lowest atherogenic and thrombogenic indices (0.09 and 0.10, respectively), and the highest antioxidant capacity in the DPPH, ABTS, and FRAP assays. Additionally, the baru meal showed high levels of potassium (14.05 g/100 g), magnesium (2.20 g/100 g), and iron (61.80 g/100 g). The mesocarp stood out for its higher total phenolic content (157.48 mg GAE/100 g) and enhanced water solubility (63.90 g/g). The baru almond flour showed the best results for water absorption capacity (3.62 g/g), oil absorption capacity (3.28 g/g), emulsifying activity (71.94%), emulsion stability (87.69%), and foaming capacity (8.17%). In terms of prebiotic activity, the endocarp fermented by Lactobacillus acidophilus (0.76 log CFU/mL) and the mesocarp fermented by Bifidobacterium animalis (0.62 log CFU/mL) presented the best results. These findings demonstrate that baru by-products have the potential for full utilization, contributing to the sustainable development of underexplored plant species.

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Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters

Cited by 2 publications

References 60 publications

Justification of mathematical models of variable heat supply during grain drying

Justification of mathematical models of variable heat supply during grain drying

Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential

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