Publications by authors named "Jenyffer Medeiros Campos Guerra"
The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds () added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved.
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- The study evaluates the potential use of a biosurfactant from URM6670 in cookies and muffins, focusing on its safety, effects on texture and physical characteristics, and sensory acceptance.
- The biosurfactant was found to be a mild irritant, with low toxicity levels, and its incorporation into cookies and muffins improved their size, moisture content, and lipid levels.
- Sensory analysis indicated higher acceptance for muffins with the biosurfactant, suggesting its promising application in bakery products.
The present study aimed to produce a biosurfactant from yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.
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