Marlene Azevedo Magalhães Monteiro
Universidade Federal de Minas Gerais
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Food Science and Technology International | 2010
Mark Anthony Beinner; Anne Danieli Nascimento Soares; Ana Laura Antunes Barros; Marlene Azevedo Magalhães Monteiro
The objective of this study was to examine sensory differences between conventional rice and iron-fortified Ultra Rice rice (UR) and determine consumer acceptance. Differences between both types of rice were analyzed using the Duo-Trio Test on 37 non-trained judges. The Acceptance Test evaluated general rice appearance, color, aroma and taste by 43 non-trained judges, using a 7-point hedonic scale with extremes ranging from “really disliked” and “really liked.” There were no significant differences between the analyzed samples of conventional rice and UR rice using Duo-Trio Test. Mean values from the Acceptance Test for the evaluated attributes (general appearance, color, aroma e taste) were 5.6 and 5.9, corresponding to “liked” and “really liked” according to the hedonic scale, respectively. The iron did not alter the sensory characteristics of the final product, and the iron-fortified rice was well accepted.
Food Chemistry | 2016
Natália de Carvalho Teixeira; Valéria Aparecida Vieira Queiroz; Maria Clara Rocha; Aline Cristina Pinheiro Amorim; Thayana Oliveira Soares; Marlene Azevedo Magalhães Monteiro; Cícero Beserra de Menezes; R. E. Schaffert; Maria Aparecida Vieira Teixeira Garcia; Roberto Gonçalves Junqueira
The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31±0.33 g/100 g to 65.66±5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19±1.92% of this compound, whereas wet heat retained at most 6.98±0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.
Revista Ceres | 2010
Marlene Azevedo Magalhães Monteiro; Valéria Paula Rodrigues Minim; Aline Fonseca da Silva; José Benício Paes Chaves
Sensory study of the roast type about acceptance of the coffee beverage The coffee is one of the few agricultural products that it is valued with base in qualitative parameters, in that as better the larger quality will be the obtained price. This quality, however, it is dependent of several factors that link in all the stages of the production of the coffee, from the choice of the variety or cultivars to be planted until the preparation of the beverage. The roasting is a very important stage for the quality of the coffee being directly related the acceptance of the beverage. The present work had for objective to evaluate the acceptance of the drink coffee of the type’s soft, hard and “rio” was submitted to three different types of roast (light, express and dark). An acceptance test was accomplished with 65 consumers of coffee using a hedonic scale of nine points, being evaluated the color, the aroma, the flavor and the global impression. The results obtained were analyzed by Internal Preference Map (PREFMD). The samples of roast dark independent of the class were of the consumers larger preference in relation to the attributes color, aroma, flavor and overall. The samples of roast light, “rio”/express and hard/express, in agreement with the consumers they had smaller preference? as the color. For the attributes aroma, flavor and overall the samples of roast light and “rio”/express were less accept.
Brazilian Journal of Food Technology | 2016
Marlene Azevedo Magalhães Monteiro; Ademir José Abranches Monteiro; Eline Martins Viana da Costa; Maria Aparecida Vieira Teixeira Garcia
This research aimed to classify the polished rice (Orysa sativa L.) used in restaurants in Belo Horizonte-MG, Brazil. Eight restaurants, aimed at offering healthy meals in the different administrative regions of Belo Horizonte-MG, Brazil, took part in this study. The moisture content and the presence of foreign matter and impurities, broken grains and grits, mouldy and sour grains, chopped or pecked grains, chalky and immature grains, yellow and streaked grains, were determined. The class and type were determined according to current legislation, and the cooking time, volume, cooking test, increase in volume, yield and yield factor were analysed. The results showed that 37.5% (n=3) of the restaurants used Type 2 rice but this did not significantly change the cooking tests. In conclusion, no direct relation existed between the type of rice and the quality and yield of the end product.
Hig. aliment | 2014
Marlene Azevedo Magalhães Monteiro; Maria Aparecida Vieira Teixeira Garcia; Júnia Cabral Cafiero
DEMETRA: Alimentação, Nutrição & Saúde | 2014
Marlene Azevedo Magalhães Monteiro; Rita de Cássia Ribeiro; Bárbara Dora Alves Fernandes; Júlia Ferreira de Rosa Sousa; Lucília Moreira Santos
DEMETRA: Alimentação, Nutrição & Saúde | 2013
Marlene Azevedo Magalhães Monteiro; Claudia Fernanda dos Santos Calixto; Joyce Fernandes Menezes Azevedo; Marco Antônio Schaefer
Hig. aliment | 2009
Anne Danieli Nascimento Soares; Marlene Azevedo Magalhães Monteiro; Marco Antônio Schaefer
Nutrición clínica y dietética hospitalaria | 2017
Júlia Pessoa Magalhães; Marina Da Silva Oliveira; Marlene Azevedo Magalhães Monteiro; Marco Antônio Schaefer; Maria Aparecida Vieira Teixeira Garcia
DEMETRA: Alimentação, Nutrição & Saúde | 2017
Marlene Azevedo Magalhães Monteiro; Daniella Bruno Dutra; Flávia Alcantara Torres; Roseane Batitucci Passos de Oliveira; Rita de Cássia Ribeiro; Maria Aparecida Vieira Teixeira Garcia
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Maria Aparecida Vieira Teixeira Garcia
Universidade Federal de Minas Gerais
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