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	Provedor de dados Rev. Bras. Frutic. (2) Autor LIMA,JANICE RIBEIRO (2) GARRUTI,DEBORAH DOS SANTOS (1) MACHADO,TEREZINHA FEITOSA (1) MAGALHÃES,HILTON CÉSAR RODRIGUES (1) NASSU,RENATA TIEKO (1) PINTO,GUSTAVO ADOLFO SAAVEDRA (1) SOUZA FILHO,MEN DE SÁ MOREIRA DE (1) Mais... Palavra-chave Anacardium occidentale L. (1) By-product (1) Cucumis melo L. (1) Mangifera indica L. (1) Microbiological quality (1) Osmosis (1) Proximate composition (1) Sensory acceptance (1) Sensory analysis (1) Shelf life (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2001 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN Rev. Bras. Frutic. LIMA,JANICE RIBEIRO; GARRUTI,DEBORAH DOS SANTOS; PINTO,GUSTAVO ADOLFO SAAVEDRA; MAGALHÃES,HILTON CÉSAR RODRIGUES; MACHADO,TEREZINHA FEITOSA. ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory acceptance; Proximate composition; Microbiological quality; By-product; Shelf life. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901 CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE Rev. Bras. Frutic. NASSU,RENATA TIEKO; LIMA,JANICE RIBEIRO; SOUZA FILHO,MEN DE SÁ MOREIRA DE. Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested. Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Osmosis; Cucumis melo L.; Mangifera indica L.; Anacardium occidentale L.. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300020 Registros recuperados: 2 Primeira ... 1 ... Última

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