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| PADILHA,Vivianne Montarroyos; ANDRADE,Samara Alvachian Cardoso; VALENCIA,Marcela Sarmento; STAMFORD,Tânia Lúcia Montenegro; SALGADO,Silvana Magalhães. |
| Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria. Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients) and dependent variables (sensory attributes). All attributes were graded using an acceptability assessment, for this balanced incomplete block was applied. The number of viable cells was determined using specific culture medium... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Response surface methodology; Fructo-oligosaccharides; L. paracasei ssp. Paracasei LBC 81; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200166 |
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| ROCHA,Cibele Maria de Araújo; MACHADO,Erilane de Castro Lima; MACHADO,Eduardo Henrique Leite; FERREIRA,Silvio Assis de Oliveira; ANDRADE,Samara Alvachian Cardoso. |
| Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamburger-type product; Sensory analysis; Fat substitutes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100158 |
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