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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Alcântara,Maria Regina (1) Lannes,Suzana Caetano da Silva (1) Miquelim,Joice Natali (1) Palavra-chave Chocolate (1) Fillings (1) Rheology (1) Shelf life (1) Stability (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2011 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Stability of fruit bases and chocolate fillings Ciênc. Tecnol. Aliment. Miquelim,Joice Natali; Alcântara,Maria Regina; Lannes,Suzana Caetano da Silva. Syrups with high sugar content and dehydrated fruits in its composition can be added to chocolate fillings to reduce the need of artificial flavor and dyes attributing a natural appeal to the product. Fruit bases were produced with lyophilized strawberry, passion fruit, and sliced orange peel. Rheological dynamic oscillatory tests were applied to determine the products stability and tendency of shelf life. Values of G´< G´´ were observed for strawberry and passion fruit flavor, whereas values of G´ &gt; G´´ were found for orange flavor during the 90 days of storage. It was observed that shear stress values did not vary significantly suggesting product stability during the studied period. For all fillings, it was found a behavior similar to the fruit... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chocolate; Fillings; Stability; Shelf life; Rheology. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100041 Registros recuperados: 1 Primeira ... 1 ... Última

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