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| Carvalho,Ana Vania; Mattietto,Rafaella Andrade; Assis,Glaucy Takeda; Lourenço,Lúcia Fátima Henriques. |
| Este trabalho teve por objetivo estabelecer procedimento tecnológico para produção de fruta estruturada a partir de "mix" de polpa de cajá e mamão, procurando unir as propriedades sensoriais de cada uma das frutas e potencializar as características funcionais do produto final. Avaliou-se o efeito da combinação de pectina, gelatina e alginato de sódio, via metodologia de superfície de resposta, nas características do gel de fruta. As polpas de mamão e cajá e os estruturados obtidos foram caracterizados com relação aos compostos funcionais, avaliando-se o teor de taninos e carotenóides totais, além das análises de composição centesimal, pH, acidez titulável, sólidos solúveis, açúcares, atividade de água, carboidratos e valor energético total. Os resultados... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruta estruturada; Substâncias funcionais; Planejamento experimental; Sensorial. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672011000200011 |
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| Cunha,Clarissa Reschke Da; Santos,Stephanie Lima Dos; Maciel,Vlayrton Tomé; Souza,Maria Luzenira De; Furtado,Cydia De Menezes; Carvalho,Ana Vania. |
| The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia excels; Musa sp; Porridge; Shelf-life; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300022 |
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| Gomes,Luciana de Oliveira Froes; Santiago,Raquel de Andrade Cardoso; Carvalho,Ana Vania; Carvalho,Rosangela Nunes; Oliveira,Iana Gabriela de; Bassinello,Priscila Zaczuk. |
| The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Byproducts; Technological characteristics; Acceptability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307 |
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