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| Costa,Janaina de Paula da; Rocha,Érica Milô de Freitas Felipe; Costa,José Maria Correia da. |
| This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. The results obtained for the three powder treatments (15, 30 and 45% of maltodextrin) were, respectectively: water activity (0.19a±0.00; 0.20a±0.00; 0.18a±0.01); moisture (1.17c±0.12; 1.47b±0.05; 1.82a±0.06); pH (3.75a±0.05; 3.73a±0.06; 3.70a±0.03); soluble solids (89.67a±0.00; 89.84a±0.00; 90.00a±0.06); acidity (3.01a±0.02; 1.91b±0.03;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maltodextrin; Drying; Annona muricata. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400003 |
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| Costa,Janaina de Paula da; Oliveira,Dalany Menezes; Marques,Diego Rodrigues; Monteiro,Antonio Roberto Giriboni; Costa,José Maria Correia da. |
| ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Snack; Litopenaeus vannamei; Sensory acceptability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387 |
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