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| VASCONCELOS,Anderson Maciel de; SANTOS,Sandra Maria Lopes dos; DAMACENO,Marlene Nunes; CAVALCANTE,Antonio Belfort Dantas. |
| Abstract This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official analysis methods. The physicochemical analyses carried out were moisture, lipids, proteins, fixed mineral residue, total carbohydrates and sodium content. The beef bouillon cubes analyzed showed a low moisture content (3.23 – 4.23 g/100 g) and high levels of lipids (19.72 – 20.05 g/100 g) and fixed mineral residue (53.24 – 57.61 g/100 g). When compared to the data reported on their labels, all the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dehydrated food; Nutritional composition; Labeling. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400639 |
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| HOLANDA,Natálya Vidal de; GOMES,Joyciane da Silva; SANTOS,Sandra Maria Lopes dos; DAMACENO,Marlene Nunes. |
| Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory), counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days), from t4 (45 days) presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malonaldehyde; Microorganisms; Sensory; Stability. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300480 |
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