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| CAETANO,Priscilla Kárim; FARINAZZI-MACHADO,Flávia Maria Vasques; NASSER,Flávia Aparecida de Carvalho Mariano; FURLANETO,Karina Aparecida; VIEITES,Rogério Lopes. |
| Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test);... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ficus carica L; Sweeteners; Compote; Sensory analysis; Shelf life. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154 |
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| CAETANO,Priscilla Kárim; MARIANO-NASSER,Flávia Aparecida de Carvalho; MENDONÇA,Veridiana Zocoler de; FURLANETO,Karina Aparecida; DAIUTO,Erica Regina; VIEITES,Rogério Lopes. |
| Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the following contents: soluble solids, pH, titratable acidity, reducing sugar, total sugar, starch and colour. Chips were deep-fried with canola oil, commercial oven-baked and air fried. Therefore, the three sweet potato cultivars did not differ statistically in terms of reducing sugars; however, TB presented the lowest starch content. The centesimal composition was accordingly the literature whose differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ipomoea batatas L. processing acceptability oil free fryer; Frying. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300434 |
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| RAMOS,Juliana Arruda; FURLANETO,Karina Aparecida; LUNDGREN,Giovanna Alencar; MARIANO-NASSER,Flávia Aparecida de Carvalho; MENDONÇA,Veridiana Zocoler; NASSER,Maurício Dominguez; VIEITES,Rogério Lopes. |
| Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beta vulgaris L.; Antioxidants; Betalains. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400643 |
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