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| Granada,Graziele Guimaraes; Zambiazi,Rui Carlos; Mendonça,Carla Rosane Barboza; Silva,Edilson. |
| O trabalho objetivou elaborar geléias com reduzido teor calórico, utilizando como agentes de corpo diferentes combinações dos hidrocolóides xantana, carragena e locusta. Como comparativo utilizou-se uma formulação padrão de geléia de abacaxi (controle), elaborada com sacarose e xarope de glicose na proporção de 4:1 (p/p), e com teor final de sólidos solúveis de 65ºBrix. As quatro formulações light foram preparadas pela substituição de 50% da quantidade de açúcar da formulação controle, sendo que para equiparar a doçura, adicionou-se o edulcorante sucralose. Foram avaliadas as características químicas, físicas, microbiológicas e sensoriais, além do valor calórico total das geléias. Os resultados mostraram que as geléias apresentaram características químicas... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Geléia de baixo valor calórico; Xantana; Locusta; Carragena. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400002 |
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| Duarte,Patrícia Fonseca; Chaves,Marcia Alves; Borges,Caroline Dellinghausen; Mendonça,Carla Rosane Barboza. |
| ABSTRACT: This study aimed to present a literature review about the characteristics, applications, and potential of avocado (Persea americana). Avocado is considered one of the main tropical fruits, as it contains fat-soluble vitamins which are less common in other fruits, besides high levels of protein, potassium and unsaturated fatty acids. Avocado pulp contains variable oil content, and is widely used in the pharmaceutical and cosmetics industry, and in the production of commercial oils similar to olive oil. This fruit has been recognized for its health benefits, especially due to the compounds present in the lipidic fraction, such as omega fatty acids, phytosterols, tocopherols and squalene. Studies have shown the benefits of avocado associated to a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Avocado tree; Avocado oil; Unsaturated fatty acid; Bioactive compounds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400747 |
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| Bruscatto,Mariângela Hoffmann; Zambiazi,Rui Carlos; Crizel-Cardoso,Michele; Piatnicki,Clarisse Maria Sartori; Mendonça,Carla Rosane Barboza; Dutra,Fabiana Lemos Goularte; Coutinho,Enilton Fick. |
| Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Olea europaea; Bioactive compounds; Fatty acids; Induction period; Olive; Quality parameters. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001201231 |
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