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	Provedor de dados 116 (2) Autor ORMENESE,Rita de Cássia Salvucci Celeste (2) BERBARI,Shirley Aparecida Garcia (1) GONÇALVES,Gisele Mara Silva (1) REIS,Michele Gomes dos (1) RUFFI,Cristiane Rodrigues Gomes (1) SREBERNICH,Silvana Mariana (1) Mais... Palavra-chave Cereals (1) Correlation (1) Hearts of palm (1) Nutrition (1) Polyol (1) Sensory analysis (1) Soluble fiber (1) Texture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Correlating physical and sensory texture measurements of hearts of palm in conserve 116 ORMENESE,Rita de Cássia Salvucci Celeste; BERBARI,Shirley Aparecida Garcia; REIS,Michele Gomes dos. Abstract A study correlating the physical and sensory texture measurements of hearts of palm in conserve was carried out with a view to establishing an instrumental texture standard for this product. One hundred hearts of palm sticks in conserve from different brands, 50 of Açaí and 50 of Pupunha, were cut in half cross wise. One of the halves was used for the sensory evaluation and the other for the instrumental evaluation. Fifty consumers were instructed to bite each half-stick received in the crosswise direction and evaluate the hardness on a linear 10 cm scale and the acceptability of the hardness on a nine-point hedonic scale. The instrumental hardness was analyzed using the TA-XT2 texturometer. The Pearson correlation between the force required to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hearts of palm; Texture; Sensory analysis; Correlation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400679 Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol 116 SREBERNICH,Silvana Mariana; GONÇALVES,Gisele Mara Silva; ORMENESE,Rita de Cássia Salvucci Celeste; RUFFI,Cristiane Rodrigues Gomes. Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Soluble fiber; Polyol; Cereals; Nutrition. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300555 Registros recuperados: 2 Primeira ... 1 ... Última

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