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| ALVES,Ana Paula de Carvalho; MARQUES,Tamara Rezende; CARVALHO,Thaís Cristina Lima de; PINHEIRO,Ana Carla Marques; RAMOS,Eduardo Mendes; CORRÊA,Angelita Duarte. |
| Abstract Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Plinia jaboticaba; Meat product; Dietary fibre; Phenolic compound; Antioxidant; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200232 |
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| CURI,Paula Nogueira; CARVALHO,Cynara dos Santos; SALGADO,Derlyene Lucas; PIO,Rafael; SILVA,Daniel Fernandes da; PINHEIRO,Ana Carla Marques; SOUZA,Vanessa Rios de. |
| Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physalis L.; Different species; Characterization; Jelly processing; Harmonization. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100112 |
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