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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor KUBOTA,Ernesto Hashime (2) ROSA,Claudia Severo da (2) ALVES,Jamila dos Santos (1) HUERTA,Katira da Mota (1) MORO,Karine Ines Bolson (1) PIOVESAN,Natiéli (1) RODRIGUES,Angela Souza (1) SCAPIN,Gabrielle (1) SILVA,Ariádni Franco Coelho da (1) VIERA,Vanessa Bordin (1) Mais... Palavra-chave Celiac disease (1) Chia (1) Extraction (1) HPMC gum (1) Propolis (1) Sausage (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 Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour Ciênc. Tecnol. Aliment. HUERTA,Katira da Mota; ALVES,Jamila dos Santos; SILVA,Ariádni Franco Coelho da; KUBOTA,Ernesto Hashime; ROSA,Claudia Severo da. Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Chia; HPMC gum. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500015 Preparation and microbiological analysis of Tuscan sausage with added propolis extract Ciênc. Tecnol. Aliment. VIERA,Vanessa Bordin; PIOVESAN,Natiéli; MORO,Karine Ines Bolson; RODRIGUES,Angela Souza; SCAPIN,Gabrielle; ROSA,Claudia Severo da; KUBOTA,Ernesto Hashime. Abstract The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sausage; Propolis; Extraction. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500037 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco