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| AGUIAR,JAIME PAIVA LOPES; SOUZA,FRANCISCA DAS CHAGAS DO AMARAL. |
| ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Arecaceae; Amazon fruits; Shelf-life; Dehydrated products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700301 |
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| PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia. |
| ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103 |
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