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| AMARAL,Deborah Silva do; CARDELLE-COBAS,Alejandra; DIAS,Celina de Castro Querino; LIMA,Darlinne Amanda Soares; PEREIRA,Sérgio de Ferreira; ARCANJO,Naciza Maria de Oliveira; DALMÁS,Paulo Sérgio; MADRUGA,Marta Suely; PINTADO,Maria Manuela Estevez. |
| Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Chitosan-glucose; Functional meat product; Fat reduction. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132 |
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| AMARAL,Deborah Silva do; CARDELLE-COBAS,Alejandra; DIAS,Celina de Castro Querino; LIMA,Darlinne Amanda Soares; PEREIRA,Sérgio de Ferreira; ARCANJO,Naciza Maria de Oliveira; DALMÁS,Paulo Sérgio; MADRUGA,Marta Suely; PINTADO,Maria Manuela Estevez. |
| Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Chitosan-glucose; Functional meat product; Fat reduction. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028109 |
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| PIVETTA,Franciele Pozzebon; SILVA,Maritiele Naissinger da; TAGLIAPIETRA,Bruna Lago; RICHARDS,Neila Silvia dos Santos. |
| Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Fat reduction; Dairy derivative. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200451 |
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