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| Matias,Maria de Fátima O.; Oliveira,Edson Leandro de; Gertrudes,Eduardo; Magalhães,Margarida Maria dos Anjos. |
| With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Total coli forms, yeasts and molds counting were the microbiological analyses conducted. Enriched cookies were prepared by adding 5, 10 and 15% (of total weight) of dry residues of cashew and guava. Appearance, color, odor, taste and texture were the sensorial attributes evaluated for the enriched and non-enriched cookies. The granulometric analysis defined that more adequate particle to add were between 65 and 100 mesh. The enriched cookies with cashew and guava... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fiber; Fruit bagasse; Guava; Cashew. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400018 |
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| Silva,Andréia Souto da; Oliveira,Edson Leandro de; Santos,Everaldo Silvino dos; Oliveira,Jackson Araújo de. |
| The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caja; Fruit bagasse; Drying; Factorial planning. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000100032 |
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