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| Cunha,Clarissa Reschke Da; Santos,Stephanie Lima Dos; Maciel,Vlayrton Tomé; Souza,Maria Luzenira De; Furtado,Cydia De Menezes; Carvalho,Ana Vania. |
| The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia excels; Musa sp; Porridge; Shelf-life; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300022 |
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