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| Oliveira,Rafaela Bergmann Strada de; Lucia,Flávia Della; Ferreira,Eric Batista; Oliveira,Roseane Maria Evangelista de; Pimenta,Carlos José; Pimenta,Maria Emília de Sousa Gomes. |
| ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Residues; Hamburgers; Technological characteristics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000600706 |
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| Gomes,Luciana de Oliveira Froes; Santiago,Raquel de Andrade Cardoso; Carvalho,Ana Vania; Carvalho,Rosangela Nunes; Oliveira,Iana Gabriela de; Bassinello,Priscila Zaczuk. |
| The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Byproducts; Technological characteristics; Acceptability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307 |
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| FANGMEIER,Michele; KEMERICH,Grasciele Tamara; MACHADO,Bruna Lenhardt; MACIEL,Mônica Jachetti; Souza,Claucia Fernanda Volken de. |
| Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese whey; Physicochemical quality; Sensory analysis; Technological characteristics; Microbiological analyses. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122 |
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| Aquino,Gisele Silva de; Medina,Cristiane de Conti; Silvestre,Danilo Augusto; Gomes,Emerson Crivelaro; Cunha,Ana Carolina Benitez; Kussaba,Deise Akemi Omori; Almeida,Luis Fernando; Shahab,Muhammad; Santiago,Antonio Dias. |
| ABSTRACT: Mechanical harvesting leaves in its wake a considerable amount of straw in the field, which can be effectively utilized to improve the soil condition and sugarcane yield. However, there is no specific information as to the quantity of straw mulch required to achieve such effects and as to whether it can be used in other sectors for bioelectricity and ethanol production. The aim of this research was to evaluate the effect of removing different amounts of straw from the field and its impact on the yield and industrial quality of sugarcane ratoons. The experiment was carried out on Rhodic soil where six treatments were evaluated including 0 %, 25 % (5 Mg ha−1), 50 % (10 Mg ha−1), 75 % (15 Mg ha−1), 100 % (20 Mg ha−1) straw on the soil surface and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biomass; Management of straw; Mulching; Saccharum spp.; Technological characteristics. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000600526 |
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