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Registros recuperados: 29
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Application of extruded broken bean flour for formulation of gluten-free cake blends Ciênc. Tecnol. Aliment.
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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Avaliação da aceitação de queijos caprinos em teste de locação central. Repositório Alice
BENEVIDES, S. D.; SANTOS, K. M. O. dos; LAGUNA, L. E.; GARRUTI, D. dos S.; AGUIAR, R. A. C..
2013
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Testes afetivos; Tecnologia de alimento; Caprino; Queijo; Produto derivado do leite; Planta para condimento; Caryocar brasiliense; Pequi; Planta aromática; Consumidor; Análise organoléptica; Coalho; Food technology; Aceitação; Goat cheese; Condiments; Essential oils; Acceptability; Milk byproducts; Organoleptic analysis.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/965496
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Avaliação sensorial de pescado empanado produzido com carne mecanicamente separada de pacu cultivados em tanques-rede. Repositório Alice
ZUANAZZI, J. S. G.; DELBEM, Á. C. B.; MARENGONI, N. G.; LARA, J. A. F. de.
A análise sensorial pode ser aplicada para determinar a aceitação de um produto por parte dos consumidores, no desenvolvimento de novos produtos, no melhoramento de produtos, ou ainda em estudos para redução de custos, controle de qualidade e, entre outras aplicações, estudos de vida útil. O objetivo deste trabalho foi realizar a avaliação sensorial do empanado elaborado com carne mecanicamente separada de pacu. Os empanados foram analisados por cem provadores não treinados de várias faixas etárias. Para a caracterização da análise sensorial os empanados foram assados em forno elétrico durante 20 minutos, e em seguida, encaminhado para a avaliação sensorial, onde os provadores expressaram o grau de aceitação global em relação ao sabor, cor, aroma,...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Agregação de valor; Aceitabilidade; Piaractus mesopotamicus; Subprodutos de pescado; Acceptability; Value aggregation; Fish products.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/973559
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Bocaiuva jelly: preparation, physicochemical and sensory evaluation Rev. Bras. Frutic.
Silva,Vanessa Mandu da; Campos,Raquel Pires; Borsato,Aurélio Vinícius; Candido,Camila Jordão; Donadon,Juliana Rodrigues.
Abstract Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acrocomia aculeata (Jacq.) Lodd ex. Mart; Processing; Acceptability; Bioactive.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000500901
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Características físico-químicas e avaliação sensorial de queijo minas frescal caprino potencialmente probiótico. Repositório Alice
VIEIRA, A. D. S.; BURITI, F. C. A.; SILVA, L. M. F. da; EGITO, A. S. do.; SANTOS, K. M. O. dos.
O presente trabalho teve como objetivo avaliar a aceitabilidade de queijo Minas frescal potencialmente probiótico produzido com leite de cabra e com a cultura probiótica Bifidobacterium animalis subsp. lactis BB12. Foram analisados os atributos sabor, aparência, textura e aspecto global, através de escala hedônica de 9 pontos (1 = desgostei muitíssimo; 9 = gostei muitíssimo), além da intenção de compra. Também foram analisados o pH e a acidez titulável das amostras. As comparações foram realizadas em relação a um tratamento ?controle?, produzido sem a adição da bactéria probiótica. As análises ocorreram após 7 dias de processamento dos queijos, tempo necessário para o equilíbrio das características bioquímicas que interferem no seu sabor. Ambos os queijos...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Caprino; Queijo de cabra; Produto derivado do leite; Queijo minas frescal; Bifidobacterium animalis; Intenção de compra; Aceitabilidade; Acidez titulável; Alimento funcional; Probiótico; Propriedade físico-química; Análise organoléptica; Caprino; Tecnologia de alimento; Avaliação sensorial; Análise de alimento; Goat cheese; Fresh cheese; Acceptability; Buying intention; Titratable acidity; Probiotics; Health foods.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/576371
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Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) Ciênc. Tecnol. Aliment.
BURGOS,Verónica Elizabeth; ARMADA,Margarita.
AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kiwicha; Precooked products; Physical and functional properties; Acceptability; Chemical composition.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300531
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Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids Ciênc. Tecnol. Aliment.
TORRELIO MARTOS,Ana Gabriela; LÓPEZ,Estela Patricia.
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRI for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRI for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prosopis nigra; Gluten-free; Bread; Percent Dietary Reference Intakes (DRI); Acceptability.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400619
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Development of a low commercial value fish-sausage from the fish trawling “mix” category Ciênc. Tecnol. Aliment.
GUIMARÃES,Juliana de Lima Brandão; CALIXTO,Flávia Aline Andrade; KELLER,Luiz Antônio de Moura; SILVA,Licínio Esmeraldo da; FURTADO,Ângela Aparecida Lemos; MESQUITA,Eliana de Fátima Marques de.
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows:...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acceptability; Bacteriological analyses; Physico-chemical analyses; Fish derivatives; Accompanying fauna.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115
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Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream. Repositório Alice
VIEIRA, A. D. S.; SILVA, L. M. F. da; MARTINEZ, R. C. R.; SAAD, S. M. I.; SANTOS, K. M. O. dos.
2012
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Aceitabilidade; Caprino; Leite de cabra; Sorvete; Polpa de fruta; Goiaba; Avaliação sensorial; Goat milk; Acceptability; Frozen dairy products; Icecream; Probiotics.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/939735
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Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content Ciênc. Tecnol. Aliment.
Galvão,Maria Teresa Esteves Lopes; Moura,Debora Braga; Barretto,Andrea Carla Silva; Pollonio,Marise Aparecida Rodrigues.
The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Check-all-that-apply (CATA); Flash profiling; Salt substitution; Acceptability.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100027
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Fish crackers development from minced fish and starch: an innovative approach to a traditional product Ciênc. Tecnol. Aliment.
Neiva,Cristiane Rodrigues Pinheiro; Machado,Thais Moron; Tomita,Rubia Yuri; Furlan,Érika Fabiane; Lemos Neto,Marildes Josefina; Bastos,Deborah Helena Markowicz.
This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Minced fish; Fish products; Fish crackers; Nutritional value; Acceptability.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400024
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Fruit salad as a new vehicle for probiotic bacteria Ciênc. Tecnol. Aliment.
MARTINS,Eliane Maurício Furtado; RAMOS,Afonso Mota; MARTINS,Maurilio Lopes; LEITE JÚNIOR,Bruno Ricardo de Castro.
Abstract This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU.g-1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acceptability; Fruit mix; Microscopy; Probiotic carrier.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300540
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Galletas enriquecidas con proteínas de pescado para la alimentación de niños en el Ecuador OceanDocs
Bostock, T.; Montaño, R.; Mora, Y..
This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried out amongst 1,750 school children in poor communities both in the Andes and in Guayaquil. The children were fed biscuits (12,35 g) per day, of wich an average of 96,7% in Guayaquil and 99% in the Andean areas were consumed immediately. Acceptance was high and fishy...
Tipo: Journal Contribution Palavras-chave: Processing fishery products; Dried products; Food fish; Acceptability; Dried products; Acceptability; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_29195.
Ano: 1985 URL: http://hdl.handle.net/1834/3161
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How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry AgEcon
Taylor, Gary; Andrews, Linda; Gillespie, Jeffrey M.; Schupp, Alvin R.; Prinyawiwatkul, Witoon.
Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study.
Tipo: Journal Article Palavras-chave: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries.
Ano: 1998 URL: http://purl.umn.edu/90438
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Internal preference mapping of cured ham with consumer's segmentation in Spain AgEcon
Resano, H.; Sanjuan, Ana Isabel.
The overall acceptability of 202 consumers has been analysed by ANOVA, multiple means comparison, cluster analysis and internal preference mapping (MDPREF). Three clusters are found with different preference criteria. These clusters can also be characterized according to actual purchase behaviour, declared consumption habits and sociodemographic characteristics. This study demonstrates the importance for the agro-food industry of examining consumers’ individual preferences as well as average ones, to obtain relevant information including not only the consumers’ preference trends, but also the most suitable segment to target a new product. In this way, the MDPREF shows that although consumers’ preferences tend to Iberian hams over white-breed hams, there is...
Tipo: Conference Paper or Presentation Palavras-chave: Internal preference mapping; Acceptability; Cluster analysis; Demand and Price Analysis.
Ano: 2008 URL: http://purl.umn.edu/44402
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Jaboticaba peel for jelly preparation: an alternative technology Ciênc. Tecnol. Aliment.
Dessimoni-Pinto,Nísia Andrade Villela; Moreira,Walkiria Alves; Cardoso,Leandro de Morais; Pantoja,Lílian Araújo.
The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Peel of jaboticaba; Use of technology; Jelly; Acceptability; Pigments; Myrciaria.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400006
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Leguminosas arbóreas introduzidas em pastagem. Repositório Alice
DIAS, P.F.; SOUTO, S.M.; FRANCO, A.A..
O objetivo deste trabalho foi analisar, por meio de métodos de análise de variância multivariada, o comportamento de 16 espécies de leguminosas arbóreas, introduzidas em pastagem estabelecida de Brachiaria decumbens, a partir de mudas pequenas e em presença de animais, em quatro épocas do ano, em Seropédica, RJ. Nove variáveis relacionadas ao comprimento e ao número de brotos das mudas, antes e após o pastejo dos animais, foram utilizadas nas avaliações. As diferenças estatísticas entre as médias da variável canônica principal, pelo teste de Scott-Knott, indicaram a formação de quatro agrupamentos, tendo-se destacado o grupo formado pelos tratamentos Mimosa tenuiflora nas 3a e 4a avaliações. Diferenças entre as médias dos tratamentos, para cada variável,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Variável canônica; Aceitabilidade; Sistemas silvipastoris; Canonical variable; Acceptability; Silvipastural systems.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/120763
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Major preferences of commercial and genetically improved bananas across Brazil. Repositório Alice
FACUNDO, H. V. de V.; GARRUTI, D. dos S.; GODOY, R. C. B.; PONTES, M. A. N.; SANTIAGO, R. A. C.; SILVA, M. A. A. P. da..
2009
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Internal Preference Mapping; Black Sigatoka Disease; Acceptability; Hedonic Rating.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/577734
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Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice Thai Agricultural
Chompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V..
Palavras-chave: Optimization; Consumer; Acceptability; Cake; Rice.
Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4902
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Performance of low-fat beef burger with added soluble and insoluble dietary fibers Ciênc. Tecnol. Aliment.
BIS-SOUZA,Camila Vespúcio; HENCK,Jenifer Mayara Monari; BARRETTO,Andrea Carla da Silva.
Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Acceptability; Fat substitute; TPA; Inulin.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522
Registros recuperados: 29
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