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| Silva,Maria de Fátima Gomes da; Sousa,Paulo Henrique Machado de; Figueiredo,Raimundo Wilane; Gouveia,Sandro Thomaz; Lima,Jorgiane Silva Severino. |
| ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Curcubita moscata; Total polyphenols; Carotenoids; Sensorial acceptance; Gastronomy. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394 |
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| SEIXAS FILHO,José Teixeira de; IDE,Laura Kiyoko; MELLO,Sílvia Conceição Reis Pereira; CAFIERO,Joyce Tarsia Garcia; RODRIGUES,Eliane. |
| Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product’s total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein and calcium, presents similar flavor to that of unmixed bullfrog meat, allowing food enrichment. Dehydration of the skeleton was carried out in an oven, and the remaining... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Frog meat; Diet; Functional food; Gastronomy; Good manufacturing practices. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005205 |
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