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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Ciênc. Tecnol. Aliment.
Ghazaei,Shiva; Mizani,Maryam; Piravi-Vanak,Zahra; Alimi,Mazdak.
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Octenyl succinic anhydride; Cholesterol; Mayonnaise; Particle size distributions; Rheological characteristics; Microstructure.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150
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Potential of figs from cultivars grown in subtropical regions for canning purposes PAB
Curi,Paula Nogueira; Locatelli,Guilherme; Albergaria,Francielly Corrêa; Pio,Rafael; Pádua Filho,Luiz Antônio de; Souza,Vanessa Rios de.
Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ficus carica; Processed fruits; Rheological characteristics; Sensorial quality.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902
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