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Spada,Fernanda Papa; Selani,Miriam Mabel; Coelho,Antonio Augusto Domingos; Savino,Vicente José Maria; Rodella,Arnaldo Antônio; Souza,Miriam Coelho; Fischer,Flavia Salgado; Lemes,Dayane Elizabethe Aokui; Canniatti-Brazaca,Solange Guidolin. |
ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bixa orellana; Prepared foods; Sensory evaluation; Genetic diversity. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000300234 |
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Saldaña,Erick; Lemos,Ana Lúcia da Silva Corrêa; Selani,Miriam Mabel; Spada,Fernanda Papa; Almeida,Marcio Aurélio de; Contreras-Castillo,Carmen Josefina. |
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid profile; Lipid oxidation; Fat-replacers; Fat vegetal; Texture. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000600495 |
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Spada,Fernanda Papa; Brazaca,Solange Guidolin Canniatti; Coelho,Antonio Domingos; Savino,Vicente José Maria; França,Luciano Cristiano; Correr,Edival; Martins,Edmilson; Fischer,Flávia Salgado; Lemes,Dayane Elizabeth Aoqui. |
A pesquisa teve como objetivo avaliar os atributos de qualidade e de durabilidade dos ovos de duas diferentes linhagens de poedeiras, com dietas contendo aditivos artificiais ou naturais, em diferentes períodos de armazenamento. Foram quantificadas durante o armazenamento as variáveis perda de peso, pH da gema e albúmen, gravidade específica, índice de gema (IG) e foi realizada também classificação por peso e Unidade Haugh (UH). Os resultados foram avaliados segundo teste de Tukey (P≤0,05). As linhagens diferiram quanto à classificação extra dos ovos, com maior porcentagem para a Isa Brown. Os ovos obtidos das poedeiras Carijó apresentaram maior porcentagem de gema (Carijó 30,66 e Isa-Brown 24,55). O tempo de armazenamento fez com que a porcentagem de gema... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aditivos; Natural; Artificial; Qualidade; Isa Brown; Carijó Barbada. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000200025 |
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