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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor ARMADA,Margarita (2) BURGOS,Verónica Elizabeth (1) GONÇALVEZ DE OLIVEIRA,Enzo (1) PAZ,Noelia Fernanda (1) RAMÓN,Adriana Noemí (1) VILLALVA,Fernando Josué (1) Mais... Palavra-chave Acceptability (1) Cheese (1) Chemical composition (1) Goat milk (1) Kiwicha (1) Microstructure (1) Mozzarella (1) PH (1) Physical and functional properties (1) Precooked products (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Ciênc. Tecnol. Aliment. PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 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 Registros recuperados: 2 Primeira ... 1 ... Última

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