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| Bertagnolli,Silvana Maria Michelin; Silveira,Márcia Liliane Rippel; Fogaça,Aline de Oliveira; Umann,Liziane; Penna,Neidi Garcia. |
| The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyphenols; Sensory analysis; Proximate composition. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013 |
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| Bertagnolli,Silvana Maria Michelin; Bernardi,Gabrieli; Donadel,Jossiê Zamperetti; Fogaça,Aline de Oliveira; Wagner,Roger; Penna,Neidi Garcia. |
| ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Psidium guajava L.; Volatile compounds; Gas chromatography. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900782 |
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