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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor Arêas,José Alfredo Gomes (3) Capriles,Vanessa Dias (3) Soares,Rosana Aparecida Manólio (2) Lemos,Andréa dos Reis (1) Pinto e Silva,Maria Elisabeth Machado (1) Palavra-chave Amaranthus cruentus (1) Celiac disease (1) Consumer acceptance (1) Extruded snacks (1) Fat replacer (1) Food extrusion (1) Gluten-free bread (1) Light snack (1) Saturated fatty acids (1) Sensory assessment (1) Shelf life (1) Trans fatty acids (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2012 (1) 2009 (1) 2007 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Development and assessment of acceptability and nutritional properties of a light snack Ciênc. Tecnol. Aliment. Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when... Tipo: Info:eu-repo/semantics/article Palavras-chave: Light snack; Fat replacer; Consumer acceptance; Food extrusion. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300021 Storage stability of snacks with reduced saturated and trans fatty acids contents Ciênc. Tecnol. Aliment. Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. Partially hydrogenated vegetable oil has been used in snack flavoring for its ability to entrap hydrophobic aroma compounds. However, increasing concerns about the health risks of saturated and trans fatty acids (TFA) consumption led to the development of alternative agents for this use. We studied the use of rapeseed oil (O) as a replacement for partially hydrogenated vegetable oil (F) in snack flavoring. Products with several different rapeseed oil contents were designed, packed, and then stored for twenty weeks at room temperature. Fatty acids compositions, TBA reactive substances (TBARS), shear strength and sensory acceptability were assessed throughout storage time. Total replacement reduced saturated fat by 72.5% in relation to market available... Tipo: Info:eu-repo/semantics/article Palavras-chave: Extruded snacks; Trans fatty acids; Saturated fatty acids; Sensory assessment; Shelf life. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300036 Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread Ciênc. Tecnol. Aliment. Lemos,Andréa dos Reis; Capriles,Vanessa Dias; Pinto e Silva,Maria Elisabeth Machado; Arêas,José Alfredo Gomes. At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free bread; Amaranthus cruentus; Celiac disease. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002 Registros recuperados: 3 Primeira ... 1 ... Última

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