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| KARNOPP,Ariadne Roberto; FIGUEROA,Amanda Miléo; LOS,Paulo Ricardo; TELES,Jéssica Cristine; SIMÕES,Deise Rosana Silva; BARANA,Ana Cláudia; KUBIAKI,Fernanda Taborda; OLIVEIRA,João Guilherme Baggio de; GRANATO,Daniel. |
| Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fibers; Antioxidants; Sensory analysis; Response surface methodology. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400750 |
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| LOS,Francine Gomes Basso; PRESTES,Rosa Cristina; GRANATO,Daniel; SIMÕES,Deise Rosana Silva; ROMAN,Silvane Souza; DEMIATE,Ivo Mottin. |
| This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Histology; Sensory analysis; Texture; Freezing-thawing. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
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