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| Bernardi,Sabrina; Bodini,Renata B.; Marcatti,Bruna; Petrus,Rodrigo Rodrigues; Favaro-Trindade,Carmen Sílvia. |
| Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica; Sensory acceptance; Loss in mass; Solids incorporation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000100005 |
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| Marcatti,Bruna; Habitante,Ana Mônica Quinta Barbosa; Sobral,Paulo José do Amaral; Favaro-Trindade,Carmen Sílvia. |
| Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008 |
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