No abstract

No abstract

This research aimed to characterize and apply a fiber obtained from a fruit residue as a fat substitute in ice creams. The by‐product of the processing of red pitaya pulp dried at low temperature proved to be a source of dietary fiber, with high soluble fiber content, and to have suitable technological properties, which is indicative of its potential as a fat replacer in foods, besides containing antioxidant properties. The addition of the fiber into strawberry ice cream improved overrun and rheological behavior of the sample with 73.5% fat reduction and resulted in a product with high overall acceptability, demonstrating that it is an alternative for the food industry to reduce fat with an increase in the nutritional value of products. Practical applications This work aimed to highlight the potential application of the flour produced from the red pitaya processing residue as a fat substitute in strawberry ice cream. The peel powder presented appropriate technological characteristics, besides a high fiber content, indicative that it can be used in several products in order to improve its nutritional value and physical parameters. The ice creams developed had a proper sensory evaluation, suggesting that they could be produced by the food industry and placed on the market for sale to specific consumers worried about healthy and adapted at a calorie‐reduced diet.

No abstract

No abstract

No abstract

This study aimed to evaluate the influence of replacing soybean oil with extra virgin coconut oil in normolipidic and hyperlipidic diets, on the lipid metabolism of Wistar rats. In the first stage of the experiment (30 days)

No abstract