Aceitação Sensorial E Qualidade Microbiológica De Trufas De Caju Obtidas Artesanalmente

Medeiros, Michelle; Silva, Jayne Ferreira da; Faustino, M. V. S.; Santos, M. F. G.; Rocha, Luiz Célio Souza; Carneiro, Letícia Calado

doi:10.15628/holos.2012.650

Cited by 5 publications

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“…The highest selenium concentration was found in the muscle from Capoeta trutta and the lowest value was observed in Luciobarbus esocinus and Chondrostoma regium muscles. The selenium concentration range in muscle tissue has been reported as 0.002 -0.3 mg/ kg for different fish species (Medeiros et al, 2012).…”

Section: Micro-element Concentrationmentioning

confidence: 99%

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Determination of Some Essential and Non-Essential Mineral Elements in Edible Tissue in Three Fish Species From Greater Zab River, Erbil Governorate, Kurdistan Region of Iraq

Mala¹,

Omar²

2021

PLANT ARCHIVES

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The purpose of the current study was to determine certain mineral components in edible tissue in different species of fish from Greater Zab River, Erbil Governorate- Kurdistan Region-Iraq. A total of 180 fish namely Capoeta trutta, Chondrostoma regium and Leuciscus cephalus were collected from Gali Balinda, Bn Khiveta, Galiesule, Pirsal and Bekhme between July and November 2019. After removal of eviscerated, deboned, head and fins, fish were washed with purified water and muscle samples were collected above the lateral line between the dorsal fin and the caudal fin, then dried for important and non-essential metals examination at 750 C for 48 h. Results showed that levels of K, Na, P, Ca, Cd and Hg in the edible tissue of Chondrostoma regium fish were significantly higher than in the Capoeta trutta and Luciobarbus esocinus fish, whereas the edible tissue in Capoeta trutta exhibited the highest mean values for lead, barium and arsenic. In all species, the highest concentrations of K, Na, and Mg were recorded in Gali Balinda, whereas the highest concentration of P and Ca were recorded in Pirsal during studied period. According to the results, the government should have environmental policies to improve, keep and enrich the water quality assessment in Greater Zab River

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Section: Micro-element Concentrationmentioning

confidence: 99%

“…Despite the fact that selenium is an important nutrient, inhaling and ingesting higher concentrations predisposes one to have severe health consequences. Selenium seems to influence the capacity of liver proteins to enact some chemical mutagens (Medeiros et al, 2012).…”

Section: Micro-element Concentrationmentioning

confidence: 99%

Determination of Some Essential and Non-Essential Mineral Elements in Edible Tissue in Three Fish Species From Greater Zab River, Erbil Governorate, Kurdistan Region of Iraq

Mala¹,

Omar²

2021

PLANT ARCHIVES

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“…O pseudofruto possui amplo potencial de aproveitamento para produção de polpas, sucos, néctares, refrigerantes, sucos clarificados e diversos tipos de doces, tanto em escala industrial como artesanal. Este apresenta elevados teores de vitamina C e grande valor nutritivo, não sendo comercializado somente in natura, mas também por meio de diversos subprodutos, como sucos, doces, licores, geleias, pastas, cristalizados, pratos salgados, refrigerantes, vinhos e aguardentes (FARIA;FONSECA, 2018;MEDEIROS et al, 2012).…”

Section: Introductionunclassified

Elaboração e Análise Físico-química e Sensorial de um Pão Fortificado com a Farinha do Resíduo Pedúnculo do Caju (Anacardium Occidentale L.)

Conceição

Vieira²,

Conceição³

et al. 2022

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Atualmente, busca-se o desenvolvimento de novos produtos com a utilização de resíduos alimentares, como o resíduo do pedúnculo do caju (Anacardium Occidentale L.), que representa uma forma simples e econômica de agregar sabor aos produtos e beneficiar a saúde dos consumidores. O presente trabalho objetivou desenvolver formulações de pão fortificado com farinha do resíduo do pedúnculo do caju, e realizar análises físico-químicas e sensoriais. Após a obtenção da farinha do pedúnculo de caju e dos pães, realizou-se a análise sensorial e análises físico-químicas. As formulações foram desenvolvidas a partir da mistura das matérias-primas que incluíram a farinha de trigo, ovos, fermento biológico, sal, açúcar e óleo com substituição parcial da farinha de trigo pela farinha do pedúnculo do caju. Foram determinados os teores de umidade, cinzas, pH e acidez titulável. Para a avaliação sensorial se aplicou o teste de escala hedônica e intenção de compra com 100 provadores não treinados. Verificou-se que a formulação F2 (10-16% de farinha do pedúnculo do caju) apresentou valores menores de pH e acidez. Entre as formulações de pães avaliadas, a F2 foi a que obteve uma maior aceitação global (7,05) na escala hedônica e intenção de compra (4,05) quando comparada as médias de notas das demais amostras. Em relação ao índice de aceitação, a formulação de destaque foi a F2 (77,8%), seguido das formulações F1 (70%) e controle (58,90%). Conclui-se que a formulação de pão enriquecida com 10-16% de farinha do pedúnculo de caju obteve a maior aceitação e intenção de compra dos provadores. Palavras-chave: Anacardium Occidentale L. Panificação. Aproveitamento de Resíduos. Desenvolvimento de Produtos. Abstract Currently, the development of new products with the use of food waste, such as cashew apple (Anacardium Occidentale L.), which represents a simple and economical way to add flavor to products and benefit the consumers health, has been sought. The present work aimed to develop formulations of bread fortified with cashew peduncle residue flour, and to perform physical-chemical and sensory analyses. After obtaining the cashew apple flour and bread, sensory analysis and physical-chemical analysis were carried out. The formulations were developed from the mixture of raw materials that included wheat flour, eggs, yeast, salt, sugar and oil with partial replacement of wheat flour by cashew peduncle flour. The contents of moisture, ash, pH and titratable acidity were determined. For the sensory evaluation, the hedonic scale and purchase intention test was applied to 100 untrained tasters. It was found that formulation F2 (10-16% cashew apple flour) presented lower pH and acidity values. Among the bread formulations evaluated, F2 was the one with the highest global acceptance (7.05) on the hedonic scale and purchase intention (4.05) when compared to the average scores of the other samples. Regarding the acceptance rate, the highlighted formulation was F2 (77.8%), followed by formulations F1 (70%) and control (58.90%). It was concluded that the bread formulation enriched with 10-16% cashew apple flour obtained the highest acceptance and purchase intention from the tasters. Keywords: Anacardium Occidentale L. Baking. Use of Waste. Product Development.

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Reports on the Processing of Structured Exotic Fruits, Dried Exotic Fruits, and Other Exotic Fruit Products

Reis

2019

Reports on the Processing of Exotic Fruits

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Aceitação Sensorial E Qualidade Microbiológica De Trufas De Caju Obtidas Artesanalmente

Cited by 5 publications

References 0 publications

Determination of Some Essential and Non-Essential Mineral Elements in Edible Tissue in Three Fish Species From Greater Zab River, Erbil Governorate, Kurdistan Region of Iraq

Determination of Some Essential and Non-Essential Mineral Elements in Edible Tissue in Three Fish Species From Greater Zab River, Erbil Governorate, Kurdistan Region of Iraq

Elaboração e Análise Físico-química e Sensorial de um Pão Fortificado com a Farinha do Resíduo Pedúnculo do Caju (Anacardium Occidentale L.)

Reports on the Processing of Structured Exotic Fruits, Dried Exotic Fruits, and Other Exotic Fruit Products

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