Abstract:RESUMOEste trabalho objetivou estudar a aceitabilidade de cereais matinais de torta de amêndoa de castanha-do-brasil com mandioca extrusados nos sabores doce, salgado e natural, referentes aos atributos: aceitação global, sabor, crocância e intenção de compra por 06 meses de armazenagem à temperatura ambiente de Campinas-SP. As amostras foram servidas a um painel constituído por 40 consumidores, de forma balanceada em pratos pretos codificados com três dígitos e os resultados, comparados com um produto similar… Show more
“…The enrichment of this kind of food is of great interest for consumers; especially those looking for a daily ingestion of more nutritive products with adequate contents of nutrients for children and teenagers' development and for keeping adults healthy as well SOUZA, 2006). Rice (Oryza sativa L.) is one of the most grown crop in the world, and it is the staple food for more than half of the world's population.…”
Section: Flakes Processingmentioning
confidence: 99%
“…Based on an IBGE survey (INSTITUTO…, 2010a), there has been a decline in the household consumption of traditional items such as beans (from 6.6% to 5.4%) and rice (from 17.4% to 16.2%), while the consumption of industrialized foods, such as breads (from 5.7% to 6.4%), biscuits (from 3.1% to 3.4%), ready-to-eat meals (from 3.3% to 4.6%), and others, have increased. Breakfast cereals and flakes are extruded products traditionally eaten with milk, and starch is its main component (MENEZES; SOUZA, 2006). They may be considered source of proteins, but are incomplete due…”
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.
“…The enrichment of this kind of food is of great interest for consumers; especially those looking for a daily ingestion of more nutritive products with adequate contents of nutrients for children and teenagers' development and for keeping adults healthy as well SOUZA, 2006). Rice (Oryza sativa L.) is one of the most grown crop in the world, and it is the staple food for more than half of the world's population.…”
Section: Flakes Processingmentioning
confidence: 99%
“…Based on an IBGE survey (INSTITUTO…, 2010a), there has been a decline in the household consumption of traditional items such as beans (from 6.6% to 5.4%) and rice (from 17.4% to 16.2%), while the consumption of industrialized foods, such as breads (from 5.7% to 6.4%), biscuits (from 3.1% to 3.4%), ready-to-eat meals (from 3.3% to 4.6%), and others, have increased. Breakfast cereals and flakes are extruded products traditionally eaten with milk, and starch is its main component (MENEZES; SOUZA, 2006). They may be considered source of proteins, but are incomplete due…”
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.
“…Os valores de atividade de água, variando de 0,23 a 0,24, para as três formulações de extrusados fritos, estão próximos aos observados por Souza (2003), estudando cereais matinais extrusados de castanha-do-brasil com mandioca, que relata atividade de água igual a 0,18. Embora o teor de umidade seja um parâmetro importante na conservação dos alimentos, em muitos casos a atividade de água tem sido o parâmetro prefe-pupunhas estudadas, além da forma de processamento dos frutos.…”
Section: Caracterização Físico-química Dos Snacksunclassified
Este trabalho teve por objetivo desenvolver novas formulações de snacks de terceira geração por extrusão termoplástica de misturas de farinhas de pupunha e mandioca e averiguar o potencial do novo produto. A farinha de pupunha foi incorporada à farinha de mandioca nas proporções de 15, 20 e 25%. Os snacks foram produzidos em extrusora monorrosca, escala piloto, secos a 60 °C durante 3 h, e expandidos através de fritura em óleo a 180 °C durante 5-8 s. As amostras de snacks foram submetidas à caracterização físico-química e sensorial. Observou-se o efeito da farinha de pupunha em aumentar os níveis de lipídios, fibras e carotenoides totais nos snacks obtidos. Todas as formulações estudadas foram aceitas sensorialmente, com médias de aceitação de 7,50, 7,15 e 6,73 (em escala hedônica de 9 pontos) em relação à impressão global, para as formulações com 15, 20 e 25% de farinha de pupunha, respectivamente. Conclui-se que é possível produzir snacks de terceira geração por extrusão a partir da incorporação de 15, 20 ou 25% de farinha de pupunha à farinha de mandioca, resultando em produtos aceitos sensorialmente e com melhor valor nutricional.
“…Contêm, ainda, quantidades razoáveis de tiamina, riboflavina e niacina, e representam boas fontes de ferro e fósforo (NASCENTE, 2007). Além disso, as amêndoas em combinação com outros cereais e frutas produzem inúmeras snacks processados que possuem grande aceitação pelos consumidores (SOUZA;MENEZES, 2006;GUTKOSKI et al, 2007).…”
Análise da composição centesimal e do valor energético das farinhas obtidas a partir de amêndoas do cerrado Analysis of centesimal composition and energy value of flours obtained from closure almonds
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.