Desenvolvimento de sorvetes à base de caldo de cana e avaliação sensorial com crianças

Silva, Vanessa Pedro da; Ferreira, Dayana do Nascimento; Souza, Nayara Gabriela Gonçalves de; Alexandre, Anatalha Marinho; Gomes, Isrrael Felix Alves; Moreira, Rossana Teotônio de Farias

doi:10.5433/1679-0359.2014v35n2p813

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2020

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Cited by 2 publications

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“…Quando deseja-se estocar o caldo a temperatura ambiente, o sistema de processamento e envase asséptico apresenta-se como uma alternativa atraente, a despeito de seu elevado custo de implantação e manutenção. Silva (2004) FERREIRA et al, 2007;ROCHA, 2012;SILVA et al, 2014). Entretanto, a descrição da aplicação de SC-CO2 na estabilização de caldo de cana, como feita neste trabalho, não foi localizada na literatura científica mundial.…”

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Potencial da combinação de dióxido de carbono em estado supercrítico e temperaturas brandas na estabilização microbiológica e enzimática de caldo de cana

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Potencial da combinação de dióxido de carbono em estado supercrítico e temperaturas brandas na estabilização microbiológica e enzimática de caldo de cana

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Evaluation of the use of pequi pulp flour in breaded meat

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Barbosa

et al. 2020

Semina: Ciênc. Agrár.

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Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

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Desenvolvimento de sorvetes à base de caldo de cana e avaliação sensorial com crianças

Cited by 2 publications

References 3 publications

Potencial da combinação de dióxido de carbono em estado supercrítico e temperaturas brandas na estabilização microbiológica e enzimática de caldo de cana

Potencial da combinação de dióxido de carbono em estado supercrítico e temperaturas brandas na estabilização microbiológica e enzimática de caldo de cana

Evaluation of the use of pequi pulp flour in breaded meat

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