Instrumental Texture
Mostrando 1-12 de 52 artigos, teses e dissertações.
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1. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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2. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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3. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019
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4. Roasting soybeans in a microwave for manufacturing chocolate dragées
RESUMO: Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor n
Cienc. Rural. Publicado em: 05/09/2019
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5. Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and senso
Food Sci. Technol. Publicado em: 27/05/2019
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6. Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). T
Food Sci. Technol. Publicado em: 26/04/2018
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7. Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated
Food Sci. Technol. Publicado em: 16/04/2018
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8. Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out us
Food Sci. Technol. Publicado em: 05/04/2018
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9. Correlating physical and sensory texture measurements of hearts of palm in conserve
Abstract A study correlating the physical and sensory texture measurements of hearts of palm in conserve was carried out with a view to establishing an instrumental texture standard for this product. One hundred hearts of palm sticks in conserve from different brands, 50 of Açaí and 50 of Pupunha, were cut in half cross wise. One of the halves was used for
Food Sci. Technol. Publicado em: 12/12/2016
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10. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016
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11. Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influ
Food Sci. Technol. Publicado em: 19/01/2016
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12. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-12