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Registro Completo |
Biblioteca(s): |
Embrapa Agroenergia; Embrapa Trigo. |
Data corrente: |
20/10/2015 |
Data da última atualização: |
15/04/2016 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
ALMEIDA, R. P. de; MUTADIUA, C. A. P.; MIRANDA, C. H. B.; CARVALHO, M. da C. S.; FERREIRA, G. B.; CRUZ, I.; DENARDIN, J. E.; ROCHA, M. de M.; SILVA, H. R. da; NEUMAIER, N.; SILVA FILHO, P. M. da; FAVARO, S. P.; CAROA, A. |
Afiliação: |
RAUL PORFIRIO DE ALMEIDA, CNPA; CELSO AMÉRICO PEDRO MUTADIUA, MRE-ABC; CESAR HERACLIDES BEHLING MIRANDA, CNPAE; MARIA DA CONCEICAO SANTANA CARVALHO, CNPAF; GILVAN BARBOSA FERREIRA, CNPA; IVAN CRUZ, CNPMS; JOSE ELOIR DENARDIN, CNPT; MAURISRAEL DE MOURA ROCHA, CPAMN; HENOQUE RIBEIRO DA SILVA, SRI; NORMAN NEUMAIER, CNPSO; PEDRO MOREIRA DA SILVA FILHO, CNPSO; SIMONE PALMA FAVARO, CNPAE; ABIBO CAROA, UNIVERSIDADE LÚRIO, SANGA, MOÇAMBIQUE. |
Título: |
Insetos associados à cultura do feijão-vulgar em Lichinga, Niassa, Moçambique. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: SEMINÁRIO DE DIVULGAÇÃO DE RESULTADOS DA INVESTIGAÇÃO AGRÁRIA NO CORREDOR DE NACALA, 2., 2015, Lichinga, Moçambique. Anais... Lichinga, Moçambique: Instituto de Investigação Agrária de Moçambique, 2015. Editado por Fernando João Sualei, Oscar Chichongue, Guilhermino Boina, Simone Palma Favaro, Cesar Heraclides Behling Miranda. p. 228-232. |
Idioma: |
Português |
Palavras-Chave: |
Cultura do feijoeiro vulgar; INSETOS; Organismos associados. |
Thesagro: |
Feijão; Phaseolus Vulgaris. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/131400/1/ID43278-2015SDRIACNacala-p228.pdf
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Marc: |
LEADER 01205nam a2200301 a 4500 001 2026786 005 2016-04-15 008 2015 bl uuuu u00u1 u #d 100 1 $aALMEIDA, R. P. de 245 $aInsetos associados à cultura do feijão-vulgar em Lichinga, Niassa, Moçambique.$h[electronic resource] 260 $aIn: SEMINÁRIO DE DIVULGAÇÃO DE RESULTADOS DA INVESTIGAÇÃO AGRÁRIA NO CORREDOR DE NACALA, 2., 2015, Lichinga, Moçambique. Anais... Lichinga, Moçambique: Instituto de Investigação Agrária de Moçambique, 2015. Editado por Fernando João Sualei, Oscar Chichongue, Guilhermino Boina, Simone Palma Favaro, Cesar Heraclides Behling Miranda. p. 228-232.$c2015 650 $aFeijão 650 $aPhaseolus Vulgaris 653 $aCultura do feijoeiro vulgar 653 $aINSETOS 653 $aOrganismos associados 700 1 $aMUTADIUA, C. A. P. 700 1 $aMIRANDA, C. H. B. 700 1 $aCARVALHO, M. da C. S. 700 1 $aFERREIRA, G. B. 700 1 $aCRUZ, I. 700 1 $aDENARDIN, J. E. 700 1 $aROCHA, M. de M. 700 1 $aSILVA, H. R. da 700 1 $aNEUMAIER, N. 700 1 $aSILVA FILHO, P. M. da 700 1 $aFAVARO, S. P. 700 1 $aCAROA, A.
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Embrapa Trigo (CNPT) |
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Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
22/06/2022 |
Data da última atualização: |
22/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SILVA, I. S. O.; VIANA, E. de S.; SOARES, S. E.; CHAVES, R. S.; REIS, R. C. |
Afiliação: |
ITALA SUZANA OLIVEIRA SILVA, UFBA; ELISETH DE SOUZA VIANA, CNPMF; SÉRGIO EDUARDO SOARES, UFBA; ROSANA SILVA CHAVES, UFBA; RONIELLI CARDOSO REIS, CNPMF. |
Título: |
Development and characterization of green banana-based fondant icing. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Ciência e Agrotecnologia, v.45, e011221, 2021. |
DOI: |
http://dx.doi.org/10.1590/1413-7054202145011221 |
Idioma: |
Inglês |
Conteúdo: |
The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics. MenosThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be p... Mostrar Tudo |
Palavras-Chave: |
Alimento funcional; Amido resistente; Confeitaria. |
Thesagro: |
Alimento; Banana; Confeito. |
Thesaurus NAL: |
Confectionery industry; Functional foods; Resistant starch. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02480naa a2200289 a 4500 001 2144243 005 2022-06-22 008 2021 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/1413-7054202145011221$2DOI 100 1 $aSILVA, I. S. O. 245 $aDevelopment and characterization of green banana-based fondant icing.$h[electronic resource] 260 $c2021 520 $aThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics. 650 $aConfectionery industry 650 $aFunctional foods 650 $aResistant starch 650 $aAlimento 650 $aBanana 650 $aConfeito 653 $aAlimento funcional 653 $aAmido resistente 653 $aConfeitaria 700 1 $aVIANA, E. de S. 700 1 $aSOARES, S. E. 700 1 $aCHAVES, R. S. 700 1 $aREIS, R. C. 773 $tCiência e Agrotecnologia$gv.45, e011221, 2021.
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