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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
17/12/2013 |
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Data da última atualização: |
30/06/2017 |
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Autoria: |
FERNANDES, T. M.; SILVA, J. A. da; SILVA, A. H. A. da; CAVALHEIRO, J. M. de O.; CONCEIÇÃO, M. L. da. |
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Afiliação: |
Thiago Mendes Fernandes, Universidade Federal da Paraíba (UFPB), Departamento de Farmácia; João Andrade da Silva, UFPB, Departamento de Nutrição; Ana Hermínia Andrade da Silva, UFPB, Departamento de Estatística.; José Marcelino de Oliveira Cavalheiro, UFPB, Departamento de Estatística; Maria Lúcia da Conceição, UFPB, Departamento de Nutrição. |
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Título: |
Flour production from shrimp by-products and sensory evaluation of flour-based products. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 48, n. 8, p. 962-967, ago. 2013. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinha. |
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Conteúdo: |
The objective of this work was to evaluate the production of flour using by‑products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour‑based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products. |
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Palavras-Chave: |
Aceitação; Cefalotórax; Tecnologia de alimentos. |
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Thesaurus Nal: |
Consumer acceptance; Food technology; Litopenaeus vannamei. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/94164/1/Flour-production-from-shrimp.pdf
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Marc: |
LEADER 01885naa a2200253 a 4500
001 1974119
005 2017-06-30
008 2013 bl uuuu u00u1 u #d
100 1 $aFERNANDES, T. M.
245 $aFlour production from shrimp by-products and sensory evaluation of flour-based products.
260 $c2013
500 $aTítulo em português: Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinha.
520 $aThe objective of this work was to evaluate the production of flour using by‑products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour‑based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.
650 $aConsumer acceptance
650 $aFood technology
650 $aLitopenaeus vannamei
653 $aAceitação
653 $aCefalotórax
653 $aTecnologia de alimentos
700 1 $aSILVA, J. A. da
700 1 $aSILVA, A. H. A. da
700 1 $aCAVALHEIRO, J. M. de O.
700 1 $aCONCEIÇÃO, M. L. da
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 48, n. 8, p. 962-967, ago. 2013.
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Embrapa Unidades Centrais (AI-SEDE) |
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| 2. |  | FERNANDES, T. M.; SILVA, J. A. da; SILVA, A. H. A. da; CAVALHEIRO, J. M. de O.; CONCEIÇÃO, M. L. da. Flour production from shrimp by-products and sensory evaluation of flour-based products. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 48, n. 8, p. 962-967, ago. 2013. Título em português: Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinha.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 2 | |
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