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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
26/12/2018 |
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Data da última atualização: |
26/12/2018 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
SCIVITTARO, W. B.; PARFITT, J. M. B.; JARDIM, T. M.; TREPTOW, R. C. B.; SILVEIRA, C. M. da; BETTIM, H. C. |
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Afiliação: |
WALKYRIA BUENO SCIVITTARO, CPACT; JOSE MARIA BARBAT PARFITT, CPACT; Thaís Murias Jardim; Rute Caroline Becker Treptow; Cristina Moreira da Silveira; Herasmo Ceron Bettim. |
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Título: |
Adubação Nitrogenada e Potássica para Cultivares de Arroz Irrigado |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Pelotas: Embrapa Clima Temperado, 2018. |
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Páginas: |
21 p. |
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Série: |
(Embrapa Clima Temperado. Circular Técnica, 197). |
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Idioma: |
Português |
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Thesagro: |
Arroz Irrigado. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189274/1/CIRCULAR-197.pdf
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Marc: |
LEADER 00603nam a2200193 a 4500
001 2102449
005 2018-12-26
008 2018 bl uuuu u0uu1 u #d
100 1 $aSCIVITTARO, W. B.
245 $aAdubação Nitrogenada e Potássica para Cultivares de Arroz Irrigado$h[electronic resource]
260 $aPelotas: Embrapa Clima Temperado$c2018
300 $a21 p.
490 $a(Embrapa Clima Temperado. Circular Técnica, 197).
650 $aArroz Irrigado
700 1 $aPARFITT, J. M. B.
700 1 $aJARDIM, T. M.
700 1 $aTREPTOW, R. C. B.
700 1 $aSILVEIRA, C. M. da
700 1 $aBETTIM, H. C.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
23/10/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 3 |
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Autoria: |
MACHADO, A. M. R.; GALDEANO, M. C.; SÁ, D. de G. C. F. de; SOUZA, E. F. de; ALCANTARA, M. de; FREITAS, S. C. de; TONON, R. V. |
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Afiliação: |
ALLIEN MONIQUE ROSA MACHADO, UFRJ; MELICIA CINTIA GALDEANO, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; ERIKA FRAGA DE SOUZA, CTAA; MARCELA DE ALCANTARA, UFRRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Science and Technology International, 2023. |
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DOI: |
https://doi.org/10.1177/10820132231186442 |
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Idioma: |
Inglês |
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Notas: |
First published. |
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Conteúdo: |
Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes ?few dark spots,? ?light color,? and ?softer,? with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market. |
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Palavras-Chave: |
Análise sensorial; Barra de cereal; Composto bioativo; Fibra alimentar; Sensory analysis; Subproduto do vinho; Wine by product. |
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Thesagro: |
Consumidor; Fibra Vegetal; Subproduto; Tecnologia de Alimento; Vinho. |
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Thesaurus NAL: |
Bioactive compounds; Consumer preferences; Dietary fiber; Food technology; Plant fibers. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02357naa a2200421 a 4500
001 2157410
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/10820132231186442$2DOI
100 1 $aMACHADO, A. M. R.
245 $aRed wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.$h[electronic resource]
260 $c2023
500 $aFirst published.
520 $aGrape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes ?few dark spots,? ?light color,? and ?softer,? with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.
650 $aBioactive compounds
650 $aConsumer preferences
650 $aDietary fiber
650 $aFood technology
650 $aPlant fibers
650 $aConsumidor
650 $aFibra Vegetal
650 $aSubproduto
650 $aTecnologia de Alimento
650 $aVinho
653 $aAnálise sensorial
653 $aBarra de cereal
653 $aComposto bioativo
653 $aFibra alimentar
653 $aSensory analysis
653 $aSubproduto do vinho
653 $aWine by product
700 1 $aGALDEANO, M. C.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aSOUZA, E. F. de
700 1 $aALCANTARA, M. de
700 1 $aFREITAS, S. C. de
700 1 $aTONON, R. V.
773 $tFood Science and Technology International, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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