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| Registros recuperados : 67 | |
| 21. |  | MOURA, W. M.; SILVA, I. S.; MALUF, W. R.; SOUZA, E. L. S. Enraizamento de folhas destacadas de batata-doce Ipomoea batatas (L.) Lam. In: CONGRESSO BRASILEIRO DE OLERICULTURA, 24.; REUNIAO LATINO-AMERICANA DE OLERICULTURA, 1., 1984, Jaboticabal, SP. Resumos... Jaboticabal: FCAV, 1984. p.75.| Biblioteca(s): Embrapa Hortaliças. |
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| 22. | | MENDES, A.; ROSA, G. O. da; SILVA, I. S. da; RIBEIRO, O. C. O PROVE Pantanal com enfoque na cadeia do leite de Mato Grosso do Sul. Ensaios e Ciência: Ciências Biológicas, Agrárias e da Saúde, Campo Grande, MS, v. 8, n. 2, p. 171-181, ago. 2004.| Biblioteca(s): Embrapa Agropecuária Oeste. |
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| 26. | | SILVA, I. S.; SANTOS, R. G. de B.; NOGUEIRA, E. T.; BARROS, A. P. A.; BIASOTO, A. C. T. Influência do uso de chip de Carvalho Francês na composição físico-química e colorimétrica de vinho tinto da cultivar Syrah. Research, Society and Development, v. 9, n. 12, p. e37491211111, 2020.| Biblioteca(s): Embrapa Semiárido. |
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| 27. | | SILVA, I. S. O.; FREITAS, P.; OLIVER, L.; OLIVEIRA, I.; RYBKA, A. C. P.; BIASOTO, A. C. T. Caracterização físico-química do suco integral elaborado com uva de mesa ‘BRS Vitória’. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168554; SLACAN.| Biblioteca(s): Embrapa Meio Ambiente; Embrapa Semiárido. |
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| 30. | | PIMENTA, M. de P.; EITERER, L. P.; SILVA, I. S. e; FONSECA, J. G. da; MITTELMANN, A.; PASSOS, L. P. Efeito do estresse osmótico em plântulas de azevém anual. In: SIMPÓSIO INTERGANCIONAL DE GENÉTICA E MELHORAMENTO, 8., 2017, Viçosa, MG. Anais... Viçosa: UFV, 2017. p. 141.| Biblioteca(s): Embrapa Gado de Leite. |
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| 31. | | FONSECA, J. G.; EITERER, L. P.; SILVA, I. S.; PIMENTA, M. P.; SILVA, J. C. J.; PASSOS, L. P. Determinação sazonal do teor de fósforo em amostras de lodo de esgoto de Juiz de Fora, MG. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 21., 2018, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2018.| Biblioteca(s): Embrapa Gado de Leite. |
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| 32. | | FONSECA, J. G. P. da; SILVA, I. S. e; EITERER, L. P.; SILVA, J. J.; PASSOS, L. P. Determinação sazonal do teor de nitrogênio total em amostras de lodo de esgoto de Juiz de Fora/MG. In: CONGRESSO BRASILEIRO DE ENGENHARIA AGRÍCOLA, 47., 2018, Brasília, DF. [Anais...] Brasília, DF: SBEA, 2018. CONBEA. CONBEA.| Biblioteca(s): Embrapa Gado de Leite. |
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| 35. | | SILVA, I. S.; NOGUEIRA, E. T.; BARROS, A. P. A.; SANTOS, R. G. de B.; SILVA, L. F. da; BIASOTO, A. C. T. Influência do uso de chip de carvalho francês na composição físico-química e colorimétrica de vinho tinto "Syrah". In: ENCONTRO NACIONAL DA AGROINDÚSTRIA, 4., 2018, Bananeiras. Anais... Bananeiras: UFPB: CABA, 2018.| Biblioteca(s): Embrapa Semiárido. |
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| 36. | | BARROS, A. P. A.; SILVA, I. S.; SILVA, A. de S.; SANTOS, R. G. de B.; TORRES, L. H. P. de S.; BIASOTO, A. C. T. Influência do uso de diferentes agentes de colagem na composição físico-química e coloração do vinho branco Chenin Blanc. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. O uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Belém, PA: SBCTA:UFPA, 2018.| Biblioteca(s): Embrapa Semiárido. |
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| 37. | | OLIVEIRA, I. G. de; CARDOSO, A.; SILVA, I. S.; NOGUEIRA, E. T. da S.; SANTOS, R. de B.; CORREA, L. C.; BIASOTO, A. C. T. Influência da vinificação em talha na composição físico-química e fenólica de vinho tinto de região tropical. Research, Society and Development, v. 10, n. 9, e49110918274, 2021.| Biblioteca(s): Embrapa Semiárido. |
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| 38. | | GOUVEIA, E. M. F.; SILVA, I. S.; NAKAZATO, G.; ONSELEM, V. J. V.; CORRÊA, R. A. C.; ARAUJO, F. R.; CHANG, M. R. Action of phosphorylated mannanoligosaccharides on immune and hematological responses and fecal consistency of dogs experimentally infected with enteropathogenic Escherichia coli strains. Brazilian Journal of Microbiology, v. 44, n. 2, 499-504 (2013)| Biblioteca(s): Embrapa Gado de Corte. |
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| 40. | | SILVA, I. S.; PACKER, I. U.; SILVA, L. O. C. da; MELO, C. M. R.; TORRES JUNIOR, R. A. de A. Genetic parameters for weight traits from birth to 630 days of age in Guzera cattle by random regression models. In: ADSA-PSA-AMPA-ASAS JOINT ANNUAL MEETING, 2010, Denver. [Abstracts]. Publicado em: Journal of Animal Science, Champaign, v. 88, E-Supplement 2/J; Journal of Dairy Science, Champaign, v. 93, E-Supplement 1.; Journal of Poultry Science, v.89, E- Supplement 1. 1 p. Trabalho M78.| Biblioteca(s): Embrapa Gado de Corte. |
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| Registros recuperados : 67 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
22/06/2022 |
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Data da última atualização: |
22/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, I. S. O.; VIANA, E. de S.; SOARES, S. E.; CHAVES, R. S.; REIS, R. C. |
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Afiliação: |
ITALA SUZANA OLIVEIRA SILVA, UFBA; ELISETH DE SOUZA VIANA, CNPMF; SÉRGIO EDUARDO SOARES, UFBA; ROSANA SILVA CHAVES, UFBA; RONIELLI CARDOSO REIS, CNPMF. |
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Título: |
Development and characterization of green banana-based fondant icing. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v.45, e011221, 2021. |
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DOI: |
http://dx.doi.org/10.1590/1413-7054202145011221 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Alimento funcional; Amido resistente; Confeitaria. |
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Thesagro: |
Alimento; Banana; Confeito. |
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Thesaurus NAL: |
Confectionery industry; Functional foods; Resistant starch. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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