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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
10/01/2013 |
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Data da última atualização: |
07/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALVES, E. R. de A. |
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Afiliação: |
ELISEU ROBERTO DE ANDRADE ALVES, DE-PR. |
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Título: |
Maior integração entre os ministérios. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Agroanalysis, Rio de Janeiro, v. 31, n. 10, p. 32-33, out. 2011. |
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Idioma: |
Português |
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Palavras-Chave: |
Agricultura comercial. |
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Thesagro: |
Agricultura familiar; Políticas públicas; Reforma agrária. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/73691/1/Maior-integracao-entre-os-ministerios.pdf
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Marc: |
LEADER 00485naa a2200157 a 4500
001 1944623
005 2017-04-07
008 2011 bl uuuu u00u1 u #d
100 1 $aALVES, E. R. de A.
245 $aMaior integração entre os ministérios.$h[electronic resource]
260 $c2011
650 $aAgricultura familiar
650 $aPolíticas públicas
650 $aReforma agrária
653 $aAgricultura comercial
773 $tAgroanalysis, Rio de Janeiro$gv. 31, n. 10, p. 32-33, out. 2011.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/08/2012 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
RANGEL, C. N.; SILVA, E. M. M. da S.; SALVADOR, L.; FIGUEIREDO, R.; WATANABE, E.; SILVA, J. B. C. da; CARVALHO, J. L. V. de; NUTTI, M. R. |
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Afiliação: |
CAROLINA NETTO RANGEL, UFRRJ; ERIKA MADEIRA MOREIRA DA SILVA, UFES; LORENA SALVADOR; RENATA FIGUEIREDO; EDSON WATANABE, CTAA; JOÃO BOSCO CARVALHO DA SILVA, CNPH; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA. |
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Título: |
Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.). |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Perspectivas en Nutrición Humana, Medellín, v. 13, n. 2, p. 203-211, Jul./Dic. 2011. |
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Idioma: |
Inglês |
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Conteúdo: |
To assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample A) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample B). Questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of Rio de Janeiro; sensory acceptance and preference tests were also applied. Results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. In this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. Both cakes had high acceptability; with an average score of 9,27 (A) and 9,26 (B) out of a maximum of 10, without any significant differences in preference. Cake consumption was part of the children?s eating habits. Conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. Further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin A needs. |
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Palavras-Chave: |
Alimento fortificado; Análise de alimentos; Avaliação sensorial; Ipomoea batatas L; Preferências alimentares; Satisfação do consumidor. |
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Thesagro: |
Batata Doce. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63952/1/2012-032.pdf
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Marc: |
LEADER 02123naa a2200289 a 4500
001 1931430
005 2016-02-22
008 2011 bl uuuu u00u1 u #d
100 1 $aRANGEL, C. N.
245 $aSensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).
260 $c2011
520 $aTo assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample A) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample B). Questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of Rio de Janeiro; sensory acceptance and preference tests were also applied. Results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. In this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. Both cakes had high acceptability; with an average score of 9,27 (A) and 9,26 (B) out of a maximum of 10, without any significant differences in preference. Cake consumption was part of the children?s eating habits. Conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. Further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin A needs.
650 $aBatata Doce
653 $aAlimento fortificado
653 $aAnálise de alimentos
653 $aAvaliação sensorial
653 $aIpomoea batatas L
653 $aPreferências alimentares
653 $aSatisfação do consumidor
700 1 $aSILVA, E. M. M. da S.
700 1 $aSALVADOR, L.
700 1 $aFIGUEIREDO, R.
700 1 $aWATANABE, E.
700 1 $aSILVA, J. B. C. da
700 1 $aCARVALHO, J. L. V. de
700 1 $aNUTTI, M. R.
773 $tPerspectivas en Nutrición Humana, Medellín$gv. 13, n. 2, p. 203-211, Jul./Dic. 2011.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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