| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Unidades Centrais. |
|
Data corrente: |
02/01/2019 |
|
Data da última atualização: |
25/02/2019 |
|
Autoria: |
LOS, P. R.; SIMÕES, D. R. S.; LEONE, R. de S.; BOLANHO, B. C.; CARDOSO, T.; DANESI, E. D. G. |
|
Afiliação: |
Paulo Ricardo Los, Universidade Estadual de Ponta Grossa/Departamento de Engenharia de Alimentos; Deise Rosana Silva Simões, Universidade Estadual de Ponta Grossa/Departamento de Engenharia de Alimentos; Roberta de Souza Leone, Universidade Tecnológica Federal do Paraná/Departamento de Engenharia de Alimentos; Beatriz Cervejeira Bolanho, Universidade Estadual de Maringá/Departamento de Tecnologia; Taís Cardoso, Universidade Estadual de Ponta Grossa/Departamento de Engenharia de Alimentos; Eliane Dalva Godoy Danesi, Universidade Estadual de Ponta Grossa/Departamento de Engenharia de Alimentos. |
|
Título: |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 11, p. 1259-1267, Nov. 2018. |
|
Idioma: |
Inglês |
|
Notas: |
Título em português: Viabilidade de subproduto de pupunha, Spirulina platensis e espinafre para enriquecimento de sopa desidratada. |
|
Conteúdo: |
The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents. MenosThe objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. ... Mostrar Tudo |
|
Palavras-Chave: |
Alimento funcional; Atividade antioxidante; Check-all-that-apply; Fibers. |
|
Thesagro: |
Bactris Gasipaes; Fibra; Spinacia Oleracea. |
|
Thesaurus Nal: |
Antioxidant activity; Functional foods. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189577/1/Viability-of-peach-palm-by-product.pdf
|
|
Marc: |
LEADER 02714naa a2200301 a 4500
001 2102764
005 2019-02-25
008 2018 bl uuuu u00u1 u #d
100 1 $aLOS, P. R.
245 $aViability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup.$h[electronic resource]
260 $c2018
500 $aTítulo em português: Viabilidade de subproduto de pupunha, Spirulina platensis e espinafre para enriquecimento de sopa desidratada.
520 $aThe objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.
650 $aAntioxidant activity
650 $aFunctional foods
650 $aBactris Gasipaes
650 $aFibra
650 $aSpinacia Oleracea
653 $aAlimento funcional
653 $aAtividade antioxidante
653 $aCheck-all-that-apply
653 $aFibers
700 1 $aSIMÕES, D. R. S.
700 1 $aLEONE, R. de S.
700 1 $aBOLANHO, B. C.
700 1 $aCARDOSO, T.
700 1 $aDANESI, E. D. G.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 53, n. 11, p. 1259-1267, Nov. 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | BRITO, M. V. de; GOMES, M. F. da C.; SÁ, G. H. de; COSTA, M. F.; VIANA, J. P. G.; SOUSA, C. C. de; GOMES, S. O.; LIMA, P. S. da C.; VALENTE, S. E. dos S. Avaliação de métodos de extração de DNA genômico em Ocimum basilicum. In: CONGRESSO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2012, Belém, PA. Anais... Brasília, DF: Sociedade Brasileira de Recursos Genéticos, 2012. 4 p. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio-Norte. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
