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| 16. |  | PEREIRA, G. S.; GARRUTI, D. dos S.; WEBER, O. B.; SANTOS, T. M. Atributos físicos e físico-químicos de bananas de genótipos resistentes à Sigatoka Negra. In: ENCONTRO NACIONAL, 16., e CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 2., 2009, Belo Horizonte. Anais... Belo Horizonte: Sociedade Brasileira de Analistas de Alimentos, 2009. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
15/05/2012 |
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Data da última atualização: |
01/03/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
LIMA, J. R.; GARRUTI, D. dos S.; BRUNO, L. M. |
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Afiliação: |
JANICE RIBEIRO LIMA, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; LAURA MARIA BRUNO, CNPAT. |
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Título: |
Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 45, n. 2, p. 180-185, 2012. |
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Idioma: |
Inglês |
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Conteúdo: |
This work aimed at evaluating the influence of cashew nut kernel grades and qualities in the characteristics of butter obtained by grinding kernels (89.9 g/100 g) with sugar (8.0 g/100 g), salt (0.1 g/100 g) and soy lecithin (2.0 g/100 g). Kernels and butter were analyzed for physical chemical characteristics (water activity, acid value, pH, moisture, ash, protein and fat contents) and microbiological quality (total and fecal coliforms, Escherichia coli, Salmonella sp., Staphylococcus, mesophilic count, yeast and mold).Minor differences were observed among the different grades and qualities. Nut kernels and corresponding butter showed high nutritive food value containing 18.3e26.9 g/100 g of protein and 35.7e52.6 g/100 g of oil. Fecal coliforms, E. coli, Salmonella sp. or coagulase positive Staphylococcus, were not detected. Sensory acceptability and sensory profile of the butter were also performed. Fourteen sensory descriptors were developed: appearance (caramel color, shiny, visual graininess and visual thickness), aroma (nutty, roasted and rancidity), flavor (nutty, sweet, salty, roasted and rancidity) and texture (consistency and graininess). Although all scores of sensory acceptability were among the acceptance range of the scale, the descriptive analysis found the butter made from B (butts), S (splits) and P (pieces) kernel grades to be of better quality. |
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Palavras-Chave: |
Composition; Nut paste; Nut spread; Quality. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01998naa a2200193 a 4500
001 1924593
005 2013-03-01
008 2012 bl uuuu u00u1 u #d
100 1 $aLIMA, J. R.
245 $aPhysicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality.
260 $c2012
520 $aThis work aimed at evaluating the influence of cashew nut kernel grades and qualities in the characteristics of butter obtained by grinding kernels (89.9 g/100 g) with sugar (8.0 g/100 g), salt (0.1 g/100 g) and soy lecithin (2.0 g/100 g). Kernels and butter were analyzed for physical chemical characteristics (water activity, acid value, pH, moisture, ash, protein and fat contents) and microbiological quality (total and fecal coliforms, Escherichia coli, Salmonella sp., Staphylococcus, mesophilic count, yeast and mold).Minor differences were observed among the different grades and qualities. Nut kernels and corresponding butter showed high nutritive food value containing 18.3e26.9 g/100 g of protein and 35.7e52.6 g/100 g of oil. Fecal coliforms, E. coli, Salmonella sp. or coagulase positive Staphylococcus, were not detected. Sensory acceptability and sensory profile of the butter were also performed. Fourteen sensory descriptors were developed: appearance (caramel color, shiny, visual graininess and visual thickness), aroma (nutty, roasted and rancidity), flavor (nutty, sweet, salty, roasted and rancidity) and texture (consistency and graininess). Although all scores of sensory acceptability were among the acceptance range of the scale, the descriptive analysis found the butter made from B (butts), S (splits) and P (pieces) kernel grades to be of better quality.
653 $aComposition
653 $aNut paste
653 $aNut spread
653 $aQuality
700 1 $aGARRUTI, D. dos S.
700 1 $aBRUNO, L. M.
773 $tLebensmittel-Wissenschaft + Technologie / Food Science + Technology$gv. 45, n. 2, p. 180-185, 2012.
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