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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia; Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/12/2020 |
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Data da última atualização: |
01/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AURIEMA, B. E.; CORREA, F. J.; GUIMARÃES, J. de T.; SOARES, P. T. dos S.; ZONTA, E.; ROSA, R. C. C.; ROSENTHAL, A.; LUCHESE, R. E.; ESMERINO, E. A.; MATHIAS, S. P. |
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Afiliação: |
Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ. |
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Título: |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2020.110686 |
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Idioma: |
Inglês |
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Conteúdo: |
The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. |
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Palavras-Chave: |
Descriptive analysis; Fat replacer; Natural ingredient; Sensory profiling. |
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Thesaurus Nal: |
Food technology; Mortadella. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/235568/1/1-s2.0-S0023643820316741-main.pdf
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Marc: |
LEADER 02327naa a2200313 a 4500
001 2127946
005 2022-06-01
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2020.110686$2DOI
100 1 $aAURIEMA, B. E.
245 $aGreen Banana Biomass$bPhysicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella.$h[electronic resource]
260 $c2021
520 $aThe potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella.
650 $aFood technology
650 $aMortadella
653 $aDescriptive analysis
653 $aFat replacer
653 $aNatural ingredient
653 $aSensory profiling
700 1 $aCORREA, F. J.
700 1 $aGUIMARÃES, J. de T.
700 1 $aSOARES, P. T. dos S.
700 1 $aZONTA, E.
700 1 $aROSA, R. C. C.
700 1 $aROSENTHAL, A.
700 1 $aLUCHESE, R. E.
700 1 $aESMERINO, E. A.
700 1 $aMATHIAS, S. P.
773 $tLWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
02/03/2009 |
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Data da última atualização: |
19/03/2014 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALBERGONI, L.; SOARES, A.; ROSOT, M. A.; OLIVEIRA, Y. M. M. de; MATTOS, P. P. de; GARRASTAZU, M. C. |
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Afiliação: |
Lisâneas Albergoni, UFPR; Arnaldo Soares, Embrapa Florestas; Maria Augusta Rosot, Embrapa Florestas; Yeda Maria Malheiros de Oliveira, Embrapa Florestas; Patrícia Povoa de Mattos, Embrapa Florestas; Marilice Cordeiro Garrastazu, Embrapa Florestas. |
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Título: |
Avaliação do cálculo de declividade a partir de dados de altitude barométrica do GPS. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 7., 2008, Colombo. Anais. Colombo: Embrapa Florestas, 2008. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Resumo. |
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Palavras-Chave: |
Declividade; GPS; Precisão. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/99649/1/2008-RAC-AvaliacaoCalculo.pdf
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Marc: |
LEADER 00678nam a2200217 a 4500
001 1315584
005 2014-03-19
008 2008 bl uuuu u00u1 u #d
100 1 $aALBERGONI, L.
245 $aAvaliação do cálculo de declividade a partir de dados de altitude barométrica do GPS.
260 $aIn: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 7., 2008, Colombo. Anais. Colombo: Embrapa Florestas$c2008
300 $c1 CD-ROM.
500 $aResumo.
653 $aDeclividade
653 $aGPS
653 $aPrecisão
700 1 $aSOARES, A.
700 1 $aROSOT, M. A.
700 1 $aOLIVEIRA, Y. M. M. de
700 1 $aMATTOS, P. P. de
700 1 $aGARRASTAZU, M. C.
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Registro original: |
Embrapa Florestas (CNPF) |
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Origem |
Tipo/Formato |
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