Data/hora: 23/09/2024 15:59:44

Biblioteca(s): 	Embrapa Acre; Embrapa Amazônia Oriental.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	B - 1	
Data corrente: 	05/11/2014	
Data da última atualização: 	06/07/2021	
Autoria: 	CUNHA, C. R. da; SANTOS, S. L. dos; MACIEL, V. T.; SOUZA, M. L. de; FURTADO, C. de M.; CARVALHO, A. V.	
Afiliação: 	CLARISSA RESCHKE DA CUNHA, CPAF-AC; Stephanie Lima dos Santos, Uninorte; VLAYRTON TOME MACIEL, CPAF-AC; Maria Luzenira de Souza, Universidade Federal do Acre (Ufac); Cydia de Menezes Furtado, Universidade Federal do Acre (Ufac); ANA VANIA CARVALHO, CPATU.	
Título: 	Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014	
ISSN: 	0101-2061	
DOI: 	10.1590/1678-457X.6368	
Idioma: 	Inglês	
Conteúdo: 	The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.	
Palavras-Chave: 	Aceitação sensorial; Aceptación sensorial; Alimentación y Nutrición Humana; Almuerzo escolar; Banana verde; Bananos; Castanha do brasil; Farinha de banana verde; Farinha de castanha-do-brasil; Harina; Harina mixta; Merenda escolar; Mixed flour; Nuez del Brasil; Sensory acceptance; Valor nutricional.	
Thesagro: 	Agricultura Familiar; Banana; Castanha do pará; Farinha mista; Nutrição humana; Plátano; Valor nutritivo.	
Thesaurus Nal: 	Bananas; Brazil nuts; Flour; Food and Human Nutrition; Nutritive value; School lunch.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/111022/1/Artigo-6368-Publicado-2014.pdf	
Registro original: 	Embrapa Acre (CPAF-AC)	
Exemplares: 	CPAF-AC - (25261-1) - UPC - AP - PP - SP 448 -  - 2014.00368 - DES
CPAF-AC - (25261-2) - UPC - AP - DD -  -  -  - DIS
CPATU - (50405-1) - UPC - AP - DD -  -  -  - DIS