Data/hora: 21/06/2024 10:03:27

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	C - 0	
Data corrente: 	05/06/2020	
Data da última atualização: 	05/06/2020	
Autoria: 	OLIVEIRA, T. S. de; FREITAS-SILVA, O.; SÁ, D. de G. C. F. de; KLUCZKOVSKI, A. M.; FURTADO, M. R.; CAMPELO, P. H.	
Afiliação: 	Tamires Sousa de Oliveira, UFAM; OTNIEL FREITAS SILVA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; Ariane Mendonça Kluczkovski, UFAM; Maraysa Rodrigues Furtado, UFRJ; Pedro Henrique Campelo, UFAM.	
Título: 	Application of Brazil nut oil microparticles in a brownie recipe.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	European Academic Research, v. 8, n. 2, p. 905-920. May 2020.	
Idioma: 	Inglês	
Conteúdo: 	The encapsulation of Brazil nut oil with rice protein and gum arabic as a wall material has been successfully demonstrated in previous studies carried out by this group. This process generated a product that maintains the functional properties of the oil and also can be used to produce other foods. In order to evaluate microparticles as a possible ingredient in food formulations, a brownie recipe was created containing encapsulated Brazil nut oil. The oil microparticles were produced by lyophilization and their physical characteristics were analyzed. They were added to the brownie recipe to assess the global acceptance and texture. Thermogravimetric analysis demonstrated the ability of the particles to withstand high temperatures (? 280 °C). The rheology tests demonstrated the Newtonian fluid behavior of the emulsion. The brownie containing the microparticles showed 8.05 ± 1.12 global acceptance and 7.71 ± 1.8 for texture, while the brownie with crude Brazil nut oil had 7.27 ± 1.76 global acceptance and 7.25 ± 1.85 for texture. These results make it possible to use the oil in new products, in addition to contributing to reduce the disposal of residues from the nut production process, as well as reducing the loss of quality of the oil.	
Palavras-Chave: 	Análise sensorial; Brownie; Microencapsulação; Proteínas de arroz; Rice proteins; Sensory analysis.	
Thesagro: 	Arroz; Bertholletia Excelsa; Proteína.	
Thesaurus Nal: 	Food technology; Microencapsulation.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (14973-1) - UPC - AP - DD -  -  -  - DIS