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Registro Completo |
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
23/10/2017 |
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Data da última atualização: |
05/11/2018 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
SOUZA JUNIOR, M. T.; CAPDEVILLE, G. de; ONOYAMA, M. M.; SOUZA, D. T. de; SANTOS, G. S.; ALMEIDA, J. R. M. de; LIMA, R. S.; GAMBETTA, R. |
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Afiliação: |
MANOEL TEIXEIRA SOUZA JUNIOR, CNPAE; GUY DE CAPDEVILLE, CNPAE; MARCIA MITIKO ONOYAMA ESQUIAGOLA, CNPAE; DANIELA TATIANE DE SOUZA, SGTE; GILMAR SOUZA SANTOS, CNPMF; JOAO RICARDO MOREIRA DE ALMEIDA, CNPAE; RICHARDSON SILVA LIMA, CNPAE; ROSSANO GAMBETTA, CNPAE. |
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Título: |
Biodiesel e bioquerosene: o papel da Embrapa Agroenergia. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Brasília, DF: Embrapa Agroenergia, 2017. |
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Páginas: |
34 p. |
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Série: |
(Embrapa Agroenergia. Documentos, 21). |
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ISSN: |
2177-4439 |
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Idioma: |
Português |
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Palavras-Chave: |
Bioquerosene. |
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Thesaurus Nal: |
biodiesel. |
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Categoria do assunto: |
-- |
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URL: |
https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1077835/1/DOC21CNPAE.pdf
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Marc: |
null
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Registro original: |
Embrapa Agroenergia (CNPAE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
30/08/2018 |
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Data da última atualização: |
15/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. |
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Afiliação: |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
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Título: |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Foods, v. 7, n. 9, 136, Sept. 2018. |
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ISSN: |
2304-8158 |
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DOI: |
10.3390/foods7090136 |
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Idioma: |
Inglês |
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Conteúdo: |
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. MenosThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of p... Mostrar Tudo |
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Palavras-Chave: |
Valor nutricional. |
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Thesagro: |
Análise Organoléptica; Consumo Alimentar; Feijão Branco; Glycine Max; Nutrição; Phaseolus Vulgaris; Soja. |
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Thesaurus NAL: |
Beans; Food processing quality; Hamburgers; Nutritional behavior; Sensory evaluation; Soybeans; Tempeh. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1094783/1/CNPAF2018foods.pdf
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Marc: |
null
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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