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| 7. |  | MARTINS, L. M.; SANTANA, L. R. R. de; MACIEL, L. F.; SOARES, S. E.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S. Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans. Research, Society and Development, v. 12, n. 4, e22912440782, 2023. Disponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em:| Biblioteca(s): Embrapa Meio Ambiente. |
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| 8. | | VIRGENS, I. A. das; PIRES, T. C.; SANTANA, L. R. R. de; SOARES, S. E.; MACIEL, L. F.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S. Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa. International Journal of Food Science and Technology, v. 56, p. 1905-1917, 2021.| Biblioteca(s): Embrapa Semiárido. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
22/06/2022 |
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Data da última atualização: |
22/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, I. S. O.; VIANA, E. de S.; SOARES, S. E.; CHAVES, R. S.; REIS, R. C. |
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Afiliação: |
ITALA SUZANA OLIVEIRA SILVA, UFBA; ELISETH DE SOUZA VIANA, CNPMF; SÉRGIO EDUARDO SOARES, UFBA; ROSANA SILVA CHAVES, UFBA; RONIELLI CARDOSO REIS, CNPMF. |
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Título: |
Development and characterization of green banana-based fondant icing. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v.45, e011221, 2021. |
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DOI: |
http://dx.doi.org/10.1590/1413-7054202145011221 |
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Idioma: |
Inglês |
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Conteúdo: |
The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics. MenosThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be p... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional; Amido resistente; Confeitaria. |
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Thesagro: |
Alimento; Banana; Confeito. |
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Thesaurus NAL: |
Confectionery industry; Functional foods; Resistant starch. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02480naa a2200289 a 4500
001 2144243
005 2022-06-22
008 2021 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/1413-7054202145011221$2DOI
100 1 $aSILVA, I. S. O.
245 $aDevelopment and characterization of green banana-based fondant icing.$h[electronic resource]
260 $c2021
520 $aThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics.
650 $aConfectionery industry
650 $aFunctional foods
650 $aResistant starch
650 $aAlimento
650 $aBanana
650 $aConfeito
653 $aAlimento funcional
653 $aAmido resistente
653 $aConfeitaria
700 1 $aVIANA, E. de S.
700 1 $aSOARES, S. E.
700 1 $aCHAVES, R. S.
700 1 $aREIS, R. C.
773 $tCiência e Agrotecnologia$gv.45, e011221, 2021.
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