02153naa a2200313 a 450000100080000000500110000800800410001910000230006024500930008326000090017652012640018565000200144965000230146965000100149265000250150265000140152765300230154165300120156465300240157665300240160065300180162465300210164270000220166370000270168570000230171270000190173570000190175477300660177321230622020-06-05       2020    bl uuuu     u00u1 u    #d1 aOLIVEIRA, T. S. de  aApplication of Brazil nut oil microparticles in a brownie recipe.h[electronic resource]  c2020  aThe 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.  aFood technology  aMicroencapsulation  aArroz  aBertholletia Excelsa  aProteína  aAnálise sensorial  aBrownie  aMicroencapsulação  aProteínas de arroz  aRice proteins  aSensory analysis1 aFREITAS-SILVA, O.1 aSÁ, D. de G. C. F. de1 aKLUCZKOVSKI, A. M.1 aFURTADO, M. R.1 aCAMPELO, P. H.  tEuropean Academic Researchgv. 8, n. 2, p. 905-920. May 2020.