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Campo DCValorIdioma
dc.creatorCampidelli, Marina Leopoldina Lamounier-
dc.creatorSalgado, Jocelem Mastrodi-
dc.creatorCarneiro, João de Deus Souza-
dc.creatorAbreu, Luiz Ronaldo de-
dc.creatorGiarola, Tales Márcio de Oliveira-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorBrito, Aila Riany de-
dc.creatorFranco, Marcelo-
dc.date.accessioned2020-09-11T18:00:19Z-
dc.date.available2020-09-11T18:00:19Z-
dc.date.issued2020-
dc.identifier.citationCAMPIDELLI, M. L. L. et al. Rheological, physico-chemical and sensorial properties of ice cream made with powdered form with low energetic value and high content of prebiotic fibers. Journal of Culinary Science & Technology, [S. l.], 2020. DOI: https://doi.org/10.1080/15428052.2020.1768995.pt_BR
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/15428052.2020.1768995pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/43021-
dc.description.abstractMangaba is a native fruit found in the Brazilian Cerrado and stands out for its nutritional composition rich in chemical compounds. The present study investigated the effect of adding different levels of sugar, fat and prebiotic fibers in powder preparations used to manufacture mangaba ice cream. The levels of solubility, hygroscopicity, water activity and microscopic characteristics of the powdered preparations were investigated. Ice cream obtained by these mixtures was analyzed according to physicochemical characteristics, quality parameters, overrun, mineral profile, mineral absorption simulation in vitro, rheological characteristics, fructooligosaccharide quantification, sensory acceptance and microbiological characteristics. The powder preparation provided the production of ice cream with reduction in the fat content, in energy value, besides the elevation in the levels of dietary fiber, vitamin C, fructooligosaccharides and calcium. All formulations were sensorially accepted and microbiologically suitable for consumption, making the manufacture of ice creams through powdered preparations.pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Culinary Science & Technologypt_BR
dc.subjectFiber-enriched foodspt_BR
dc.subjectHancornia speciosapt_BR
dc.subjectFood analysispt_BR
dc.subjectFood compositionpt_BR
dc.subjectBrazilian cerradopt_BR
dc.subjectHigh performance liquid chromatographypt_BR
dc.subjectAlimentos enriquecidos com fibraspt_BR
dc.subjectAnálise alimentarpt_BR
dc.subjectComposição alimentarpt_BR
dc.subjectCerrado brasileiropt_BR
dc.subjectCromatografia líquida de alta performancept_BR
dc.titleRheological, physico-chemical and sensorial properties of ice cream made with powdered form with low energetic value and high content of prebiotic fiberspt_BR
dc.typeArtigopt_BR
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