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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Campidelli, Marina Leopoldina Lamounier | - |
dc.creator | Salgado, Jocelem Mastrodi | - |
dc.creator | Carneiro, João de Deus Souza | - |
dc.creator | Abreu, Luiz Ronaldo de | - |
dc.creator | Giarola, Tales Márcio de Oliveira | - |
dc.creator | Carvalho, Elisângela Elena Nunes | - |
dc.creator | Vilas Boas, Eduardo Valério de Barros | - |
dc.creator | Brito, Aila Riany de | - |
dc.creator | Franco, Marcelo | - |
dc.date.accessioned | 2020-09-11T18:00:19Z | - |
dc.date.available | 2020-09-11T18:00:19Z | - |
dc.date.issued | 2020 | - |
dc.identifier.citation | CAMPIDELLI, 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.uri | https://www.tandfonline.com/doi/abs/10.1080/15428052.2020.1768995 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/43021 | - |
dc.description.abstract | Mangaba 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.language | en_US | pt_BR |
dc.publisher | Taylor & Francis | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Journal of Culinary Science & Technology | pt_BR |
dc.subject | Fiber-enriched foods | pt_BR |
dc.subject | Hancornia speciosa | pt_BR |
dc.subject | Food analysis | pt_BR |
dc.subject | Food composition | pt_BR |
dc.subject | Brazilian cerrado | pt_BR |
dc.subject | High performance liquid chromatography | pt_BR |
dc.subject | Alimentos enriquecidos com fibras | pt_BR |
dc.subject | Análise alimentar | pt_BR |
dc.subject | Composição alimentar | pt_BR |
dc.subject | Cerrado brasileiro | pt_BR |
dc.subject | Cromatografia líquida de alta performance | pt_BR |
dc.title | Rheological, physico-chemical and sensorial properties of ice cream made with powdered form with low energetic value and high content of prebiotic fibers | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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