Title:	Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation.
Authors:	ROSA, P. M. GOMES, F. dos S. CHAVES, A. C. S. D. SÁ, D. de G. C. F. de FERREIRA, J. C. S. TONON, R. V. CABRAL, L. M. C.
Affiliation:	P. M. ROSA, UFRRJ; FLAVIA DOS SANTOS GOMES, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
Date Issued:	2022
Citation:	In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2. INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 2 p.
Description:	Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juçara pulp as a natural colorant in a red fruit ice cream in order to evaluate the consumer expectation regarding the acceptance of the ice cream, as well as to carry out the physical-chemical and functional characterization of the final product.
Thesagro:	Tecnologia de Alimento Polpa Ingrediente
NAL Thesaurus:	Food technology
Keywords:	Juçara Natural ingredient
Notes:	154383.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)