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dc.contributor.authorPINELI, L.
dc.contributor.authorOLIVEIRA, G.
dc.contributor.authorMENDONÇA, M.
dc.contributor.authorBORGO, L.
dc.contributor.authorFREIRE, E.
dc.contributor.authorCELESTINO, S. M. C.
dc.contributor.authorCHIARELLO, M.
dc.contributor.authorBOTELHO, R.
dc.date.accessioned2022-06-13T19:29:50Z-
dc.date.available2022-06-13T19:29:50Z-
dc.date.created2015-07-09
dc.date.issued2015
dc.identifier.citationLWT - Food Science and Technology, v. 62, p. 976-982, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1019622-
dc.descriptionAbstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBaru Vog
dc.subjectManta de azoto
dc.subjectPropriedades sensoriais
dc.subjectCaracterísticas químicas
dc.subjectMolho de salada
dc.subjectNitrogen blanket
dc.subjectChemical characteristics
dc.subjectSalad dressing
dc.subjectBaru
dc.titleTracing chemical and sensory characteristics of baru oil during storage under nitrogen.
dc.typeArtigo de periódico
dc.subject.thesagroDipteryx Alata
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurussensory properties
riaa.ainfo.id1019622
riaa.ainfo.lastupdate2022-06-13
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2015.02.015
dc.contributor.institutionLÍVIA PINELI, UNB; GUILHERME OLIVEIRA, UNB; MÁRCIO MENDONÇA, UNB; LUIZ BORGO, UNB; ERIKA FREIRE, UNB; SONIA MARIA COSTA CELESTINO, CPAC; MARILEUSA CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA; RAQUEL BOTELHO, UNB.
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