Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946
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dc.contributor.authorAURIEMA, B. E.
dc.contributor.authorCORREA, F. J.
dc.contributor.authorGUIMARÃES, J. de T.
dc.contributor.authorSOARES, P. T. dos S.
dc.contributor.authorZONTA, E.
dc.contributor.authorROSA, R. C. C.
dc.contributor.authorROSENTHAL, A.
dc.contributor.authorLUCHESE, R. E.
dc.contributor.authorESMERINO, E. A.
dc.contributor.authorMATHIAS, S. P.
dc.date.accessioned2022-06-01T13:19:38Z-
dc.date.available2022-06-01T13:19:38Z-
dc.date.created2020-12-09
dc.date.issued2021
dc.identifier.citationLWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946-
dc.descriptionThe potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectNatural ingredient
dc.subjectFat replacer
dc.subjectDescriptive analysis
dc.subjectSensory profiling
dc.titleGreen Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella.
dc.typeArtigo de periódico
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusMortadella
riaa.ainfo.id1127946
riaa.ainfo.lastupdate2022-06-01
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110686
dc.contributor.institutionBruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ.
Appears in Collections:Artigo em periódico indexado (CTAA)

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