Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorCUNHA, C. R. dapt_BR
dc.contributor.authorSANTOS, S. L. dospt_BR
dc.contributor.authorMACIEL, V. T.pt_BR
dc.contributor.authorSOUZA, M. L. dept_BR
dc.contributor.authorFURTADO, C. de M.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.date.accessioned2014-11-05T11:11:11Zpt_BR
dc.date.available2014-11-05T11:11:11Zpt_BR
dc.date.created2014-11-05pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/999250pt_BR
dc.descriptionThe mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMerenda escolarpt_BR
dc.subjectCastanha do brasilpt_BR
dc.subjectBanana verdept_BR
dc.subjectMixed flourpt_BR
dc.subjectHarina mixtapt_BR
dc.subjectAceitação sensorialpt_BR
dc.subjectSensory acceptancept_BR
dc.subjectAceptación sensorialpt_BR
dc.subjectAlimentación y Nutrición Humanapt_BR
dc.subjectAlmuerzo escolarpt_BR
dc.subjectBananospt_BR
dc.subjectHarinapt_BR
dc.subjectNuez del Brasilpt_BR
dc.titleStability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-01-10T11:11:11Zpt_BR
dc.subject.thesagroNutrição humanapt_BR
dc.subject.thesagroFarinha mistapt_BR
dc.subject.thesagroCastanha do parápt_BR
dc.subject.thesagroBananapt_BR
dc.subject.thesagroValor nutritivopt_BR
dc.subject.thesagroPlátanopt_BR
dc.subject.nalthesaurusFood and Human Nutritionpt_BR
dc.subject.nalthesaurusSchool lunchpt_BR
dc.subject.nalthesaurusFlourpt_BR
dc.subject.nalthesaurusBrazil nutspt_BR
dc.subject.nalthesaurusBananaspt_BR
dc.subject.nalthesaurusNutritive valuept_BR
riaa.ainfo.id999250pt_BR
riaa.ainfo.lastupdate2019-01-10 -02:00:00pt_BR
dc.identifier.doi10.1590/1678-457X.6368pt_BR
dc.contributor.institutionCLARISSA RESCHKE DA CUNHA, CPAF-AC; Stephanie Lima dos Santos, Uninorte; VLAYRTON TOME MACIEL, CPAF-AC; Maria Luzenira de Souza, Universidade Federal do Acre (Ufac); Cydia de Menezes Furtado, Universidade Federal do Acre (Ufac); ANA VANIA CARVALHO, CPATU.pt_BR
Aparece en las colecciones:Artigo em periódico indexado (CPAF-AC)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Artigo6368Publicado2014.pdf1.39 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace