Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250
Unidade da Embrapa/Coleção:: Embrapa Acre - Artigo em periódico indexado (ALICE)
Data do documento: 5-Nov-2014
Tipo do Material: Artigo em periódico indexado (ALICE)
Autoria: CUNHA, C. R. da
SANTOS, S. L. dos
MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
CARVALHO, A. V.
Informaçães Adicionais: CLARISSA 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.
Título: Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.
Edição: 2014
Fonte/Imprenta: Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014
Idioma: en
Palavras-chave: Merenda escolar
Castanha do brasil
Banana verde
Mixed flour
Harina mixta
Aceitação sensorial
Sensory acceptance
Aceptación sensorial
Alimentación y Nutrición Humana
Almuerzo escolar
Bananos
Harina
Nuez del Brasil.
Conteúdo: The 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.
Thesagro: Nutrição humana
Farinha mista
Castanha do pará
Banana
Valor nutritivo
Plátano.
NAL Thesaurus: Food and Human Nutrition
School lunch
Flour
Brazil nuts
Bananas
Nutritive value.
Ano de Publicação: 2014
ISSN: 0101-2061
Aparece nas coleções:Artigo em periódico indexado (CPAF-AC)

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