Título:	Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.
Autor:	CUNHA, C. R. da SANTOS, S. L. dos MACIEL, V. T. SOUZA, M. L. de FURTADO, C. de M. CARVALHO, A. V.
Afiliación:	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.
Año:	2014
Referencia:	Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014
Descripción:	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
Palabras clave:	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
ISSN:	0101-2061
DOI:	10.1590/1678-457X.6368
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAF-AC)