Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Item Comportamento reológico de néctares mistos de caju, manga e acerola descritos pelo Modelo de Casson(Brazilian Journal of Food Technology, 2012-07) Ramos, Afonso Motapt-BR; Silva, Larissa Morais Ribeiro da; Maia, Geraldo Arraes; Sousa, Paulo Henrique Machado de; Afonso, Marcos Rodrigues Amorim; Figueiredo, Raimundo Wilane deA abordagem do comportamento reológico de néctares mistos de frutas tem fornecido importantes informações para o processamento dos mesmos, resultando em benefícios para a indústria e, consequentemente, para o consumidor. Portanto, neste trabalho, se estudou o comportamento reológico de néctares mistos de caju, manga e acerola, nas temperaturas de 8 °C e 25 °C. As medidas experimentais foram realizadas em reômetro rotacional de cilindros concêntricos e os dados experimentais foram ajustados ao modelo de Casson. A tensão inicial apresentou ajuste ao modelo cúbico especial, para a temperatura de 8 °C. Para a temperatura de 25 °C, observou-se ajuste ao modelo cúbico especial para a viscosidade plástica de Casson. O aumento nas proporções de polpas de caju, manga e acerola resultou no aumento da viscosidade plástica de Casson e o aumento da quantidade de polpa de caju proporcionou aumento na tensão inicial.Item The use of cashew apple residue as source of fiber in low fat hamburgers(Food Science and Technology, 2011-10) Ramos, Afonso Mota; Pinho, Lívia Xerez; Afonso, Marcos Rodrigues Amorim; Carioca, José Osvaldo Beserra; Costa, José Maria Correia daThe main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary fiber. The addition of up to 10.70% of the residue did not cause significant sensory changes in the flavor of the samples. The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat.