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1by Ângela Giovana BATISTA, Elizabethe Adriana ESTEVES, Nísia Andrade Villela DESSIMONI-PINTO, Lidiane Guedes OLIVEIRA, Shaila Turbay PIRES, Reynaldo Campos SANTANA“...Alimentos e Nutrição ...”
Published 2011-04-01
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2ELABORAÇÃO, COMPOSIÇÃO QUÍMICA E AVALIAÇÃO SENSORIAL DE SOBREMESAS LÁCTEAS ACHOCOLATADAS COM ABACATEby Nathalia SOLER, Ângela Giovana BATISTA, Camila Andreata Marçal de FARIA, Driene Gomes GONZAGA, Juliana Marcia Macedo LOPES, Nísia Andrade Villela Dessimoni PINTO“...Alimentos e Nutrição ...”
Published 2011-01-01
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3by Leandro de Morais CARDOSO, Ângela Giovana BATISTA, Fabiana Rossi HAMThis study aimed assess the physical characteristics (mass, length and width) of tamarind fruit (Tamarindus indica L.) and the physical-chemical characteristics (moisture, ash, proteins, lipids, dietary fiber, titratable acidity, soluble solids and pH) of the pulp and jellies of tamarind. The jelly formulations were prepared containing different concentrations of tamarind juice (40 and 50%) and pectin (1.0 and 1.2%). The formulations were subjected to preference and acceptance tests. The tamarind presented a high pulp yield (50.3%) as well as high contents of carbohydrates (68.60g 100g-1), fiber (5.55g 100g-1) and titratable acidity (18.56g tartaric acid 100g-1). There were no significant differences in the chemical composition and acceptance of the jellies. The acceptance of the formulations was higher than 5 (I liked) for all parameters evaluated (appearance, color, odor, texture, flavor and overall evaluation). In conclusion, the tamarind was rich in carbohydrates, fiber and organic acids. The jellies were well accepted by the panelists. The tamarind jelly production was feasible and represents an effective option for the better utilization and conservation of the fruit.ACEK, Pollyanna Aparecida DIAS, Betânia Cristina ROSA, Paula Villela DESSIMONI, Nísia Andrade Villela DESSIMONI-PINTO“...Alimentos e Nutrição ...”
Published 2012-08-01
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4by Nísia Andrade Villela DESSIMONI-PINTO, Viviane Maria da SILVA, Ângela Giovana BATISTA, Gilmar VIEIRA, Cinthya Rodrigues de SOUZA, Paula Verônica DUMONT, Geânia Kelly Marques dos SANTOS“...Alimentos e Nutrição ...”
Published 2010-09-01
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