Development and characterization of guava cream with addition of okara flour
<em>This study aimed at developing fresh guava cream with addition of 1 and 3 % of okara flour. There was an expressive amount of protein, fat and fiber in the flour. After manufacturing the sweets, acidity and Aw did not differ. On the other hand, pH, TSS, protein, and fat, the sample contain...
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| Format: | Article |
| Language: | English |
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Essentia Editora IFFluminense
2013-10-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/3591 |
| _version_ | 1818735190714875904 |
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| author | Bruno Ricardo de Castro Leite Júnior Patricia Martins de Oliveira Renan Luís Emídio de Castro Joaquim Mário Neiva Lamas Eliane Maurício Furtado Martins |
| author_facet | Bruno Ricardo de Castro Leite Júnior Patricia Martins de Oliveira Renan Luís Emídio de Castro Joaquim Mário Neiva Lamas Eliane Maurício Furtado Martins |
| author_sort | Bruno Ricardo de Castro Leite Júnior |
| collection | DOAJ |
| description | <em>This study aimed at developing fresh guava cream with addition of 1 and 3 % of okara flour. There was an expressive amount of protein, fat and fiber in the flour. After manufacturing the sweets, acidity and Aw did not differ. On the other hand, pH, TSS, protein, and fat, the sample containing 3% of flour presented the highest averages. This increase is desirable, since okara has a high concentration of essential amino acids, besides containing polyunsaturated fatty acids, and obtaining the lowest averages in the sensory evaluation for purchase intention. Despite the differences, all samples were classified from “liked it slightly” to “liked it very much”. After 70 days, control provided the highest means for pH and Aw. As for color, the control sample differed from that added 3% for L*, a* e b*, and after 70 days only L* differ. The samples were in accordance with the legislation for molds and yeasts. Thus, fortified products had a high nutritional value and good acceptance, which shows that the product comes as a new alternative for the fruit processing industry with the reutilization of byproducts.</em> |
| first_indexed | 2024-12-18T00:17:19Z |
| format | Article |
| id | doaj.art-857fdef918fd472193d2fcda98856e8d |
| institution | Directory Open Access Journal |
| issn | 1415-2843 1809-2667 |
| language | English |
| last_indexed | 2024-12-18T00:17:19Z |
| publishDate | 2013-10-01 |
| publisher | Essentia Editora IFFluminense |
| record_format | Article |
| series | Vértices |
| spelling | doaj.art-857fdef918fd472193d2fcda98856e8d2022-12-21T21:27:29ZengEssentia Editora IFFluminenseVértices1415-28431809-26672013-10-01152253710.5935/1809-2667.201300164174Development and characterization of guava cream with addition of okara flourBruno Ricardo de Castro Leite Júnior0Patricia Martins de Oliveira1Renan Luís Emídio de Castro2Joaquim Mário Neiva Lamas3Eliane Maurício Furtado Martins4Universidade Estadual de CampinasUniversidade Federal de ViçosaInstituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais campus Rio PombaInstituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais campus Rio PombaInstituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais campus Rio Pomba<em>This study aimed at developing fresh guava cream with addition of 1 and 3 % of okara flour. There was an expressive amount of protein, fat and fiber in the flour. After manufacturing the sweets, acidity and Aw did not differ. On the other hand, pH, TSS, protein, and fat, the sample containing 3% of flour presented the highest averages. This increase is desirable, since okara has a high concentration of essential amino acids, besides containing polyunsaturated fatty acids, and obtaining the lowest averages in the sensory evaluation for purchase intention. Despite the differences, all samples were classified from “liked it slightly” to “liked it very much”. After 70 days, control provided the highest means for pH and Aw. As for color, the control sample differed from that added 3% for L*, a* e b*, and after 70 days only L* differ. The samples were in accordance with the legislation for molds and yeasts. Thus, fortified products had a high nutritional value and good acceptance, which shows that the product comes as a new alternative for the fruit processing industry with the reutilization of byproducts.</em>http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/3591Development of new products. Marmalade. Soy residue. Acceptability. |
| spellingShingle | Bruno Ricardo de Castro Leite Júnior Patricia Martins de Oliveira Renan Luís Emídio de Castro Joaquim Mário Neiva Lamas Eliane Maurício Furtado Martins Development and characterization of guava cream with addition of okara flour Vértices Development of new products. Marmalade. Soy residue. Acceptability. |
| title | Development and characterization of guava cream with addition of okara flour |
| title_full | Development and characterization of guava cream with addition of okara flour |
| title_fullStr | Development and characterization of guava cream with addition of okara flour |
| title_full_unstemmed | Development and characterization of guava cream with addition of okara flour |
| title_short | Development and characterization of guava cream with addition of okara flour |
| title_sort | development and characterization of guava cream with addition of okara flour |
| topic | Development of new products. Marmalade. Soy residue. Acceptability. |
| url | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/3591 |
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