Development and characterization of guava cream with addition of okara flour

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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Bibliographic Details
Main Authors: Bruno Ricardo de Castro Leite Júnior, Patricia Martins de Oliveira, Renan Luís Emídio de Castro, Joaquim Mário Neiva Lamas, Eliane Maurício Furtado Martins
Format: Article
Language:English
Published: Essentia Editora IFFluminense 2013-10-01
Series:Vértices
Subjects:
Development of new products. Marmalade. Soy residue. Acceptability.
Online Access:http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/3591

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