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- Title
PERFIL FÍSICO-QUÍMICO DA LINGUIÇA BLUMENAU ENRIQUECIDA COM FARINHA DE PUPUNHA ARMAZENADA EM DIFERENTES TEMPERATURAS.
- Authors
Aparecida Lemos, Daniane; Floriani Martins, Naiara; Fernanda Heberle, Aline; de Andrade Paulo, Isadora; de Carvalho, Lisiane Fernandes; de Souza, Carolina Krebs
- Abstract
Due to society's concern on the intake of functional food, there has been recently a significant advance in the production of processed food with new formulas to improve the products' quality and safety. Since sausages are the most commercialized processed food in Brazil, a new formula for the Blumenau sausage was prepared by adding the fibrous flour of the peach palm to improve its sensorial, nutritional and market characteristics. The product was enriched with the fibrous flour of the peach palm featuring high food fibers (65% dry base). The physical and chemical profile was undertaken in several concentrations of peach palm flour at different storage temperatures. Assays were performed in triplicate, with a complete factorial experimental matrix. Current analysis provides information for the solution in processing with regard to the reduction of water activity and excessive surface drying due to the smoking stage..
- Publication
Iniciação Científica Cesumar, 2017, Vol 19, Issue 1, p5
- ISSN
1518-1243
- Publication type
Article
- DOI
10.17765/1518-1243.2017v19n1p5-11