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Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Rezende, Natalia V.; et al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2022-08-11T20:02:39Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2022-08-11T20:02:39Z | - |
dc.date.copyright | - | |
dc.date.issued | 2015 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | LWT Food Science and Technology, v. 62, 2015. | pt_BR |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/395 | - |
dc.description.abstract | Chocolate is a food gender with very specific rheological and sensory characteristics, which poses a challenge to the development of functional formulations due to the impact that the addition of various ingredients have on the product. The goal of this study was to develop sucrose-free chocolate formulations employing a mixture design to add fibres as partial substitutes for cocoa butter. The effects of the combination of different contents of inulin, b-glucan concentrate and cocoa butter on Casson plastic viscosity, Casson shear stress and the sensory characteristics of chocolate were investigated. An increase from 0 to 10 g/100 g chocolate in the inulin and the b-glucan concentrate contents, with the corresponding reduction in the amount of cocoa butter made the final product more viscous and more resistant to flow. The effects were more pronounced for b-glucan. The substitution of up to 50% of the formulation cocoa butter resulted in products with good acceptance. The least accepted product, with a mean score of 6.4 in a scale from 0 to 10 had the maximum concentration of b-glucan (10 g/100 g). The descriptive analysis of the Flash profile of this sample characterized it as more adherent and adhesive, with a non-characteristic chocolate taste. © 2014 Elsevier Ltd. All rights reserved. | pt_BR |
dc.description.sponsorship | CNPq | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.subject | Inulin | pt_BR |
dc.subject | b-glucan | pt_BR |
dc.subject | Cocoa butter | pt_BR |
dc.subject | Flash profile | pt_BR |
dc.subject | Sensory accepta | pt_BR |
dc.title | Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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Mixture design applied for the partial....pdf | 1.05 MB | Adobe PDF | Visualizar/Abrir |
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