Crispness
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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2. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables
Food Sci. Technol. Publicado em: 11/04/2019
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3. Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The pro
Braz. arch. biol. technol.. Publicado em: 2012-12
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4. Efeito da etapa de resfriamento sobre as caracterísitcas de crocância e cor na obtenção de banana nanica crocante por secagem com pulso a alta temperatura / Effect of the cooling stage on crispy banana dried with an initial hot temperature pulse
Neste trabalho estudou-se a secagem de banana Nanica empregando um pulso inicial a alta temperatura e curto tempo (150°C e 15 minutos), seguido de uma etapa de resfriamento e uma etapa de secagem convencional a ar quente a 70°C. Na primeira parte do trabalho, avaliou-se especificamente a etapa de resfriamento pós-pulso HTST quanto aos atributos de crocân
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2011
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5. Propriedades tecnológicas e aceitação sensorial de produtos cárneos empanados com alto teor de grãos inteiros, farinhas, farelos e flocos de cereais / Technological properties and sensory acceptance of breaded meat products with content of wholw grains, flour, bran and flakes cereal
Currently consumers are increasingly interested in food consumption with appeals for the promotion of health. In the development of meat products with functional features, cereals, which have a high proportion of insoluble fiber, have physiological and technological advantages because they are made primarily of cellulose. In this respect, this work was to st
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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6. Utilização de taro na elaboração de farinha e de produto alimentício reestruturado frito / Use of taro in the preparation of flour and fried restructured food products
The aim of this work was to use taro [Colocasia esculenta (L.) Schott] corm (RM) and cormels (RF) to produce restructured fried foods, with emphasis on the potential of RM for industrial use. Chemical composition, instrumental and sensory analysis were used to characterize raw materials (taro rhizomes) and its products (flour and restructured food). RM provi
Publicado em: 2009
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7. Efeito da composição quimica, origem e grau de maturação sobre cor e acrocanica da banana nanica obtida por secagem HTST.
In order to be consumed as a snack, crispy dried banana can be produced through the process of drying using high temperature for a short time (HTST - High Temperature Short Time) during the initial stage, followed by drying with an average temperature (50- 70°C). The aim of this study was to evaluate the effect of the chemical composition of banana nanica (
Publicado em: 2007
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8. Effect of chemical composition, origin and ripening stage on the color and crispness of banana nanica produced through HTST drying process. / Efeito da composição quimica, origem e grau de maturação sobre a cor e a crocancia da banana nanica obtida por secagem HTST.
A banana crocante, para ser consumida na forma de snacks, pode ser obtida através de secagem com ar a altas temperaturas por um curto período de tempo (HTST ? High Temperature Short Time) na fase inicial de secagem, seguida da secagem à temperatura média (50-70°C). O objetivo deste trabalho foi avaliar a influência da composição química da banana na
Publicado em: 2007
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9. Crispy banana obtained by the combination of a high temperature and short time drying stage and a drying process
The effect of the high temperature and short time (HTST) drying stage was combined with an air drying process to produce crispness in bananas. The fruit was dehydrated in an air drier for five minutes at 70°C and then immediately set at a HTST stage (130, 140, 150°C and 9, 12, 15 minutes) and then at 70°C until water activity (a w) was around 0.300. Crisp
Brazilian Journal of Chemical Engineering. Publicado em: 2005-06
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10. Obtenção de banana nanica (Musa acuminata Colla subgrupo Cavendish) crocante a partir de secagem a alta temperatura / Obtaining Nanica banana (Musa acuminata Colla Cavendish subgroup) crunchy from the high-temperature drying
We present here a study about producing crispy banana using a HTST (High Temperature Short Time) process. The process involves pretreatment of the fruit during 5 minutes at 70°C, a dry HTST stage (130, 140 and 150°C and 9, 12 and 15 minutes) and, finally, a dry stage at 70°C until the water activity (aw) is near 0,300. In order to evaluate the HTST stage
Publicado em: 2003
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11. Obtenção de fatias de banana desidratada crocanes atraves da pre-secagem a altas temperaturas e curto tempo em leito fuidizado
A fluidized-bed process was developed aiming the production of dehydrated bananas, with finctional properties switable to be consumed as snacks. Slices, 1 cm-thick, were sectioned in 4 parts and submitted to on air flow at high temperature (130° and 150°) for short times (15 and 6 minutes), as on HTST pre-treatment, enhancing case hardening, and, as a cons
Publicado em: 1996
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12. The elasticity and failure of fluid-filled cellular solids: Theory and experiment
We extend and apply theories of filled foam elasticity and failure to recently available data on foods. The predictions of elastic modulus and failure mode dependence on internal pressure and on wall integrity are borne out by photographic evidence of distortion and failure under compressive loading and under the localized stress applied by a knife blade, an
The National Academy of Sciences.