Polydextrose
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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2. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 2020-03
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3. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 13/12/2019
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4. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increas
Food Sci. Technol. Publicado em: 14/07/2016
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5. Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents
ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, a
Braz. arch. biol. technol.. Publicado em: 2015-12
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6. Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon
The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup weight ratio of 1:12, with magnetic stirring at 23ºC and atmospheric pressure. The best results were achieved
Braz. arch. biol. technol.. Publicado em: 29/08/2014
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7. PRODUÇÃO DE SORVETES COM CARACTERÍSTICAS SIMBIÓTICAS E AVALIAÇÃO DA SOBREVIVÊNCIA DE Lactobacillus paracasei EM CONDIÇÕES GASTROINTESTINAIS SIMULADAS / MANUFACTURE OF SYMBIOTIC ICE CREAM AND SURVIVAL OF Lactobacillus paracasei UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/02/2012
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8. Avaliação da suplementação de polidextrose no metabolismo de ferro, na morfologia do intestino e alterações hepáticas após a derivação jejuno-ileal : estudo experimental / Evaluation of supplementation polydextrose in iron metabolism, morphology in the intestine and liver changes after jejunoileal bypass : Experimental study
A derivação jejuno-ileal é um dos procedimentos cirúrgicos considerados disabsortivos no tratamento da obesidade mórbida, além de levar a deficiência na absorção de alguns minerais como o ferro, causando anemia, alterações hepáticas e proporcionando quantidade maior de ácidos biliares e outros nutrientes ao intestino grosso sem serem devidamente
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/11/2011
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9. Manufacturing process of low fat requeijão and no fat-added requeijão with the addition of dietary fiber / Desenvolvimento de processo de fabricação de requeijão light e de requeijão sem adição de gordura com fibra alimentar
Consumer demand for low fat food products has greatly increased since their consumption plays a key role related to health and balanced-diet issues. When used as an ingredient, the addition of fiber allows reducing the carbohydrate and/or fat levels of many products. Therefore, the addition of soluble fiber could constitute an interesting and innovative alte
Publicado em: 2008
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10. Efeitos da suplementação de galactooligossacarideo e polidextrose sobre a absorção de calcio e ferro em ratos gastrectomizados. / Effects of supplementation of the galactooligosaccharides and polydextrose on the calcium and iron absorption in gastrectomizad rats.
O câncer gástrico é o crescimento desordenado de células malignas nos tecidos do estômago e a cirurgia de ressecção gástrica parcial ou total é a principal alternativa terapêutica. Em decorrência deste procedimento cirúrgico podem ocorrer deficiências na absorção de alguns minerais como o cálcio e o ferro, podendo levar a osteoporose e a anem
Publicado em: 2007
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11. Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.
"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high
Publicado em: 2006
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12. Processamento de suco semi-clarificado e de geleia de banana "light" em calorias
The banana is the most popular fruit on the latin american continent. World production of the fruit is around 50 million tons, of which Brazil produces 11 %, being the second largest producer. In 1996, brazilian exportations of banana represented only 1.5% of the national production, and in january 1997, the brazilian producer received only $0.34/dozen banan
Publicado em: 1998