Replacers
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 2020-06
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2. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 11/11/2019
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3. Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
RESUMO: No intuito de melhorar a qualidade nutricional e funcional, hambúrgueres de frango foram elaborados com diferentes quantidades de semente de chia (0, 2, 4 e 8%) em substituição ao toucinho e avaliados quanto às características microbiológicas, tecnológicas e sensoriais. A composição centesimal e as características microbiológicas dos hamb
Cienc. Rural. Publicado em: 15/08/2019
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4. Sensory and physicochemical characteristics of low sodium salami
ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in com
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-08
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5. 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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6. Evaluation of mannan-oligosaccharides offered in milk replacers or calf starters and their effect on performance and rumen development of dairy calves
The objective of this study was to evaluate the route of administration of mannan-oligosaccharides in the diet of dairy calves and their effects on performance and plasma parameters indicative of rumen development. Following birth, twenty-four male Holstein calves were used in a completely randomized design and assigned to the following treatments: Control;
Revista Brasileira de Zootecnia. Publicado em: 2012-03
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7. Caracterização físico-química e reológica de iogurtes elaborados com diferentes substitutos de gordura / Study of rheological characteristics in light yogurt using different fat replacers
Whey protein concentrated (WPC), inulin and micellar casein (MC) are used in many products due to their technological and functional properties. Skimmed yogurt show fragile consistency and syneresis, wich is a common defect in this kind of products. An advantage of WPC and inulin is their capacity to act like fat replacers. The present research aimed to eval
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/02/2011
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8. Factors affecting utilization of soybean proteins included in milk replacers for young calves.
Factors affecting utilization of soybean proteins included in milk replacers for young calves.
Michigan: Michigan State University. Publicado em: 2011
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9. AVALIAÇÃO DOS EFEITOS DA ADIÇÃO DE ÓLEOS VEGETAIS COMO SUBSTITUTOS DE GORDURA ANIMAL EM MORTADELA / EVALUATION OF THE EFFECT OF USING VEGETABLE OILS AS FAT REPLACERS IN MORTADELLA
The goal of this work was to develop mortadellas replacing porcine fat with canola, linseed soy and olive oils, using two different substitution levels (50% and 100%) and its evaluation based on fatty acids profile, nutritional quality, cholesterol amount, quality characteristics, oxidative stability and microstructure profiles. In the first experiment it wa
Publicado em: 2010
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10. Perfil sensorial como ferramenta para o desenvolvimento de chocolates ao leite Diet em sacarose e Light em calorias contendo substitutos da sacarose e de gordura / Sensory profile as a tool for developing diabetic and low-calorie milk chocolates with sucrose and fat replacers
Atualmente, há um interesse crescente de consumidores do mundo todo por alimentos e bebidas com menores quantidades de calorias. Neste contexto, a Análise Sensorial é a única forma de se determinar a aceitação e o perfil em relação à aparência, aroma, sabor e textura de alimentos e bebidas, sendo, portanto, uma ferramenta insubstituível. Com base
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/12/2008
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11. CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO / PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT
A mangaba (Hancornia speciosa Gomez), fruto típico do cerrado amplamente utilizado na farmacologia e gastronomia regionais, tem despertado interesse crescente por causa das suas potencialidades, estimulando assim o seu cultivo de forma sustentável na região nordeste e centro-oeste. O efeito da substituição de gordura não-láctea e de sacarose nas propr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/08/2008
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12. PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT / CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO
Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of m
Publicado em: 2008