Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/16049 |
Resumo: | Banana it’s one of the most consumed fruits in the world but 20% of the production is wasted, mostly due to post-harvest losses, or because it doesn´t fit in consumers standards. Nonetheless, Green Banana Flour (GBF) can be an alternative to minimize these losses, further being a good source of nutrients, fiber, resistant starch and micronutrients. Considering the interesting possibilities of GBF utilization in the agrofood sector, the aims of this study, was the development of GBF cookies and preservation during three months in two different types of modified atmosphere. The experimental design considered GBF radiation with gamma radiation (1 kGy and 3 kGy), with additional packaging in modified atmosphere, using 100% CO2 or a gas mixture containing 2% O2; 88% N2 e 10% CO2. As a control, non-radiated GBF was used. In general, it was observed that samples submitted to 3 kGy radiation, had the best results. Besides, packaging with gases mixture showed higher efficiency for GBF cookies preservation, due to CO2 |
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Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaginggreen banana flourgamma radiationcookiesmodified atmosphere packagingBanana it’s one of the most consumed fruits in the world but 20% of the production is wasted, mostly due to post-harvest losses, or because it doesn´t fit in consumers standards. Nonetheless, Green Banana Flour (GBF) can be an alternative to minimize these losses, further being a good source of nutrients, fiber, resistant starch and micronutrients. Considering the interesting possibilities of GBF utilization in the agrofood sector, the aims of this study, was the development of GBF cookies and preservation during three months in two different types of modified atmosphere. The experimental design considered GBF radiation with gamma radiation (1 kGy and 3 kGy), with additional packaging in modified atmosphere, using 100% CO2 or a gas mixture containing 2% O2; 88% N2 e 10% CO2. As a control, non-radiated GBF was used. In general, it was observed that samples submitted to 3 kGy radiation, had the best results. Besides, packaging with gases mixture showed higher efficiency for GBF cookies preservation, due to CO2EJFARepositório da Universidade de LisboaAlvarenga, NunoTalpina, MagdaRaposo, NéliaDias, JoãoCarvalho, Maria JoãoAmaral, OlgaSantos, Maria TeresaSilva, Maria ManuelaLidon, Fernando C.2018-10-08T15:27:53Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16049engEmirates Journal of Food and Agriculture. 2018. 30(6): 496-50210.9755/ejfa.2018.v30.i6.1720info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:45:55Zoai:www.repository.utl.pt:10400.5/16049Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:33.190026Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
title |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
spellingShingle |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging Alvarenga, Nuno green banana flour gamma radiation cookies modified atmosphere packaging |
title_short |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
title_full |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
title_fullStr |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
title_full_unstemmed |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
title_sort |
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging |
author |
Alvarenga, Nuno |
author_facet |
Alvarenga, Nuno Talpina, Magda Raposo, Nélia Dias, João Carvalho, Maria João Amaral, Olga Santos, Maria Teresa Silva, Maria Manuela Lidon, Fernando C. |
author_role |
author |
author2 |
Talpina, Magda Raposo, Nélia Dias, João Carvalho, Maria João Amaral, Olga Santos, Maria Teresa Silva, Maria Manuela Lidon, Fernando C. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Alvarenga, Nuno Talpina, Magda Raposo, Nélia Dias, João Carvalho, Maria João Amaral, Olga Santos, Maria Teresa Silva, Maria Manuela Lidon, Fernando C. |
dc.subject.por.fl_str_mv |
green banana flour gamma radiation cookies modified atmosphere packaging |
topic |
green banana flour gamma radiation cookies modified atmosphere packaging |
description |
Banana it’s one of the most consumed fruits in the world but 20% of the production is wasted, mostly due to post-harvest losses, or because it doesn´t fit in consumers standards. Nonetheless, Green Banana Flour (GBF) can be an alternative to minimize these losses, further being a good source of nutrients, fiber, resistant starch and micronutrients. Considering the interesting possibilities of GBF utilization in the agrofood sector, the aims of this study, was the development of GBF cookies and preservation during three months in two different types of modified atmosphere. The experimental design considered GBF radiation with gamma radiation (1 kGy and 3 kGy), with additional packaging in modified atmosphere, using 100% CO2 or a gas mixture containing 2% O2; 88% N2 e 10% CO2. As a control, non-radiated GBF was used. In general, it was observed that samples submitted to 3 kGy radiation, had the best results. Besides, packaging with gases mixture showed higher efficiency for GBF cookies preservation, due to CO2 |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-08T15:27:53Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/16049 |
url |
http://hdl.handle.net/10400.5/16049 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Emirates Journal of Food and Agriculture. 2018. 30(6): 496-502 10.9755/ejfa.2018.v30.i6.1720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
EJFA |
publisher.none.fl_str_mv |
EJFA |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131104106512384 |