Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin

Detalhes bibliográficos
Autor(a) principal: Santos, Andréa Barbosa
Data de Publicação: 2006
Outros Autores: Fávaro-Trindade, Carmen Sílvia, Grosso, Carlos Raimundo Ferreira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/7146
Resumo: The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.
id EMBRAPA-4_f684f5294dfaa4da960684d43bf2c3f4
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/7146
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatinFuncionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatinaencapsulation; spice; spray drying; consumer testencapsulação; especiaria; atomização; teste de aceitaçãoThe objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.O objetivo deste trabalho foi avaliar a funcionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatina, incorporada nos sistemas-modelo bolo e gel de gelatina. Avaliou-se a cor por meio de medida instrumental e aceitação sensorial por atributos de aparência e aceitação global. O pigmento encapsulado solubilizou-se, tingiu e se distribuiu uniformemente nos bolos, os quais apresentaram boa aceitação global. Nos géis, a goma apresentou desempenho superior ao amido/gelatina quanto à aparência, porém, todos os tratamentos obtiveram baixa aceitação global. A presença da oleoresina microencapsulada não interferiu negativamente no sabor, aroma ou textura dos sistemas analisados.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraSantos, Andréa BarbosaFávaro-Trindade, Carmen SílviaGrosso, Carlos Raimundo Ferreira2006-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/7146Pesquisa Agropecuaria Brasileira; v.41, n.2, fev. 2006; 351-354Pesquisa Agropecuária Brasileira; v.41, n.2, fev. 2006; 351-3541678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/7146/4191info:eu-repo/semantics/openAccess2010-12-29T16:32:00Zoai:ojs.seer.sct.embrapa.br:article/7146Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-12-29T16:32Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
Funcionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatina
title Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
spellingShingle Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
Santos, Andréa Barbosa
encapsulation; spice; spray drying; consumer test
encapsulação; especiaria; atomização; teste de aceitação
title_short Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
title_full Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
title_fullStr Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
title_full_unstemmed Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
title_sort Functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin
author Santos, Andréa Barbosa
author_facet Santos, Andréa Barbosa
Fávaro-Trindade, Carmen Sílvia
Grosso, Carlos Raimundo Ferreira
author_role author
author2 Fávaro-Trindade, Carmen Sílvia
Grosso, Carlos Raimundo Ferreira
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Santos, Andréa Barbosa
Fávaro-Trindade, Carmen Sílvia
Grosso, Carlos Raimundo Ferreira
dc.subject.por.fl_str_mv encapsulation; spice; spray drying; consumer test
encapsulação; especiaria; atomização; teste de aceitação
topic encapsulation; spice; spray drying; consumer test
encapsulação; especiaria; atomização; teste de aceitação
description The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.
publishDate 2006
dc.date.none.fl_str_mv 2006-02-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7146
url https://seer.sct.embrapa.br/index.php/pab/article/view/7146
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7146/4191
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 Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.41, n.2, fev. 2006; 351-354
Pesquisa Agropecuária Brasileira; v.41, n.2, fev. 2006; 351-354
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416678476873728

Registros relacionados