Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products
| Autor(a) principal: | |
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| Data de Publicação: | 2005 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Repositório Institucional da UFRN |
| Texto Completo: | https://repositorio.ufrn.br/jspui/handle/1/3082 |
Resumo: | OLIVEIRA, E. L. et al. Use of Fibres obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products. Brazilian Archives of Biology and Technology, Curitiba, PR, v. 48, p. 143-150, 2005. |
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Matias, Maria de Fátima O.Oliveira, Edson Leandro deGertrudes, EduardoMagalhães, Margarida Maria dos Anjos2010-09-30T11:01:24Z2010-09-30T11:01:24Z2005MATIAS, M. de F. O.; OLIVEIRA, E. L. de; GERTRUDES, E.; MAGALHÃES, M. M. dos A. (2005)1516-8913https://repositorio.ufrn.br/jspui/handle/1/3082OLIVEIRA, E. L. et al. Use of Fibres obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products. Brazilian Archives of Biology and Technology, Curitiba, PR, v. 48, p. 143-150, 2005.ABSTRACT: With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Total coli forms, yeasts and molds counting were the microbiological analyses conducted. Enriched cookies were prepared by adding 5, 10 and 15% (of total weight) of dry residues of cashew and guava. Appearance, color, odor, taste and texture were the sensorial attributes evaluated for the enriched and non-enriched cookies. The granulometric analysis defined that more adequate particle to add were between 65 and 100 mesh. The enriched cookies with cashew and guava fibers in 10% e 5%, respectively, showed a high rate of acceptability in relation to flavor.porBrazilian Archives of Biology and TechnologyFiberFruit bagasseGuavaCashewUse of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Productsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINAL2005Art_Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products.pdf2005Art_Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products.pdfapplication/pdf103451https://repositorio.ufrn.br/bitstream/1/3082/1/2005Art_Use%20of%20Fibres%20Obtained%20from%20the%20Cashew%20%28Anacardium%20ocidentale%2c%20L%29%20and%20Guava%20%28Psidium%20guayava%29%20Fruits%20for%20Enrichment%20of%20Food%20Products.pdfb1c2cd897ecf027cb2487cddb8dbc0c1MD51LICENSElicense.txtlicense.txttext/plain; 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| dc.title.pt_BR.fl_str_mv |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| title |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| spellingShingle |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products Matias, Maria de Fátima O. Fiber Fruit bagasse Guava Cashew |
| title_short |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| title_full |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| title_fullStr |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| title_full_unstemmed |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| title_sort |
Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products |
| author |
Matias, Maria de Fátima O. |
| author_facet |
Matias, Maria de Fátima O. Oliveira, Edson Leandro de Gertrudes, Eduardo Magalhães, Margarida Maria dos Anjos |
| author_role |
author |
| author2 |
Oliveira, Edson Leandro de Gertrudes, Eduardo Magalhães, Margarida Maria dos Anjos |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Matias, Maria de Fátima O. Oliveira, Edson Leandro de Gertrudes, Eduardo Magalhães, Margarida Maria dos Anjos |
| dc.subject.por.fl_str_mv |
Fiber Fruit bagasse Guava Cashew |
| topic |
Fiber Fruit bagasse Guava Cashew |
| description |
OLIVEIRA, E. L. et al. Use of Fibres obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products. Brazilian Archives of Biology and Technology, Curitiba, PR, v. 48, p. 143-150, 2005. |
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2005 |
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2005 |
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2010-09-30T11:01:24Z |
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2010-09-30T11:01:24Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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MATIAS, M. de F. O.; OLIVEIRA, E. L. de; GERTRUDES, E.; MAGALHÃES, M. M. dos A. (2005) |
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https://repositorio.ufrn.br/jspui/handle/1/3082 |
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1516-8913 |
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MATIAS, M. de F. O.; OLIVEIRA, E. L. de; GERTRUDES, E.; MAGALHÃES, M. M. dos A. (2005) 1516-8913 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Brazilian Archives of Biology and Technology |
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Brazilian Archives of Biology and Technology |
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reponame:Repositório Institucional da UFRN instname:Universidade Federal do Rio Grande do Norte (UFRN) instacron:UFRN |
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