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Diego Rodrigues Marques ; Angela Kwiatkowski ; Antonio Roberto Giriboni Monteiro ; Edmar Clemente ;Acta Scientiarum. Technology 2013, 35 3

Autor: Dalany Menezes Oliveira

Fuente: http://www.redalyc.org/articulo.oa?id=303228846004


Introducción



Acta Scientiarum.
Technology ISSN: 1806-2563 eduem@uem.br Universidade Estadual de Maringá Brasil Menezes Oliveira, Dalany; Rodrigues Marques, Diego; Kwiatkowski, Angela; Giriboni Monteiro, Antonio Roberto; Clemente, Edmar Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour Acta Scientiarum.
Technology, vol.
35, núm.
3, julio-septiembre, 2013, pp.
427-431 Universidade Estadual de Maringá Maringá, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=303228846004 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Acta Scientiarum http:--www.uem.br-acta ISSN printed: 1806-2563 ISSN on-line: 1807-8664 Doi: 10.4025-actascitechnol.v35i3.13176 Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour Dalany Menezes Oliveira1, Diego Rodrigues Marques1*, Angela Kwiatkowski1, Antonio Roberto Giriboni Monteiro2 and Edmar Clemente3 1 Programa de Pós-graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Av.
Colombo, 5790, 87020-900, Maringá Paraná, Brazil.
2Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Estadual de Maringá, Maringá Paraná, Brazil. 3 Departamento de Química, Centro de Ciências Exatas, Universidade Estadual de Maringá, Maringá Paraná Brazil *Author for correspondence. E-mail: diegomarques86@gmail.com ABSTRACT.
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry.
Residues (peels and seeds) of grape varieties ‘Isabel’ and ‘Bordô’ were dried in an air circulation oven at 85°C for 6 hours to obtain the flour. Three formulations of breakfast extruded cereals were prep...





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