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Ana Elisa Silva Franciosi ; Rosângela Bergamasco ; Angélica Marquetotti Salcedo Vieira ;Acta Scientiarum. Technology 2013, 35 3

Autor: Gisele Teixeira de Souza Sora

Fuente: http://www.redalyc.org/articulo.oa?id=303228846007


Introducción



Acta Scientiarum.
Technology ISSN: 1806-2563 eduem@uem.br Universidade Estadual de Maringá Brasil Teixeira de Souza Sora, Gisele; Silva Franciosi, Ana Elisa; Bergamasco, Rosângela; Marquetotti Salcedo Vieira, Angélica Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese Acta Scientiarum.
Technology, vol.
35, núm.
3, julio-septiembre, 2013, pp.
445-450 Universidade Estadual de Maringá Maringá, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=303228846007 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.v35i3.12794 Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese Gisele Teixeira de Souza Sora, Ana Elisa Silva Franciosi, Rosângela Bergamasco and Angélica Marquetotti Salcedo Vieira* Departamento de Engenharia Química, Universidade Estadual de Maringá, Av.
Colombo, 5790, 87020-900, Maringá, Paraná, Brazil.
*Author for correspondence.
E-mail: amsvieira@uem.br ABSTRACT.
Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries.
Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several physical, chemical, microbiological and sensory analyses.
Physical and chemical analyses were undertaken for acidity, pH and °Brix; microbiological analyses for total heat-tolerant coliforms, Salmonella sp, molds, yeasts; sensory aspects such as physical features, aroma, flavor and texture, coupled to purchase intention among tasters we...





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