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Obtenção de farinha de banana verde para produção de cookie
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil is responsible for the largest production of banana in the world, and banana’s high availability makes it possible to use as an option to enrich food products. In this work the banana was used in a green stage, and ...
Produção de farinha de banana verde
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de alimentos, 2019-05-29)
The drying of fruits for the production of flour is a good alternative to reduce the post-harvest losses of these fruits, since much of the production is lost along the productive chain. This work has as its theme the ...
Comportamento reológico da farinha de trigo com substituição parcial de farinha de banana verde
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-20)
Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new ...
Aproveitamento tecnológico das farinhas de banana verde e alpiste na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-08-08)
In this work we proposed the develpment of biscuit cookies type, containing unripe banana and birdseed mixed flour. It was designed two compositions of cookies with different amounts of mixed flour. The samples were ...
Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana ...
Estudo do comportamento reológico da polpa de maracujá enriquecida com polpa de banana verde
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-27)
This study assessed the rheological behaviour, physical and chemical stability of the Green Banana pulp in different concentrations (4, 5 e 6%) and at different temperatures (10, 20, 30, 40, 50 e 60 °C). Experimental ...