Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...

Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...

The sensory analysis is important for the food industry, for professionals in charge of the standardization of processes and products, for those responsible for the production and promotion of food products, as they must ...

Flavor pairing is the base of food product development. Moreover, foodstuffs are rarely consumed in an isolated manner, needing to study the sensory experience of food-beverage and food-food combinations. The field of ...

Currently, the consumption of healthy foods and practical aims to supply a balanced diet, being rich in nutrients that can add nutritional value to consumers' lives. Sweet potatoes, among other tubers are rich in nutrients, ...

This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...

O Consumption of soy products has increased in Brazil, leading to improvements in sensorial characteristics and product diversity. Soy is a food for animals, a product for human consumption, a product for health and a ...

Soy is not commonly present in Western cuisine. Based on this assumption, the present study aim to develop a product that innovates in its manner to consume it, presentation to the customer, and sensorial characteristics. ...

Vegetable conserves are products prepared with practically raw potted vegetables, immersed in an appropriate covering liquid, hermetically sealed and subjected to a heat treatment, usually pasteurization, in order to avoid ...