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Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition
(Springer Science and Business Media Deutschland GmbHPE, 2023-05-01)
The objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the sensory acceptability and nutritional compounds of a sponge cake. It used the ...
Sensorimotor strategies for recognizing geometrical shapes: A comparative study with different sensory substitution devices
(Frontiers Media S.A., 2015-06)
The sensorimotor approach proposes that perception is constituted by the mastery of lawful sensorimotor regularities or sensorimotor contingencies (SMCs), which depend on specific bodily characteristics and on actions ...
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties
(2017-05-01)
In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased ...
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
(2018-04-01)
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
(2020-03-01)
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final ...
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019)
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The ...
Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paioEffect of dietary fibers as fat substitute in beef burger and pork and beef cooked sausage
(Universidade Estadual Paulista (Unesp), 2016)