dc.contributor | Rodrigues, Sabrina Ávila | |
dc.contributor | Rodrigues, Sabrina Ávila | |
dc.contributor | Ribeiro, Maria Carolina de Oliveira | |
dc.contributor | Canteri, Maria Helene Giovanetti | |
dc.creator | Ronsoni, Luis Fernando | |
dc.date.accessioned | 2020-11-19T20:44:20Z | |
dc.date.accessioned | 2022-12-06T14:53:16Z | |
dc.date.available | 2020-11-19T20:44:20Z | |
dc.date.available | 2022-12-06T14:53:16Z | |
dc.date.created | 2020-11-19T20:44:20Z | |
dc.date.issued | 2014-10-06 | |
dc.identifier | RONSONI, Luis Fernando. Avaliação da substituição parcial da água por vinho em topping de abacaxi. 2014. 26 f. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Ponta Grossa. 2014. | |
dc.identifier | http://repositorio.utfpr.edu.br/jspui/handle/1/16688 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5257502 | |
dc.description.abstract | Fruit topping were widely used in bakeries, in Brazil there is little industrial production, most of the production are artisanal. The topping are produced by cooking sugar, thickener and fruits to reach the desired consistency and viscosity. This study aimed replace part of water in pineapple topping for concentrations of 10 or 30% of three wine varieties: Rose, Red and Malbec. Color, water activity, texture, rheology, pH, were analyzed in the standard sample with 100% water and other samples with concentrations of 10 and 30% of wine. The results obtained with the red varietal wine were more satisfactory during the study demonstrated that the use of wine is feasible for the production of coatings. | |
dc.publisher | Universidade Tecnológica Federal do Paraná | |
dc.publisher | Ponta Grossa | |
dc.publisher | Brasil | |
dc.publisher | Departamento Acadêmico de Alimentos | |
dc.publisher | Tecnologia em Alimentos | |
dc.publisher | UTFPR | |
dc.rights | openAccess | |
dc.subject | Gomas e resinas | |
dc.subject | Reologia | |
dc.subject | Confeitaria | |
dc.subject | Gums and resins | |
dc.subject | Rheology | |
dc.subject | Confectionery | |
dc.title | Avaliação da substituição parcial da água por vinho em topping de abacaxi | |
dc.type | bachelorThesis | |