dc.contributorRodrigues, Sabrina Ávila
dc.contributorRodrigues, Sabrina Ávila
dc.contributorRibeiro, Maria Carolina de Oliveira
dc.contributorCanteri, Maria Helene Giovanetti
dc.creatorRonsoni, Luis Fernando
dc.date.accessioned2020-11-19T20:44:20Z
dc.date.accessioned2022-12-06T14:53:16Z
dc.date.available2020-11-19T20:44:20Z
dc.date.available2022-12-06T14:53:16Z
dc.date.created2020-11-19T20:44:20Z
dc.date.issued2014-10-06
dc.identifierRONSONI, 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.identifierhttp://repositorio.utfpr.edu.br/jspui/handle/1/16688
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5257502
dc.description.abstractFruit 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.publisherUniversidade Tecnológica Federal do Paraná
dc.publisherPonta Grossa
dc.publisherBrasil
dc.publisherDepartamento Acadêmico de Alimentos
dc.publisherTecnologia em Alimentos
dc.publisherUTFPR
dc.rightsopenAccess
dc.subjectGomas e resinas
dc.subjectReologia
dc.subjectConfeitaria
dc.subjectGums and resins
dc.subjectRheology
dc.subjectConfectionery
dc.titleAvaliação da substituição parcial da água por vinho em topping de abacaxi
dc.typebachelorThesis


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