Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/102695
Type: Artigo de periódico
Title: Functionality Of Microencapsulated Paprika Oleoresin In Arabic Gum And Rice Starch/gelatin [funcionalidade Da Oleoresina De Páprica Microencapsulada Em Goma-arábica E Amido De Arroz/gelatina]
Author: Santos A.B.
Favaro-Trindade C.S.
Ferreira Grosso C.R.
Abstract: The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.
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Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-33646592232&partnerID=40&md5=9ff95f94e6016a2af1824a770f6e5308
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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