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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbn978-88-95608-35-8pt_BR
dc.contributor.authorunicampConto, Leilane Costa de-
dc.contributor.authorunicampPonce, Gustavo Henrique Santos Florês-
dc.contributor.authorunicampSchmiele, Marcio-
dc.typeArtigopt_BR
dc.titleSensory properties evaluation of pine nut (araucaria Angustifolia) cereal bars using response surface methodologypt_BR
dc.contributor.authorde Conto, Leilane C.-
dc.contributor.authordos Santos, Jaqueline-
dc.contributor.authorVeeck, Ana P. L.-
dc.contributor.authorPonce, Gustavo H. S. F.-
dc.contributor.authorSchmiele, Marcio-
dc.subjectFibras na nutrição humanapt_BR
dc.subjectPinhãopt_BR
dc.subject.otherlanguageFiber in human nutritionpt_BR
dc.subject.otherlanguagePinyon pinespt_BR
dc.description.abstractThe objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following a 22 central composite rotational design (CCRD). The results were analyzed using response surface methodology (RSM). Samples of cereal bars were prepared with oat bran, rice flakes and dehydrated Pine nut as ingredients. In addition, was added syrup crystal sugar/glucose with 86oBrix which were heated for 2 minutes at 105 degrees C, to produce the dough (0,8 Kg). The responses evaluated were the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. In the sensory acceptance test, all samples presented acceptable scores (> 5) which were considered good scores. Increasing crystal sugar concentration reduced all the sensory properties of Pine nut cereal bars. According to the results the samples 6 and central points were considered the best Pine nut cereal bar.pt_BR
dc.relation.ispartofChemical engineering transactionspt_BR
dc.publisher.cityMilanpt_BR
dc.publisher.countryItáliapt_BR
dc.publisherAssociazione Italiana di Ingegneria Chimicapt_BR
dc.date.issued2015-
dc.language.isoengpt_BR
dc.description.volume44pt_BR
dc.description.firstpage115pt_BR
dc.description.lastpage120pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn2283-9216pt_BR
dc.identifier.eissn2283-9216pt_BR
dc.identifier.doi10.3303/CET1544020pt_BR
dc.identifier.urlhttps://www.cetjournal.it/index.php/cet/article/view/CET1544020pt_BR
dc.date.available2020-12-04T15:53:58Z-
dc.date.accessioned2020-12-04T15:53:58Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-12-04T15:53:58Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-19T18:59:55Z : No. of bitstreams: 1 000365994700020.pdf: 957381 bytes, checksum: 1f831634de137a5196f29526bde7b27c (MD5) Bitstreams deleted on 2021-02-19T19:07:51Z: 000365994700020.pdf,. Added 1 bitstream(s) on 2021-02-19T19:08:02Z : No. of bitstreams: 1 000365994700020.pdf: 957381 bytes, checksum: 1f831634de137a5196f29526bde7b27c (MD5)en
dc.description.provenanceMade available in DSpace on 2020-12-04T15:53:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352992-
dc.description.conferencenome9th Nut and Vegetable Production Engineering Symposiumpt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000365994700020pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0001-8830-1710pt_BR
dc.type.formArtigo de eventopt_BR
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