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Physical and chemical characterization of biscuit with or without hibiscus flour
Ferreira, Danilo Maciel; Carvalho, Kellen Cristina Masaro; Natel, Andressa Santanna; Aguiar , Édina de Fátima; Silva, Luis Felipe Lima eConsumers re increasing demand for foods with healthier and more functional attractions. The addition of hibiscus flour in the dough formulation can improve the color, flavor and functional properties of cookies. Within this context, the present study aimed to evaluate the physical and chemical parameters (moisture, crude protein, fat, dietary fiber, minerals, carbohydrates, energy value, water activity, pH and...
Quality profile of catfoods
Faria, André Gomes; Oliveira, Alexandre José de; Corrêa, Géssica; Aguiar , Édina de Fátima; Rufino , Luciana Rosa AlvesThere is a series of feeds aimed at cats in the pet market, amongst which extruded feeds stand out, because their manufacturing process goes through thermal treatment. Such process is the main factor for the reduction of microbial contamination, as well as the action of the water in the feed. This is responsible for controlling degradation by bacteria and fungi after the manufacturing process. After opening the...