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Estimatimate of waste of hospital diets associated with patient satisfaction an...
Baía, Sandra Regina Dantas; Souza, Thaisa Abrantes da Silva; Gusmão, Rennan Pereira de; Santos , Rebeca Morais Silva; Pimentel , Gabriela Mariana CruzThere are several impacts to the environment caused by meal production processes. The research was carried out with the objective of evaluating food waste associated with acceptance and satisfaction of the hospital diet of inpatients at the University Hospital in Campina Grande-PB. This is a quantitative cross-sectional study, where the weighing system was applied before and after the meal and subsequently a qu...
Ice cream passion fruit flavored elaborated with green banana biomass and sucra...
Aragão, Daisy de Macedo; Araújo, Yvna Farias Vieira; Carvalho, Emanuella Abrantes da Silva; Gusmão, Rennan Pereira de; Gusmão, Thaisa Abrantes SouzaIce cream is a great source of energy. Among the most consumed food in the world, it has fat and sugar as main ingredients in its composition. Due the seek for healthier food, the food industry has been driven to formulate new products that offer quality together with a good nutritional value. The present work aims to develop ice cream formulations replacing the vegetable fat hydrogenated by green banana biomas...
Obtenção e caracterização da farinha do albedo de maracujá (Passiflora edulis f...
Silva, Elaine Cristina Oliveira da; Silva, Wilton Pereira da; Silva, Enaile Tavares da; Lopes, Julice Dutra; Gusmão, Rennan Pereira deO maracujá é uma fruta abundante no Brasil, que é considerado o maior produtor do mundo. Cerca de 52% do peso total do fruto é composto por casca (albedo e flavedo), que pode ser reutilizada na forma de farinha como uma fonte de nutrientes para a alimentação e enriquecimento de vários produtos alimentares. Assim, o objetivo do presente trabalho foi estudar o processo de fabricação de farinha do albedo de maracu...
Avaliação dos aspectos tecnológicos envolvidos na obtenção da farinha de palma ...
Gusmão, Rennan Pereira deThis work deals with the evaluation of the technological aspects involved in obtaining flour spineless cactus (Opuntia ficus indica Mill). The palm was subjected to 11 trials drying temperature between 40 to 60 ° C, time varying from 300 to 420 minutes and the air velocity from 1 to 3 m s-1 for further evaluation of its water activity and levels of total carotenoids of dried products. To study the process of dr...