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Color and acceptability analysis of pineapple sauce in pineapple with pepper ma...
Silva, Luíz Guilherme Malaquias da; Zandomenegui, Henrique Costa Silva; Vieira, Brenda Regina Aires; Rocha, Marcela Costa; Nachtigall, Aline MankeThe high demand for healthy food is a relevant factor for the development of food products. In this sense, vegetables are rich in nutrients that give them functional properties. Therefore, the objective was to prepare a meat sauce, made of pineapple with pepper, and to evaluate its color and sensory acceptability. Three formulations were prepared with the same processing conditions and variation in the thickene...
Shelf life of yogurt taste coffee
Fernandes, Ana Flávia Carvalho; Colpa, Poliana Coste; Paiva, Elisângela Ferreira Furtado; Paiva, Leandro Carlos; Nachtigall, Aline MankeThis study aimed to determine the shelf life of yogurt flavored coffee through physical, chemical and microbiological analyzes. During processing of yoghurt, it was proceeded the homogenization of milk and sugar (10%), pasteurization (83ºC for 30 minutes) and cooling until the inoculation temperature (42°C to 45°C). Then, the thermophilic yeast was added. The fermentation was conducted at 45° C for 6 hours, and...
Extração, saponificação e atividade antioxidante de luteína obtida de flores Ta...
Nachtigall, Aline MankeUniversidade Federal de Viçosa; The aim of this present study was to evaluate the availability of using Tagetes patula L. (african marigold) and Calendula officinalis L. (marigold) flowers as sources of the lutein, as well as to evaluate the effect of the saponification process and extraction solvents over the oilresins and its antioxidant powers. The characterization of the flowers yellow, orange and brown T. ...