PRODUCTION, NUTRITIONAL VALUE AND SENSORY ATTRIBUTES OF SOUP OBTAINED FROM PIRACUÍ AND PUPUNHA FLOUR

Code: 220308300
Downloads
3
Views
16
Compartilhe
Título

PRODUCTION, NUTRITIONAL VALUE AND SENSORY ATTRIBUTES OF SOUP OBTAINED FROM PIRACUÍ AND PUPUNHA FLOUR

Autores(as):
  • Maria Alzira Cavalcante Portela

  • Raimundo Silva de Souza

  • Antonio Augusto Marques Rodrigues

  • Jerusa Souza Andrade

DOI
  • DOI
  • 10.37885/220308300
    Publicado em

    01/05/2022

    Páginas

    313-323

    Capítulo

    28

    Resumo

    This work was carried out with the objective of producing and evaluating the nutritional and sensorial quality of a dehydrated mixture, obtained from piracuí and peach palm flour. The peach palm fruits were washed, selected, cooked, cooled, and after removing the seed, grinding, dehydration, new grinding and sieving were carried out to obtain the flour. The piracuí (fishmeal) was obtained from the acarí-bodó, by washing, decapitation, evisceration, cooking, cooling, removal of cartilage and dehydration. The soup mixture was obtained with peach palm flour (57.83%), piracuí (16.47%), manioc flour (7.0%), dehydrated tomato (5.5%), fragrant-non-pungent dehydrated pepper (0.5%), monosodium glutamate (10%) and dehydrated spices (2.7%). The soup was prepared with 90 g of the soup mixture, 900 mL of water and boiled for 2 minutes. Physicochemical analyzes were performed on piracuí, peach palm flour and soup mixture, and sensory analysis was performed on ready-made soup. From a nutritional point of view, peach palm flour stood out in carbohydrates (81.75%), fiber (2.43%) and total carotenoids (2.53 mg%) and piracuí in proteins (80.18%). The soup prepared from piracuí presented 40.04% of proteins, 45.28% of carbohydrates, orange color, and the sensory analysis scores for color (9), taste (9), acceptance (8.6), consistency (8.5) and smell (7.3) showed the good performance of sensory attributes.

    Ler mais...
    Palavras-chave

    Bactris gasipaes, Liposarcus pardalis, fish protein concentrate, instant soup, fishmeal

    Publicado no livro

    OPEN SCIENCE RESEARCH III

    Licença

    Esta obra está licenciada com uma Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional.

    Licença Creative Commons

    O conteúdo dos capítulos e seus dados e sua forma, correção e confiabilidade, são de responsabilidade exclusiva do(s) autor(es). É permitido o download e compartilhamento desde que pela origem e no formato Acesso Livre (Open Access), com os créditos e citação atribuídos ao(s) respectivo(s) autor(es). Não é permitido: alteração de nenhuma forma, catalogação em plataformas de acesso restrito e utilização para fins comerciais. O(s) autor(es) mantêm os direitos autorais do texto.

    Este site utiliza cookies. Usamos cookies para personalizar conteúdo e anúncios, fornecer recursos de mídia social e analisar nosso tráfego. Ao continuar você concorda com a nossa política de utilização de cookies.

    Continuar