Elaboração e caracterização de uma bebida láctea acrescida de farinha de quinoa e inulina

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MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorCunha, Mário Antônio Alves da-
???dc.contributor.advisor???: dc.contributor.advisorBeux, Simone-
Autor(es): dc.contributor.authorBarroso, Roney Ramos-
Autor(es): dc.contributor.authorRubert, Sílvia-
Data de aceite: dc.date.accessioned2012-04-04T19:34:41Z-
Data de aceite: dc.date.accessioned2017-03-17T13:40:21Z-
Data de disponibilização: dc.date.available2012-04-04T19:34:41Z-
Data de disponibilização: dc.date.available2017-03-17T13:40:21Z-
Data de envio: dc.date.issued2012-04-04-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/291-
???dc.identifier.citation???: dc.identifier.citationBARROSO, Roney Ramos; RUBERT, Sílvia. Elaboração e caracterização de uma bebida láctea acrescida de farinha de quinoa e inulina. 2011. 75 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2011.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/166975-
Resumo: dc.description.abstractThis research aimed to the development of three formulations of milk drink, plus quinoa flour and inulin. We evaluated the physical-chemical, microbiological and sensory acceptance of the proposed formulations. Microbiological analysis indicated good hygiene and sanitary practices during preparation of milk drinks, bearing in mind that all values were within the standards of the legislation. The proximate composition analysis indicated significant nutrition, especially for carbohydrates and mineral content parameters. The results showed that both formulations showed good acceptability and RS-2 to formulate the best among the three evaluated. Therefore, this study has to contribute to the development of a food product that seeks to attend an audience we want in their daily lives a healthy, nutritious and has the practicality of its consumption. In addition, this product can be considered innovative since, to date, was not observed in the consumer market, one containing milk drink in his formulation of quinoa flour and inulin.pt_BR
Palavras-chave: dc.subjectQuinoapt_BR
Palavras-chave: dc.subjectInulinapt_BR
Palavras-chave: dc.subjectAlimentos funcionaispt_BR
Palavras-chave: dc.subjectLaticíniospt_BR
Palavras-chave: dc.subjectInulinpt_BR
Palavras-chave: dc.subjectFunctional foodspt_BR
Palavras-chave: dc.subjectDairyingpt_BR
Título: dc.titleElaboração e caracterização de uma bebida láctea acrescida de farinha de quinoa e inulinapt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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