Determinação de vitamina C e análise sensorial de barras de cereais adicionadas de frutas desidratadas / Determination of vitamin C and sensorial evaluation of cereal bars added dehydrated fruits
Medina, Vanessa Bischoff; Saydelles, Beatriz Mortari; Herpst, Cláudio Germano; Schmidt, Helena de Oliveira Santos; Oliveira, Viviani Ruffo de; Colpo, Elisângela.
Hig. aliment;
28(232/233): 145-150, maio-jun. 2014. tab, graf
Artigo
em Português
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| ID: vti-341082
Resumo
The aim of this study was to make and analyze cereal bars added of vitamin C, besides evaluating the products sensorially. It was followed a formulation with dried fruit to make the cereal bars as well as added the ascorbic acid. The cereal bar was produced containing 0,2% of ascorbic acid. The determination of vitamin C achieved through Tillmans method undergoing some adaptations and, it was also analyzed during 30 days after the bars making. The sensorial analysis was accomplished by 50 non-trained judges, according to bars appearance, flavor, texture and smell. The cereal bar that was made presented about 200mg of vitamin C, while industrialized achieved 100mg. Vitamin C analysis at the bars making day showed a mean of 40I,16±16 mg%, showing significant result (p
Biblioteca responsável:
BR526.1
Localização: BR68.1