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Desenvolvimento de gel?ia e doce de corte a partir do processamento das folhas de vinagreira (Hibiscus Sabdariffa L.) / Development of jelly and sweet cut from the processing of the vinegar leaves (Hibiscus Sabdariffa L.)Menezes J?nior, Jos? Brand?o de 31 July 2012 (has links)
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Previous issue date: 2012-07-31 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Vegetable of African origin, the hibiscus (Hibiscus sabdariffa. L) is fully adapted to the
climatic conditions of the state of Maranh?o its leaves are the basis for many dishes
Maranh?o. The vinegar has high nutritional value, low cost, easy to grow especially for lowincome
families who produce and consume a product containing functional nutrients such as
minerals and vitamins, like iron and vitamin C and thus acquiring great socioeconomic
importance, however in its marketing there is a significant loss, which is linked primarily to
biological factors that indicate numbers to producers marketing a fresh hibiscus
anthocyanins, total phenolics, sugars, non-reducing sugars, fiber, minerals and calories ,
microbiological analyzes evaluated the products and they were hygienic and sanitary
conditions. Sensory analysis showed an average of more than seven in a nine-point hedonic
scale, which represents the impression "liked moderately", indicating that the flavor of the
vegetable vinegar was well received by consumers. The percentage of panelists who
demonstrated purchase intent for jelly and sweet vinegar cut was fairly representative,
showing the ability to market products based on vinegar, increasing the shelf life and value
of vegetables / Hortali?a de origem africana, a vinagreira (Hibiscus sabdariffa. L) est? plenamente adaptada
as condi??es edafoclim?ticas do estado do Maranh?o suas folhas servem de base para v?rios
pratos da culin?ria maranhense. A vinagreira possui alto valor nutritivo, baixo custo, f?cil
cultivo principalmente para as fam?lias de baixa renda que produzem e consomem um
produto que contem nutrientes funcionais como minerais e vitaminas, a exemplo do ferro e
vitamina C e assim, adquirindo grande import?ncia socioecon?mica, entretanto, na sua
comercializa??o existe uma perda significativa, a qual esta ligada principalmente a fator
biol?gico que indicam n?meros preocupantes para os produtores que comercializam a
vinagreira in natura antocianinas, compostos fen?licos totais,a??cares redutores,a??cares
n?o redutores,fibras,minerais e valor cal?rico,as an?lises microbiol?gicas avaliaram os
produtos e estes apresentaram condi??es higi?nicos sanit?rias satisfat?rias.A analise
sensorial apresentou m?dias superiores a sete em uma escala hed?nica de nove pontos,que
representa a impress?o ?gostei moderadamente? indicando que o sabor caracter?stico da
hortali?a vinagreira foi bem recebido pelos consumidores. O percentual de provadores que
demonstrou inten??o de compra para geleia e doce de corte de vinagreira foi bastante
representativo, evidenciando a possibilidade de introduzir no mercado produtos a base de
vinagreira, aumentando a vida de prateleira e o valor agregado da hortali?a
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