English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

<em>This study aimed at developing fresh guava cream with addition of 1 and 3 % of okara flour. There was an expressive amount of protein, fat and fiber in the flour. After manufacturing the sweets, acidity and Aw did not differ. On the other hand, pH, TSS, protein, and fat, the sample containing 3% of flour presented the highest averages. This increase is desirable, since okara has a high concentration of essential amino acids, besides containing polyunsaturated fatty acids, and obtaining the lowest averages in the sensory evaluation for purchase intention. Despite the differences, all samples were classified from “liked it slightly” to “liked it very much”. After 70 days, control provided the highest means for pH and Aw. As for color, the control sample differed from that added 3% for L*, a* e b*, and after 70 days only L* differ. The samples were in accordance with the legislation for molds and yeasts. Thus, fortified products had a high nutritional value and good acceptance, which shows that the product comes as a new alternative for the fruit processing industry with the reutilization of byproducts.</em

Desenvolvimento e caracterização de doce de goiaba cremoso adicionado de farinha de okara