Publicação
Functional vegetable-based sausages for consumption by children
| dc.contributor.author | Burri, Solange | |
| dc.contributor.author | Tato, Isabel | |
| dc.contributor.author | Nunes, Maria Leonor | |
| dc.contributor.author | Morais, Rui | |
| dc.date.accessioned | 2012-01-20T13:12:41Z | |
| dc.date.available | 2012-01-20T13:12:41Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The dislike food preferences that children registered regarding vegetables and fish compromise the exposure to those iodine sources and may contribute to cause a nutritional deficiency in this micronutrient, causing serious damage of the brain and the central nervous system. Functional foods are becoming well-established in the market, focused on by an adult consumer more interested in healthy eating habits but without the motivation to optimize natural food preparation or to promote a wide variety of food in his diet. This article presents evidence of a new functional product concept, 100% vegetable, fermented soya based and salted by red algae, that was approved by 900 parents who chose the senso-rial features: distinctive aroma (57.9%), soft texture (38.4%), sausage shape (21%) and attractive color (77.9%). Three different varieties were developed: carrot (50% w/w), sugar-beet (50% w/w) and tomato (40% w/w) mini sausages, with tofu (20% w/w) and 0.8% (w/w) of seaweed, reflecting trends that the younger consumer demands. The sensorial tests performed, after quality control assays, received very satisfactory acceptance by the potential buyer. | por |
| dc.description.version | info:eu-repo/semantics/acceptedVersion | |
| dc.identifier.citation | BURRI, Solange...[et al] - Functional vegetable-based sausages for consumption by children. Food and Nutrition Sciences. ISSN 2157-9458. Vol. 2 (2011), p. 494-501 | por |
| dc.identifier.doi | 10.4236/fns.2011.25072 | |
| dc.identifier.issn | 2157-944X | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/7570 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Scientific Research | por |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | |
| dc.subject | Iodine | por |
| dc.subject | Children | por |
| dc.subject | Functional product | por |
| dc.subject | Vegetable sausages | por |
| dc.subject | Seaweed | por |
| dc.title | Functional vegetable-based sausages for consumption by children | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 501 | |
| oaire.citation.startPage | 494 | |
| oaire.citation.title | Food and Nutrition Sciences | |
| oaire.citation.volume | 2 | |
| person.familyName | Morais | |
| person.givenName | Rui M. S. C. | |
| person.identifier | 143926 | |
| person.identifier.ciencia-id | 541B-04AE-0686 | |
| person.identifier.orcid | 0000-0001-5138-6941 | |
| person.identifier.rid | M-5065-2013 | |
| person.identifier.scopus-author-id | 7005146997 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | fa2b729c-8159-4a98-9bfe-0fa1e98aa9fb | |
| relation.isAuthorOfPublication.latestForDiscovery | fa2b729c-8159-4a98-9bfe-0fa1e98aa9fb |