Ligia Regina Radomille de Santana
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View article: Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)
Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.) Open
This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho…
View article: Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans
Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans Open
The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa culti…
View article: Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa
Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa Open
Summary This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, t…
View article: USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR
USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR Open
Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides t…
View article: Development and characterization of a soymilk Kefir-based functional beverage
Development and characterization of a soymilk Kefir-based functional beverage Open
Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed …
View article: Development and characterization of a soymilk Kefir-based functional beverage
Development and characterization of a soymilk Kefir-based functional beverage Open
Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed …
View article: USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR
USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR Open
Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides t…
View article: Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate Open
"The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed t…
View article: Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate Open
The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed th…