Açúcar em pó de maçã
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Açúcar em pó de maçã

Açúcar em pó de maçã


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About the Book

A fruta maçã de açúcar (Annona squamosa L.) é utilizada como sobremesa devido ao seu sabor delicioso, valor nutritivo e sabor pronunciado. As frutas são altamente perecíveis, tendo um tempo de conservação limitado após a maturação, não podem ser armazenadas por um período mais longo após a maturação e o armazenamento a frio também não é promissor. Cria uma forte saturação durante a época de produção e torna-se escassa durante a época baixa e, por conseguinte, o prazo de validade limitado resulta numa pesada perda de rendimentos. A procura de polpa de maçã de açúcar como base para novos produtos alimentares está a aumentar rapidamente tanto no mercado doméstico como no mercado internacional, sendo a maior parte dela utilizada para a preparação de alimentos de conveniência. Assim, existe a necessidade de desenvolver tecnologia adequada para o processamento e preservação deste valioso recurso natural, de forma a não só verificar as perdas de mercadorias, mas também justificar a adição de valor para gerar receitas antecipadas. Este livro trata de aspectos tecnológicos da transformação da polpa de maçã de açúcar em pó através do método de secagem por pulverização. Além disso, a fim de justificar a sua utilização como novo ingrediente, o método de preparação de gelado de maçã creme foi também padronizado.


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Product Details
  • ISBN-13: 9786202985161
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 163 gr
  • ISBN-10: 620298516X
  • Publisher Date: 12 Nov 2020
  • Height: 229 mm
  • No of Pages: 68
  • Spine Width: 4 mm
  • Width: 152 mm


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