Andere Kunden interessierten sich auch für
![Physicochemical Study of Frozen Artisanal Pulps from the Murici Fruit]( "Physicochemical Study of Frozen Artisanal Pulps from the Murici Fruit")
Physicochemical Study of Frozen Artisanal Pulps from the Murici Fruit19,99 €![Evaluation of the Quality and Consumption Preference of PB Fruit Pulps]( "Evaluation of the Quality and Consumption Preference of PB Fruit Pulps")
Evaluation of the Quality and Consumption Preference of PB Fruit Pulps26,99 €![Rheology of Cereal Products]( "Rheology of Cereal Products")
Rheology of Cereal Products29,99 €![Rheology of Fruit Jams]( "Rheology of Fruit Jams")
Rheology of Fruit Jams39,99 €![Rheology of Fruit and Vegetable Extracts]( "Rheology of Fruit and Vegetable Extracts")
Rheology of Fruit and Vegetable Extracts39,99 €![Reologia de produtos de cereais]( "Reologia de produtos de cereais")
Reologia de produtos de cereais29,99 €![Surface modified metal oxides and mixed metal oxide]( "Surface modified metal oxides and mixed metal oxide")
Surface modified metal oxides and mixed metal oxide43,99 €
The waste of food and its nutrients in households and agro-industries has a negative impact on the environment. At the same time, people are trying to consume nutritious food. This has given rise to a concern about utilising food in a sustainable way. The aim of this book is to produce cereal bars using the by-product of fruit juice. A 2² Factorial Design and Response Surface Methodology were used. The design had five different levels, with three centre points totalling seven trials. The independent variables were the concentration of pineapple and cashew juice by-products and cooking time. The responses analysed were water content, acidity, pH, ascorbic acid content, reducing sugars, ash and texture profile. Statistica 7.0 software was used to analyse the results of the design adopted. The results showed that the fruit by-product concentration factor had the greatest effect on the cooking process. In view of this, the importance of this work for food utilisation and healthy consumption is clear.