Jerusa de Souza Andrade

Cookies with Functional Ingredients: Effect of Adding Powdered Passion Fruit Albedo on the Physical-chemical Characteristics and Sensory Attributes of Cookies Sweetened with Xylitol

Carlos Victor Bessa Corrêa, Jerusa de Souza Andrade & Lidia Medina Araújo · Asian Food Science Journal · 2024

Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the...

Open access Research Article 10.9734/afsj/2024/v23i12759

Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)

Natasha Veruska dos Santos Nina, Jerusa de Souza Andrade, Suely de Souza Costa, Raimundo da Silva Souza & Mirza Carla Normando Pereira · Asian Food Science Journal · 2024

The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yiel...

Open access Research Article 10.9734/afsj/2024/v23i12755