Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro & Rafael Francisco Nanelo·Asian Food Science Journal·2023
Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, a...
Open access
Research Article10.9734/afsj/2023/v22i10679
Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Angélica Agostinho Machalela, António Elísio José, Enoque Bene Francisco Moiane & Orlando Albertino Couve·European Journal of Nutrition & Food Safety·2024
Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, suc...
Open access
Research Article10.9734/ejnfs/2024/v16i111585
Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela & António Elísio José·Asian Food Science Journal·2023
Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimenta...
Open access
Research Article10.9734/afsj/2023/v22i11682