Data/hora: 05/06/2024 08:58:21

Provedor de dados: | 94
País: | Brazil
Título: | Development of cookies from agroindustrial by-products
Autores: | Deamici,Kricelle Mosquera; Oliveira,Lucas Carvalho de; Rosa,Gabriela Silveira da; Zavareze,Elessandra da Rosa; Oliveira,Elizangela Gonçalves de.
Data: | 2018-01-01
Ano: | 2018
Palavras-chave: | Drying; Grape marc; Rice bran; Sensory analysis.
Resumo: | Abstract  The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/0100-29452018085
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.40 n.2 2018
Fonte: | info:eu-repo/semantics/openAccess