Data/hora: 10/06/2024 09:24:00

Provedor de dados: | Brazilian Archives of Biology and Technology
País: | Brazil
Título: | Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products
Autores: | Matias,Maria de Fátima O.; Oliveira,Edson Leandro de; Gertrudes,Eduardo; Magalhães,Margarida Maria dos Anjos.
Data: | 2005-06-01
Ano: | 2005
Palavras-chave: | Fiber; Fruit bagasse; Guava; Cashew.
Resumo: | With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Total coli forms, yeasts and molds counting were the microbiological analyses conducted. Enriched cookies were prepared by adding 5, 10 and 15% (of total weight) of dry residues of cashew and guava. Appearance, color, odor, taste and texture were the sensorial attributes evaluated for the enriched and non-enriched cookies. The granulometric analysis defined that more adequate particle to add were between 65 and 100 mesh. The enriched cookies with cashew and guava fibers in 10% e 5%, respectively, showed a high rate of acceptability in relation to flavor.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400018
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132005000400018
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.48 n.spe 2005
Fonte: | info:eu-repo/semantics/openAccess