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| Zago,Márcio Fernando Cardoso; Caliari,Márcio; Soares Júnior,Manoel Soares; Campos,Maria Raquel Hidalgo; Batista,Jaqueline Eduarda Rodrigues. |
| ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myrciaria cauliflora Berg; Agro-industrial co-products; Mixture design.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600624 |
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| Coutinho,Lairy Silva; Batista,Jaqueline Eduarda Rodrigues; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oriza sativa L.; Glycine max L.; Processing; Expansion; Color; Sustainability. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400016 |
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