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| CAETANO,Kelly Aparecida; CEOTTO,Juliana Muselli; RIBEIRO,Ana Paula Badan; MORAIS,Francielli Pires Ribeiro de; FERRARI,Roseli Aparecida; PACHECO,Maria Teresa Bertoldo; CAPITANI,Caroline Dario. |
| Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baru; Unsaturated fatty acids; Whole utilization of foods; Food composition; Dietary fibers. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200239 |
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