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| SANTOS,Ivone Lima; SCHMIELE,Marcio; AGUIAR,Jaime Paiva Lopes; STEEL,Caroline Joy; SILVA,Edson Pablo; SOUZA,Francisca das Chagas do Amaral. |
| Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; New products; Peach palm tree; Substitution; Characteristics. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200458 |
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| NOGUEIRA,Amanda de Cássia; OLIVEIRA,Renata Alves de; STEEL,Caroline Joy. |
| Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Farinograph; RVA; Collagen; Whey protein. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005202 |
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| BRITES,Lara Tatiane Geremias Ferreira; ORTOLAN,Fernanda; SILVA,David Wesley da; BUENO,Fábio Rodrigo; ROCHA,Thais de Souza; CHANG,Yoon Kil; STEEL,Caroline Joy. |
| Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten-free cookies; Buckwheat flour; Millet flour; Chia seeds. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200458 |
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