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| Montes,Simone de Souza; Rodrigues,Laís Maciel; Cardoso,Ryzia de Cássia Vieira; Camilloto,Geany Peruch; Cruz,Renato Souza. |
| ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Brown sugar; Celiac disease. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500514 |
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| CURI,Paula Nogueira; CARVALHO,Cynara dos Santos; SALGADO,Derlyene Lucas; PIO,Rafael; PASQUAL,Moacir; SOUZA,Filipe Bittencourt Machado de; SOUZA,Vanessa Rios de. |
| Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physalis peruviana; White sugar; Demerara sugar; Brown sugar; Coconut sugar; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349 |
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