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| BATISTA,Jaqueline Eduarda Rodrigues; BRAGA,Lucas Pereira; OLIVEIRA,Renata Corrêa de; SILVA,Edson Pablo; DAMIANI,Clarissa. |
| Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pumpkin seed flour; Wheat flour substitution; Agroindustrial waste. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200250 |
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| MORAIS,Mariana Patricio de; CALIARI,Márcio; NABESHIMA,Elizabeth Harumi; BATISTA,Jaqueline Eduarda Rodrigues; CAMPOS,Maria Raquel Hidalgo; SOARES JÚNIOR,Manoel Soares. |
| Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. In the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Physicochemical characteristics; Texture; Microbiological hazard; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200216 |
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