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| Cavalcante,Rodrigo Barbosa Monteiro; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura; Silva,Kaesel Jackson Damasceno e; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking on the total polyphenol content of the grain of cowpea cultivars. Samples were obtained from the experimental area of Embrapa Meio-Norte, located at 5°5' S and 42°48' W, at an altitude of 72 metres. Meal (0.5 mesh) resulting from the raw grain being ground in a cyclone rotor mill (Tecnal model TE-651/2-T), and cooked beans (with no maceration, at a bean to water ratio of 1:5 (w/v), cooked in a domestic pressure cooker (2 L) for 780 seconds) were stored in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata (L.) Walp; Cooking; Bioactive compounds. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806 |
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| Cavalcante,Rodrigo Barbosa Monteiro; Morgano,Marcelo Antônio; Silva,Kaesel Jackson Damasceno e; Rocha,Maurisrael de Moura; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison), F1 being sensory viable according to assessors, being chemically analyzed.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bakery product; Fortification; Vigna unguiculata (L.) Walp. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100097 |
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