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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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| CAVALCANTE,Rodrigo Barbosa Monteiro; MORGANO,Marcelo Antônio; GLÓRIA,Maria Beatriz Abreu; ROCHA,Maurisrael de Moura; ARAÚJO,Marcos Antônio da Mota; MOREIRA-ARAÚJO,Regilda Saraiva dos Reis. |
| ABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata; Bakery product; Micronutrients; Phenolic compounds; Bioactive amines. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843 |
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