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| TAVARES,Bruna Oliveira; SILVA,Edson Pablo da; SILVA,Vera Sônia Nunes da; SOARES JÚNIOR,Manoel Soares; IDA,Elza Iouko; DAMIANI,Clarissa. |
| Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: New food products; Food science technology; Utilization of waste; Bioactive compunds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
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