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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BATISTA,Jaqueline Eduarda Rodrigues (1) BRAGA,Lucas Pereira (1) DAMIANI,Clarissa (1) Gorgônio,Cristiane Mesquita da Silva (1) Mothé,Cheila Gonçalves (1) OLIVEIRA,Renata Corrêa de (1) Pumar,Matilde (1) SILVA,Edson Pablo (1) Mais... Palavra-chave Pumpkin seed flour (2) Agroindustrial waste (1) Cake (1) Dietary (1) Fiber (1) Gluten (1) Wheat flour substitution (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch Ciênc. Tecnol. Aliment. Gorgônio,Cristiane Mesquita da Silva; Pumar,Matilde; Mothé,Cheila Gonçalves. The Consumers' interest for products with caloric reduction has increased, and their development is a technological challenge. The consumption of cakes has grown in importance and the demand for dietary products has stimulated the use of sweeteners and the optimization of bakery products. The consumption of fibers is related to chronic diseases prevention. Pumpkin seeds (maximum Cucurbita, L.), rich in fibers, can be used as a source of fiber in food products. A gluten-free diet is not easy to follow since gluten free products are not always available. The objective of this work was to perform a physicochemical characterization of cakes prepared with flours blends (FB) based on Pumpkin Seed Flour (PSF). The cakes were elaborated with FB in the ratios of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pumpkin seed flour; Cake; Fiber; Dietary; Gluten. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100015 Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob Ciênc. Tecnol. Aliment. 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 Registros recuperados: 2 Primeira ... 1 ... Última

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