Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100401 |
Resumo: | ABSTRACT The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread. |
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Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbreadExploitation of coproductsbaked goodsFlavoringNutritional enrichmentABSTRACT The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.Universidade Federal do Ceará2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100401Revista Ciência Agronômica v.53 2022reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20220001info:eu-repo/semantics/openAccessAlves,Vânia MariaAsquieri,Eduardo RamirezDamiani,Clarissaeng2021-11-19T00:00:00Zoai:scielo:S1806-66902022000100401Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2021-11-19T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
title |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
spellingShingle |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread Alves,Vânia Maria Exploitation of coproducts baked goods Flavoring Nutritional enrichment |
title_short |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
title_full |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
title_fullStr |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
title_full_unstemmed |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
title_sort |
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread |
author |
Alves,Vânia Maria |
author_facet |
Alves,Vânia Maria Asquieri,Eduardo Ramirez Damiani,Clarissa |
author_role |
author |
author2 |
Asquieri,Eduardo Ramirez Damiani,Clarissa |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alves,Vânia Maria Asquieri,Eduardo Ramirez Damiani,Clarissa |
dc.subject.por.fl_str_mv |
Exploitation of coproducts baked goods Flavoring Nutritional enrichment |
topic |
Exploitation of coproducts baked goods Flavoring Nutritional enrichment |
description |
ABSTRACT The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20220001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.53 2022 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297490344640512 |