Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
Resumo: | 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, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the |
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Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okaranew food productsfood science technologyutilization of wastebioactive compundsAbstract 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, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and theSociedade Brasileira de Ciência e Tecnologia de Alimentos2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296Food Science and Technology v.36 n.2 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0083info:eu-repo/semantics/openAccessTAVARES,Bruna OliveiraSILVA,Edson Pablo daSILVA,Vera Sônia Nunes daSOARES JÚNIOR,Manoel SoaresIDA,Elza IoukoDAMIANI,Clarissaeng2016-07-08T00:00:00Zoai:scielo:S0101-20612016000200296Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
title |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
spellingShingle |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara TAVARES,Bruna Oliveira new food products food science technology utilization of waste bioactive compunds |
title_short |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
title_full |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
title_fullStr |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
title_full_unstemmed |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
title_sort |
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara |
author |
TAVARES,Bruna Oliveira |
author_facet |
TAVARES,Bruna Oliveira SILVA,Edson Pablo da SILVA,Vera Sônia Nunes da SOARES JÚNIOR,Manoel Soares IDA,Elza Iouko DAMIANI,Clarissa |
author_role |
author |
author2 |
SILVA,Edson Pablo da SILVA,Vera Sônia Nunes da SOARES JÚNIOR,Manoel Soares IDA,Elza Iouko DAMIANI,Clarissa |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
TAVARES,Bruna Oliveira SILVA,Edson Pablo da SILVA,Vera Sônia Nunes da SOARES JÚNIOR,Manoel Soares IDA,Elza Iouko DAMIANI,Clarissa |
dc.subject.por.fl_str_mv |
new food products food science technology utilization of waste bioactive compunds |
topic |
new food products food science technology utilization of waste bioactive compunds |
description |
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, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
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=S0101-20612016000200296 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.0083 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.2 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320444178432 |