Development of cookies from agroindustrial by-products

Detalhes bibliográficos
Autor(a) principal: Deamici,Kricelle Mosquera
Data de Publicação: 2018
Outros Autores: Oliveira,Lucas Carvalho de, Rosa,Gabriela Silveira da, Zavareze,Elessandra da Rosa, Oliveira,Elizangela Gonçalves de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902
Resumo: Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.
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spelling Development of cookies from agroindustrial by-productsdryinggrape marcrice bransensory analysisAbstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.Sociedade Brasileira de Fruticultura2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902Revista Brasileira de Fruticultura v.40 n.2 2018reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452018085info:eu-repo/semantics/openAccessDeamici,Kricelle MosqueraOliveira,Lucas Carvalho deRosa,Gabriela Silveira daZavareze,Elessandra da RosaOliveira,Elizangela Gonçalves deeng2018-06-12T00:00:00Zoai:scielo:S0100-29452018000200902Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2018-06-12T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv Development of cookies from agroindustrial by-products
title Development of cookies from agroindustrial by-products
spellingShingle Development of cookies from agroindustrial by-products
Deamici,Kricelle Mosquera
drying
grape marc
rice bran
sensory analysis
title_short Development of cookies from agroindustrial by-products
title_full Development of cookies from agroindustrial by-products
title_fullStr Development of cookies from agroindustrial by-products
title_full_unstemmed Development of cookies from agroindustrial by-products
title_sort Development of cookies from agroindustrial by-products
author Deamici,Kricelle Mosquera
author_facet Deamici,Kricelle Mosquera
Oliveira,Lucas Carvalho de
Rosa,Gabriela Silveira da
Zavareze,Elessandra da Rosa
Oliveira,Elizangela Gonçalves de
author_role author
author2 Oliveira,Lucas Carvalho de
Rosa,Gabriela Silveira da
Zavareze,Elessandra da Rosa
Oliveira,Elizangela Gonçalves de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Deamici,Kricelle Mosquera
Oliveira,Lucas Carvalho de
Rosa,Gabriela Silveira da
Zavareze,Elessandra da Rosa
Oliveira,Elizangela Gonçalves de
dc.subject.por.fl_str_mv drying
grape marc
rice bran
sensory analysis
topic drying
grape marc
rice bran
sensory analysis
description Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
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=S0100-29452018000200902
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452018085
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 Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.40 n.2 2018
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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