Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/4509 |
Resumo: | Cookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease. |
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Damiani, Clarissahttp://lattes.cnpq.br/8152502284007938Soares Junior, Manoel SoaresDamiani, ClarissaAsquieri, Elaine AssisCorreia, Márcia Helena Sacchihttp://lattes.cnpq.br/0783145143181691Tavares, Bruna de Oliveira2015-05-12T13:58:58Z2014-02-28TAVARES, B. O. Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja. 2014. 105 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014.http://repositorio.bc.ufg.br/tede/handle/tede/4509ark:/38995/0013000007pcfCookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease.O biscoito é um produto consumido, internacionalmente, por todas as classes sociais, obtido pela mistura de farinha(s), amido(s) e/ou fécula(s), com outros ingredientes, submetidos a processos de amassamento e cocção, fermentados ou não. O presente trabalho teve como objetivo, o aproveitamento dos co-produtos do arroz e da soja, na elaboração de biscoitos tipo rosquinha para pacientes celíacos, agregando, também, maior valor as matérias primas (farelo de arroz, quirera e okara) que, na maioria das indústrias, são descartadas. Primeiramente, foi realizado delineamento de misturas (Simplex) e avaliadas análises físicas e químicas do biscoito experimental e comercial, sendo o biscoito escolhido para a análise sensorial os que mais se aproximaram do biscoito comercial. Após análise sensorial, apenas uma formulação foi avaliada, durante 10 meses, no decorrer do ensaio de armazenamento. Os resultados obtidos mostraram que o biscoito desenvolvido com okara e farelo de arroz não mostraram diferença significativa (p>0,05), com o biscoito comercial, quanto aos quesitos aparência, cor, sabor e aroma; os teores de umidade, cinzas, lipídeos e valor energético, de ambos os biscoitos, foram influenciados, significativamente, pelas interações dos fatores tipo de biscoito e tempo de armazenamento (p < 0,05), enquanto que o teor de proteínas e carboidratos sofreu influência, significativa, somente do fator isolado tempo (p < 0,05); em relação a digestibilidade protéica, houve diferença significativa (p<0,05) entre os dois produtos avaliados (biscoito experimental – 71,64% e biscoito comercial – 73,24%), o que não significa que o biscoito experimental não possua boa digestibilidade in vitro. Portanto, o biscoito experimental, utilizando os co-produtos do arroz e da soja, foi viável do ponto de vista tecnológico e nutricional, sendo um produto que atende ao público de portadores de doença celíaca.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:56:38Z No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:58:57Z (GMT) No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2015-05-12T13:58:58Z (GMT). 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dc.title.por.fl_str_mv |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
dc.title.alternative.eng.fl_str_mv |
Gluten-free cookie based in co-agroindustrial products, rice and soy |
title |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
spellingShingle |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja Tavares, Bruna de Oliveira Biscoitos Soja Arroz Resíduos agroindustriais Biscuits Soy Rice Agro-industrial wastes CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
title_short |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
title_full |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
title_fullStr |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
title_full_unstemmed |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
title_sort |
Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja |
author |
Tavares, Bruna de Oliveira |
author_facet |
Tavares, Bruna de Oliveira |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Damiani, Clarissa |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8152502284007938 |
dc.contributor.advisor-co1.fl_str_mv |
Soares Junior, Manoel Soares |
dc.contributor.referee1.fl_str_mv |
Damiani, Clarissa |
dc.contributor.referee2.fl_str_mv |
Asquieri, Elaine Assis |
dc.contributor.referee3.fl_str_mv |
Correia, Márcia Helena Sacchi |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0783145143181691 |
dc.contributor.author.fl_str_mv |
Tavares, Bruna de Oliveira |
contributor_str_mv |
Damiani, Clarissa Soares Junior, Manoel Soares Damiani, Clarissa Asquieri, Elaine Assis Correia, Márcia Helena Sacchi |
dc.subject.por.fl_str_mv |
Biscoitos Soja Arroz Resíduos agroindustriais |
topic |
Biscoitos Soja Arroz Resíduos agroindustriais Biscuits Soy Rice Agro-industrial wastes CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Biscuits Soy Rice Agro-industrial wastes |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
description |
Cookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-02-28 |
dc.date.accessioned.fl_str_mv |
2015-05-12T13:58:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
TAVARES, B. O. Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja. 2014. 105 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4509 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000007pcf |
identifier_str_mv |
TAVARES, B. O. Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja. 2014. 105 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014. ark:/38995/0013000007pcf |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/4509 |
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por |
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por |
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4986785188683766460 |
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600 600 600 600 |
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4500684695727928426 |
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2824254812059964502 |
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2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
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Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
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MD5 MD5 MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
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1811721437379035136 |