GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Tropical (Online) |
Texto Completo: | https://revistas.ufg.br/pat/article/view/9659 |
Resumo: | The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, however, it is underused as food. Therefore, the objective of this study was to develop cookies enriched with GMP, in order to evaluate their acceptability and determine their centesimal composition. The GMP fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. Centesimal composition analyses were performed for both the GMP fraction and cookies. All cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by GMP was accepted, concerning appearance. The GMP fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). Significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by GMP (7.76 g 100g-1), in relation to the control and the cookie with 40% replacement (6.76 g 100g-1 and 6.88 g 100g-1, respectively). The GMP fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. The use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value. KEY-WORDS: Maize germ; cookie; chemical composition; nutritional value; acceptability. |
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GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATIONFRAÇÃO GÉRMEN COM PERICARPO DE MILHO NA ALIMENTAÇÃO HUMANA: QUALIDADE NUTRICIONAL E APLICAÇÃO TECNOLÓGICAMaize germcookiechemical compositionnutritional valueacceptabilityGérmen de milhobiscoitocomposição químicavalor nutricionalaceitabilidadeThe germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, however, it is underused as food. Therefore, the objective of this study was to develop cookies enriched with GMP, in order to evaluate their acceptability and determine their centesimal composition. The GMP fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. Centesimal composition analyses were performed for both the GMP fraction and cookies. All cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by GMP was accepted, concerning appearance. The GMP fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). Significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by GMP (7.76 g 100g-1), in relation to the control and the cookie with 40% replacement (6.76 g 100g-1 and 6.88 g 100g-1, respectively). The GMP fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. The use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value. KEY-WORDS: Maize germ; cookie; chemical composition; nutritional value; acceptability.A fração gérmen com pericarpo de milho (GPM), obtida por meio da de germinação deste cereal, possui alta densidade de nutrientes, contudo, ainda é subutilizada na alimentação humana. Portanto, este trabalho teve como objetivos desenvolver biscoitos tipo cookie, enriquecidos com GPM, avaliar a aceitabilidade e determinar sua composição centesimal. A fração GPM foi acrescentada às formulações, na proporção de 40% e 50%, em substituição à farinha de trigo e fécula de mandioca. Foram realizadas análises de composição centesimal da fração GPM e dos biscoitos. Todos os biscoitos foram aceitos, em relação à aceitação global, porém, apenas o biscoito com 40% de substituição de farinha de trigo e fécula de mandioca por GPM foi aceito, em relação à aparência. Na fração GPM, constataram-se altos teores de lipídios (18%) e de fibra alimentar total (29%), e conteúdo considerável de proteína (12%). Foram observadas diferenças significativas no teor de proteínas do biscoito com 50% de substituição de farinha de trigo e fécula de mandioca por GPM (7,76 g 100g-1), em relação ao controle e àquele com 40% de substituição (6,76 g 100g-1 e 6,88 g 100g-1, respectivamente). A fração GPM aumentou o teor de fibra alimentar, não interferiu na concentração de lipídios e reduziu o valor energético dos biscoitos. O emprego da fração gérmen com pericarpo de milho, em produtos alimentícios, possibilita aumento do teor de fibra alimentar e redução do valor energético dos produtos.PALAVRAS-CHAVE: Gérmen de milho; biscoito; composição química; valor nutricional; aceitabilidade.Escola de Agronomia - Universidade Federal de Goiás2011-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Experimentalapplication/savehttps://revistas.ufg.br/pat/article/view/9659Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 41, n. 2, Apr./Jun. 2011; 213-219Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 41, n. 2, abr./jun. 2011; 213-219Pesquisa Agropecuária Tropical; v. 41, n. 2, abr./jun. 2011; 213-2191983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/9659/9142Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)info:eu-repo/semantics/openAccessCastro, Maiza Vieira Leão dede Mendonça, Aline LuizSantos, Grazielle GebrimFroes, Luciana de OliveiraFreitas, Jullyana Borges deNaves, Maria Margareth Veloso2020-07-09T18:34:10Zoai:ojs.revistas.ufg.br:article/9659Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:48.937051Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION FRAÇÃO GÉRMEN COM PERICARPO DE MILHO NA ALIMENTAÇÃO HUMANA: QUALIDADE NUTRICIONAL E APLICAÇÃO TECNOLÓGICA |
title |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
spellingShingle |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION Castro, Maiza Vieira Leão de Maize germ cookie chemical composition nutritional value acceptability Gérmen de milho biscoito composição química valor nutricional aceitabilidade |
title_short |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
title_full |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
title_fullStr |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
title_full_unstemmed |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
title_sort |
GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION |
author |
Castro, Maiza Vieira Leão de |
author_facet |
Castro, Maiza Vieira Leão de de Mendonça, Aline Luiz Santos, Grazielle Gebrim Froes, Luciana de Oliveira Freitas, Jullyana Borges de Naves, Maria Margareth Veloso |
author_role |
author |
author2 |
de Mendonça, Aline Luiz Santos, Grazielle Gebrim Froes, Luciana de Oliveira Freitas, Jullyana Borges de Naves, Maria Margareth Veloso |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Castro, Maiza Vieira Leão de de Mendonça, Aline Luiz Santos, Grazielle Gebrim Froes, Luciana de Oliveira Freitas, Jullyana Borges de Naves, Maria Margareth Veloso |
dc.subject.por.fl_str_mv |
Maize germ cookie chemical composition nutritional value acceptability Gérmen de milho biscoito composição química valor nutricional aceitabilidade |
topic |
Maize germ cookie chemical composition nutritional value acceptability Gérmen de milho biscoito composição química valor nutricional aceitabilidade |
description |
The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, however, it is underused as food. Therefore, the objective of this study was to develop cookies enriched with GMP, in order to evaluate their acceptability and determine their centesimal composition. The GMP fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. Centesimal composition analyses were performed for both the GMP fraction and cookies. All cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by GMP was accepted, concerning appearance. The GMP fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). Significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by GMP (7.76 g 100g-1), in relation to the control and the cookie with 40% replacement (6.76 g 100g-1 and 6.88 g 100g-1, respectively). The GMP fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. The use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value. KEY-WORDS: Maize germ; cookie; chemical composition; nutritional value; acceptability. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-06-07 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Experimental |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/pat/article/view/9659 |
url |
https://revistas.ufg.br/pat/article/view/9659 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/pat/article/view/9659/9142 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/save |
dc.publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 41, n. 2, Apr./Jun. 2011; 213-219 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 41, n. 2, abr./jun. 2011; 213-219 Pesquisa Agropecuária Tropical; v. 41, n. 2, abr./jun. 2011; 213-219 1983-4063 reponame:Pesquisa Agropecuária Tropical (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Pesquisa Agropecuária Tropical (Online) |
collection |
Pesquisa Agropecuária Tropical (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
aseleguini.pat@gmail.com||mgoes@agro.ufg.br |
_version_ |
1799874817606811648 |