Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)

Detalhes bibliográficos
Autor(a) principal: Melo, Rayane Moraes de
Data de Publicação: 2020
Outros Autores: Xavier, Maria Wênia Ribeiro, Nascimento, Ismaelly Liberalino do, Pontes, Edson Douglas Silva, Andrade, Joice Cristina da Silva, Nascimento, Paloma Barbosa do, Silva, Jaielison Yandro Pereira da, Viera, Vanessa Bordin
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7488
Resumo: A mesquite tree (Prosopis juliflora), is one of the most abundant species in the Brazilian semiarid region. Its pods are called mesquite and have a sweet taste and aroma, due to the elevated sucrose content, in addition, they are a rich source of fibers that can be used as raw material for the elaboration of a series of food products and technological innovations. In view of this, the objective was to develop and characterize the physicochemical characteristics of different formulations of cookies added to mesquite flour. For this, mesquite flour was prepared and then three cookie formulations, as follows: CC: control cookie without mesquite flour, C10 and C20, cookie with 10% and 20% of mesquite flour, respectively. The physical-chemical analyzes performed were moisture, ash, acidity, pH and water activity in the prepared cookies. The results showed a moisture content of 1.17; 2.51 and 1.94%, ash content of 1.48; 1.5 and 1.66%, acidity of 0.22; 0.18 and 0.23%, pH 6.5; 6.7 and 7.4 and water activity of 0.1860; 0.2790 and 0.2420 for CC, C10 and C20, respectively. It’s concluded that the cookies presented satisfactory physical-chemical results when compared with the Brazilian legislation. It is also worth mentioning that the use of mesquite flour is promising in the preparation of cookies.
id UNIFEI_cfb659c64b9d2f616847e0f64eb9fa95
oai_identifier_str oai:ojs.pkp.sfu.ca:article/7488
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)Preparación y caracterización físico-química de la galleta añadida a la harina de vaina de mezquite (Prosopis juliflora)Elaboração e caracterização físico-química de cookie adicionado de farinha da vagem de algaroba (Prosopis juliflora) Alimento funcionalSemiárido brasileiroGlúten.Functional FoodBrazilian semiaridGluten.Alimentos FuncionalesSemiárido brasileñoGluten.A mesquite tree (Prosopis juliflora), is one of the most abundant species in the Brazilian semiarid region. Its pods are called mesquite and have a sweet taste and aroma, due to the elevated sucrose content, in addition, they are a rich source of fibers that can be used as raw material for the elaboration of a series of food products and technological innovations. In view of this, the objective was to develop and characterize the physicochemical characteristics of different formulations of cookies added to mesquite flour. For this, mesquite flour was prepared and then three cookie formulations, as follows: CC: control cookie without mesquite flour, C10 and C20, cookie with 10% and 20% of mesquite flour, respectively. The physical-chemical analyzes performed were moisture, ash, acidity, pH and water activity in the prepared cookies. The results showed a moisture content of 1.17; 2.51 and 1.94%, ash content of 1.48; 1.5 and 1.66%, acidity of 0.22; 0.18 and 0.23%, pH 6.5; 6.7 and 7.4 and water activity of 0.1860; 0.2790 and 0.2420 for CC, C10 and C20, respectively. It’s concluded that the cookies presented satisfactory physical-chemical results when compared with the Brazilian legislation. It is also worth mentioning that the use of mesquite flour is promising in the preparation of cookies.La algarobeira (Prosopis juliflora), es una de las especies más abundantes en la región semiárida brasileña. Sus vainas se llaman mezquite y tienen un sabor y aroma dulces, debido al elevado contenido de sacarosa, además, son una rica fuente de fibras que pueden usarse como materia prima para la elaboración de una serie de productos alimenticios e innovaciones tecnológicas. En vista de esto, el objetivo era desarrollar y caracterizar las características fisicoquímicas de diferentes formulaciones de galletas agregadas a la harina de mezquite. Para esto, se preparó harina de mezquite y luego tres formulaciones de galletas, como sigue: CC: galleta de control sin harina de mezquite, C10 y C20, galleta con 10% y 20% de harina de mezquite, respectivamente. Los análisis físico-químicos realizados fueron humedad, cenizas, acidez, pH y actividad del agua en las galletas preparadas. Los resultados mostraron un contenido de humedad de 1,17; 2.51 y 1.94%, contenido de cenizas de 1.48; 1.5 y 1.66%, acidez de 0.22; 0,18 y 0,23%, pH 6,5; 6.7 y 7.4 y actividad de agua de 0.1860; 0.2790 y 0.2420 para CC, C10 y C20, respectivamente. Se concluye que las cookies presentaron resultados fisicoquímicos satisfactorios en comparación con la legislación brasileña. También vale la pena mencionar que el uso de harina de mezquite es prometedor en la preparación de galletas.A algarobeira (Prosopis juliflora), é uma das espécies mais abundantes no semiárido brasileiro. Suas vagens recebem o nome de algaroba e possuem doce sabor e aroma, devido o elevador teor de sacarose, além disso, são uma fonte rica em fibras que podem ser utilizadas como matéria-prima para a elaboração de uma série de produtos alimentícios e inovações tecnológicas. Diante disso, objetivou-se a elaboração e caracterização físico-química de diferentes formulações de cookies adicionados de farinha da algaroba. Para isso, elaborou-se a farinha da algaroba e em seguida três formulações de cookies, sendo: CC: cookie controle sem farinha da algaroba, C10 e C20, cookie com 10% e 20% da farinha da algaroba, respectivamente. As análises físico-químicas realizadas foram umidade, cinzas, acidez, pH e atividade de água nos cookies elaborados. Os resultados apresentaram teor de umidade de 1,17; 2,51 e 1,94%, teor de cinzas de 1,48; 1,5 e 1,66%, acidez de 0,22; 0,18 e 0,23%, pH de 6,5; 6,7 e 7,4 e atividade de água de 0,1860; 0,2790 e 0,2420 para o CC, C10 e C20, respectivamente. Conclui-se que os cookies apresentaram resultados físico-químicos satisfatórios quando comparados com a legislação brasileira. Também vale ressaltar que a utilização da farinha da algaroba mostra-se promissora na elaboração de cookies.Research, Society and Development2020-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/748810.33448/rsd-v9i9.7488Research, Society and Development; Vol. 9 No. 9; e476997488Research, Society and Development; Vol. 9 Núm. 9; e476997488Research, Society and Development; v. 9 n. 9; e4769974882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7488/6652Copyright (c) 2020 Rayane Moraes de Melo; Maria Wênia Ribeiro Xavier; Ismaelly Liberalino do Nascimento; Edson Douglas Silva Pontes; Joice Cristina da Silva Andrade; Paloma Barbosa do Nascimento; Jaielison Yandro Pereira da Silva; Vanessa Bordin Vierahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMelo, Rayane Moraes deXavier, Maria Wênia RibeiroNascimento, Ismaelly Liberalino doPontes, Edson Douglas SilvaAndrade, Joice Cristina da SilvaNascimento, Paloma Barbosa doSilva, Jaielison Yandro Pereira daViera, Vanessa Bordin2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7488Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:11.643246Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
Preparación y caracterización físico-química de la galleta añadida a la harina de vaina de mezquite (Prosopis juliflora)
Elaboração e caracterização físico-química de cookie adicionado de farinha da vagem de algaroba (Prosopis juliflora)
title Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
spellingShingle Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
Melo, Rayane Moraes de
Alimento funcional
Semiárido brasileiro
Glúten.
Functional Food
Brazilian semiarid
Gluten.
Alimentos Funcionales
Semiárido brasileño
Gluten.
title_short Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
title_full Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
title_fullStr Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
title_full_unstemmed Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
title_sort Preparation and physical-chemical characterization of cookie added to mesquite tree pod flour (Prosopis juliflora)
author Melo, Rayane Moraes de
author_facet Melo, Rayane Moraes de
Xavier, Maria Wênia Ribeiro
Nascimento, Ismaelly Liberalino do
Pontes, Edson Douglas Silva
Andrade, Joice Cristina da Silva
Nascimento, Paloma Barbosa do
Silva, Jaielison Yandro Pereira da
Viera, Vanessa Bordin
author_role author
author2 Xavier, Maria Wênia Ribeiro
Nascimento, Ismaelly Liberalino do
Pontes, Edson Douglas Silva
Andrade, Joice Cristina da Silva
Nascimento, Paloma Barbosa do
Silva, Jaielison Yandro Pereira da
Viera, Vanessa Bordin
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Melo, Rayane Moraes de
Xavier, Maria Wênia Ribeiro
Nascimento, Ismaelly Liberalino do
Pontes, Edson Douglas Silva
Andrade, Joice Cristina da Silva
Nascimento, Paloma Barbosa do
Silva, Jaielison Yandro Pereira da
Viera, Vanessa Bordin
dc.subject.por.fl_str_mv Alimento funcional
Semiárido brasileiro
Glúten.
Functional Food
Brazilian semiarid
Gluten.
Alimentos Funcionales
Semiárido brasileño
Gluten.
topic Alimento funcional
Semiárido brasileiro
Glúten.
Functional Food
Brazilian semiarid
Gluten.
Alimentos Funcionales
Semiárido brasileño
Gluten.
description A mesquite tree (Prosopis juliflora), is one of the most abundant species in the Brazilian semiarid region. Its pods are called mesquite and have a sweet taste and aroma, due to the elevated sucrose content, in addition, they are a rich source of fibers that can be used as raw material for the elaboration of a series of food products and technological innovations. In view of this, the objective was to develop and characterize the physicochemical characteristics of different formulations of cookies added to mesquite flour. For this, mesquite flour was prepared and then three cookie formulations, as follows: CC: control cookie without mesquite flour, C10 and C20, cookie with 10% and 20% of mesquite flour, respectively. The physical-chemical analyzes performed were moisture, ash, acidity, pH and water activity in the prepared cookies. The results showed a moisture content of 1.17; 2.51 and 1.94%, ash content of 1.48; 1.5 and 1.66%, acidity of 0.22; 0.18 and 0.23%, pH 6.5; 6.7 and 7.4 and water activity of 0.1860; 0.2790 and 0.2420 for CC, C10 and C20, respectively. It’s concluded that the cookies presented satisfactory physical-chemical results when compared with the Brazilian legislation. It is also worth mentioning that the use of mesquite flour is promising in the preparation of cookies.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7488
10.33448/rsd-v9i9.7488
url https://rsdjournal.org/index.php/rsd/article/view/7488
identifier_str_mv 10.33448/rsd-v9i9.7488
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7488/6652
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e476997488
Research, Society and Development; Vol. 9 Núm. 9; e476997488
Research, Society and Development; v. 9 n. 9; e476997488
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052803647012864

Registros relacionados