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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2022 |
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Data da última atualização: |
06/01/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
STEPHAN, M. P.; ROSA, J. S. da; AZEVEDO, T. de L.; SILVA, B. A.; FREITAS, S. C. de; SANTOS, A. A. dos. |
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Afiliação: |
MARILIA PENTEADO STEPHAN, CTAA; JEANE SANTOS DA ROSA, CTAA; TATIANA DE LIMA AZEVEDO, CTAA; BÁRBARA AMORIM SILVA; SIDINEA CORDEIRO DE FREITAS, CTAA; ALEXSANDRO ARAUJO DOS SANTOS, CTAA. |
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Título: |
Production of non-gluten-free and gluten-free bread enriched withvegetable fibers and oilseed flours. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: BARROS, R. N.; ALVES, G. S. B.; OLIVEIRA, E. de (org.). Tópicos em Ciências da Saúde. Belo Horizonte: Editora Poisson, 2022. Cap. 1, p. 8-15. |
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DOI: |
0.36229/978-65-5866-230-3.CAP.01 |
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Idioma: |
Inglês |
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Conteúdo: |
There is currently a great demand for fast snacks that contain a more complete
nutritional composition, and bread could fit this profile but is a matrix of high caloric
value and low dietary fiber content. This work presents a proposal for the extraction and
separation of insoluble and soluble fibers from two tuberous vegetables, beetroot (Beta
vulgaris) and carrot (Daucus carota) with the aim of production of enriched bread. A
comparative study of soluble fibers of these vegetables showed that only beetroot is
stable to heat. As concerning the insoluble fiber, the carrot stood out for presenting its
polysaccharides content twice higher than that of beetroot. These two fiber modalities
were used to produce two types of bread, one gluten-free (carrot fiber-enriched) and
another non-gluten-free (beetroot fiber-enriched). The addition of sesame (Sesamum
orientale) seeds and cashed nuts to gluten-free bread was made to obtain a formulation
with the improvement of protein values. These two bread types can be considered as
foods rich in dietary fibers, as they present for this fraction values of 8.32g/100g for
gluten-free bread and 4.42 g/100g for non-gluten-free bread (in wet basis). The protein
levels were higher in gluten-free bread and non-gluten-free bread when compared with
a referenced enriched bread produced with 100% wheat. So, these matrices of high
caloric values can be used as a source of dietary fiber and/or protein in the diet of an
adult individual with food restriction, either celiac (gluten-free) and/or for those with
food options for veganism. MenosThere is currently a great demand for fast snacks that contain a more complete
nutritional composition, and bread could fit this profile but is a matrix of high caloric
value and low dietary fiber content. This work presents a proposal for the extraction and
separation of insoluble and soluble fibers from two tuberous vegetables, beetroot (Beta
vulgaris) and carrot (Daucus carota) with the aim of production of enriched bread. A
comparative study of soluble fibers of these vegetables showed that only beetroot is
stable to heat. As concerning the insoluble fiber, the carrot stood out for presenting its
polysaccharides content twice higher than that of beetroot. These two fiber modalities
were used to produce two types of bread, one gluten-free (carrot fiber-enriched) and
another non-gluten-free (beetroot fiber-enriched). The addition of sesame (Sesamum
orientale) seeds and cashed nuts to gluten-free bread was made to obtain a formulation
with the improvement of protein values. These two bread types can be considered as
foods rich in dietary fibers, as they present for this fraction values of 8.32g/100g for
gluten-free bread and 4.42 g/100g for non-gluten-free bread (in wet basis). The protein
levels were higher in gluten-free bread and non-gluten-free bread when compared with
a referenced enriched bread produced with 100% wheat. So, these matrices of high
caloric values can be used as a source of dietary fiber and/or protein in the diet of an
adult individual with food restric... Mostrar Tudo |
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Palavras-Chave: |
Vegetable protein nutritional snack unsaturated fatty acid sesame seed Cashew nut. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02392naa a2200205 a 4500
001 2150505
005 2023-01-06
008 2022 bl uuuu u00u1 u #d
024 7 $a0.36229/978-65-5866-230-3.CAP.01$2DOI
100 1 $aSTEPHAN, M. P.
245 $aProduction of non-gluten-free and gluten-free bread enriched withvegetable fibers and oilseed flours.$h[electronic resource]
260 $c2022
520 $aThere is currently a great demand for fast snacks that contain a more complete nutritional composition, and bread could fit this profile but is a matrix of high caloric value and low dietary fiber content. This work presents a proposal for the extraction and separation of insoluble and soluble fibers from two tuberous vegetables, beetroot (Beta vulgaris) and carrot (Daucus carota) with the aim of production of enriched bread. A comparative study of soluble fibers of these vegetables showed that only beetroot is stable to heat. As concerning the insoluble fiber, the carrot stood out for presenting its polysaccharides content twice higher than that of beetroot. These two fiber modalities were used to produce two types of bread, one gluten-free (carrot fiber-enriched) and another non-gluten-free (beetroot fiber-enriched). The addition of sesame (Sesamum orientale) seeds and cashed nuts to gluten-free bread was made to obtain a formulation with the improvement of protein values. These two bread types can be considered as foods rich in dietary fibers, as they present for this fraction values of 8.32g/100g for gluten-free bread and 4.42 g/100g for non-gluten-free bread (in wet basis). The protein levels were higher in gluten-free bread and non-gluten-free bread when compared with a referenced enriched bread produced with 100% wheat. So, these matrices of high caloric values can be used as a source of dietary fiber and/or protein in the diet of an adult individual with food restriction, either celiac (gluten-free) and/or for those with food options for veganism.
653 $aVegetable protein nutritional snack unsaturated fatty acid sesame seed Cashew nut
700 1 $aROSA, J. S. da
700 1 $aAZEVEDO, T. de L.
700 1 $aSILVA, B. A.
700 1 $aFREITAS, S. C. de
700 1 $aSANTOS, A. A. dos
773 $tIn: BARROS, R. N.; ALVES, G. S. B.; OLIVEIRA, E. de (org.). Tópicos em Ciências da Saúde. Belo Horizonte: Editora Poisson, 2022. Cap. 1, p. 8-15.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 39 | |
| 8. |  | MELLINGER-SILVA, C.; STEPHAN, M. P.; AZEVEDO, T. de L.; BLOCH JUNIOR, C.; PRATES, M. V.; LAGO, R. C. A. HPLC fractionation of peptides obtained after partial hydrolysis of a whey protein isolate. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | SILVA, C. M.; STEPHAN, M. P.; AZEVEDO, T. de L.; BLOCH JUNIOR, C.; PRATES, M. V.; LAGO, R. C. A. HPLC fractionation of peptides obtained after partial hydrolysis of a whey protein isolate. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 16. | | FONSECA, T. F. DA; FARIA, L. R. F.; BRIGIDA, A. I. S.; SILVA, C. M.; SANTOS, A. A. dos; AZEVEDO, T. de L. Avaliação do potencial de flavourzyme, neutrase e novo-Pro D na hidrólise de gelatina de tilápia. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 20.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 11., 2015, Fortaleza. [Anais...]. São Paulo: Associação Brasileira de Engenharia Química, 2015. 6 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | BRIGIDA, A. I. S.; SANTOS, K. P. dos; FARIA, L. R.; GONÇALVES, L. R. B.; SILVA, C. M.; AZEVEDO, T. de L. Alcalase immobilization for tilapia skin gelatin Hydrolysis. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 21.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 12., 2017, Aracaju, SE. [Proceedings ...]. São Paulo: Associação Brasileira de Engenharia Química, 2017. SINAFERM; SHEB. 3 a 6 de setembro. Seção Trabalhos. Ref. 56412.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | FARIA, L. R. F.; FONSECA, T. F. DA; BRIGIDA, A. I. S.; SILVA, C. M.; SANTOS, A. A. dos; AZEVEDO, T. de L. Efeito das condições de reação na obtenção de hidrolisado de gelatina de tilápia com atividade antioxidante. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 20.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 11., 2015, Fortaleza. [Anais...]. São Paulo: Associação Brasileira de Engenharia Química, 2015. 6 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | CHAMONE, M. E.; STEPHAN, M. P.; AZEVEDO, T. de L.; ASCHERI, J. L. R.; ROSA, J. S. da; CASTRO, I. M. de. Detecção de alcaloides em tremoço branco (Lupinus albus ) na forma de farinha, concentrados proteicos e ligados a proteínas purificadas por SDS-PAGE. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 28., 2022. Anais... [Online]: SBCTA; Embrapa, 2022. Evento online. 5 p. 22 a 25 de novembro de 2022.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 39 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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