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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Data corrente: |
20/06/2011 |
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Data da última atualização: |
20/06/2011 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; DANIELA DE GRANDI CASTRO FREITAS, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF; ANA VANIA CARVALHO, CPATU. |
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Título: |
Characterization of cookies formulated with rice and black bean extruded flours. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to consumers. The market of ready to eat and high quality products is increasing in the world considering the new habits and life style of modern consumers. Different proportions of rice and black bean (whole ? WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare the cookies by partially replacing the corn starch in the original recipe. The samples were characterized for physicochemical and sensory parameters. The final products showed an interesting nutritional composition. The increase of mixed flour on cookies formulation contributed to an increase of vitamin B content. There was no tannin content detected in the final products and the level of phytate was very low with no significant difference among samples. A significant difference between products was observed for some colour parameters. The sensory analyses showed that consumers ?liked lightly? the cookies with 15% and 30% PBF and 15% WBF. Cookies formulated with WBF had lower acceptance by consumers in terms of appearance and only those with 30% WBF had an intermediate score (?neither like, neither dislike?) for global acceptability. Regarding texture, when a higher amount of both flour (PBF and WBF) was applied it was observed an increase of cookie hardness and fracturability values. In conclusion it is viable to produce acceptable cookies using a rice and black bean extruded flour and then diversify the application of these by-products generated by their processing industries. MenosThe aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to consumers. The market of ready to eat and high quality products is increasing in the world considering the new habits and life style of modern consumers. Different proportions of rice and black bean (whole ? WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare the cookies by partially replacing the corn starch in the original recipe. The samples were characterized for physicochemical and sensory parameters. The final products showed an interesting nutritional composition. The increase of mixed flour on cookies formulation contributed to an increase of vitamin B content. There was no tannin content detected in the final products and the level of phytate was very low with no significant difference among samples. A significant difference between products was observed for some colour parameters. The sensory analyses showed that consumers ?liked lightly? the cookies with 15% and 30% PBF and 15% WBF. Cookies formulated with WBF had lower acceptance by consumers in terms of appearance and only those with 30% WBF had an intermediate score (?neither like, neither dislike?) for global acceptability. Regarding texture, when a higher amount of both flour (PBF and WBF) was applied it was observed an increase of cookie hardne... Mostrar Tudo |
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Palavras-Chave: |
Aceitabilidade. |
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Thesagro: |
Arroz; Biscoito; Extrusão; Farinha; Feijão Preto; Nutrição; Oryza Sativa; Phaseolus Vulgaris. |
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Thesaurus Nal: |
Cookies; Extrusion; Food acceptability. |
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Categoria do assunto: |
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Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/36697/1/FPE1012.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/36711/1/2011-021.pdf
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Marc: |
LEADER 02787nam a2200337 a 4500
001 1894530
005 2011-06-20
008 2011 bl uuuu u00u1 u #d
100 1 $aBASSINELLO, P. Z.
245 $aCharacterization of cookies formulated with rice and black bean extruded flours.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food$c2011
300 $c1 CD-ROM.
520 $aThe aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to consumers. The market of ready to eat and high quality products is increasing in the world considering the new habits and life style of modern consumers. Different proportions of rice and black bean (whole ? WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare the cookies by partially replacing the corn starch in the original recipe. The samples were characterized for physicochemical and sensory parameters. The final products showed an interesting nutritional composition. The increase of mixed flour on cookies formulation contributed to an increase of vitamin B content. There was no tannin content detected in the final products and the level of phytate was very low with no significant difference among samples. A significant difference between products was observed for some colour parameters. The sensory analyses showed that consumers ?liked lightly? the cookies with 15% and 30% PBF and 15% WBF. Cookies formulated with WBF had lower acceptance by consumers in terms of appearance and only those with 30% WBF had an intermediate score (?neither like, neither dislike?) for global acceptability. Regarding texture, when a higher amount of both flour (PBF and WBF) was applied it was observed an increase of cookie hardness and fracturability values. In conclusion it is viable to produce acceptable cookies using a rice and black bean extruded flour and then diversify the application of these by-products generated by their processing industries.
650 $aCookies
650 $aExtrusion
650 $aFood acceptability
650 $aArroz
650 $aBiscoito
650 $aExtrusão
650 $aFarinha
650 $aFeijão Preto
650 $aNutrição
650 $aOryza Sativa
650 $aPhaseolus Vulgaris
653 $aAceitabilidade
700 1 $aFREITAS, D. de G. C.
700 1 $aASCHERI, J. L. R.
700 1 $aTAKEITI, C. Y.
700 1 $aCARVALHO, R. N.
700 1 $aKOAKUZU, S. N.
700 1 $aCARVALHO, A. V.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 90 | |
| 18. |  | SOUZA, R. C. de; VIDAL, L.; TOJAL, F.; FREITAS, D. de G. C.; DELIZA, R. Avaliadores em testes sensoriais: quais são suas principais motivações? In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. p. 115| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 90 | |
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