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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
14/02/2022 |
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Data da última atualização: |
23/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CAMPOS, C. de M. F.; SOARES, A. K. de O.; GONÇALVES, M. F. B.; HASHIMOTO, J. M.; MOREIRA-ARAÚJO, R. S. dos R. |
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Afiliação: |
CLÉLIA DE MOURA FÉ CAMPOS, UFPI; ANA KARINE DE OLIVEIRA SOARES, UFPI; MARIA FABRICIA BESERRA GONÇALVES, UFPI; JORGE MINORU HASHIMOTO, CPAMN; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI. |
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Título: |
Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.). |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Culinary Science & Technology, 2022. |
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DOI: |
https://doi.org/10.1080/15428052.2022.2034694 |
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Idioma: |
Inglês |
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Notas: |
Published online: 13 Feb 2022. |
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Conteúdo: |
The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option. |
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Palavras-Chave: |
Análise sensorial; Biscoito integral; Frutas do cerrado; Resíduo de castanha de Gurguéia; Resíduo de graviola. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/231259/1/NutritionalFunctionalCharacteristicsWholeGrainCookiesJCSTFev2022.pdf
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Marc: |
LEADER 01653naa a2200253 a 4500
001 2140004
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008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/15428052.2022.2034694$2DOI
100 1 $aCAMPOS, C. de M. F.
245 $aNutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).$h[electronic resource]
260 $c2022
500 $aPublished online: 13 Feb 2022.
520 $aThe objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
653 $aAnálise sensorial
653 $aBiscoito integral
653 $aFrutas do cerrado
653 $aResíduo de castanha de Gurguéia
653 $aResíduo de graviola
700 1 $aSOARES, A. K. de O.
700 1 $aGONÇALVES, M. F. B.
700 1 $aHASHIMOTO, J. M.
700 1 $aMOREIRA-ARAÚJO, R. S. dos R.
773 $tJournal of Culinary Science & Technology, 2022.
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