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Registro Completo |
Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
23/10/2010 |
Data da última atualização: |
06/11/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SOUZA, J. M. L. de; PINTO, V. Z.; OLIVEIRA JUNIOR, P. G. de; SOUZA, E. L. de. |
Afiliação: |
JOANA MARIA LEITE DE SOUZA, CPAF-AC; Vania Zanella Pinto, Ufpel; Pedro Gomes de Oliveira Junior, Ufac; Eddie Leite de Souza, Ufac. |
Título: |
Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
In: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPR, 2010. |
Páginas: |
1 p. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Inglês |
Conteúdo: |
The Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product. |
Palavras-Chave: |
Análise sensorial; Castanha-do-brasil; Propriedades culinárias. |
Thesagro: |
Bactris Gasipaes; Bertholletia Excelsa; Macarrão; Pupunha. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140539/1/23660.pdf
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Marc: |
LEADER 01622nam a2200241 a 4500 001 1865005 005 2023-11-06 008 2010 bl uuuu u00u1 u #d 100 1 $aSOUZA, J. M. L. de 245 $aSensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.$h[electronic resource] 260 $aIn: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPR$c2010 300 $a1 p.$c1 CD-ROM. 520 $aThe Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product. 650 $aBactris Gasipaes 650 $aBertholletia Excelsa 650 $aMacarrão 650 $aPupunha 653 $aAnálise sensorial 653 $aCastanha-do-brasil 653 $aPropriedades culinárias 700 1 $aPINTO, V. Z. 700 1 $aOLIVEIRA JUNIOR, P. G. de 700 1 $aSOUZA, E. L. de
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Embrapa Acre (CPAF-AC) |
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1. | | SOUZA, J. M. L. de; PINTO, V. Z.; OLIVEIRA JUNIOR, P. G. de; SOUZA, E. L. de. Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours. In: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPR, 2010. 1 p. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Acre. |
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