| |
|
|
| Registros recuperados : 1 | |
| 1. |  | PINTO, P. H. N.; BALARO, M. F. A.; ARASHIRO, E. K. N.; BATISTA, R. I. T. P.; OLIVEIRA, M. E. F.; BRAGANÇA, G. M.; FONSECA, J. F. da; BRANDÃO, F. Z. Produção in vivo de embriões ovinos. Revista Brasileira de Reprodução Animal, Belo Horizonte, v. 41, n. 1, p. 208-216, jan./mar. 2017.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
|    |
| Registros recuperados : 1 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Cerrados. |
|
Data corrente: |
09/07/2015 |
|
Data da última atualização: |
13/06/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. |
|
Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; MARIANA VERAS DE CARVALHO, UNB; LORENA ANDRADE DE AGUIAR, UNB; GUILHERME THEODORO DE OLIVEIRA, UNB; SONIA MARIA COSTA CELESTINO, CPAC; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNB; MARILEUSA D. CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA. |
|
Título: |
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. |
|
Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 60, p. 50-55, 2015. |
|
DOI: |
http://dx.doi.org/10.1016/j.lwt.2014.09.035 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. |
|
Palavras-Chave: |
Antioxidantes; Baru; Baru flour; Biscoitos; Composição; Composition; Farinha de Baru. |
|
Thesagro: |
Dipteryx Alata; Textura. |
|
Thesaurus NAL: |
antioxidants; cookies; Food technology; texture. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126418/1/Artigo-Use-of-Baru-Sonia.pdf
|
|
Marc: |
LEADER 02284naa a2200361 a 4500
001 2019623
005 2022-06-13
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2014.09.035$2DOI
100 1 $aPINELI, L. de L. de O.
245 $aUse of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.$h[electronic resource]
260 $c2015
520 $aAbstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies.
650 $aantioxidants
650 $acookies
650 $aFood technology
650 $atexture
650 $aDipteryx Alata
650 $aTextura
653 $aAntioxidantes
653 $aBaru
653 $aBaru flour
653 $aBiscoitos
653 $aComposição
653 $aComposition
653 $aFarinha de Baru
700 1 $aCARVALHO, M. V. de
700 1 $aAGUIAR, L. A. de
700 1 $aOLIVEIRA, G. T. de
700 1 $aCELESTINO, S. M. C.
700 1 $aBOTELHO, R. B. A.
700 1 $aCHIARELLO, M. D.
773 $tLWT - Food Science and Technology$gv. 60, p. 50-55, 2015.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
|
|
| Registros recuperados : 1 | |
| 1. | | 6050009, IRISH VETERINARY JOURNAL, Irish Veterinary Association, Dublin-Irlanda
Biblioteca(s): Catálogo Coletivo de Periódicos Embrapa; Embrapa Caprinos e Ovinos; Embrapa Clima Temperado; Embrapa Gado de Corte; Embrapa Gado de Leite; Embrapa Pecuária Sudeste; Embrapa Semiárido; Embrapa Suínos e Aves. | |
| Registros recuperados : 1 | |
|
|
|
