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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
05/03/2014 |
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Data da última atualização: |
26/07/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F. |
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Afiliação: |
RODRIGO SANTOS LEITE, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JESSIKA MENCK CURTI, UTFPR; ISABELA PEREIRA DIAS, UTFPR; NEUSA FÁTIMA SEIBEL, UTFPR. |
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Título: |
Tempeh flour as a substitute for soybean flour in coconut cookies. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013. |
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ISSN: |
0101-2061 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products. |
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Palavras-Chave: |
Alimentação humana; Rhizopus oligosporus; Sensory analyses. |
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Thesagro: |
Biscoito; Coco; Farinha; Soja. |
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Thesaurus Nal: |
fatty acids; isoflavones. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/98584/1/2013-food-science-technology-v33n4p796.pdf
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Marc: |
LEADER 02164naa a2200289 a 4500
001 1981621
005 2016-07-26
008 2013 bl uuuu u00u1 u #d
022 $a0101-2061
100 1 $aLEITE, R. S.
245 $aTempeh flour as a substitute for soybean flour in coconut cookies.$h[electronic resource]
260 $c2013
520 $aThe objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.
650 $afatty acids
650 $aisoflavones
650 $aBiscoito
650 $aCoco
650 $aFarinha
650 $aSoja
653 $aAlimentação humana
653 $aRhizopus oligosporus
653 $aSensory analyses
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aCURTI, J. M.
700 1 $aDIAS, I. P.
700 1 $aSEIBEL, N. F.
773 $tFood Science and Technology, Campinas$gv. 33, n. 4, p. 796-800, Oct./Dec. 2013.
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Registro original: |
Embrapa Trigo (CNPT) |
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Biblioteca |
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Origem |
Tipo/Formato |
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Registro |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
27/10/2008 |
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Data da última atualização: |
03/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Nacional - A |
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Autoria: |
KUROZAWA, L. E.; PARK, K. J.; HUBINGER, M. D.; MURR, F. E. X.; AZOUBEL, P. M. |
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Afiliação: |
Louise Emy Kurozawa, UNICAMP; Kil Jin Park, UNICAMP; Miriam Dupas Hubinger, UNICAMP; Fernanda Elizabeth Murr, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.). |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 11, n. 1, p. 78-85, jan./mar. 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
O objetivo deste trabalho foi determinar a condutividade e a difusividade térmica de mamão e do caju em função da temperatura. |
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Palavras-Chave: |
Condutividade; Difusividade; Método da sonda; Papaya; Propriedades térmicas. |
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Thesagro: |
Caju; Mamão; Temperatura. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 00909naa a2200265 a 4500
001 1160918
005 2017-04-03
008 2008 bl uuuu u00u1 u #d
100 1 $aKUROZAWA, L. E.
245 $aThermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).
260 $c2008
520 $aO objetivo deste trabalho foi determinar a condutividade e a difusividade térmica de mamão e do caju em função da temperatura.
650 $aCaju
650 $aMamão
650 $aTemperatura
653 $aCondutividade
653 $aDifusividade
653 $aMétodo da sonda
653 $aPapaya
653 $aPropriedades térmicas
700 1 $aPARK, K. J.
700 1 $aHUBINGER, M. D.
700 1 $aMURR, F. E. X.
700 1 $aAZOUBEL, P. M.
773 $tBrazilian Journal of Food Technology, Campinas$gv. 11, n. 1, p. 78-85, jan./mar. 2008.
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Embrapa Semiárido (CPATSA) |
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