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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
09/07/2015 |
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Data da última atualização: |
13/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 60, p. 50-55, 2015. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2014.09.035 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Antioxidantes; Baru; Baru flour; Biscoitos; Composição; Composition; Farinha de Baru. |
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Thesagro: |
Dipteryx Alata; Textura. |
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Thesaurus Nal: |
antioxidants; cookies; Food technology; texture. |
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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/126418/1/Artigo-Use-of-Baru-Sonia.pdf
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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.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
28/11/2012 |
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Data da última atualização: |
28/11/2012 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
BIALVES, T. S.; ARAUJO, V. F.; VIZZOTTO, M.; KROLOW, A. C. R.; FERRI, N. M. L.; NACHTIGAL, J. C. |
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Afiliação: |
T. S. BIALVES, Instituto Federal Sul-Rio-Grandense Campus Pelotas Visconde da Graça.; V .F. ARAUJO, Universidade Federal de Pelotas; MARCIA VIZZOTTO, CPACT; ANA CRISTINA RICHTER KROLOW, CPACT; NUBIA MARILIN LETTNIN FERRI, CPACT; JAIR COSTA NACHTIGAL, CPACT. |
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Título: |
Avaliação físico-química e funcional de goiaba (psidium guajava l.) Cultivar paluma em diferentes estádios de maturação . |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: SIMPÓSIO DE SEGURANÇA ALIMENTAR, 4., 2012, Gramado. Retorno às origens: anais. Gramado: SBCTA-RS Regional, 2012. |
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Idioma: |
Português |
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Thesagro: |
Goiaba. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/70936/1/0000000890-Goiaba-Gramado.pdf
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Marc: |
LEADER 00636nam a2200169 a 4500
001 1940706
005 2012-11-28
008 2012 bl uuuu u00u1 u #d
100 1 $aBIALVES, T. S.
245 $aAvaliação físico-química e funcional de goiaba (psidium guajava l.) Cultivar paluma em diferentes estádios de maturação .$h[electronic resource]
260 $aIn: SIMPÓSIO DE SEGURANÇA ALIMENTAR, 4., 2012, Gramado. Retorno às origens: anais. Gramado: SBCTA-RS Regional$c2012
650 $aGoiaba
700 1 $aARAUJO, V. F.
700 1 $aVIZZOTTO, M.
700 1 $aKROLOW, A. C. R.
700 1 $aFERRI, N. M. L.
700 1 $aNACHTIGAL, J. C.
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