Data/hora: 17/06/2024 02:03:34

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Florestas.
Data corrente: | 19/07/2018
Data da última atualização: | 31/08/2018
Autoria: | BARRETO, A. G.; GUERRA, A. F.; NOGUEIRA, R. I.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; FREITAS, S. P.
Afiliação: | Angela Gava Barreto, CEFET RJ; Andre Fioravante Guerra, CEFET RJ; REGINA ISABEL NOGUEIRA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
Título: | Functional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours.
Ano de publicação: | 2018
Fonte/Imprenta: | IOSR Journal of Engineering, v, 8, n. 7, p. 53-58, July 2018.
Idioma: | Inglês

Conteúdo:

This study aimed to develop peanut butter stuffed snacks (PBSS) based on Brazilian pine and rice flours by extrusion cooking and evaluating its nutritional composition, shelf life and prebiotic potential. Base blend (Brazilian pine and whole rice flour, refined sugar, soy protein extract, sodium chloride and sodium bicarbonate) were adjust to 14 % moisture and processed in a co-rotating twin-screw extruder. Afterwards, the snacks were handling stuffed with peanut smooth. PBSS was assessed both by nutrition composition (moisture,
protein, ash, lipids, fiber, carbohydrate, and sodium) and water activity. Food safety was assessed by count of coliforms group, Bacillus cereus, coagulase positive Staphylococcus, sulfite-reducing Clostridium and Salmonella sp. In vitro assessment of PBSS prebiotic potential was either by PBSS medium (sterile distilled water, ground PBSS, and methylene blue colour indicator) acidification or probiotic lactobacilli growth. PBSS were highlighted for low sodium and carbohydrate foodstuffs. Furthermore, PBSS had higher proportion of fiber, proteins and lipids than other gluten-free snacks available in the marketplace.In fact, PBSS is a potential food forceliac, vegan, vegetarian and low-carbohydrate diet. PBSS also show some prebiotic potential observed by PBSS medium acidification due probiotic lactobacilli activity.Therefore, PBSSconsumptioncan be associatedto improving gut microbiome as well.

Palavras-Chave: | Comida vegana; Cozimento; Livre de gluten; Prebióticos.
Thesagro: | Araucária Angustifólia; Arroz; Composição de Alimento; Extrusão; Glúten; Nutrição; Produto de Origem Vegetal; Tecnologia de Alimento.
Thesaurus Nal: | Cooking; Extrusion; Food composition; Food technology; Gluten-free foods; Nutritional status; Prebiotics; Vegan diet; Vegetable products.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Florestas (CNPF)

Exemplares:

CTAA - (14183-1) - UPC - AP - DD -  -  -  - DIS
CNPF - (56401-1) - UPC - AP - DD -  -  -  - DIS