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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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Data corrente: |
19/07/2018 |
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Data da última atualização: |
31/08/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARRETO, A. G.; GUERRA, A. F.; NOGUEIRA, R. I.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; FREITAS, S. P. |
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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. |
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Título: |
Functional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
IOSR Journal of Engineering, v, 8, n. 7, p. 53-58, July 2018. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Comida vegana; Cozimento; Livre de gluten; Prebióticos. |
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Thesagro: |
Araucária Angustifólia; Arroz; Composição de Alimento; Extrusão; Glúten; Nutrição; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus Nal: |
Cooking; Extrusion; Food composition; Food technology; Gluten-free foods; Nutritional status; Prebiotics; Vegan diet; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02683naa a2200433 a 4500
001 2093403
005 2018-08-31
008 2018 bl uuuu u00u1 u #d
100 1 $aBARRETO, A. G.
245 $aFunctional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours.$h[electronic resource]
260 $c2018
520 $aThis 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.
650 $aCooking
650 $aExtrusion
650 $aFood composition
650 $aFood technology
650 $aGluten-free foods
650 $aNutritional status
650 $aPrebiotics
650 $aVegan diet
650 $aVegetable products
650 $aAraucária Angustifólia
650 $aArroz
650 $aComposição de Alimento
650 $aExtrusão
650 $aGlúten
650 $aNutrição
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aComida vegana
653 $aCozimento
653 $aLivre de gluten
653 $aPrebióticos
700 1 $aGUERRA, A. F.
700 1 $aNOGUEIRA, R. I.
700 1 $aCARVALHO, C. W. P. de
700 1 $aGODOY, R. C. B. de
700 1 $aFREITAS, S. P.
773 $tIOSR Journal of Engineering, v, 8$gn. 7, p. 53-58, July 2018.
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Embrapa Florestas (CNPF) |
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| 1. |  | CONSOLI, L.; AGUILERA, J. G.; BARCELLOS, P. A. D.; BONATO, A. L. V.; NHANI JUNIOR, A.; TORRES, G. A. M.; PEREIRA, J. F.; NICOLAU, M.; SÓ e SILVA, M. Identificação de regiões genômicas por GWAS em trigo associadas à tolerância à seca - primeiros resultados. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 10., 2016, Londrina. Anais... Londrina: Comissão Brasileira de Pesquisa de Trigo e Triticale, 2016. 5 p. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
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