Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits
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Cita com:
hdl:2117/360856
Tipus de documentArticle
Data publicació2016-10-24
EditorUniversidade Federal do Paraná
Condicions d'accésAccés obert
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Reconeixement-NoComercial-SenseObraDerivada 3.0 Espanya
Abstract
The objective was to develop cornmeal semisweet biscuits with the addition of flour of shoots and non-commercial roots of arracacha (Arracacia xanthorrhiza Bancroft) and evaluate their nutritional implications and physical characteristics of the product. The flours were obtained from fresh samples of shoots and non-commercial roots of arracacha. Biscuits were prepared in different concentrations of cornmeal, flour of shoots and non-commercial roots of arracacha, totaling seven trials. The flours and the biscuits were nutritionally analyzed and the cost of production was determined. That substitution of cornmeal by flour of non-commercial roots up to 50% provided fewer-calorie biscuits with higher fiber content. Flour of shoots favored the increase of fibers; however, the biscuits had a darker color and harder texture. In conclusion, the addition of arracacha residues in the production of biscuits promoted increased fiber content and reduced the calorie value.
CitacióPereira Gassi, R. [et al.]. Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits. "Boletim do Centro de Pesquisa de Processamento de Alimentos", 24 Octubre 2016, vol. 34, núm. 1, p. 111-122.
ISSN1983-9774
Versió de l'editorhttps://booksc.eu/book/74927548/74602c
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