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dc.contributor.authorPereira Gassi, Rosimeire
dc.contributor.authorHeredia-Zárate, Néstor Antonio
dc.contributor.authorSanjinez-Argandoña, Eliana Janet
dc.contributor.authorPacito Torales, Elissandra
dc.contributor.authorVieira, Maria do Carmo
dc.contributor.authorSilva, Luan Ramos da
dc.contributor.otherUniversitat Politècnica de Catalunya. Doctorat en Ciència i Enginyeria dels Materials
dc.date.accessioned2022-01-27T13:14:29Z
dc.date.available2022-01-27T13:14:29Z
dc.date.issued2016-10-24
dc.identifier.citationPereira 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.
dc.identifier.issn1983-9774
dc.identifier.urihttp://hdl.handle.net/2117/360856
dc.description.abstractThe 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.
dc.format.extent12 p.
dc.language.isoeng
dc.publisherUniversidade Federal do Paraná
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
dc.subject.lcshAgricultural processing industries
dc.titleSubstitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits
dc.typeArticle
dc.subject.lemacIndústria agroalimentària
dc.identifier.doi10.5380/cep.v34i1.48990
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://booksc.eu/book/74927548/74602c
dc.rights.accessOpen Access
local.identifier.drac32413173
dc.description.versionPostprint (published version)
local.citation.authorPereira Gassi, R.; Heredia-Zárate, N. A.; Sanjinez-Argandoña, E.J.; Pacito Torales, E.; Vieira, M. C.; Ramos, L.
local.citation.publicationNameBoletim do Centro de Pesquisa de Processamento de Alimentos
local.citation.volume34
local.citation.number1
local.citation.startingPage111
local.citation.endingPage122


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