Fiber Cookies
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies
Abstract The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antiox
Food Sci. Technol. Publicado em: 2021-03
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2. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic
Food Sci. Technol. Publicado em: 2021-03
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3. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables
Food Sci. Technol. Publicado em: 11/04/2019
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4. The effect of micronized corn fiber on body weight, glycemia, and lipid metabolism in rats fed cafeteria diet
Abstract During corn industrial dry milling, a residue rich in dietary fibers is generated. This study aimed to evaluate the effects of micronized corn fiber (MCF) as part of a cafeteria diet in the macronutrient metabolism and body weight. Wistar male rats, with initial body weight of 249 ± 14 g (n = 13), received AIN-93M diet (Group 1) or cafeteria diet
Food Sci. Technol. Publicado em: 07/05/2018
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5. Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 3
Food Sci. Technol. Publicado em: 29/05/2017
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6. Bioactive compounds and acceptance of cookies made with Guava peel flour
The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flou
Food Sci. Technol. Publicado em: 2014-06
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7. Caracteristicas tecnologicas e sensoriais de biscoitos com alto teor de casca de soja cozidos em microondas.
Com o objetivo de se obter um biscoito fibroso com caracteristicas sensoriais agradaveis foi usada a casca de soja (CS) em diferentes proporcoes (10 a 40%) para o preparo de biscoitos. As propriedades reologicas dessas farinhas compostas mostram que a absorcao de agua, os tempos de chegada e saida, bem como o tempo de desenvolvimento da massa, aumentaram com
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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8. Composição química e avaliação sensorial de biscoitos elaborados com polpa de pequi (Caryocar brasiliense Camb.) desidratada / Chemical composition and sensorial evaluation of cookies made with dehydrated pequi pulp
Este trabalho avaliou a composição química da polpa de pequi desidratada e sua contribuição no valor nutricional e aceitabilidade de biscoitos doces. Realizou-se a desidratação da polpa de pequi, em três repetições, utilizando-se secagem em estufa com circulação forçada do ar (60C/24 horas). Cinco formulações de biscoitos foram elaboradas, com
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/10/2009
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9. Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados / Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados
The processing of apples for the extraction of juice gives origin to a solid residue called apple pomace. This material contains a great amount of fibers, which makes it a good ingredient for the nutritional enrichment of various edible products, mainly because of its positive effects in the prevention or treatment of some diseases, mainly, for its metabolic
Publicado em: 2009
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10. Composição química e avaliação sensorial de biscoitos elaborados com polpa de pequi (Caryocar brasiliense Camb.) desidratada / Chemical composition and sensorial evaluation of cookies made with dehydrated pequi pulp
Este trabalho avaliou a composição química da polpa de pequi desidratada e sua contribuição no valor nutricional e aceitabilidade de biscoitos doces. Realizou-se a desidratação da polpa de pequi, em três repetições, utilizando-se secagem em estufa com circulação forçada do ar (60C/24 horas). Cinco formulações de biscoitos foram elaboradas, com
Publicado em: 2009
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11. ObtenÃÃo e caracterizaÃÃo de biscoito tipo cookie elaborado com farinhas de inhame (Colocasia esculenta L.) / Obtaining and characterization of cookie elaborated with yam flour (Colocasia esculenta L.).
The culture of the yam is of great cultural appeal, mainly in some areas of Brazil, however its use is low, because its consumption is restricted only to the cooked vegetable. Alimentary alternatives seeking to enlarge the yam consumption, that is a rich amilacea in several nutrients, mainly in functional nutrients, because to the yam is attributed to can he
Publicado em: 2008
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12. Caracterização e aproveitamento do farelo residual do processamento de fécula de mandioca na elaboração de biscoitos. / Characterization and use of residual fibrous waste of the processing of cassava starch in the elaboration of cookies
The present work objectified the characterization of the fibrous residue resultant of the process of extraction of cassava starch and application of that fibrous waste in the cookie making. The extraction of the starch was carried out in the Cassava Processing Unit; the characterization as well as the elaboration and analyses of the cookies were done in the
Publicado em: 2005