Development of cookies from agroindustrial by-products

被引：2
|
作者：
Deamici, Kricelle Mosquera [1 ]
de Oliveira, Lucas Carvalho [2 ]
da Rosa, Gabriela Silveira [3 ]
Zavareze, Elessandra da Rosa [4 ]
de Oliveira, Elizangela Goncalves [3 ]
机构：
[1] Univ Fed Rio Grande do Sul, Food Sci & Engn, Porto Alegre, RS, Brazil
[2] Univ Fed Parana, Food Engn, Curitiba, Parana, Brazil
[3] Univ Fed Pampa, Bage, RS, Brazil
[4] Univ Fed Pelotas, Pelotas, RS, Brazil
来源：
REVISTA BRASILEIRA DE FRUTICULTURA | 2018年 / 40卷 / 02期
关键词：
drying; grape marc; rice bran; sensory analysis; RICE BRAN; COMPONENTS; INDUSTRY;
D O I：
10.1590/0100-29452018085
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.
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页数：7
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