Utilização tecnólogica dos frutos de jatobá-do-cerrado e de jatobá-da-mata na elaboração de biscoitos fontes de fibra alimentar e isentos de açúcares
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Data
2001-08
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Resumo
The objective of this study was to investigate
the use of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.)
and jatobá-da-mata (Hymenaea stilbocarpa Mart.) flours added
to wheat flour for the production of cookies as a source of dietary
fibre and without sugar. The jatobá flours were evaluated for
their physical and chemical characteristics. Cookies were prepared
using a mixture of wheat and jatoba flours, containing 10%,
15%, 20% and 25%. The cookies were evaluated for their physical,
chemical and sensory characteristics. The jatobá-do-cerrado
and jatobá-da-mata had the following composition on a dry basis:
7,60±0,22 and 8,37±0,12g protein/100g, 3,03±0,05 and 2,92±0,11g
lipidis/100g, 4,60±0,06 and 5,48±0,07g ash/100g, 11,01±0,50
and 9,81±0,58g soluble food fibre/100g, 42,86±0,27 and
45,79±0,61g insoluble food fibre/100g and 18,54±0,55 and 20,18±0,46g carbohydrates/100g. The spread factor was higher
in cookies containing levels of 20% and 25% of jatobá-do-cer-
rado flour and levels of 15% and 25% of jatobá-da-mata. Cookies
made of 10% of jatobá-do-cerrado and jatobá-da-mata were the
most acceptable products of those tested and no significant
differences in appearance were found between them. Cookies
prepared from the blends containing 10% of jatobá-do-cerrado
and jatobá-da-mata flours had 6,05±0,09 and 6,77±0,53g/100g
dietary fibre/100g respectively. Cookies without sugar and source
of dietary fibre were produced by replacing 10% wheat flour
with jatobá flours.
Descrição
Palavras-chave
Jatobá, Análise sensorial, Hymenaea stigonocarpa Mart., Fibra alimentar, Hymenaea stilbocarpa Mart., Biscoito
Citação
SILVA, Mara Reis; SILVA, Maria Sebastiana; MARTINS, Karine Anusca; BORGES, Sheila. Utilização tecnólogica dos frutos de jatobá-do-cerrado e de jatobá-da-mata na elaboração de biscoitos fontes de fibra alimentar e isentos de açúcares. Ciência e Tecnologia de Alimentos, Campinas, v. 21, n. 2, p. 176-182, maio/ago. 2001.