Gérmen com pericarpo de milho desengordurado na formulação de biscoitos tipo cookie
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Data
2012-04
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Resumo
The germ with pericarp, byproduct of corn grain
processing, has a high nutritional value, but is little used in
food. Our objectives were to analyze the chemical composition
of the defatted corn germ with pericarp (DCG) and to develop formulations, to evaluate the acceptability and to analyze the
chemical composition of cookies with DCG. The proximal
composition of DCG and of cookies was determined, and the
mineral content and the essential amino acid score (EAE) were
analyzed in DCG, according to standard methods of the
literature. Cookies with 0% (control), 50% (B50) and 100%
(B100) of replacement of oat bran for DCG were formulated.
The sensory analysis was performed by using hedonic scale of
nine points. The DCG is source of protein (11.7g 100g-1) with
optimal amino acid profile (EAE=1.26), and it is rich in dietary
fiber (28.9g 100g-1), iron and zinc (5mg 100g-1). All cookies
were sensorially accepted (overall acceptance and appearance),
and the cookie B50 was more accepted than the B100. The
cookies with DCG are source of proteins (12.5g 100g-1) and
contain high levels of dietary fiber (10.0g 100g-1). The use of
DCG in the formulation of the based-cereal foods increased
the nutritional value of these products and can to add value to
this byproduct of the corn grain processing.
Descrição
Palavras-chave
Subproduto de milho, Corn byproduct, Valor nutritivo, Composição química, Análise sensorial, Nutritive value, Sensory analysis, Chemical composition
Citação
FROES, Luciana de Oliveira et al. Gérmen com pericarpo de milho desengordurado na formulação de biscoitos tipo cookie. Ciência Rural, Santa Maria, v. 42, n. 4, p. 744-750, abr. 2012.