Qualidade de biscoitos formulados com diferentes teores de farinha de casca de pequi
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Data
2009-06
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Editor
João Gaspar Farias
Resumo
The objective of this study was to evaluate the quality
of cookies formulated with different pequi peel flour contents
(FCP), replacing wheat flour (FT). A completely randomized
design was used, with control plus four treatments (12.5%,
25%, 37.5%, and 50% of FT substitution by FCP), and four
replications. The acceptability, color (brightness), nutritional
composition, energetic value, and calcium, magnesium, copper,
and manganese contents of each sample were analyzed. The data
were evaluated by variance analysis and the averages compared
by the Tukey test. When the FT substitution by FCP increased,
cookies became darker, with higher dietary fiber, moisture,
ash, magnesium, manganese, and copper contents, and lower
carbohydrates, proteins, lipids, and energetic value contents. In
terms of acceptability, cookies with up to 25% of FT substitution
by FCP do not differ from those without FCP (control), reaching
52% of consumer purchase intention and 5.2% of ingredients
cost reduction, as compared to control. Therefore, up to 25% FT
replacement by FCP, for this kind of cookie, is a feasible option,
with functional, economical, and ecological benefits.
Descrição
Palavras-chave
Caryocar brasiliense Camb., Resíduo, Desenvolvimento de produto, Fibra alimentar, Residue, Product development, Dietary fiber, Caryocar brasiliense Camb.
Citação
SOARES JÚNIOR, Manoel Soares; REIS, Renata Cunha dos; BASSINELLO, Priscila Zaczuk; LACERDA, Diracy Betânia Cavalcante; KOAKUZU, Selma Nakamoto; CALIARI, Márcio. Qualidade de biscoitos formulados com diferentes teores de farinha de casca de pequi. Pesquisa Agropecuária Tropical, Goiânia, v. 39, n. 2, p. 98-104, abr./jun. 2009. Disponível em: <https://www.revistas.ufg.br/pat/article/view/5188/4761>.