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dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorFREITAS, D. de G. C.pt_BR
dc.contributor.authorASCHERI, J. L. R.pt_BR
dc.contributor.authorTAKEITI, C. Y.pt_BR
dc.contributor.authorCARVALHO, R. N.pt_BR
dc.contributor.authorKOAKUZU, S. N.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.date.accessioned2011-06-20T11:11:11Zpt_BR
dc.date.available2011-06-20T11:11:11Zpt_BR
dc.date.created2011-06-20pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/894530pt_BR
dc.descriptionThe aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to consumers. The market of ready to eat and high quality products is increasing in the world considering the new habits and life style of modern consumers. Different proportions of rice and black bean (whole ? WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare the cookies by partially replacing the corn starch in the original recipe. The samples were characterized for physicochemical and sensory parameters. The final products showed an interesting nutritional composition. The increase of mixed flour on cookies formulation contributed to an increase of vitamin B content. There was no tannin content detected in the final products and the level of phytate was very low with no significant difference among samples. A significant difference between products was observed for some colour parameters. The sensory analyses showed that consumers ?liked lightly? the cookies with 15% and 30% PBF and 15% WBF. Cookies formulated with WBF had lower acceptance by consumers in terms of appearance and only those with 30% WBF had an intermediate score (?neither like, neither dislike?) for global acceptability. Regarding texture, when a higher amount of both flour (PBF and WBF) was applied it was observed an increase of cookie hardness and fracturability values. In conclusion it is viable to produce acceptable cookies using a rice and black bean extruded flour and then diversify the application of these by-products generated by their processing industries.pt_BR
dc.format1 CD-ROM.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleCharacterization of cookies formulated with rice and black bean extruded flours.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2011-06-20T11:11:11Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroFeijão pretopt_BR
dc.subject.thesagroBiscoitopt_BR
dc.subject.thesagroFarinhapt_BR
dc.subject.thesagroNutriçãopt_BR
dc.subject.thesagroOryza sativapt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.nalthesaurusExtrusionpt_BR
dc.subject.nalthesaurusCookiespt_BR
dc.subject.nalthesaurusFood acceptabilitypt_BR
riaa.ainfo.id894530pt_BR
riaa.ainfo.lastupdate2011-06-20pt_BR
dc.contributor.institutionPRISCILA ZACZUK BASSINELLO, CNPAF; DANIELA DE GRANDI CASTRO FREITAS, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF; ANA VANIA CARVALHO, CPATU.pt_BR
Aparece nas coleções:Artigo em anais de congresso (CNPAF)

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