Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/981621
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dc.contributor.authorLEITE, R. S.pt_BR
dc.contributor.authorCARRÃO-PANIZZI, M. C.pt_BR
dc.contributor.authorCURTI, J. M.pt_BR
dc.contributor.authorDIAS, I. P.pt_BR
dc.contributor.authorSEIBEL, N. F.pt_BR
dc.contributor.otherRODRIGO SANTOS LEITE, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JESSIKA MENCK CURTI, UTFPR; ISABELA PEREIRA DIAS, UTFPR; NEUSA FÁTIMA SEIBEL, UTFPR.pt_BR
dc.date.accessioned2014-03-05T11:11:11Zpt_BR
dc.date.available2014-03-05T11:11:11Zpt_BR
dc.date.created2014-03-05pt_BR
dc.date.issued2013pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.other42625pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/981621pt_BR
dc.descriptionThe objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.pt_BR
dc.description.uribitstream/item/98584/1/2013-food-science-technology-v33n4p796.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherFood Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013.pt_BR
dc.relation.ispartofEmbrapa Trigo - Artigo em periódico indexado (ALICE)pt_BR
dc.subjectRhizopus oligosporuspt_BR
dc.subjectSensory analysespt_BR
dc.subjectAlimentação humana.pt_BR
dc.titleTempeh flour as a substitute for soybean flour in coconut cookies.pt_BR
dc.typeArtigo em periódico indexado (ALICE)pt_BR
dc.date.updated2016-07-26T11:11:11Zpt_BR
dc.subject.thesagroBiscoitopt_BR
dc.subject.thesagroCocopt_BR
dc.subject.thesagroFarinhapt_BR
dc.subject.thesagroSoja.pt_BR
dc.subject.nalthesaurusfatty acidspt_BR
dc.subject.nalthesaurusisoflavones.pt_BR
dc.ainfo.id981621pt_BR
dc.ainfo.lastupdate2016-07-26pt_BR
Appears in Collections:Artigo em periódico indexado (CNPT)

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