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|Research center of Embrapa/Collection:||Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
MIRANDA, P. C.
FERREIRA, G. F.
VIEIRA, T. M. F. S.
FREITAS, S. C. de
MATSUURA, M. I. da S. F.
|Additional Information:||ROSEMAR ANTONIASSI, CTAA|
MARILIA IEDA DA S F MATSUURA, CNPMA.
PRISCILA COUTINHO MIRANDA, Instituto Federal de Educação, Ciência e Tecnologia Baiano – IF Baiano
GLEIZE FIAES FERREIRA, Universidade Federal do Recôncavo da Bahia – UFRB
THAIS MARIA FERREIRA SOUZA VIEIRA, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo – USP
SIDINEA CORDEIRO DE FREITAS, CTAA
|Title:||Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.|
|Publisher:||Food Science and Technology, 2021.|
|Notes:||Ahead of Print.|
|Description:||Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and ?5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.|
Tecnologia de Alimento
|NAL Thesaurus:||Dietary fiber|
|Appears in Collections:||Artigo em periódico indexado (CTAA)|