Biscuits Industry
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). T
Food Sci. Technol. Publicado em: 26/04/2018
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2. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016
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3. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
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4. Proximate and mineral composition of industrialized biscuits
The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label valu
Food Sci. Technol. Publicado em: 17/05/2013
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5. Obtenção de gorduras low trans por interesterificação quimica / Low trans fats formulation by using chemical interesterification
Trans fats, most contained within food industrialized and biscuits, fats for frying, margarine and others, are the result of partial hydrogenation, a process used by the industry for more than 100 years
Publicado em: 2008
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6. Caracterização e aplicação de fibra de borra de café modificada por tratamento com peróxido de hidrogênio alcalino
Dietary fibers are a heterogeneous group of polissacharides whose benefical effects occur at the gastrintestinal physiology, the immune functions and the metabolism of the lipids. Functional foods are those that, beyond the nutricional and sensorial aspects, contain substances with biological functions, decreasing risk of illnesses and promoting a good healt
Publicado em: 2007
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7. Uso do grão de amaranto no desenvolvimento de produto tipo "cookie" isento de gluten. Caracteristicas nutricionais e sensoriais / Use of grain amaranth in the development of product type cookie free of gluten. Nutritional and sensory characteristics.
The only effective treatment to people celiacs is the total removal of the diet of products containing gluten, which is made with grains considered toxic. This removal is difficult task because of the large amount of manufactured goods and homemade prepared by the batch.
Publicado em: 2001