Biscuits Processing
Mostrando 1-6 de 6 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. Tempeh flour as a substitute for soybean flour in coconut cookies
The 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 effect
Food Sci. Technol. Publicado em: 2013-12
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4. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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5. Potentiality of application of Yacon (Polymnia sonchifolia) flour on cereal-based products. / Potencialidade de aplicação de farinha de yacon (Polymnia sonchifolia) em produtos a base de cereais.
This study aimed at evaluating the application of yacon (Polymnia sonchifolia) flour in cereal-based products such as pound cake, "Champurrada" type biscuits and rice-based snacks produced by a thermoplastic extrusion process. Thus the effect of incorporating yacon flour into the snacks and the partial substitution of wheat flour by yacon flour in the cake a
Publicado em: 2007
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6. UtilizaÃÃo da farinha de linhaÃa (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": caracterÃsticas fÃsico-quÃmicas, nutricionais e sensoriais. / Use of the flour of flaxseed (Linum usitatissimum L.) in the biscuits processing like "to cracker": characteristics sensorial physicochemical, nutrition and sensory.
In the last decade the consumption of flaxseed (Linum usitatissimum L.) is increasing and awaking the interest of many searchers because it contains functional compounds as alphalinolenic acid, lignans and fibers related to its beneficial potential for health. Several studies confirmed the benefits of food enriched with flaxseed in prevention and treatment o
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/08/2006