Cassava Starch Biscuits
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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2. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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3. 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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4. Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca / Characterization and sensory analysis of biscuits fortified flour with cassava meal
O farelo de mandioca, subproduto do processamento da fécula de mandioca, vem sendo usado, principalmente, na alimentação animal. Entre suas principais características destaca-se o elevado teor de umidade, quando in natura, o teor de amido e o conteúdo de fibras alimentares. Este trabalho objetivou caracterizar físico e quimicamente a fécula de mandioc
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/07/2010
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5. Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca / Characterization and sensory analysis of biscuits fortified flour with cassava meal
O farelo de mandioca, subproduto do processamento da fécula de mandioca, vem sendo usado, principalmente, na alimentação animal. Entre suas principais características destaca-se o elevado teor de umidade, quando in natura, o teor de amido e o conteúdo de fibras alimentares. Este trabalho objetivou caracterizar físico e quimicamente a fécula de mandioc
Publicado em: 2010
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6. Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.
"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high
Publicado em: 2006