Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio

Krüger, Cláudia Carneiro Hecke; Comassetto, M.C.G.; Cândido, L.M.B.; Baldini, Vera Lúcia S.; Santtucci, M.C.; Sgarbieri, V.C.

doi:10.1590/s0101-20612003000100017

Cited by 12 publications

(11 citation statements)

References 7 publications

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“…These results were similar to those reported for cookies prepared with wheat-casein (Kru¨ger et al, 2003), wheat-pumpkin flour (Giami et al, 2005) and wheat-defatted wheat germ (Arshad et al, 2007). Therefore, king palm flour appears to be an interesting source of minerals and trace elements.…”

Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 88%

“…The substitution of the rice flour and corn starch blend with king palm flour levels caused a significant (P < 0.05) decrease in carbohydrates contents and energy (kcal) of cookies, while it increased the mineral content of cookies, mainly Ca, Mg, K, Fe, Zn and Mn (Table 2). These results were similar to those reported for cookies prepared with wheat-casein (Kru¨ger et al, 2003), wheat-pumpkin flour (Giami et al, 2005) and wheat-defatted wheat germ (Arshad et al, 2007). Therefore, king palm flour appears to be an interesting source of minerals and trace elements.…”

Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 88%

“…Total dietary fibre values of cookies ranged from 3.41% to 9.04%. These levels were within the range reported for high-fibre cookies (Silva et al, 2001;Kru¨ger et al, 2003;Vieira, 2006) and higher than the levels reported for other cookies (Giami et al, 2005;Arshad et al, 2007;Tyagi et al, 2007). Gluten-free cookies supplemented with king palm flour showed higher dietary fibre content than other gluten-free cookies with blend of flours and starches (Tosi et al, 1996).…”

Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 60%

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Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Simas

Vieira

Podestá

et al. 2009

Int J of Food Sci Tech

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The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0-30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preferenceranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05).Mean values in the same line followed by different superscript letters are significantly different (P < 0.05). Mean values ± SD of triplicate determinations. *By difference.Incorporation of king palm flour in gluten-free cookies K. N. de Simas et al.

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Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 88%

Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 88%

Section: Chemical Composition Of Flour and Cookiessupporting

confidence: 60%

See 1 more Smart Citation

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Simas

Vieira

Podestá

et al. 2009

Int J of Food Sci Tech

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“…Krüger et al (2003) developed cookies with sodium caseinate which presented a content of moisture 86% higher than those of peanut and almond cookies. The same authors obtained higher contents of ashes (2.43%) compared to the almond or peanut cookies.…”

Section: Resultsmentioning

confidence: 99%

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Granato¹,

Ellendersen²

2009

Ciênc. Tecnol. Aliment.

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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glútenDaniel GRANATO* 1 , Luciana de Souza Neves ELLENDERSEN 2 IntroductionCookie production has occurred since the Rock Age and its formulations and processing have been perfected continuously (PARRA, 2003). In accordance with Brasil (2005), cookies are produced by kneading and baking dough prepared from flour and/or starch, fermented or not, containing other nourishing substances. Flour can be derived from fruits, leaves, cereals, tubers, and other hortalices. The term 'cookie' is generally followed by the substance that characterizes it such as honey, carrot, chocolate etc. Other ingredients can also be used to prepare cookies to improve their physical, nutritional, sensory, or technological properties such as enzymes, colorings, vitamins, minerals, fibers and flavorings (MORETO, 1999).Brazil is the second worldwide cookie producer followed by the United States that leads the ranking. In Brazil, there are 400 cookie industries and this sector registered in 2004 a total production of 1.080 tons. In 2007 this number increased to 1.131 tons, summing up an income of R$ 7.42 billion and a total export of more than US$ 91.6 million (SIMABESP, 2008). These numbers indicate that Brazilian cookies are competitive in the international market due to their quality and acceptance. The average consumption of cookies, per person, in Brazil, has grown in the last five years suggesting that these products present a demanding market (ALVES; GROSSMANN, 2002).Although many types of cookies and snacks have been developed over the last decades, few are gluten-free. Thus, the development of new products for celiacs, people with intolerance to gluten, and for those allergic to cow milk and to phenylketonurics and other ingredients has become necessary. ResumoO Brasil é o segundo maior produtor de biscoitos do mundo e possui muitas variedades no mercado, entretanto, poucos são destituídos de glúten. O objetivo deste trabalho foi formular dois biscoitos sem glúten: um de amendoim e outro de amêndoa adicionados com ferro e analisar suas propriedades físico-químicas e sensoriais. Os parâmetros físico-químicos avaliados foram: umidade, cor (L*, a*, b* e C*), cinzas, proteínas, lipídios, ferro, carboidratos (estimados por diferença) e atividade de água. A aceitação dos produtos foi testada por 115 provadores não treinados que utilizaram uma escala hedônica de cinco pontos. Os dados coletados foram submetidos aos testes de Levene, de ANOVA e de Tukey, que mostraram a diferença estatística (p < 0,05) em todos os atributos da composição centesimal, atividade de água e da cor dos biscoitos desenvolvidos. Os biscoitos de amendoim e de amêndoa apresentaram ferro em uma concentração que faz com que possam ser considerados fonte (pelo menos 15% IDR). Apresentam também índice de aceitação de 80% e 85%, respectivamente, conclu...

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“…28 , que relataram que a adição de leite em pó em produtos emulsionados favorece o aumento do teor de proteína e CRA, devido às propriedades de absorção e retenção de água (deste ingrediente protéico), e com BARUFALDI e OLIVEIRA 6 , que afirmaram que o lactato de sódio reduz a umidade do produto, pela propriedade de absorver a água. Nas Tabelas 8 e 9, podem ser avaliadas as influências do tempo de lavagem e concentrações de lactato de sódio e leite em pó.…”

Section: Tempo De Lavagem Do Músculounclassified

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

Bonacina¹,

Queiroz²

2007

Ciênc. Tecnol. Aliment.

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ResumoO trabalho teve por objetivo elaborar empanado a partir da corvina (Micropogonias furnieri). Os pescados foram medidos, pesados, avaliados quanto ao frescor através do pH e bases voláteis totais (BVT) e determinada sua composição proximal. As corvinas apresentaram um tamanho e peso médio de 28,0 cm e 268,3 g, respectivamente. O pH e as concentrações de N-BVT dos exemplares utilizados encontraram-se dentro dos limites indicados pela legislação brasileira. A composição proximal da corvina foi 78,7% de umidade, 18,8% de proteína, 1,2% de cinza e 1,1% de gordura. A partir de testes preliminares definiu-se a formulação base, a qual se utilizou para determinar o tempo de pré-fritura do produto, que foi de 30 segundos. Para definir a formulação final do produto, foi realizado um planejamento fatorial completo 2 3 , com triplicata dos pontos centrais, variando-se o tempo de lavagem do músculo (0; 15 e 30 segundos), concentração de lactato de sódio (0; 0,8 e 1,6%) e de leite em pó (0; 1 e 2%). As variáveis respostas foram a CRA, umidade, proteína e gordura, bem como a qualidade geral sensorial e os atributos de aparência, crocância, textura e sabor. Através dos resultados, foi possível verificar que o tempo de lavagem do músculo foi o fator de maior influência nas características sensoriais do produto, enquanto que para as características físico-químicas observou-se que estas foram influenciadas pelos três fatores estudados. Dessa forma, a formulação selecionada foi a submetida à condição de: 30 segundos de lavagem do músculo, 2% de leite em pó e ausência de lactato de sódio. Palavras-chave: pescado; empanado; sensorial. AbstractThis study involved the preparation of breaded whitemouth croaker (Micropogonias furnieri). The fish were measured and weighed, their freshness was evaluated based on pH and total volatile bases (TVB), and their proximal composition was analyzed. The average size and weight were 28.0 cm and 268.3 g, respectively. The specimens' pH and concentrations of N-TVB were within the limits established by the Brazilian legislation. The proximal composition of the whitemouth croaker was moisture: 78.7%, protein: 18.8%, ash: 1.2%, and fat: 1.1%. Preliminary tests were carried out to define the base formulation, which served to determine the 30-second pre-frying time of the product. The final formulation of the product was defined based on a complete 2³ factorial plan with central points in triplicate, varying the washing time of the muscle (0, 15, and 30 seconds), the sodium lactate concentration (0, 0.8 and 1.6%) and the powdered milk (0, 1, and 2%). The response variables were CRA, moisture, protein and fat, the overall sensory quality, and the attributes of appearance, crunchiness, texture and flavor. The results indicated that the muscle washing time was the factor that most strongly affected the product's sensorial characteristics, while the physical characteristics were influenced by the three factors studied. Therefore, the chosen formulation was subjected to the following conditions: 30 seconds...

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Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio

Cited by 12 publications

References 7 publications

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

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