Avaliação Físico-Química E Sensorial De Pães Com Diferentes Proporções De Farinha De Bagaço De Cana-De-Açúcar Como Fonte De Fibra

Rigo, Maurício; Carli, Luiz Fernando; Bezerra, José Raniere Mazile Vidal; Teixeira, Ângela Moraes

doi:10.22533/at.ed.0001909103

Cited by 6 publications

(11 citation statements)

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“…The values of carbohydrates determined were higher than the values determined by Almeida and Szlapak (2015) in different formulations of potato breads due to the variation in the concentration of potato flour. Rigo et al (2018) also obtained results that corroborate the results of this work.…”

Section: Results Of the Physical-chemical Analysis Of The Breadssupporting

confidence: 89%

“…In a study by Martini et al (2016) where several French type breads were analyzed, observed that the substituting flour is low in fat and does not significantly influence the lipid content of the breads. In the work of Teixeira et al (2018) with partial addition of eggplant peel flour in different formulations, increased the lipid content of breads, because eggplant peel has more lipids than wheat flour and sweet potato flour.…”

Section: Results Of the Physical-chemical Analysis Of The Breadsmentioning

confidence: 99%

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The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Lafia

Ketounou

Costa

et al. 2020

RSD

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Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample.

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Section: Results Of the Physical-chemical Analysis Of The Breadssupporting

confidence: 89%

Section: Results Of the Physical-chemical Analysis Of The Breadsmentioning

confidence: 99%

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Lafia

Ketounou

Costa

et al. 2020

RSD

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“…7,e773974689, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i7.4689 farinhas com granulometrias maiores que 0,600 mm apresentam maior quantidade de carboidratos (Cardoso, 2019), o que justifica o maior teor de carboidratos para a farinha seca a 50°C. Conforme resultados de granulometria apresentados na Tabela 2, a farinha seca a 50°C teve 51,61% do produto com granulometria maior que 710 mm, enquanto que as farinhas secas a 55°C e 60°C, correspondem apenas a 35,89% e 37,05%, respectivamente, Ressaltando, conforme Rigo et al (2018) que os carboidratos apresentados pela FBCA, grande parte são fibras alimentares insolúveis, que estão em maior proporção na composição da cana-de-açúcar, como a celulose e pectinas, agregando funcionalidade nutricional e tecnológica ao produto.…”

Section: Resultsunclassified

Análise dos parâmetros físico-químicos e de composição centesimal da farinha do bagaço da cana-de-açúcar (Saccharum officinarum L.)

Soares

Santos

Lima

et al. 2020

RSD

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Sugarcane (Saccharum officinarum L.) is a product grown in different regions of Brazil and has great importance for the country's economy, being used in the production of sugar and alcohol. As a final result of the production of the sugar and alcohol sector, sugarcane bagasse has been studied as an alternative application in different areas, among them, in food science. Thus, the study aimed to analyze the quality parameters of the sugarcane bagasse flour. The samples were subjected to drying in an air circulation oven at different temperatures (50ºC, 55ºC and 60ºC). With the flours obtained by drying the bagasse, the physical-chemical and chemical composition parameters were determined (AOAC, 2005). The dehydrated flour at a temperature of 55ºC demonstrated better stability in terms of loss of mass during drying. Flours showed higher yield in the granulometry of the base (<0.425mm), regardless of drying temperatures. In the parameters of proximate composition, the flours showed moisture (3.96% to 5.35%), proteins (0.93% to 1.55%), lipids (0.16% to 0.65%), carbohydrates (92.30% to 93.61%) and energy value (376.86% to 384.08%). In the process of dehydrating sugarcane bagasse, regardless of temperature, the drying time influenced the loss of mass, stabilizing after 75 minutes of drying. All flours have physico-chemical characteristics that allow good storage stability, mainly due to the low water activity.

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“…Segundo Rigo et al (2017), a inovação de produtos com qualidade sensorial e nutricional que apresentem benefícios associados à saúde tem sido de suma importância para a sobrevivência das indústrias alimentícias no Brasil, onde desenvolvem novos produtos visando atender a demanda dos consumidores por alimentos que promovam saúde, bem-estar e a prevenção do risco de doenças.…”

Section: Considerações Iniciaisunclassified

Elaboração de bolo enriquecido com fibras a partir da utilização de resíduo de cervejaria

Giuliani

Alves

Cirolini

et al. 2019

BJD

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Avaliação Físico-Química E Sensorial De Pães Com Diferentes Proporções De Farinha De Bagaço De Cana-De-Açúcar Como Fonte De Fibra

Cited by 6 publications

References 0 publications

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Análise dos parâmetros físico-químicos e de composição centesimal da farinha do bagaço da cana-de-açúcar (Saccharum officinarum L.)

Elaboração de bolo enriquecido com fibras a partir da utilização de resíduo de cervejaria

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