2014
DOI: 10.1590/fst.2014.0046
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Bioactive compounds and acceptance of cookies made with Guava peel flour

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Cited by 65 publications
(59 citation statements)
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References 23 publications
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“…Another possibility of the moisture increase could be through air intake from the package seal (Kumar et al, 2016). Biscuits with low moisture content will have longer shelf life if they are stored under control conditions such as appropriate packaging which is impervious to moisture and gasses (Bertagnolli et al, 2014). Our results are in contrast with the findings of Sindurani et al (2000) who reported that the moisture content of value-added cookies decreased during storage at ambient conditions.…”
Section: Moisture Contentcontrasting
confidence: 99%
“…Another possibility of the moisture increase could be through air intake from the package seal (Kumar et al, 2016). Biscuits with low moisture content will have longer shelf life if they are stored under control conditions such as appropriate packaging which is impervious to moisture and gasses (Bertagnolli et al, 2014). Our results are in contrast with the findings of Sindurani et al (2000) who reported that the moisture content of value-added cookies decreased during storage at ambient conditions.…”
Section: Moisture Contentcontrasting
confidence: 99%
“…In a similar study, which used the partial replacement of white flour by alternative ingredients in the preparation of cookies, Bolanho et al (2014) achieved mean values of 11.18 g/100 g for moisture, 17.15 g/100 g for protein, 4.43 g/100 g of lipids and 5.60 g/100 g of crude fibers, using S. platensis biomass. Similarly, Bertagnolli et al (2014) obtained a variation in moisture content (2.7 to 42 g/100 g) for cookies that were prepared using guava peel instead of wheat flour; they also found mean levels of 3.8 g/100 g for ash, 4.7 g/100 g for protein, 4.40 g/100 g for lipids, and 3.43 g/100 g for crude fiber. Table 2 shows the physical properties of the different cookie formulations.…”
Section: Sensory Properties Proximate Composition and Texture Profimentioning
confidence: 85%
“…Although some researchers still use the 'one-factor -at-a-time' approach to develop new products, the use of experimental design in the development of fortified foods has increased because it facilitates the investigation of the interaction between the effects of variables through mathematical models and response surface methodology. This statistical technique has been used to study the effects of orange pomace in the production of gluten-free bread (O'Shea et al, 2015), in the acceptance of a prebiotic beverage made with cashew nut and passion fruit juice (Rebouças et al, 2014), in the development of cookies enriched with added guava peel (Bertagnolli et al, 2014), and in the optimization of probiotic yogurts (Cruz et al, 2010).…”
Section: Introductionmentioning
confidence: 99%
“…Storck et al (2015) estudaram a composição de farinhas e o teor de polifenóis de resíduos da produção de suco de algumas frutas, entre as quais a laranja, a acerola, o maracujá e a uva, e observaram elevada presença de polifenóis nas farinhas, variando de 0,222 a 3,81 mg/g de farinha. Bertagnolli et al (2014) avaliaram o teor de compostos fenólicos de farinha de casca de goiaba e observaram que, após o processamento para a obtenção de cookies, o teor destes compostos diminuiu. Diante disso, podem-se justificar as pequenas variações do teor dos compostos fenólicos do presente estudo pelo processamento que as cascas passaram até a obtenção da farinha e pelo período de armazenamento.…”
Section: Aranha J B Et Alunclassified