Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis

Montenegro, Flávio Martins; Gomes-Ruffi, Cristiane Rodrigues; Vicente, Cláudia Aparecida; Collares-Queiroz, Fernanda Paula; Steel, Caroline Joy

doi:10.1590/s0101-20612008000500029

Cited by 6 publications

(7 citation statements)

References 9 publications

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“…Os escores obtidos para os atributos aparência, sabor e textura variaram entre 6 (gostei ligeiramente) e 7 (gostei moderadamente), para todos os biscoitos. Biscoitos de polvilho, elaborados com 8,5% de farelo de trigo + 1,5% de polidextrose foram menos aceitos que biscoitos elaborados com 1,5% de farelo de trigo + 8,5% de polidextrose (MONTENEGRO et al, 2008).…”

Section: Resultsunclassified

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

2011

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Objetivou-se com este trabalho avaliar as características químicas, cor, volume específico e aceitabilidade, de biscoitos elaborados com diferentes níveis de farelo de mandioca desidratado. Realizou-se previamente a desidratação do farelo de mandioca e, em seguida, elaboraram-se formulações de biscoitos com concentrações de farelo de mandioca de 0% (BP), 2% (BF2), 4% (BF4), 6% (BF6) e 8% (BF8), em substituição à fécula de mandioca. Os dados foram analisados por meio da análise de variância, teste de Tukey, em nível de 5% de significância. O teor de fibra alimentar e os atributos de cor (L*, a* e b*) dos biscoitos aumentaram significativamente com a adição do farelo de mandioca desidratado, o teor de fibra alimentar total variou de 5,47g 100g-1 a 11,40g 100g-1, o de proteínas variou de 6,66g 100g-1 a 7,26g 100g-1. Em 100g de biscoito de polvilho com 8% de farelo de mandioca, encontram-se atendidas 20%, 32%, 26%, 38%, 79%, 16% e 20% da ingestão dietética de referência para o cálcio, cobre, fósforo, magnésio, manganês, potássio e zinco, respectivamente. O volume específico dos biscoitos diminuiu com o aumento de farelo de mandioca. Os biscoitos apresentaram boa aceitabilidade para aparência, sabor e textura. Conclui-se que biscoitos de polvilho elaborados com farelo de mandioca desidratado constituem um produto com bom potencial nutricional e de boa aceitabilidade.

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Section: Resultsunclassified

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

2011

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“…Atlantic lower than those of this study, with maximum value of 0.17%. This discrepancy could be because the fermentation processes of RPP started in the period between collection in industry and the onset of processing since it remained at room temperature and with high moisture content (about 90%) for about 3 h. Therefore, medium rich in starch and in the presence of excess water is prone to the action of naturally occurring microorganisms that produce amylolytic enzymes and initiate the formation of organic acids, mainly lactic acid, which increase the medium acidity (Montenegro et al, 2008). Trombini et al (2013) obtained pH values for cassava starch lower than those obtained by these authors (5.38) and intermediate titratable acidity of 1.36%.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and functional characteristics of residual pulp of potato

et al. 2016

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Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry RPP. Central Composite Design was used, with temperature levels from 50.0 to 70.0 °C and air flow from 0.06 to 0.092 m 3 m -2 s -1 . Temperature and airflow affected the study characteristics, except for lightness (L*), water solubility index and oil absorption capacity. It was concluded that milder conditions (lower temperatures) and intermediate air flow resulted in higher-quality final products (lighter, less acidic), although requiring higher drying time. Therefore, depending on the product application, different drying conditions can be used.Keywords: Solanum tuberosum L.; fries processing; effluent recover; drying; byproduct.Practical Application: This product is a technological innovation in providing raw ingredient for use in the food industry.

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“…Considering the suppliers, the dietary fibre content of the diets was theoretically calculated ( 23 ). The commercial feed used had approx.…”

Section: Methodsmentioning

confidence: 99%

Effects of Banana (Musa spp.) Bract Flour on Rats Fed High-Calorie Diet

Ferreira

Santos

Almeida

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background: The extensive cultivation of bananas (Musa sp.) is related to producing tons of residues, such as leaves, pseudostems, and bracts (inflorescences). The banana bract is a commercially interesting residue due to its dietary fiber content and high antioxidant potential. In this scenario, this study evaluated the effects of administering banana bract flour in animal models fed a cafeteria diet. Experimental approach: Thirty-two male rats were segmented into 4 groups: 1) control diet, 2) control diet with 10 % banana bract flour, 3) hypercaloric diet, and 4) hypercaloric diet with 10 % bract flour of banana. The study was conducted for 12 weeks and included analysis of phenolic compounds, assessment of the antioxidant effect of banana bract flour, determination of serum biochemical parameters (glucose, total cholesterol, triglycerides, AST, ALT, amylase albumin, uric acid, creatine, total protein, and oral glucose), determination of faecal fat content, and histomorphological analysis of the liver, pancreas, and adipose tissue. In addition, molecular parameters such as IL6, total and phosphorylated JNK, total and phosphorylated IKKβ, TNFα, TLR4, and HSP70 were determined. Results and conclusions: The banana bract flour showed a high content of phenolic compounds and an antioxidant effect. The in vivo results suggest that the supplementation of a hypercaloric diet with banana bract flour prevented pathological damage by reducing total cholesterol and glucose levels, which may imply a hepatoprotective effect of this supplement. Thus, using banana bract flour as a supplement can increase the consumption of fiber, antioxidants, and bioactive compounds. Novelty and scientific contribution: The development of flour from banana waste and its inclusion in the diet can prevent and/or help treat obesity. In addition, banana bracts can be used to protect the environment, as they are considered a source of waste by the food industry.

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Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis

Cited by 6 publications

References 9 publications

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

Physicochemical and functional characteristics of residual pulp of potato

Effects of Banana (Musa spp.) Bract Flour on Rats Fed High-Calorie Diet

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