2018
DOI: 10.1590/1981-6723.11617
|View full text |Cite
|
Sign up to set email alerts
|

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

Abstract: Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage ResumoO objetivo deste … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
3
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
4
1

Relationship

0
5

Authors

Journals

citations
Cited by 8 publications
(3 citation statements)
references
References 13 publications
0
3
0
Order By: Relevance
“…The total or partial replacement of wheat in bakery products has gained a place in the food market, whether to serve a specific audience – such as individuals with celiac disease – or to meet a particular nutritional demand 60 . Furthermore, due to multipurpose demand, the price of wheat flour is increasing, making it worthwhile to replace it with alternative flour to reduce costs 61 …”
Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning
confidence: 99%
See 1 more Smart Citation
“…The total or partial replacement of wheat in bakery products has gained a place in the food market, whether to serve a specific audience – such as individuals with celiac disease – or to meet a particular nutritional demand 60 . Furthermore, due to multipurpose demand, the price of wheat flour is increasing, making it worthwhile to replace it with alternative flour to reduce costs 61 …”
Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning
confidence: 99%
“…The total or partial replacement of wheat in bakery products has gained a place in the food market, whether to serve a specific audiencesuch as individuals with celiac diseaseor to meet a particular nutritional demand. 60 Furthermore, due to multipurpose demand, the price of wheat flour is increasing, making it worthwhile to replace it with alternative flour to reduce costs. 61 Prosopis juliflora pod flour presents an amount of fiber, protein, calcium, phosphorus, and iron, and good rheological characteristics to be used in the elaboration and enrichment of bakery products, mainly in the preparation of cookies.…”
Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning
confidence: 99%
“…Changes in color, flavor, texture, and nutritional and functional quality may occur during shelf life if the flour is not in adequate storage conditions such as packaging, temperature, moisture content, and lack of controlled conditions (Gusmão et al, 2018). In this sense, sorption isotherms allow the determination of the maximum water sorption capacity, improving food preparation processes, increasing storage time, and maintaining nutritional quality (Aksil et al 2019).…”
Section: Introductionmentioning
confidence: 99%