Obtenção e caracterização de farinha de casca de uva e sua utilização em snack extrusado

Bender, Ana Betine Beutinger; Luvielmo, Márcia de Mello; Loureiro, Bruno Bianch; Speroni, Caroline Sefrin; Boligon, Aline Augusti; Silva, Leila Picolli da; Penna, Neidi Garcia

doi:10.1590/1981-6723.1016

Cited by 27 publications

(28 citation statements)

References 27 publications

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“…Oliveira et al [54] conducted a study investigating the partial substitution of corn grits by grape waste flour (peels and seeds) using the 9-point Hedonic Scale for checking the acceptance, and discovered a better acceptance for the formulations containing, 15% and 20% (in order of preference), which also offered the highest fibre content. Another investigation of grape waste flour (peels) showed that the Global Acceptance Test disclosed that the extrudate containing 5% of this flour had better acceptance than the control formulation and the 10% formulation (regarding the texture parameter), and was not different from the control formulation in terms of flavour [55].…”

Section: Sensory Analysis Of Cake Formulationsmentioning

confidence: 99%

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

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Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/ mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

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Section: Sensory Analysis Of Cake Formulationsmentioning

confidence: 99%

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

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“…Marselan (V. vinifera) was carried out to evaluate the effect of its inclusion in extruded snack with respect to nutritional, technological, and sensory parameters [22]. The microbiological determinations of coliforms at 45°C and Salmonella in the flours were also performed.…”

Section: Composition Of Grapes Pomace and Its Potential For Usementioning

confidence: 99%

“…The fiber formulation containing 9% (5% fiber) of flour presented better acceptance results with regard to color, aroma, and texture attributes compared to the standard snack formulation. According to these authors [22], for the nutritional enrichment (fibers and phytochemicals) and for adding value to the agro-industrial residue discarded by the wineries, the addition of pomace flour in extruded snacks is viable and quite interesting.…”

Section: Composition Of Grapes Pomace and Its Potential For Usementioning

confidence: 99%

Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input

Botelho¹,

Bennemann²,

Torres³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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The use of underutilized resources, with the aim of increasing productivity and creating wealth, will increasingly deserve the attention of the wine sector. The treatment of agricultural by-products will increasingly enter the priority agenda of the agribusiness sector, with a view to its use, the environment's re-cleanliness and, in many cases, whenever possible, for both purposes. Solid waste from the process of grape industrialization, when not adequately disposed, is aggressive to the environment. Such residues release significant amounts of liquid effluents when disposed in the soil, and this liquid contains high content of nutrients, organic matter, and other elements that can change the environment, especially of streams and sources, causing the death of aquatic beings. However, if properly used, they can be used as raw materials for other purposes. The solid residues of industrially processed grapes, which may have some potential economic interest, are pomace, seeds, liquid (lees), and other materials. In this context, this chapter presents the description of these by-products and their potential for use.

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“…Elaborou-se um mix de farinhas com amido de milho, farinha de uva e linhaça dourada. A porcentagem de linhaça dourada foi fixa enquanto a porcentagem de farinha de uva e amido variou, conforme Tabela 1, com a concentração de farinha de uva obtida por meio de estudos (ACUN;GÜL, 2014;BENDER et al, 2016;DIETTRICH;BAUER; As temperaturas de assamento foram 140, 160 e 180 °C, sendo prédeterminadas experimentalmente. O experimento foi analisado por um planejamento experimental, os experimentos foram delineados inteiramente ao acaso com esquema fatorial 2 2 , com adição de três repetições no ponto central, totalizando 7 ensaios, conforme demonstrado nas Tabelas 2 e 3.…”

Section: Materiais E Métodosunclassified

Desenvolvimento de cookie sem glúten e caracterização físico-química e sensorial

Poiani

Montanuci

2018

Braz. J. Food Res.

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Biscoitos tipo cookies são amplamente consumidos por todas as idades e sua utilização para a adição de ingredientes sem glúten, permitem agregar valor nutricional e tem boa aceitação pela população, principalmente pelos celíacos. O objetivo deste estudo foi desenvolver cookies com mix de farinhas (uva, linhaça dourada, amido de milho) e avaliar suas características físico-químicas e sensoriais. Para a elaboração dos cookies foram utilizadas cinco formulações distintas em diferentes temperaturas e tempos de assamento. Os resultados obtidos demonstraram que o teor de cinzas e proteínas aumentou com o acréscimo de farinha de uva e os cookies assados a 180 °C apresentaram maior teor de umidade devido ao curto tempo de assamento (5 minutos). Para o teor de lipídios houve diferença significativa e o teor de fibras variou de 3,57 a 7,08% elevando seu teor à medida que a concentração de farinha de uva aumentava. Pelo teste de aceitação, determinou-se que a formulação mais aceita pelos julgadores foi com 6,00% de farinha de uva, na temperatura de 140 ºC. Ao desenvolver a tabela nutricional da formulação mais aceita, tem-se para uma porção de 30 gramas ou 4 unidades o valor médio de 92 kcal. Com a Análise dos Componentes Principais foi possível verificar a relação entre as análises físico-químicas e sensoriais com boa explicação da variabilidade através dos três componentes principais.

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Obtenção e caracterização de farinha de casca de uva e sua utilização em snack extrusado

Cited by 27 publications

References 27 publications

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input

Desenvolvimento de cookie sem glúten e caracterização físico-química e sensorial

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