Buscar
Mostrando ítems 1-10 de 258
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
(Springer, 2019-07)
Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the ...
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2013)
Aproveitamento tecnológico do subproduto da fermentação alcóolica de Hovenia dulcis na elaboração de biscoitos tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-04-16)
The present work aimed at the development of biscuit type cookie made with flour biomass obtained from the alcoholic fermentation of the fruit of blueberry japan (Hovenia Dulcis T). The formulation study was produced with ...
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Elaboração de cookies enriquecido com farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-11-30)
Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...
Aproveitamento tecnológico das farinhas de banana verde e alpiste na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-08-08)
In this work we proposed the develpment of biscuit cookies type, containing unripe banana and birdseed mixed flour. It was designed two compositions of cookies with different amounts of mixed flour. The samples were ...
Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
(Springer, 2012-07)
An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. ...
Properties of sugar-snap cookies as influenced by lauric-based shortenings
(Elsevier, 2013-08)
The objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending ...
Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties
(Elsevier, 2020-12)
The aim of this work was to identify and quantify the bioaccesible phenolic compounds and evaluate their relationship with the antioxidant properties of three different cookies formulated with 10.5% peach pulp incorporation ...