Now showing items 1-10 of 28
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
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 ...
Obtenção e caracterização de farinha de casca de jabuticaba (Plinia cauliflora) para adição em biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-03-20)
The jabuticaba is a tropical fruit with important nutritional properties, and excellent source of carbohydrates, fiber, phenolic compounds and minerals like iron, calcium and phosphorus. This fruit and its fractions may ...
Desenvolvimento e avaliação sensorial de cookie integral adicionado de farinha de uva e óleo de semente de uva
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
The industry has been looking for alternatives to produce foods that promote health benefits for consumers and that use by-products of processes as a way of adding value to these wastes and reducing the environmental impact ...
Effect Of Baru (dipteryx Alata Vog.) Addition On The Composition And Nutritional Quality Of Cookies
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)