Fermented Cassava Starch Biscuits Enriched With Soluble And Insoluble Fibers [biscoitos De Polvilho Azedo Enriquecidos Com Fibras Solúveis E Insolúveis]

dc.creatorMontenegro F.M.
dc.creatorGomes-Ruffi C.R.
dc.creatorVicente C.A.
dc.creatorCollares-Queiroz F.P.
dc.creatorSteel C.J.
dc.date2008
dc.date2015-06-30T19:26:49Z
dc.date2015-11-26T14:39:25Z
dc.date2015-06-30T19:26:49Z
dc.date2015-11-26T14:39:25Z
dc.date.accessioned2018-03-28T21:45:05Z
dc.date.available2018-03-28T21:45:05Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 28, n. SUPPL., p. 184 - 191, 2008.
dc.identifier1012061
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-65549141861&partnerID=40&md5=a84cc96afe72c43ec6f9f2782f9f0c0e
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106245
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106245
dc.identifier2-s2.0-65549141861
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1249991
dc.descriptionThis work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 22 central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R2 of 0.9307 and 0.8091, respectively Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance.
dc.description28
dc.descriptionSUPPL.
dc.description184
dc.description191
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dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleFermented Cassava Starch Biscuits Enriched With Soluble And Insoluble Fibers [biscoitos De Polvilho Azedo Enriquecidos Com Fibras Solúveis E Insolúveis]
dc.typeArtículos de revistas


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