SENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN

dc.creatorGONZALEZGALAN, A
dc.creatorWANG, SH
dc.creatorSGARBIERI, VC
dc.creatorMORAES, MAC
dc.date1991
dc.dateNOV-DEC
dc.date2014-12-16T11:32:08Z
dc.date2015-11-26T16:55:19Z
dc.date2014-12-16T11:32:08Z
dc.date2015-11-26T16:55:19Z
dc.date.accessioned2018-03-28T23:42:37Z
dc.date.available2018-03-28T23:42:37Z
dc.identifierJournal Of Food Science. Inst Food Technologists, v. 56, n. 6, n. 1699, n. &, 1991.
dc.identifier0022-1147
dc.identifierWOS:A1991GV36100060
dc.identifier10.1111/j.1365-2621.1991.tb08674.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/75610
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/75610
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/75610
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277070
dc.descriptionThree formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer-type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.
dc.description56
dc.description6
dc.description1699
dc.description&
dc.languageen
dc.publisherInst Food Technologists
dc.publisherChicago
dc.relationJournal Of Food Science
dc.relationJ. Food Sci.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectCOOKIES
dc.subjectNUTRIENTS
dc.subjectSENSORY EVALUATION
dc.subjectWHEAT FLOUR
dc.subjectRICE FLOUR
dc.subjectDEFATTED SOY FLOUR
dc.subjectBaking
dc.subjectCereal
dc.subjectEnergy
dc.subjectBread
dc.subjectMeal
dc.titleSENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN
dc.typeArtículos de revistas


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