Detalhes bibliográficos
| Ano de defesa: |
2014 |
| Autor(a) principal: |
Tavares, Bruna de Oliveira
 |
| Orientador(a): |
Damiani, Clarissa
|
| Banca de defesa: |
Damiani, Clarissa,
Asquieri, Elaine Assis,
Correia, Márcia Helena Sacchi |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
|
| Programa de Pós-Graduação: |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)
|
| Departamento: |
Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/4509
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Resumo: |
Cookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease. |
