Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/100276
Type: Artigo de periódico
Title: Nutritional And Sensory Properties Of Cookies Based On Corn And Soybean, Cooked In A Microwave Oven [propriedades Nutricionais E Sensoriais De Biscoitos à Base De Milho E Soja, Cozidos Em Forno De Microondas]
Author: Oliveira D.R.
Wang S.-H.
Sgarbieri V.C.
Abstract: With the purpose of evaluating the nutritional value and describing sensory attributes of cookies, three formulas of cookies were prepared using mixtures of 85:5:10 (formula I), 80:10:10 (formula II) and 75:15:10% (formula III) of degermed corn flour, defatted soy flour (DSF) and corn starch, respectively, cooked in a microwave oven. Nutritional evaluation of these cookies revealed that increasing DSF proportion increased nitrogen balance, apparent protein digestibility, apparent biological value and apparent net protein utilization (NPUa). The higher protein efficiency ratio (PERop) were found in cookies II and III. Sensory evaluation (Quantitative Descriptive Analysis and preference test) indicated that cookie III presented a slight soybean flavor and cookie I showed the lowest values of hardness, chewiness and mouthcoating, being the most preferred one by the panelists. Cookies did not show significant differences regarding brittleness and adhesiveness. The cookie III, in spite of his soybean flavor, should be recommended, when protein quality is an important consideration, as for children nutrition.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-0031494092&partnerID=40&md5=31a41d9b2e9575d3c2030ebf9e5cc054
Date Issue: 1997
Appears in Collections:Unicamp - Artigos e Outros Documentos

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