Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/323763
Type: Artigo
Title: Technological Use Of Cassava And Passion Fruit Flours In Preparing Cookies
Author: dos Santos S.S.
Melo D.M.
da Silva L.A.
Zago T.A.S.
Pontes A.R.
Pinedo R.A.
Abstract: Cassava is an important root since does not contain gluten, and passion fruit flour has important functional properties. This study aimed to develop cookies with cassava and passion fruit flour and to assess their physical, chemical, and sensory parameters. Cookies were prepared in three different formulations (F1, F2, and F3), varying the percentages of cassava and passion fruit flours, and were submitted to physical, chemical, and sensory analysis. The F3 sample had the highest percentage of dietary fiber (3.59%) and protein (4.68%). The developed cookies have high potential for acceptance and commercialization. © 2017 Taylor & Francis.
Subject: Dietary Fiber
Functional Properties
Gluten-free
Editor: Taylor and Francis Inc.
Citation: Journal Of Culinary Science And Technology. Taylor And Francis Inc., v. 15, n. 1, p. 54 - 63, 2017.
Rights: fechado
Identifier DOI: 10.1080/15428052.2016.1204971
Address: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84978976259&doi=10.1080%2f15428052.2016.1204971&partnerID=40&md5=c4b3f13be7a341d1d7d1b29603326db2
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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