Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/324962
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigopt_BR
dc.titleEffect Of Baru (dipteryx Alata Vog.) Addition On The Composition And Nutritional Quality Of Cookiesen
dc.contributor.authorCaetanopt_BR
dc.contributor.authorKelly Aparecida; Ceottopt_BR
dc.contributor.authorJuliana Muselli; Ribeiropt_BR
dc.contributor.authorAna Paula Badan; Moraispt_BR
dc.contributor.authorFrancielli Pires Ribeiro de; Ferraript_BR
dc.contributor.authorRoseli Aparecida; Pachecopt_BR
dc.contributor.authorMaria Teresa Bertoldo; Capitanipt_BR
dc.contributor.authorCaroline Dariopt_BR
unicamp.authorUniversidade Estadual de Campinas Faculdade de Ciências Aplicadas, Limeira SP, Brazilpt_BR
unicamp.authorUniversidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Campinas SP, Brazilpt_BR
unicamp.author.externalInstituto de Tecnologia de Alimentos, Campinas SP, Brazilpt_BR
dc.subjectBaruen
dc.subjectUnsaturated Fatty Acidsen
dc.subjectWhole Utilization Of Foodsen
dc.subjectFood Compositionen
dc.subjectDietary Fibersen
dc.description.abstractThe use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~ 21.56 mg.100 g–1). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.en
dc.relation.ispartofFood Science and Technology (Campinas)pt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2017pt_BR
dc.identifier.citationFood Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, v. 37, n. 2, p.pt_BR
dc.language.isoInglespt_BR
dc.description.volume37pt_BR
dc.description.issuenumber2pt_BR
dc.rightsabertopt_BR
dc.sourceScielopt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.idScieloS0101-20612017005002105pt_BR
dc.identifier.urlhttp://www.scielo.br/scielo.php?pid=S0101-20612017005002105&script=sci_arttextpt_BR
dc.date.available2017-08-30T17:38:00Z-
dc.date.accessioned2017-08-30T17:38:00Z-
dc.description.provenanceMade available in DSpace on 2017-08-30T17:38:00Z (GMT). No. of bitstreams: 1 S0101-20612017005002105.pdf: 743392 bytes, checksum: 7c6c24788736ac1678d36e8d3d2aa631 (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324962-
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