Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352018
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFerreira, Amanda Rios-
dc.contributor.authorunicampFelisberto, Mária Herminia Ferrari-
dc.contributor.authorunicampClerici, Maria Teresa Pedrosa Silva-
dc.typeArtigopt_BR
dc.titleWhole cookies with bamboo shoots: technological propertiespt_BR
dc.contributor.authorFerreira, Amanda Rios-
dc.contributor.authorNeves, Elisa Cristina Andrade-
dc.contributor.authorMoro, Thaisa de Menezes Alves-
dc.contributor.authorFelisberto, Mária Hermínia Ferrari-
dc.contributor.authorClerici, Maria Teresa Pedrosa Silva-
dc.subjectBambupt_BR
dc.subjectBiscoitospt_BR
dc.subjectAlimentospt_BR
dc.subject.otherlanguageCookiespt_BR
dc.subject.otherlanguageBamboopt_BR
dc.subject.otherlanguageFoodpt_BR
dc.description.abstractBrazilians consume about 8.5kg of cookies per capita/year, and cookies with a health claim are available in the Brazilian market, so the use of wholemeal flour and bamboo shoots can meet this demand for new products. The objective of this work was the elaboration of whole cookies without and with chocolate (GC) and commercial bamboo shoots fibre (FBB). Formulations were: standard (C0) without addition of FBB and GC; C1, with the addition of 15% GC; C2, with 10% FBB; C3 with 15% GC and 10% FBB and C4, with 15% GC, 10% FBB and 25% fat reduction. Ingredients were mixed, rolled, cut (h = 5mm and ø = 5cm), provided at 160ºC for 8 minutes and evaluated after cooling. The addition of FBB with GC and the reduction of fat content reduced the mass spreading. The mass loss (%) was higher in formulations C1 and C4. Biscuits with fibres (C1 to C4) had a lighter color (L = 60.31 ± 1.99) and a higher hardness than the standard (27.00 ± 2.29). Bamboo shoot fibres showed potential for use in cookies, and it can even be used for fat reduction, improving its nutritional characteristics and consumer demand for healthier productspt_BR
dc.relation.ispartofCienciapt_BR
dc.publisher.citySangolquipt_BR
dc.publisher.countryEquadorpt_BR
dc.publisherEscuela Politecnica del Ejercitopt_BR
dc.date.issued2019-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume22pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage72pt_BR
dc.description.lastpage78pt_BR
dc.rightsFechadopt_BR
dc.identifier.issn1390-1117pt_BR
dc.identifier.eissn2697-343Xpt_BR
dc.identifier.doi10.24133/ciencia.v22i1.1330pt_BR
dc.identifier.urlhttps://journal.espe.edu.ec/ojs/index.php/ciencia/article/view/1330pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber519292-2425/16pt_BR
dc.description.sponsordocumentnumber2015/196374pt_BR
dc.date.available2020-11-09T16:01:18Z-
dc.date.accessioned2020-11-09T16:01:18Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-09T16:01:18Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-09T16:01:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352018-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.description.abstractalternativeConsiderando el aumento de la variedad de galletas con propiedades saludables, el uso de harina y fibra de brotes de bambú puede satisfacer la demanda de nuevos productos. El objetivo de este trabajo fue elaborar y evaluar las características tecnológicas de galletas tipo Cookie con y sin chocolate (GC), con fibras de brotes de bambú (FBB). Fueron elaboradas cinco formulaciones: un control (C0) sin adición de FBB y GC; C1, (15% GC); C2, (10% FBB), C3, (15% GC, 10% FBB); y C4, (15% GC, 10% FBB y 25% reducción de grasa). Los ingredientes fueron mezclados, la masa laminada, cortada (h=5 mm y ø=5 cm), y horneada a 160ºC durante 8 minutos. La adición de FBB con GC, así como la reducción del contenido de grasa, disminuyeron la difusión de la masa durante el horneado. Las galletas con fibras (C1 y C4) presentaron una coloración más clara (L=60.31±1.99) y mayor dureza en comparación al control (27.00±2.29). Las fibras de brotes de bambú demostraron tener potencial para ser utilizadas en formulación de galletas, permitiendo reducir el % de grasa, mejorando sus características nutricionales a la vez que satisface la demanda de productos más saludables.pt_BR
dc.subject.keywordTechnological propertiespt_BR
dc.identifier.source1024133cienciav22i11330pt_BR
dc.creator.orcid0000-0001-5549-611Xpt_BR
dc.creator.orcid0000-0003-1538-7941pt_BR
dc.creator.orcid0000-0002-8445-336Xpt_BR
dc.type.formArtigopt_BR
dc.description.otherSponsorshipFAEPEXpt_BR
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