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Title: Use of Fibres Obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products
Authors: Matias, Maria de Fátima O.
Oliveira, Edson Leandro de
Gertrudes, Eduardo
Magalhães, Margarida Maria dos Anjos
Keywords: Fiber;Fruit bagasse;Guava;Cashew
Issue Date: 2005
Publisher: Brazilian Archives of Biology and Technology
Citation: MATIAS, M. de F. O.; OLIVEIRA, E. L. de; GERTRUDES, E.; MAGALHÃES, M. M. dos A. (2005)
Abstract: ABSTRACT: With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Total coli forms, yeasts and molds counting were the microbiological analyses conducted. Enriched cookies were prepared by adding 5, 10 and 15% (of total weight) of dry residues of cashew and guava. Appearance, color, odor, taste and texture were the sensorial attributes evaluated for the enriched and non-enriched cookies. The granulometric analysis defined that more adequate particle to add were between 65 and 100 mesh. The enriched cookies with cashew and guava fibers in 10% e 5%, respectively, showed a high rate of acceptability in relation to flavor.
Description: OLIVEIRA, E. L. et al. Use of Fibres obtained from the Cashew (Anacardium ocidentale, L) and Guava (Psidium guayava) Fruits for Enrichment of Food Products. Brazilian Archives of Biology and Technology, Curitiba, PR, v. 48, p. 143-150, 2005.
ISSN: 1516-8913
Appears in Collections:CT - DEQ - Artigos publicados em periódicos

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