ResumoEste trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) 'Cavendish anã') na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais. Palavras-chave: farinha de banana; Musa (grupo AAA) 'Cavendish anã'; biscoito; análise sensorial; composição química. AbstractThe objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) 'Dwarf Cavendish') in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies' physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. Keywords: banana meal; Musa (AAA group) 'Dwarf Cavendish'; cookies; sensorial analysis; chemical composition. Biscoitos produzidos com farinha de banana: avaliações química, física e senso...
Das cascas de Guazuma ulmifolia Lam. (Sterculiaceae) foram isolados e identificados nove compostos: ent-catequina, epicatequina, ent-galocatequina, epigalocatequina, epiafzelequina-(4β→8)-epicatequina, epicatequina-(4β→8)-catequina (procianidina B1), epicatequina-(4β→8)-epicatequina (procianidina B2), epicatequina-(4β→8)-epigalocatequina, e a nova substância 4'-O-metil-epiafzelequina. Suas estruturas foram elucidadas com base nos dados espectrais e da literatura. A "impressão digital" de um extrato semipurificado por cromatografia líquida de alta eficiência foi realizada em coluna C18, com uma mistura de acetonitrila (0,05% de ácido trifluoroacético):água (0,05% de ácido trifluoroacético) (v/v) com vazão de 0,8 mL min -1 . O volume injetado da amostra foi de 100 µL e o comprimento de onda 210 nm.From the bark of Guazuma ulmifolia Lam. (Sterculiaceae), nine compounds were isolated and identified: ent-catechin, epicatechin, ent-gallocatechin, epigallocatechin, epiafzelechin-(4β→8)-epicatechin, epicatechin-(4β→8)-catechin (procyanidin B1), epicatechin-(4β→8)-epicatechin (procyanidin B2), epicatechin-(4β→8)-epigallocatechin, and the new compound 4'-O-methylepiafzelechin. Their structures were elucidated on the basis of spectral and literature data. HPLC fingerprint analysis of the semipurified extract was performed on a C18 column, with a mixture of acetonitrile (0.05% trifluoroacetic acid):water (0.05% trifluoroacetic acid) (v/v) with a flow rate of 0.8 mL min -1 . The sample injection volume was 100 µL and the wavelength was 210 nm. Keywords: Guazuma ulmifolia, condensed tannins, HPLC, fingerprint IntroductionDespite extensive destruction, it is believed that the rainforests still preserve 30 million individual species, roughly half of all life forms on earth and 2/3 of all plants, without mentioning the importance of these forests to the earth's weather and atmosphere. In South America, the Amazon tropical forest covers approximately 665 million hectares, of which 60% lies within Brazil, covering 59% of the country's territory, in nine states: Acre, Amapá, Amazonas, Maranhão, Mato Grosso, Pará, Rondônia, Roraima and Tocantins. 1 The importance of conserving the Amazon tropical forest is not limited only to the animal and plant species themselves, but also to the rich knowledge of the local people about the use of medicinal plants. Their knowledge stems as much from the necessity for alternative treatments because of low purchasing power and the difficulty of access to medical assistance, as from the profound cultural influence of the indigenous peoples of the region.It is known that rapid social, cultural and economic changes strongly affect local knowledge of how to use natural resources. The problems stemming from this cultural loss are irreversible, and this loss reduces the possibilities of sustainably developing a region based on local experience. 2 The discussion of alternatives for development and their relationship with the productive use of biodiversity is recent in Brazil. A proposal for sustainable d...
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