Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

Gusmão, Rennan Pereira de; Gusmão, Thaisa Abrantes Souza; Moura, Henrique Valentim; Duarte, M. de L. R.; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira

doi:10.1590/1981-6723.11617

Cited by 8 publications

(3 citation statements)

References 13 publications

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“…The total or partial replacement of wheat in bakery products has gained a place in the food market, whether to serve a specific audience – such as individuals with celiac disease – or to meet a particular nutritional demand 60 . Furthermore, due to multipurpose demand, the price of wheat flour is increasing, making it worthwhile to replace it with alternative flour to reduce costs 61 …”

Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning

confidence: 99%

“…The total or partial replacement of wheat in bakery products has gained a place in the food market, whether to serve a specific audiencesuch as individuals with celiac diseaseor to meet a particular nutritional demand. 60 Furthermore, due to multipurpose demand, the price of wheat flour is increasing, making it worthwhile to replace it with alternative flour to reduce costs. 61 Prosopis juliflora pod flour presents an amount of fiber, protein, calcium, phosphorus, and iron, and good rheological characteristics to be used in the elaboration and enrichment of bakery products, mainly in the preparation of cookies.…”

Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning

confidence: 99%

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Prosopis juliflora: nutritional value, bioactive activity, and potential application in human nutrition

Lemos

Chaves²,

Ribeiro

et al. 2023

J Sci Food Agric

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Prosopis juliflora is a xerophytic, nitrogen‐fixing plant distributed in arid and semi‐arid regions. The fruits of this plant are pods, which have seeds inside, and both pods and seeds have high nutritional value and bioactive potential. Different derivatives can be obtained from the pods and seeds: flour, starch, syrup, protein concentrate, and gums. This review aims to gather information from the literature on P. juliflora. It focuses on the nutritional value, bioactive activity, and technological application of pods, seeds, and their derivatives, highlighting their use in human nutrition and new research perspectives. The pod of P. juliflora can be used in several ways, as it has high levels of nutrients. It is used as a food supplement; it has antimicrobial effects and phytochemicals associated with other bioactive activity. Among the pod derivatives, flour is the most studied and can be widely used in bakery products. The seed of P. juliflora also has high nutritional potential and bioactive activity. Among its other derivatives, the gum stands out and can be used for various purposes in the food industry. To expand the use of pods, seeds, and their derivatives in human nutrition, further studies are needed on chemical composition, bioactive activity, toxicity, and nutritional, bioactive, technological, and sensory effects of their application in food products. © 2023 Society of Chemical Industry.

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Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning

confidence: 99%

Section: Use Of P Juliflora Pods and Seeds And Their Derivatives In F...mentioning

confidence: 99%

Prosopis juliflora: nutritional value, bioactive activity, and potential application in human nutrition

Lemos

Chaves²,

Ribeiro

et al. 2023

J Sci Food Agric

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“…Changes in color, flavor, texture, and nutritional and functional quality may occur during shelf life if the flour is not in adequate storage conditions such as packaging, temperature, moisture content, and lack of controlled conditions (Gusmão et al, 2018). In this sense, sorption isotherms allow the determination of the maximum water sorption capacity, improving food preparation processes, increasing storage time, and maintaining nutritional quality (Aksil et al 2019).…”

Section: Introductionmentioning

confidence: 99%

DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Célia,

Resende,

Monteiro

et al. 2024

Eng. Agríc.

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This study aimed to obtain the sorption isotherms of grain sorghum flour, fit mathematical models to experimental data, and recommend safe water levels for preserving the material at different temperatures. Sorghum grains with an initial moisture content of 34% dry basis (db) were subjected to drying at a temperature of 60 °C, reaching moisture contents ranging from 32.20 to 9.8% db. Water activity was obtained using Hygropalm Aw1 equipment placed inside a BOD chamber at temperatures of 10, 20, 30, and 40 °C. The experimental data were fitted to mathematical models frequently used to predict the isotherms of plant products. The modified Oswin model presented the best fit to estimate the sorption isotherms of sorghum flour. Safe moisture content limits for storing sorghum flour are 18.45, 17.3, 16.08, and 15.2% db for temperatures of 10, 20, 30, and 40 °C, respectively. The isosteric heat for the range of equilibrium moisture contents from 9.80 to 32.20% db varied from 2779.49 to 2498.46 kJ kg −1 .

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