Butter cookies sugar-free prepared with seed and pulp of jackfruit.

• Grant number: 13/00849-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2013
• End date: February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Mariana Scudeller Vicentini
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The jackfruit is a fruit that present  pulp and seeds with good nutritional qualities, but the consumption of pulp is reported mostly in sweets, and his seed, most often, is overlooked or underutilized. The market for biscuits in Brazil has been increasing and the use of mixed flours in the production of this food has been reported with good market acceptance. There is also changes in the product to meet persons with health problems, one of diabetes, a disease that has been increasing over the years. For the foregoing is intended to develop a buttery biscuit sugar-free flour mixed with pulp and seeds of jackfruit, and check their physicochemical properties, their acceptability, their glycemic index and microbiological characteristics.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

VICENTINI, Mariana Scudeller. Butter biscuits free of added sugar produced partially with pulp and seeds of jackfruit. 2015. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.