| Full text | |
| Author(s): |
Mária Herminia Ferrari FELISBERTO
[1]
;
Patricia Satie Endo MIYAKE
[2]
;
Antonio Ludovico BERALDO
[3]
;
André Rinaldi FUKUSHIMA
;
Luís Antônio Baffile LEONI
[5]
;
Maria Teresa Pedrosa Silva CLERICI
[6]
Total Authors: 6
|
| Affiliation: | [1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil
[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil
[3] Universidade Estadual de Campinas. Faculdade de Tecnologia, - Brasil
[5] Universidade São Judas Tadeu - Brasil
[6] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil
Total Affiliations: 6
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 39, n. 4, p. 867-874, 2019-04-11. |
| Abstract | |
Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables (sugar and fat reductions) and three replicates at the central point. Formulations were selected by surface response methodology (p<0.10) and evaluated over 28 days of storage for stability and nutritional composition. Only sugar reduction led to significant differences in the diameter of the cookies. Formulations with 50% of reduction of sugar and fat (F2 and F3, respectively) were selected for the study, in addition to a control formulation (CF). Moisture content and water activity of the cookies remained low throughout the storage, as recommended for the maintenance of the crispness. Cookies F2 and F3 were light-colored, similar to CF, and presented lower energy value (0.83 and 11.73%, respectively), compared with CF. These results indicate that YBCF may be a promising ingredient for the bakery industry, once it contains high fiber levels and allows the reduction of up to 50% sugar and fat in cookies. (AU) | |
| FAPESP's process: | 16/13533-5 - Comparative study of bamboo fibers addition (shoot and young culm) in cookies formulations |
| Grantee: | Patricia Satie Endo Miyake |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| FAPESP's process: | 15/19637-4 - Obtainment and characterization of flour, starch and fiber from young culms of Dendrocalamus aspers, Bambusa vulgaris and Bambusa tuldoides in order to food application |
| Grantee: | Maria Teresa Pedrosa Silva Clerici |
| Support Opportunities: | Regular Research Grants |