| Texto completo | |
| Autor(es): |
Matuda, Tatiana G.
;
Amorim, Gabriella R.
;
Lima, Liz L. S.
;
Gentil, Valentina M.
;
Bertucci, Bianca L.
;
Raymundo, Giovanni T.
;
Silva, Luiza A. V.
;
Pavan, Marcela M.
;
Tadini, Carmen C.
Número total de Autores: 9
|
| Tipo de documento: | Artigo Científico |
| Fonte: | JOURNAL OF CULINARY SCIENCE & TECHNOLOGY; v. N/A, p. 23-pg., 2025-08-25. |
| Resumo | |
The use of white grape pomace as a food ingredient contributes to the environment and to the development of a circular economy. The objective was to assess the potential of white grape pomace powder in cookie formulations. Two degrees of press of the pomace were evaluated, with a water content of 66.0 g/100 g (HW) and 55.1 g/100 g (LW). HW and LW were dried at 45 degrees C, milled, and characterized according to centesimal composition, water activity, color, particle size and morphology, antioxidant capacity, and total phenolic compounds. The lower sugar content of the LW powder is interesting because of the high fiber content in low-sugar products. Wheat flour was replaced in 9%, 17%, and 35% with LW powder in cookie formulation. The higher the replacement in the cookies, the higher the hardness and color difference, while reducing the water activity. (AU) | |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |
| Processo FAPESP: | 20/09163-3 - Equipamento multiusuário concedido no processo 2019/25707-6: microscópio eletrônico de varredura |
| Beneficiário: | Vanderlei Cunha Parro |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa Equipamentos Multiusuários |