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Pão integral enriquecido com farinha de subprodutos do mamão

Pão integral enriquecido com farinha de subprodutos do mamão

          
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About the Book

Devido ao processamento industrial do mamão, uma grande quantidade de subprodutos desse fruto é gerada. Dentre esses subprodutos, estão as cascas e sementes, que têm grande valor nutricional, pois apresentam valores consideráveis de fibras, proteínas e antioxidantes. Nesse estudo desenvolveu-se um pão de fôrma integral adicionado de farinha mista, proveniente das cascas e sementes do mamão da cultivar Havaí. Na elaboração do pão de fôrma integral, foi adicionada farinha mista (casca e semente) em diferentes concentrações (0%, 3%, 6% e 9%), na proporção de 70% de farinha da casca e 30% da farinha da semente do mamão. A adição da farinha mista resultou em produtos com elevados teores de fibras e proteínas e baixos teores de lipídeos. Os resultados da análise sensorial mostraram que a fabricação do pão com 3% de adição da farinha mista resultou em boa aceitação, quando comparado com o controle. Assim, a adição da farinha dos subprodutos do mamão na fabricação de pães é uma boa alternativa para compor a dieta da população, por ser nutricionalmente rico em fibras e proteínas.


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Product Details
  • ISBN-13: 9786139658923
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Novas Edicoes Academicas
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Width: 152 mm
  • ISBN-10: 6139658926
  • Publisher Date: 17 Aug 2018
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 91 gr


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