Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits
The objective was to develop cornmeal semisweet biscuits with the addition of flour of shoots and non-commercial roots of arracacha (Arracacia xanthorrhiza Bancroft) and evaluate their nutritional implications and physical characteristics of the product. The flours were obtained from fresh samples o...
| Autores: | , , , , , |
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| Formato: | artículo |
| Fecha de publicación: | 2016 |
| País: | España |
| Recursos: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/360856 |
| Acesso em linha: | https://hdl.handle.net/2117/360856 https://dx.doi.org/10.5380/cep.v34i1.48990 |
| Access Level: | acceso abierto |
| Palavra-chave: | Agricultural processing industries Indústria agroalimentària Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
| Resumo: | The objective was to develop cornmeal semisweet biscuits with the addition of flour of shoots and non-commercial roots of arracacha (Arracacia xanthorrhiza Bancroft) and evaluate their nutritional implications and physical characteristics of the product. The flours were obtained from fresh samples of shoots and non-commercial roots of arracacha. Biscuits were prepared in different concentrations of cornmeal, flour of shoots and non-commercial roots of arracacha, totaling seven trials. The flours and the biscuits were nutritionally analyzed and the cost of production was determined. That substitution of cornmeal by flour of non-commercial roots up to 50% provided fewer-calorie biscuits with higher fiber content. Flour of shoots favored the increase of fibers; however, the biscuits had a darker color and harder texture. In conclusion, the addition of arracacha residues in the production of biscuits promoted increased fiber content and reduced the calorie value. |
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