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: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/360856 |
| Acceso en línea: | https://hdl.handle.net/2117/360856 https://dx.doi.org/10.5380/cep.v34i1.48990 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural processing industries Indústria agroalimentària Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
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Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuitsPereira Gassi, RosimeireHeredia-Zárate, Néstor AntonioSanjinez-Argandoña, Eliana JanetPacito Torales, ElissandraVieira, Maria do CarmoSilva, Luan Ramos da|||0000-0003-1150-6966Agricultural processing industriesIndústria agroalimentàriaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàriesThe 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.Peer ReviewedUniversidade Federal do Paraná20162016-10-2420222022-01-27journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/360856https://dx.doi.org/10.5380/cep.v34i1.48990reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivs 3.0 Spainhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3608562026-05-27T15:37:01Z |
| dc.title.none.fl_str_mv |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| title |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| spellingShingle |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits Pereira Gassi, Rosimeire Agricultural processing industries Indústria agroalimentària Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
| title_short |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| title_full |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| title_fullStr |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| title_full_unstemmed |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| title_sort |
Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits |
| dc.creator.none.fl_str_mv |
Pereira Gassi, Rosimeire Heredia-Zárate, Néstor Antonio Sanjinez-Argandoña, Eliana Janet Pacito Torales, Elissandra Vieira, Maria do Carmo Silva, Luan Ramos da|||0000-0003-1150-6966 |
| author |
Pereira Gassi, Rosimeire |
| author_facet |
Pereira Gassi, Rosimeire Heredia-Zárate, Néstor Antonio Sanjinez-Argandoña, Eliana Janet Pacito Torales, Elissandra Vieira, Maria do Carmo Silva, Luan Ramos da|||0000-0003-1150-6966 |
| author_role |
author |
| author2 |
Heredia-Zárate, Néstor Antonio Sanjinez-Argandoña, Eliana Janet Pacito Torales, Elissandra Vieira, Maria do Carmo Silva, Luan Ramos da|||0000-0003-1150-6966 |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Agricultural processing industries Indústria agroalimentària Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
| topic |
Agricultural processing industries Indústria agroalimentària Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
| description |
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. |
| publishDate |
2016 |
| dc.date.none.fl_str_mv |
2016 2016-10-24 2022 2022-01-27 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/2117/360856 https://dx.doi.org/10.5380/cep.v34i1.48990 |
| url |
https://hdl.handle.net/2117/360856 https://dx.doi.org/10.5380/cep.v34i1.48990 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidade Federal do Paraná |
| publisher.none.fl_str_mv |
Universidade Federal do Paraná |
| dc.source.none.fl_str_mv |
reponame:UPCommons. Portal del coneixement obert de la UPC instname:Universitat Politècnica de Catalunya (UPC) |
| instname_str |
Universitat Politècnica de Catalunya (UPC) |
| reponame_str |
UPCommons. Portal del coneixement obert de la UPC |
| collection |
UPCommons. Portal del coneixement obert de la UPC |
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|
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1869420972342247424 |
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15.300724 |