Watermelon flour rind in gluten-free cookies

Ciência Rural

El-Aouar, Ânoar Abbas²  Portela, Julianne Viana Freire¹  Marques, Lo-Ruama²  Lima, Jacinete Pereira²  Alcântara, Maristela Alves² 

[1] Universidade Federal do Piauí, Picos, BR;Universidade Federal da Paraíba, João Pessoa, BR

关键词: rice flour;    gluten free flour;    dietary fiber;    cookies;    sensorial analysis;   

DOI  :  10.1590/0103-8478cr20130209

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The study aimed to evaluate the flour produced from the watermelon rind gluten free (CT), to develop and to study the use flour from the watermelon rind to formulations of the cookies source dietary fiber (F1) and with high content of dietary fiber (F2). The flour was obtained by convective drying (60°C; velocity 3m s-1, 240 min) and grinding in a yield of 1.84%. The formulations of the cookies with different concentrations of the flour from the watermelon rind considered RDC no54/2012. Matter in natura, flour and cookies were analyzed through physicochemical parameters, the latter two also analyzed by their physical attributes. Cookies were characterized by their microbiology and sensorial analysis. The results were evaluated by Tu

【 授权许可】

Unknown