Development and Sensory Analysis of Breads Made with Licuri Flour (Syagrus coronata (Martius) Beccari)

被引：2

作者：

Gomes, Matheus De Jesus ^{[1
]}

Aplevicz, Krischina Singer ^{[1
]}

机构：

[1] Fed Inst Santa Catarina, Gastron Dept, Florianopolis, SC, Brazil

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2021年 / 19卷 / 06期

关键词：

Key-words; specific volume; caatinga; crumb moisture; acceptability; WHEAT; BAKING; FIBERS;

D O I：

10.1080/15428052.2020.1799279

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Licuri is the fruit of a native palm of Brazilian caatinga and its importance in food has been increasing considerably in recent years. In order to develop healthy bakery products, the objective of this study was to develop and evaluate bread loaves made with licuri flour. Three formulations were developed and evaluated the leavening activity, crumb moisture, specific volume and acceptability. The sample with 30% had the best specific volume and presented a constant growth. All samples were considered sensorially accepted. The licuri flour was considered an option to supplemented breads, becoming a way of commercialization and fruit valorization.

引用

页码：555 / 566

页数：12

共 22 条

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