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Characterization of cookies formulated with rice and black bean extruded flours. Author(s): BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V. The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods... ... Repository: BDPA Publication year: 2011
Caracterização química e sensorial de cookies formulados com grãos crioulos e amido de pinhão (Araucaria angustifolia). Author(s): MACEDO, L. D.; ÁVILA, B. P.; SARAIVA, J. F. R.; LACERDA, M. da S.; DOMINGUES, B. P.; PEREIRA, A. M.; GUARINO, E. de S. G.; GULARTE, M. A. O objetivo do estudo foi desenvolver cookies formulados com grãos crioulos de milho, feijão e amido de pinhão e avaliar sua composição proximal e bioativa, além de avaliar o perfil sensorial desses pr... ... Repository: BDPA Publication year: 2020
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. Author(s): PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. Abstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP),... ... Repository: BDPA Publication year: 2015
Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Author(s): MBA, J. C.; PAES, L. T.; VIANA, L. M.; FERREIRA, A. J. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; AZEVEDO, L.; CARVALHO, C. W. P. de; FELISBERTO, M. H. F.; BARROS, F. A. R. de In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to expl... ... Repository: BDPA Publication year: 2023
Effect of carob addition on chemical composition and physical quality of cookies. Author(s): MONTEIRO, L. K.; BILIBIO, D.; MIRANDA, M. Z. de Repository: BDPA Publication year: 2018
Deoxynivalenol reduction through the processing of whole grain cookies. Author(s): DEVOS, R. J. B.; TIBOLA, C. S.; BIDUSKI, B.; COLLA, L. M.; GUTKOSKI, L. C. Whole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain... ... Repository: BDPA Publication year: 2020
Biscoitos tipo cookies de farinhas de pinhão e alfarroba: Uma opção livre de glúten e de ingredientes de origem animal. Author(s): HELM, C. V.; LATOH, L. P.; MARQUES, G. S.; ZUFFELLATO-RIBAS, K. C. Diante das evidências dos benefícios nutricionais da farinha de pinhão e da farinha de alfarroba, buscou-se combiná-las na elaboração de cookies sem glúten, com alto valor nutricional e funcional e qu... ... Repository: BDPA Publication year: 2023
Tempeh flour as a substitute for soybean flour in coconut cookies. Author(s): LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F. The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy... ... Repository: BDPA Publication year: 2013
Análise sensorial de cookie integral elaborado com farinha de milho de grãos pretos ricos em antocianinas. Author(s): RIBEIRO, E. P.; PAES, M. C. D. Repository: BDPA Publication year: 2016
Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition. Author(s): MONTEIRO, L. K.; ZANELLA, O.; SILVA, A. A. da; MIRANDA, M. Z. de; BILIBIO, D. The objective of this work was to partially replace wheat flour by using carob powder. Repository: BDPA Publication year: 2018

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