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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
Evaluation of nutritional composition of flour residue of mangaba processing. Author(s): VASCONCELOS, K. M. C. S. G.; COSTA, J. G. da; PAVÃO, J. M. S. J.; FONSECA, S. A.; MIRANDA, P. R. B.; ROCHA, T. J. M.; FREITAS, J. D.; SOUSA, J. S.; MELO, I. S. V.; SANTOS, A. F. Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutrit... ... Repository: BDPA Publication year: 2023
Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses. Author(s): SOUZA, T. M.; PRANDO, A. M.; MIRANDA, M. Z. de; HIROOKA, EL. Y.; ZUCARELI, C. The chemical composition of wheat kernels (Triticum aestivum L.) directly affects the quality of flour by modifying its functional and technological properties, determining its use by the industry. Fi... ... Repository: BDPA Publication year: 2019
Evaluation of nutritional characteristics and consumers' acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. Author(s): CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... Repository: BDPA Publication year: 2021
Germinated millet (Pennisetum glaucum (L.) R. Br.) flour improved the gut function and its microbiota composition in rats fed with high-fat high-fructose diet. Author(s): THEODORO, J. M. V.; GRANCIERI, M.; GOMES, M. J. C.; TOLEDO, R. C. L.; SÃO JOSÉ, V. P. B. DE; MANTOVANI, H. C.; CARVALHO, C. W. P. de; SILVA, B. P. DA; MARTINO, H. S. D. Germinated millet (Pennisetum glaucum (L.) R. Br.) is a source of phenolic compounds that has potential prebiotic action. This study aims at evaluating the action of germinated pearl millet on gut fun... ... Repository: BDPA Publication year: 2022
Amino acid and mineral composition of yellow and red peachpalm flour (Bactris gasipaes Kunth. Var. Gasipaes Henderson). Author(s): HENRIQUES, G. S.; HELM, C. V.; SIMEONE, M. L. F.; SANTOS, A. F. dos Repository: BDPA Publication year: 2013
Water solubility and thickness of cassava flour, glycerol and castor bean cake composites from renewable fuel industry. Author(s): ORTIZ, J. A. R.; COSTA, C. V.; FAKHOURI, F. M.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TAKEITI, C. Y. Repository: BDPA Publication year: 2010
Use of micronized sunflower cake as a reinforce material to produce cassava flour biodegradable composites. Author(s): COSTA, C. V.; ORTIZ, J. A. R.; FERREIRA, R. C.; FAKHOURI, F. M.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TAKEITI, C. Y. Repository: BDPA Publication year: 2010
Germinated millet (Pennisetum Glaucum (L.) R. BR.) flour improved the gut function and its microbiota composition in rats fed with high-fat high frutose diet. Author(s): SILVA, B. P.; THEODORO, J. M. V.; GRANCIERI, M.; GOMES, M. J.; TOLEDO, R. C.; SÃO JOSÉ, V. P. B.; MANTOVANI, H. C.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Diets rich in sugar and fat contribute to the progression of metabolic changes such as intestinal dysbiosis. On the other hand, diets rich in dietary fiber and protein are associated with increased in... ... Repository: BDPA Publication year: 2022
Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Author(s): PINELI, L. de L. de O.; AGUIAR, L. A. de; OLIVEIRA, G. T. de; BOLTELHO, R. B. A.; IBIAPINA, M. do D. F. P.; LIMA, H. C. de; COSTA, A. M. Abstract - The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). W... ... Repository: BDPA Publication year: 2015

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