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Tempeh flour as a substitute for soybean flour in coconut cookies. 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... ... Repositório: BDPA Ano de publicação: 2013
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed... ... Repositório: BDPA Ano de publicação: 2014
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repositório: BDPA Ano de publicação: 2015
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. 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),... ... Repositório: BDPA Ano de publicação: 2015
Evaluation of whole-wheat flour blends with fat replacer. Repositório: BDPA Ano de publicação: 2017
Pregelatinized rice bran flour as stabilizer for guava nectar. Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nect... ... Repositório: BDPA Ano de publicação: 2021
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of c... ... Repositório: BDPA Ano de publicação: 2024
Amorphophallus konjac: a novel alternative flour on gluten-free bread. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nu... ... Repositório: BDPA Ano de publicação: 2021
Residue and residue flour from Chardonnay wine processing. The aim of this study was to evaluate the viability of the production of the flour from the residue of production of Chardonnay white wines and characterize the change of the quality attributes during... ... Repositório: BDPA Ano de publicação: 2016
Whole sorghum flour processed as cookies maintained bioactive compounds at storage. ABSTRACT ? Sorghum is a highlighted cereal due to its bioactive phenolic compounds with health-protective effects for consumers. This study aimed to evaluate the technological, sensory, and chemical f... ... Repositório: BDPA Ano de publicação: 2022

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