文章基本信息

标题：Produo e caracterizao de pes elaborados com adio de farinha da semente de abóbora em uma unidade de alimentao e nutrio de Vitória de Santo Anto - PE
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作者：Marilia Theodoro da Silva ; Larissa Coelho de Carvalho Melo ; Gisele Estevo de Lima 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2022
卷号：11
期号：5
页码：1-10
DOI：10.33448/rsd-v11i5.28096
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：In Brazil, the consumption of bread has occurred since the beginning of colonization in the 16th century, due to the eating habits of the Portuguese, and continues to this day. Several studies have been carried out with the aim of improving the nutritional value of breads, mainly in terms of protein content and quality, in addition to the content of minerals, vitamins and dietary fiber. One of the foods that has been widely used in this practice is pumpkin, through the use of its seeds, in the form of flour. The objective of this work was to produce and characterize a bread, made with the partial replacement of wheat flour with pumpkin seed flour (FSA) within a food and nutrition unit, and to evaluate its proximate composition and fiber content. After the production of pumpkin seed flour, a bread formulation was elaborated with substitution of 11% of the wheat flour for the pumpkin seed flour. The breads were submitted to chemical-nutritional composition analysis, where nutritional parameters were evaluated, with the following results: moisture (29.30%), carbohydrates (56.87%), lipids (4.39%), proteins (8.47%), ash (0.97%) and fibers (3.17%). Although the bread produced presented 300.79 Kcal, the product developed was considered a potential substitute for traditional French bread, given the nutritional properties found in the food.
关键词：Full utilization;Pumpkin;Seed meal;fortified bread;Food and nutrition unit.