文章基本信息

标题：Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob
其他标题：Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob
本地全文：下载
作者：BATISTA, Jaqueline Eduarda Rodrigues ; BRAGA, Lucas Pereira ; OLIVEIRA, Renata Corrêa de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2018
卷号：38
期号：2
页码：250-254
DOI：10.1590/1678-457x.36116
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial replacement to wheat flour. The incorporation of pumpkin seed flour influenced products significantly (p <0.05), providing greater texture, cohesion, pH, soluble solids (Brix). According to results, the formulation with 50% pumpkin seed flour was considered the best proportion due to similarities with the formulation of 100% wheat flour besides high protein.
其他摘要：Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial replacement to wheat flour. The incorporation of pumpkin seed flour influenced products significantly (p <0.05), providing greater texture, cohesion, pH, soluble solids (Brix). According to results, the formulation with 50% pumpkin seed flour was considered the best proportion due to similarities with the formulation of 100% wheat flour besides high protein.
关键词：pumpkin seed flour; wheat flour substitution; agroindustrial waste.
其他关键词：pumpkin seed flour;wheat flour substitution;agroindustrial waste