Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and s...

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Bibliographic Details
Main Authors:	Mariana Patricio de MORAIS, Márcio CALIARI, Elizabeth Harumi NABESHIMA, Jaqueline Eduarda Rodrigues BATISTA, Maria Raquel Hidalgo CAMPOS, Manoel Soares SOARES JÚNIOR
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-04-01
Series:	Food Science and Technology
Subjects:	Solanum tuberosum L. physicochemical characteristics texture microbiological hazard sensory analysis
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005008102&lng=en&tlng=en

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