Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim Physical, chemical and sensory quality of cookies elaborated with partial substitution of wheat flour by defatted sesame flour

Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim Physical, chemical and sensory quality of cookies elaborated with partial substitution of wheat flour by defatted sesame flour

Os objetivos deste trabalho foram o desenvolvimento e a avaliação sensorial e físico-química de biscoitos tipo cookies com farinha desengordurada de gergelim (FDG), que é um subproduto da extração de óleo de gergelim. A partir de uma formulação padrão (F0), foram feitas substituições da farinha de t...

Full description

Bibliographic Details
Main Authors:	Maria Teresa Pedrosa Silva Clereci, Maísa Estefânia de Oliveira, Elizabeth Harumi Nabeshuima
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2013-01-01
Series:	Brazilian Journal of Food Technology
Subjects:	Cookies Farinha desengordurada de gergelim Qualidade Defatted sesame flour Quality
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013005000017

Similar Items

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour
by: Olugbenga O. Awolu, et al.
Published: (2018-11-01)

Caracterização física, química e sensorial de cookies confeccionados com farinha de talo de couve (FTC) e farinha de talo de espinafre (FTE) ricas em fibra alimentar Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
by: Ana Karina Mauro, et al.
Published: (2010-09-01)

Assessment of quality and sensory properties of sorghum–wheat flour cookies
by: Samuel Ayofemi Olalekan Adeyeye
Published: (2016-12-01)

Fortification of sugar cookies with cottonseed flour
by: Nunez de Vecchionacce, Luisa Morella.
Published: (2015)

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
by: Arti Chauhan, et al.
Published: (2016-12-01)

QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT AND BARLEY FLOUR
by: Gjore Nakov
Published: (2019-07-01)

Quality and sensory properties of maize flour cookies enriched with soy protein isolate
by: S.A.O. Adeyeye, et al.
Published: (2017-01-01)

Physicochemical and organoleptic properties of cookies incorporated with legume flours
by: Sushma Thongram, et al.
Published: (2016-12-01)

CD 121 - Cultivar with flour characteristics for cookie baking
by: Volmir Sergio Marchioro, et al.
Published: (2013-06-01)

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
by: Marta Torra, et al.
Published: (2021-04-01)

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
by: Anu Bala, et al.
Published: (2015-12-01)

Development of Gluten Free Cookies From Rice And Coconut Flour Blends
by: Adriana PAUCEAN, et al.
Published: (2016-11-01)

Organoleptic Test On Some Flour Substitutions As A Basic Alternative Selection of Functional Cookies Flour For Patients With Type 2 Diabetes
by: Anita Wulandari, et al.
Published: (2019-09-01)

Avaliação física e sensorial de biscoitos tipo cookie adicionados de farelo de trigo e arroz Physical and sensory evaluation of wheat and rice bran cookies
by: Vivian Feddern, et al.
Published: (2011-12-01)

The functionality of a chlorinated soft wheat flour in a cookie system
by: Bachofer, Constance K.
Published: (2015)

Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
by: Lara Tatiane Geremias Ferreira BRITES, et al.
Published: (2018-10-01)

Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies
by: Naveen KUMAR, et al.
Published: (2013-12-01)

Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends
by: Lee-Hoon Ho, et al.
Published: (2016-12-01)

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies
by: Tomić Jelena M., et al.
Published: (2016-01-01)

Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies
by: Mopelola A. Sodipo, et al.
Published: (2021-02-01)

Desenvolvimento e avaliação tecnológica, sensorial e físicoquímica de produto cárneo, tipo hambúrguer, com substituição de gordura por farinha desengordurada de gergelim
by: Luana Silvania Mendes de MELO, et al.
Published: (2013-12-01)

Evaluation of cookies produced from blends of wheat, cassava and cowpea flours
by: Abiodun Adekunle Olapade, et al.
Published: (2014-10-01)

Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat
by: Mandeep Singh Sibian, et al.
Published: (2020-09-01)

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias
by: Rennan Pereira de Gusmão, et al.
Published: (2018-02-01)

Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour
by: Cen Chen, et al.
Published: (2021-01-01)

The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie
by: Nasim Hasanpoor, et al.
Published: (2018-02-01)

Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
by: Mayara Belorio, et al.
Published: (2019-02-01)

CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS
by: Nita Maria Rosiana, et al.
Published: (2021-07-01)

KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]
by: Ahmad Zaki Mubarok, et al.
Published: (2020-09-01)

FORMULASI PEMBUATAN COOKIES DENGAN METODE LINEAR PROGRAMMING
by: Maimunah Hindun Pulungan, et al.
Published: (2020-10-01)

The Effects of Using Banana Flour as a Gluten Substitute in Cookies
by: Goble, Brandy, et al.
Published: (2017)

Eel Cookies Supplement and Incidence of Diarrhea in Children Aged 12–24 Months
by: Nur Eva Aristina, et al.
Published: (2020-04-01)

An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract
by: Zahra Kamali, et al.
Published: (2020-12-01)

KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA
by: Nurud Diniyah, et al.
Published: (2019-12-01)

The relationship between varied amounts of bran in peanut butter cookies and products' objective and sensory qualities
by: Asher, Amy Alexander
Published: (2011)

Obtenção e caracterização de farinha de casca de jabuticaba (Plinia cauliflora) para adição em biscoito tipo cookie
by: Marquetti, Carline
Published: (2014)

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glúten
by: Daniel Granato, et al.
Published: (2009-06-01)

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products
by: Yuan Biao, et al.
Published: (2020-01-01)

Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies
by: Amin, T., et al.
Published: (2021)

Quality of gluten-free cookies from germinated brown rice flour
by: Bolarinwa, I.F., et al.
Published: (2018-11-01)

Cannot write session to /tmp/vufind_sessions/sess_3a0rivtoq2lh3frfb8rbfsa101