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dc.contributor.authorTavares, Bruna Oliveira; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-09-21T19:35:12Z-
dc.date.availablePT_Br
dc.date.available2021-09-21T19:35:12Z-
dc.date.copyright-
dc.date.issued2016-
dc.identifierPT_Br
dc.identifier.citationFood Science and Technology, v. 36, n.2, p.296-303, 2016. DOI: http://dx.doi.org/10.1590/1678-457X.0083.pt_BR
dc.identifier.issn0101-2061-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/170-
dc.description.abstractA challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and thept_BR
dc.description.sponsorshipCAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.titleStability of gluten free sweet biscuit elaborated with rice bran, broken rice and okarapt_BR
dc.typeArticlept_BR
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