دورية أكاديمية
Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.
| العنوان: | Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies. |
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| المؤلفون: | Ribeiro PPC; Department of Nutrition, Universidade Federal de Pernambuco, Recife, Brazil., Junior FHX; Department of Pharmacy, Universidade Federal da Paraíba, João Pessoa, Brazil., do Nascimento Silva CG; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., da Silva TMB; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., Corrêa BBM; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., de Veras BO; Department of Biochemistry, Universidade Federal de Pernambuco, Recife, Brazil., de Magalhães Cordeiro AMT; Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba, João Pessoa, Brazil., de Andrade Vieira É; Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba, João Pessoa, Brazil., de Sousa Júnior FC; Department of Pharmacy, Universidade Federal do Rio Grande do Norte, Natal, Brazil., da Silva Chaves Damasceno KSF; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., Stamford TCM; Department of Tropical Medicine, Universidade Federal de Pernambuco, Recife, Brazil. |
| المصدر: | Journal of the science of food and agriculture [J Sci Food Agric] 2023 Jan 30; Vol. 103 (2), pp. 627-636. Date of Electronic Publication: 2022 Sep 02. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| مواضيع طبية MeSH: | Flour*/analysis , Antioxidants*/analysis, Triticum/chemistry ; Seeds/chemistry ; Bread/analysis ; Polyphenols/analysis |
| مستخلص: | Background: Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated. Results: FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g -1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg -1 ) and is also rich in minerals and fiber (359.40 ± 1.10 g kg -1 ). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg -1 ). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. Conclusion: Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry. (© 2022 Society of Chemical Industry.) |
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| معلومات مُعتمدة: | Finance Code 001 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Universidade Federal de Pernambuco |
| فهرسة مساهمة: | Keywords: antioxidant activity; bakery product; functional food; phenolic compound; total dietary fiber |
| المشرفين على المادة: | 0 (Antioxidants) 0 (Polyphenols) |
| تواريخ الأحداث: | Date Created: 20220902 Date Completed: 20221206 Latest Revision: 20221206 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1002/jsfa.12174 |
| PMID: | 36054020 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1097-0010 |
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| DOI: | 10.1002/jsfa.12174 |