Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
| Autor: | Marilia Ieda da Silveira Folegatti Matsuura, Priscila Coutinho Miranda, Rosemar Antoniassi, Sidinéa Cordeiro de Freitas, Gleize Fiaes Ferreira, Thais Maria Ferreira de Souza Vieira |
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| Přispěvatelé: | ROSEMAR ANTONIASSI, CTAA, PRISCILA COUTINHO MIRANDA, Instituto Federal de Educação, Ciência e Tecnologia Baiano – IF Baiano, GLEIZE FIAES FERREIRA, Universidade Federal do Recôncavo da Bahia – UFRB, THAIS MARIA FERREIRA SOUZA VIEIRA, Escola Superior de Agricultura 'Luiz de Queiroz', Universidade de São Paulo – USP, SIDINEA CORDEIRO DE FREITAS, CTAA, MARILIA IEDA DA S F MATSUURA, CNPMA. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Campesterol
sterols magnesium MANDIOCA Food technology Lauric oil chemistry.chemical_compound Zinco Magnésio Oil content T1-995 TX341-641 Magnesium Food science Technology (General) Flavor Aroma SISAL Mathematics computer.programming_language lauric oil Tecnologia de Alimento biology Nutrition. Foods and food supply Fibra dietética zinc dietary fiber Syagrus coronata biology.organism_classification Lauric acid Dietary fiber Óleo láurico Zinc Sterols chemistry Esteróis computer Kernel (category theory) Food Science Biotechnology |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Food Science and Technology, Issue: ahead, Published: 06 AUG 2021 Food Science and Technology, Volume: 42, Article number: e69720, Published: 06 AUG 2021 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology (2021) |
| Popis: | Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and ?5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends. Made available in DSpace on 2022-04-10T05:00:46Z (GMT). No. of bitstreams: 1 document.pdf: 462580 bytes, checksum: 5f752f229291304d0c29724ac1aae010 (MD5) Previous issue date: 2022 |
| Databáze: | OpenAIRE |
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