OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2006
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| _version_ | 1876440802602778624 |
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| author | Melícia Cintia GALDEANO |
| author_facet | Melícia Cintia GALDEANO |
| contents | OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES Melícia Cintia GALDEANO Maria Victória Eiras GROSSMANN Agrociencias dietary fiber dietary fiber sensory analysis sensory analysis Modified oat hulls Cookies were prepared with the replacement of 20% of wheat flour by chemically (alkaline hydrogen peroxide) and physically (extrusion) treated oat hulls, with the objective to investigate the possibility of use of this modified material. Cookies elaborated with the untreated hulls were used as control. Cookies were evaluated for their physical (spread ratio, specific volume and color) and sensory characteristics, and no difference was detected (p≤0.05) among the cookies in relation to the physical properties. Triangule test, used to verify difference (p≤0.05) among treated and untreated cookies, confirmed the efficiency of the treatment in sensory level. The acceptance level of cookies with treated fiber was evaluated by potential consumers of the product, obtaining 91% acceptance. The cookies presented 10.6 g of dietary fiber per 100 g of product. 2006 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940077021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.26 |
| format | Artículo científico |
| id | redalyc_395940077021 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES Melícia Cintia GALDEANO Agrociencias dietary fiber dietary fiber sensory analysis sensory analysis Modified oat hulls OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES Melícia Cintia GALDEANO Maria Victória Eiras GROSSMANN Agrociencias dietary fiber dietary fiber sensory analysis sensory analysis Modified oat hulls Cookies were prepared with the replacement of 20% of wheat flour by chemically (alkaline hydrogen peroxide) and physically (extrusion) treated oat hulls, with the objective to investigate the possibility of use of this modified material. Cookies elaborated with the untreated hulls were used as control. Cookies were evaluated for their physical (spread ratio, specific volume and color) and sensory characteristics, and no difference was detected (p≤0.05) among the cookies in relation to the physical properties. Triangule test, used to verify difference (p≤0.05) among treated and untreated cookies, confirmed the efficiency of the treatment in sensory level. The acceptance level of cookies with treated fiber was evaluated by potential consumers of the product, obtaining 91% acceptance. The cookies presented 10.6 g of dietary fiber per 100 g of product. 2006 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940077021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.26 |
| title | OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES |
| topic | Agrociencias dietary fiber dietary fiber sensory analysis sensory analysis Modified oat hulls |
| url | https://www.redalyc.org/articulo.oa?id=395940077021 |