Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the final product. This work aimed to develop and a...

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Bibliographic Details
Main Authors: Maria Michele Alves da Silva, Maria Karine de Sá Barreto Feitosa, Lúcia Emanuele Barros Teixeira Palitot, Henrique Douglas Melo Coutinho, John Eversong Lucena de Vasconcelos, Francisco Antonio Vieira dos Santos, Cícera Gomes Cavalcante de Lisbôa, António Raposo, Hani A. Alfheeaid, Zayed D. Alsharari, Hmidan A. Alturki, Jwaher Haji Alhaji, Erlânio Oliveira de Sousa
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Nutrition
Subjects:
flour
macronutrients
physico-chemical analysis
food technology
sustainability
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1009455/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1009455/full

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