Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product

Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product

Abstract This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a ther...

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Bibliographic Details
Main Authors: MARIANA C. DA CUNHA, LAILA H. TERRA, PIÊTRA CAMPOS E SOUSA, DAIANA R. VILELA, ANA LÁZARA OLIVEIRA, JÉSSYCA S. SILVA, SÉRGIO DOMINGOS SIMÃO, JOELMA PEREIRA, JOSÉ GUILHERME L.F. ALVES, ELISÂNGELA ELENA N. DE CARVALHO, EDUARDO V.B. VILAS BOAS
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2023-07-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
Bakery technology
quality
brazilian fruit
sensory acceptance
school meals
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000300501&lng=en&tlng=en

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