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APROVEITAMENTO DO RESÍDUO DE GERGELIM

APROVEITAMENTO DO RESÍDUO DE GERGELIM

Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa

52,90 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786206760610
52,90 €
IVA incluido
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Sobre IBD

A farinha de resíduo de gergelim em função de suas potencialidades nutricionais, torna-se uma excelente alternativa na substituição parcial da farinha de trigo na formulação de produtos alimentícios, possibilitando o enriquecimento nutricional de alimentos, como pães, bolos, biscoitos, entre outros. Contudo, é necessário o uso de técnicas que agreguem valor ao resíduo de gergelim, identificando a quantidade máxima que pode ser incorporada por essas farinhas residuais na substituição de matérias-primas tradicionais na produção de alimentos, de modo a propiciar o desenvolvimento de produtos alimentícios de prático consumo com valor nutricional agregado.

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