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Estudos sobre a fortificação

Estudos sobre a fortificação

Mohamed Ibrahim

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208270308
88,30 €
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Sobre IBD

Esta pesquisa foi realizada para produzir farinha de mandioca contendo ácido cianídrico abaixo do nível seguro (10ppm) e misturá-la em diferentes níveis (10-50%) com farinha de trigo (72%) para produzir alguns produtos de panificação (pão de forma, cupcake e biscoito) e estudar o efeito dos níveis de substituição nas propriedades reológicas da massa mista e nas propriedades físicas, químicas e de taxa de estagnação dos produtos processados a partir das misturas que foram avaliadas sensorialmente. Os resultados indicaram que a farinha de mandioca pode ser utilizada para produzir pão de forma com boas caraterísticas a um nível de adição de 10%, enquanto que bons cupcakes e biscoitos podem ser produzidos até 40% de adição de farinha de mandioca.

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