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Pane integrale arricchito con farina di sottoprodotti della papaya

Pane integrale arricchito con farina di sottoprodotti della papaya

Celeste Maria P. de Abreu / Cláudia Mendes dos Santos / Denise A. Rocha

49,45 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786207971121
49,45 €
IVA incluido
Disponible

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Sobre IBD

La lavorazione industriale della papaya genera una grande quantità di sottoprodotti. Tra questi sottoprodotti ci sono le bucce e i semi, che hanno un grande valore nutrizionale in quanto contengono notevoli quantità di fibre, proteine e antiossidanti. In questo studio, è stata sviluppata una pagnotta integrale con l’aggiunta di farina mista di bucce e semi della cultivar di papaya Havaí. La farina mista (bucce e semi) è stata aggiunta in diverse concentrazioni (0%, 3%, 6% e 9%) alla pagnotta integrale, in un rapporto di 70% di farina di bucce e 30% di farina di semi di papaya. L’aggiunta della farina mista ha permesso di ottenere prodotti con un elevato contenuto di fibre e proteine e un basso contenuto di lipidi. I risultati dell’analisi sensoriale hanno mostrato che il pane con l’aggiunta del 3% di farina mista è stato accettato bene rispetto al controllo. Pertanto, l’aggiunta di farina di sottoprodotti della papaya al pane è una buona alternativa per la dieta della popolazione, in quanto è nutrizionalmente ricca di fibre e proteine.

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