Inicio > Economía, finanzas, empresa y gestión > Empresa y gestión > Vollkornbrot, angereichert mit Mehl aus Papaya-Nebenerzeugnissen
Vollkornbrot, angereichert mit Mehl aus Papaya-Nebenerzeugnissen

Vollkornbrot, angereichert mit Mehl aus Papaya-Nebenerzeugnissen

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:
9786207971039
49,45 €
IVA incluido
Disponible

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Sobre IBD

Bei der industriellen Verarbeitung der Papaya fällt eine große Menge an Nebenerzeugnissen an. Zu diesen Nebenprodukten gehören die Schalen und Kerne, die einen hohen Nährwert haben, da sie erhebliche Mengen an Ballaststoffen, Proteinen und Antioxidantien enthalten. In dieser Studie wurde ein Vollkornbrot mit dem Zusatz von Mischmehl aus den Schalen und Kernen der Papayasorte Havaí entwickelt. Das Mischmehl (Schale und Samen) wurde dem Vollkornbrot in verschiedenen Konzentrationen (0 %, 3 %, 6 % und 9 %) zugesetzt, und zwar in einem Verhältnis von 70 % Schalenmehl und 30 % Papayasamenmehl. Die Zugabe des Mischmehls führte zu Produkten mit hohem Ballaststoff- und Proteingehalt und niedrigem Fettgehalt. Die Ergebnisse der sensorischen Analyse zeigten, dass die Herstellung von Brot mit 3% zugesetztem Mischmehl im Vergleich zur Kontrolle eine gute Akzeptanz ergab. Somit ist der Zusatz von Mehl aus Papaya-Nebenprodukten zu Brot eine gute Alternative für die Ernährung der Bevölkerung, da es reich an Ballaststoffen und Proteinen ist.

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