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dc.creatorCunha, Mariana C. da-
dc.creatorTerra, Laila H.-
dc.creatorSousa, Piêtra Campos e-
dc.creatorVilela, Daiana R.-
dc.creatorOliveira, Ana Lázara-
dc.creatorSilva, Jéssyca S.-
dc.creatorSimão, Sérgio Domingos-
dc.creatorPereira, Joelma-
dc.creatorAlves, José Guilherme L. F.-
dc.creatorCarvalho, Elisângela Elena N. de-
dc.creatorVilas Boas, Eduardo V. B.-
dc.date.accessioned2023-10-24T13:00:09Z-
dc.date.available2023-10-24T13:00:09Z-
dc.date.issued2023-
dc.identifier.citationCUNHA, M. C. da et al. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product. Anais da Academia Brasileira de Ciências, [S.l.], v. 95, n. 2, 2023.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/58453-
dc.description.abstractThis 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 thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker’s formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).pt_BR
dc.languageen_USpt_BR
dc.publisherAcademia Brasileira de Ciênciaspt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceAnais da Academia Brasileira de Ciênciaspt_BR
dc.subjectBakery technologypt_BR
dc.subjectBrazilian fruitpt_BR
dc.subjectSensory acceptancept_BR
dc.subjectSchool mealspt_BR
dc.titlePhysical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-productpt_BR
dc.typeArtigopt_BR
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