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- Title
Effect of the addition of pinhão flour and bagasse generated after starch extraction on the formulation of cookie.
- Authors
Schiavo Romko, Stéphanie; Beninca, Cleoci; Delinski Bet, Camila; Bassetto Bisinella, Radla Zabian; Schnitzler, Egon
- Abstract
Introduction. After the process of the starch extraction from pinhão seeds, the generated residues are discarded. The aim of this study was to add these by-products as a potential substitute for wheat flour in a cookie formulation. Materials and methods. Pinhão seed were purchased from local businesses in Ponta Grossa-PR (Brazil), and after the aqueous extraction of starch, the residues retained in the sieve were milled to produce a flour. The cookies were elaborated from a simplex-centroid experimental planning using wheat flour, whole pinhão flour and residual flour after the extraction of the pinhão. Results and discussion. The flours produced with both pinhão and the bagasse obtained after the extraction of starch had high fibre content, and consequently, this was also seen in the cookies produced with the addition of these flours. Wheat flour had a higher protein (13.59±0.38%) and lipid (2.00±0.02%) content than pinhão and bagasse flours. Formulations using wheat flour and bagasse; or pinhão and bagasse had high lipid content (18.44±0.32% and 18.82± 0.09%, respectively). After cooking, the added bagasse biscuits showed a decrease in apparent and specific volume. The addition of pinhão flour to the biscuits provided greater softness, unlike the addition of bagasse. Differences were observed in the colour of the flours, especially in the luminosity and chromaticity a*. The wheat flour showed lower brightness possibly due to its higher ash content, impacting directly on the low brightness of biscuits produced with its addition. Besides making it difficult to grow the dough, the bagasse flour from starch extraction also made the cookies harder. The addition of the three flours, in equal proportion, showed interesting results for application in biscuits. Conclusions. Both pinhão flour and bagasse obtained after starch extraction are potential sources of replacement for wheat flour, allowing adding value to this raw material considered endangered, as well as to the elaborated product.
- Subjects
BISCUITS; BAGASSE; FLOUR; COOKIES; STARCH; RAW materials; FLOUR mills
- Publication
Ukrainian Journal of Food Science, 2019, Vol 7, Issue 2, p186
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2019-7-2-3