Gluten-free cookies enriched with orange residue flour

This study aimed to develop cookie-type cookies from the use of orange residue flour as a partial replacement for rice flour (ORF0%, ORF10%, ORF20%). Microbiological, physicochemical analyzes (pH, aW and instrumental color) and sensory analysis were performed using the hedonic scale, purchase attitu...

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Detalhes bibliográficos
Autor principal: Miranda, Matheus Santos (author)
Outros Autores: Barros, Vinicius Costa (author), Hunaldo, Virlane Kelly Lima (author), Santos, Leonardo Hunaldo dos (author), Freitas, Adriana Crispim de (author), Lobato, Jaisane Santos Melo (author), Fontenele, Maria Alves (author)
Formato: article
Idioma:por
Publicado em: 2021
Assuntos:
Biscoitos
Cookies
Farinha de resíduo de laranja.
Galletas
Harina de residuos de naranja.
Biscuits
Orange residue flour.
Texto completo:https://doi.org/10.33448/rsd-v10i11.19023
País:Brasil
Oai:oai:ojs.pkp.sfu.ca:article/19023

Texto Completo

https://doi.org/10.33448/rsd-v10i11.19023

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