Peach palm flour: production, hygroscopic behaviour and application in cookies

Peach palm flour: production, hygroscopic behaviour and application in cookies

In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flo...

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Bibliographic Details
Main Authors: Gessica Silva Ribeiro, Mariana Karolyne Conceição Monteiro, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena, Renan Campos Chisté
Format: Article
Language:English
Published: Elsevier 2021-05-01
Series:Heliyon
Subjects:
Bactris gasipaes
Amazonian fruit
Hygroscopicity
Bakery product
Sensory analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021011658

Internet

http://www.sciencedirect.com/science/article/pii/S2405844021011658

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