Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products
With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Tot...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2005-06-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400018 |