Bioactive compounds and acceptance of cookies made with Guava peel flour
The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compou...
Main Authors: | Silvana Maria Michelin Bertagnolli, Márcia Liliane Rippel Silveira, Aline de Oliveira Fogaça, Liziane Umann, Neidi Garcia Penna |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014-06-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013&lng=en&tlng=en |
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