Cookies formulated with fermented Japanese grape biomass: a new proposal of use
Hovenia dulcis Thunberg, popularly known as Japanese grape, belongs to the Rhamnaceae family and it is Widely spread in Brazil southern. Its pseudo fruit is rich in sugars, fiber and minerals and it is well accepted for human consumption. However, there are no reports in literature about its use as...
| Principais autores: | Alves da Cunha, Mário Antônio, Reineri, Daniele, Schroll Loss, Edenes Maria |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3434 |
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| Resumo: |
Hovenia dulcis Thunberg, popularly known as Japanese grape, belongs to the Rhamnaceae family and it is Widely spread in Brazil southern. Its pseudo fruit is rich in sugars, fiber and minerals and it is well accepted for human consumption. However, there are no reports in literature about its use as food ingredient. In this context, an alternative use of fermented Japanese grape biomass has been studied and proposed in this work. A new type cookie biscuit containing flour of fermented biomass has been developed and characterized for proximal composition, microbiological quality and sensory acceptance. The fermented biomass has presented high content of total proteins due to the presence of Saccharomyces cerevisiae cells (rich in protein and minerals) originated from the fermentation process. The formulated cookie has microbiological quality according to the quality standards recommended by the Brazilian legislation. Attractive nutritional quality parameters as high contents of proteins (23.4g / 100g) and alimentary fiber (8.4 g / 100 g), as well as content of lipids inferior to similar products found in the market were observed in the developed cookie. The acceptance tests by hedonic scale indicated that the developed product has good acceptance and the purchase intention test revealed that 92% of tasters would buy the product suggesting that the cookie has potential for commercialization. The use of biomass Hovenia dulcis flour as an ingredient in formulating biscuits such as cookies has been technologically feasible and the obtained results contribute to a new use proposal of the by-product obtained from the alcoholic fermentation of the Japanese grape. DOI: 10.14685/rebrapa.v6i1.156 |
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