Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies
Ano de defesa: | 2014 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
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Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
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Departamento: |
Instituto de Tecnologia
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País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://tede.ufrrj.br/jspui/handle/jspui/3065 |
Resumo: | The growing concern for the environment mobilizes various segments of society in search of viable alternatives economically, environmentally and socially. Government agencies and industries concerned with the waste of agroindustry. Is preparing and implementing environmental policies to minimize the negative impacts of these wastes to nature. The objective of this study was to characterize the obtained flour, lumps generated in the processing of acquired avocado (Persea gratissima, Gaertner f.), Jackfruit (Artocapus integrifolia Lf.) And hog plum (Spondias purpurea L.) and propose its applications in formulations biscuits like cookies with acceptable sensory characteristics, nutritional and functional properties that contribute to a diet. These flours were conducted: cyanogenic cyanides, the calculation of income, physical, chemical and physical-chemical determinations, and the potential-antioxidant phenolic compounds. Were performed between January 2011 and December 2013 Sensory evaluation was approved by the Ethics and Research -. IRB, in the ethical aspects of research have complied. In addition to the microbiological analyzes, rheological and their application in the preparation of biscuits, evaluating the overall impression for products made with flour which was used a structured 9-point scale on a staff of 120 untrained was taken. The results showed that the flours are free of cyanides, contain important to the diet such as proteins, carbohydrates, lipids, minerals and dietary fiber nutrients. The flour lump of hog plum showed high fiber content 70%, and low in carbohydrate flours derived from avocado pits and hog plum, presented a percentage of Kidnapping Free Radical% higher SRL 88% of the antioxidant activity, contents of phenolic compounds found were higher in flour lump avocado 136.88 mg/100g and 72.0 mg/100 g acid gallic in flour lump of jackfruit. However, jackfruit seed flour stood out for the content of protein and iron. In addition to this organic and mineral content, flour jackfruit showed good viscosity paste, flour lumps of avocado, jackfruit and hog plum showed high solubility, which is very important for preparation of many foods and showed low water absorption. Microbiological analyzes for all formulations were negative for thermotolerant at 35?C and 45?C, was not identified salmonella to molds and yeasts were found <10 set. Indicating that the hygienic and sanitary process procedures used to obtain flour and biscuits were adequate. Regarding the profile of the panelists for the three samples, the predominant sex was female, between 59-75% of the 120 tasters. The stage of life was found between 21 and 30 years, for the consumption of fiber-rich products, the majority answered yes. In evaluating the appearance and color attributes for all formulations, the formulated biscuits no significant difference, the odor and taste attributes showed significant differences between the control and biscuits avocado and hog plum in the formulation of 10%. For the cookies made with flour from jackfruit only the attribute taste differed from the control. Formulations with hog plum flour showed differences in the attributes texture, smell and taste being possible to observe greater difference in the formulation of 20%. The type biscuits cookies had good acceptability among 120 panelists, getting 70% values. Ordering For the biscuit control of jackfruit seed flour in the formulation control, 10% and 20% no significant differences were observed between samples by preference, however significant differences exceeding 25 according to Table Newell and Macfarlane, the cookie control samples, 10 and 20% of the formulations cookies avocado and hog plum. Regarding the intention to buy, buy 30% of the samples of biscuits flour Avocado, 60% would buy one sample of jackfruit seed crackers and cookies flour hog plum 49%. The type biscuits cookies with 10% of all flour were the highlight of the percentage chosen for purchase. The flour can be obtained technological alternatives to getting new products to be associated with cereals, with relevant functional properties and the results serve as input for new shares, for enriching products and may be used and implemented in feeding programs by public policy of food and nutrition. |
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Meleiro, Cristiane Hess de Azevedo014.242.267-32Srur, Armando Ubirajara Oliveira Sabaa000.853.672-48Meleiro, Cristiane Hess de AzevedoFreitas, Maria Crisitna JesusSilva, Vera Lucia Mathias daTabai, Katia CileneDorna, Nancy dos Santos904.654.667-53http://lattes.cnpq.br/1049333083578743Nascimento, Maria Rosa Figueiredo2019-11-07T18:12:13Z2014-06-05NASCIMENTO, Maria Rosa Figueiredo. Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies. 2014. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014.https://tede.ufrrj.br/jspui/handle/jspui/3065The growing concern for the environment mobilizes various segments of society in search of viable alternatives economically, environmentally and socially. Government agencies and industries concerned with the waste of agroindustry. Is preparing and implementing environmental policies to minimize the negative impacts of these wastes to nature. The objective of this study was to characterize the obtained flour, lumps generated in the processing of acquired avocado (Persea gratissima, Gaertner f.), Jackfruit (Artocapus integrifolia Lf.) And hog plum (Spondias purpurea L.) and propose its applications in formulations biscuits like cookies with acceptable sensory characteristics, nutritional and functional properties that contribute to a diet. These flours were conducted: cyanogenic cyanides, the calculation of income, physical, chemical and physical-chemical determinations, and the potential-antioxidant phenolic compounds. Were performed between January 2011 and December 2013 Sensory evaluation was approved by the Ethics and Research -. IRB, in the ethical aspects of research have complied. In addition to the microbiological analyzes, rheological and their application in the preparation of biscuits, evaluating the overall impression for products made with flour which was used a structured 9-point scale on a staff of 120 untrained was taken. The results showed that the flours are free of cyanides, contain important to the diet such as proteins, carbohydrates, lipids, minerals and dietary fiber nutrients. The flour lump of hog plum showed high fiber content 70%, and low in carbohydrate flours derived from avocado pits and hog plum, presented a percentage of Kidnapping Free Radical% higher SRL 88% of the antioxidant activity, contents of phenolic compounds found were higher in flour lump avocado 136.88 mg/100g and 72.0 mg/100 g acid gallic in flour lump of jackfruit. However, jackfruit seed flour stood out for the content of protein and iron. In addition to this organic and mineral content, flour jackfruit showed good viscosity paste, flour lumps of avocado, jackfruit and hog plum showed high solubility, which is very important for preparation of many foods and showed low water absorption. Microbiological analyzes for all formulations were negative for thermotolerant at 35?C and 45?C, was not identified salmonella to molds and yeasts were found <10 set. Indicating that the hygienic and sanitary process procedures used to obtain flour and biscuits were adequate. Regarding the profile of the panelists for the three samples, the predominant sex was female, between 59-75% of the 120 tasters. The stage of life was found between 21 and 30 years, for the consumption of fiber-rich products, the majority answered yes. In evaluating the appearance and color attributes for all formulations, the formulated biscuits no significant difference, the odor and taste attributes showed significant differences between the control and biscuits avocado and hog plum in the formulation of 10%. For the cookies made with flour from jackfruit only the attribute taste differed from the control. Formulations with hog plum flour showed differences in the attributes texture, smell and taste being possible to observe greater difference in the formulation of 20%. The type biscuits cookies had good acceptability among 120 panelists, getting 70% values. Ordering For the biscuit control of jackfruit seed flour in the formulation control, 10% and 20% no significant differences were observed between samples by preference, however significant differences exceeding 25 according to Table Newell and Macfarlane, the cookie control samples, 10 and 20% of the formulations cookies avocado and hog plum. Regarding the intention to buy, buy 30% of the samples of biscuits flour Avocado, 60% would buy one sample of jackfruit seed crackers and cookies flour hog plum 49%. The type biscuits cookies with 10% of all flour were the highlight of the percentage chosen for purchase. The flour can be obtained technological alternatives to getting new products to be associated with cereals, with relevant functional properties and the results serve as input for new shares, for enriching products and may be used and implemented in feeding programs by public policy of food and nutrition.A crescente preocupa??o com o meio ambiente mobiliza v?rios segmentos da sociedade em busca de alternativas vi?veis do ponto de vista econ?mico, ecol?gico e social. ?rg?os governamentais e ind?strias se preocupam com os res?duos da agroind?stria. Vem preparando e implantando pol?ticas ambientais que minimizem os impactos negativos desses res?duos ? natureza. O objetivo do presente trabalho foi caracterizar as farinhas obtidas, dos caro?os gerados adquiridos no processamento de abacate (Persea gratissima, Gaertner f.), jaca (Artocapus integrif?lia Lf.) e seriguela (Spondias purp?rea L.) e propor suas aplica??es em formula??es de biscoitos do tipo ?coockies? com caracter?sticas sensoriais aceit?veis, propriedades nutricionais e funcionais que contribuam com a dieta alimentar. Dessas farinhas foi realizado: cianetos cianog?nios, o c?lculo de rendimento, as determina??es f?sicas, qu?micas e f?sicas-qu?micas, o potencial- antioxidantes compostos fen?licos. Foram realizadas entre janeiro de 2011 e dezembro de 2013. A avalia??o sensorial foi aprovada pela Comiss?o ?tica na Pesquisa ? CEP, por ter respeitado os aspectos ?ticos da pesquisa. Al?m das avalia??es microbiol?gicas, reol?gicas bem como sua aplica??o na elabora??o de biscoitos, foi feita a avalia??o da impress?o global para os produtos elaborados com as farinhas onde foi usado uma escala estruturada de 9 pontos em uma equipe de 120 provadores n?o treinados. Os resultados mostraram que as farinhas s?o isentas de cianetos, cont?m nutrientes importantes ? dieta como prote?nas, carboidratos, lip?deos, minerais e fibras alimentares. A farinha do caro?o de seriguela mostrou alto teor de fibras 70%, e baixo teor de carboidrato, as farinhas oriundas dos caro?os de abacate e seriguela, apresentaram um percentual de Sequestro de Radical Livre elevado %SRL 88%, de atividade antioxidante, os teores de compostos fen?licos encontrados foram maiores na farinha de caro?o de abacate 136,88 mg/100g ?cido g?lico e 72,0 mg/100g em ?cido g?lico na farinha do caro?o de jaca. No entanto, a farinha de caro?o de jaca destacou-se pelo conte?do de prote?nas e ferro. Al?m desse conte?do org?nico e mineral, a farinha de jaca apresentou boa viscosidade de pasta, as farinhas dos caro?os de abacate, jaca e seriguela apresentaram alto ?ndice de solubilidade, que ? de suma import?ncia para prepara??es de v?rios produtos aliment?cios e apresentaram baixa absor??o em ?gua. Os resultados das an?lises microbiol?gicas para todas as formula??es foram negativos para Termotolerantes a 35?C e 45?C, n?o foi identificado salmonela, para bolores e leveduras foram encontrados <10 do estabelecido, indicando que os procedimentos higi?nico-sanit?rios dos processos utilizados para obten??o das farinhas e dos biscoitos foram adequados. Quanto ao perfil dos provadores para as tr?s amostras, o g?nero predominante foi o feminino, entre 59 a 75% dos 120 provadores. O est?gio de vida encontrou-se entre 21 e 30 anos, para o consumo de produtos ricos em fibras, a maioria respondeu sim. Na avalia??o dos atributos apar?ncia e cor para todas as formula??es, dos biscoitos formulados n?o houve diferen?a significativa, os atributos odor e gosto apresentaram diferen?a significativa entre o controle e os biscoitos de abacate e de seriguela na formula??o de 10%. Para os biscoitos formulados com a farinha de jaca unicamente o atributo gosto diferenciou do controle. As formula??es com farinha de seriguela apresentaram diferen?a nos atributos textura, odor e gosto sendo poss?vel observar maior diferen?a na formula??o de 20%. Os biscoitos tipo cookies tiveram boa aceitabilidade entre os 120 provadores, obtendo valores de 70%. Por ordena??o o biscoito controle da farinha do caro?o de jaca, na formula??o controle, 10% e 20% n?o foi verificada diferen?a significativa por prefer?ncia entre as amostras, entretanto houve diferen?a significativa, superior a 25 de acordo com a Tabela de Newell e Macfarlane, nas amostras do biscoito controle, 10 e 20% das formula??es dos biscoitos de abacate e seriguela. Quanto ? inten??o de compra, 30% compraria uma das amostras dos biscoitos da farinha de abacate, 60% comprariam uma das amostras dos biscoitos do caro?o de jaca e para os biscoitos de farinha de seriguela 49%. Os biscoitos tipo cookies com 10% de todas as farinhas foi o destaque no percentual do escolhido para compra. As farinhas obtidas poder?o ser alternativas tecnol?gicas para a obten??o de novos produtos ao serem associadas a cereais, com relevantes propriedades funcionais e que os resultados sirvam de subs?dios para novas a??es, para enriquecimento de produtos e que venham a ser usados e implementados em programas de alimenta??o por meio pol?ticas p?blicas de alimenta??o e nutri??o.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2019-11-07T18:12:13Z No. of bitstreams: 1 2014 - Maria Rosa Figueiredo Nascimento.pdf: 6691005 bytes, checksum: 70d03d6099a9b707ae70201622470ea8 (MD5)Made available in DSpace on 2019-11-07T18:12:13Z (GMT). No. of bitstreams: 1 2014 - Maria Rosa Figueiredo Nascimento.pdf: 6691005 bytes, checksum: 70d03d6099a9b707ae70201622470ea8 (MD5) Previous issue date: 2014-06-05application/pdfhttps://tede.ufrrj.br/retrieve/11323/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/16192/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/22488/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/28898/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/35178/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/41606/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/47996/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpghttps://tede.ufrrj.br/retrieve/54502/2014%20-%20Maria%20Rosa%20Figueiredo%20Nascimento.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiacaro?o de abacatejacaseriguelafarinhasvalor nutricionalbiscoitosump of avocadojackfruithog plumflourvalue nutritionalbiscuitsCi?ncia e Tecnologia de AlimentosCaracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookiesCharacterization and use of flour lumps of avocado (Persea grat?ssima Gaertner f.), and jackfruit (Artocarpus heterophyllus L.) 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dc.title.por.fl_str_mv |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
dc.title.alternative.eng.fl_str_mv |
Characterization and use of flour lumps of avocado (Persea grat?ssima Gaertner f.), and jackfruit (Artocarpus heterophyllus L.) Spanish (Spondias purp?rea L.) prune for production of cookies kind |
title |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
spellingShingle |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies Nascimento, Maria Rosa Figueiredo caro?o de abacate jaca seriguela farinhas valor nutricional biscoitos ump of avocado jackfruit hog plum flour value nutritional biscuits Ci?ncia e Tecnologia de Alimentos |
title_short |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
title_full |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
title_fullStr |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
title_full_unstemmed |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
title_sort |
Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies |
author |
Nascimento, Maria Rosa Figueiredo |
author_facet |
Nascimento, Maria Rosa Figueiredo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Meleiro, Cristiane Hess de Azevedo |
dc.contributor.advisor1ID.fl_str_mv |
014.242.267-32 |
dc.contributor.advisor-co1.fl_str_mv |
Srur, Armando Ubirajara Oliveira Sabaa |
dc.contributor.advisor-co1ID.fl_str_mv |
000.853.672-48 |
dc.contributor.referee1.fl_str_mv |
Meleiro, Cristiane Hess de Azevedo |
dc.contributor.referee2.fl_str_mv |
Freitas, Maria Crisitna Jesus |
dc.contributor.referee3.fl_str_mv |
Silva, Vera Lucia Mathias da |
dc.contributor.referee4.fl_str_mv |
Tabai, Katia Cilene |
dc.contributor.referee5.fl_str_mv |
Dorna, Nancy dos Santos |
dc.contributor.authorID.fl_str_mv |
904.654.667-53 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1049333083578743 |
dc.contributor.author.fl_str_mv |
Nascimento, Maria Rosa Figueiredo |
contributor_str_mv |
Meleiro, Cristiane Hess de Azevedo Srur, Armando Ubirajara Oliveira Sabaa Meleiro, Cristiane Hess de Azevedo Freitas, Maria Crisitna Jesus Silva, Vera Lucia Mathias da Tabai, Katia Cilene Dorna, Nancy dos Santos |
dc.subject.por.fl_str_mv |
caro?o de abacate jaca seriguela farinhas valor nutricional biscoitos |
topic |
caro?o de abacate jaca seriguela farinhas valor nutricional biscoitos ump of avocado jackfruit hog plum flour value nutritional biscuits Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
ump of avocado jackfruit hog plum flour value nutritional biscuits |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
The growing concern for the environment mobilizes various segments of society in search of viable alternatives economically, environmentally and socially. Government agencies and industries concerned with the waste of agroindustry. Is preparing and implementing environmental policies to minimize the negative impacts of these wastes to nature. The objective of this study was to characterize the obtained flour, lumps generated in the processing of acquired avocado (Persea gratissima, Gaertner f.), Jackfruit (Artocapus integrifolia Lf.) And hog plum (Spondias purpurea L.) and propose its applications in formulations biscuits like cookies with acceptable sensory characteristics, nutritional and functional properties that contribute to a diet. These flours were conducted: cyanogenic cyanides, the calculation of income, physical, chemical and physical-chemical determinations, and the potential-antioxidant phenolic compounds. Were performed between January 2011 and December 2013 Sensory evaluation was approved by the Ethics and Research -. IRB, in the ethical aspects of research have complied. In addition to the microbiological analyzes, rheological and their application in the preparation of biscuits, evaluating the overall impression for products made with flour which was used a structured 9-point scale on a staff of 120 untrained was taken. The results showed that the flours are free of cyanides, contain important to the diet such as proteins, carbohydrates, lipids, minerals and dietary fiber nutrients. The flour lump of hog plum showed high fiber content 70%, and low in carbohydrate flours derived from avocado pits and hog plum, presented a percentage of Kidnapping Free Radical% higher SRL 88% of the antioxidant activity, contents of phenolic compounds found were higher in flour lump avocado 136.88 mg/100g and 72.0 mg/100 g acid gallic in flour lump of jackfruit. However, jackfruit seed flour stood out for the content of protein and iron. In addition to this organic and mineral content, flour jackfruit showed good viscosity paste, flour lumps of avocado, jackfruit and hog plum showed high solubility, which is very important for preparation of many foods and showed low water absorption. Microbiological analyzes for all formulations were negative for thermotolerant at 35?C and 45?C, was not identified salmonella to molds and yeasts were found <10 set. Indicating that the hygienic and sanitary process procedures used to obtain flour and biscuits were adequate. Regarding the profile of the panelists for the three samples, the predominant sex was female, between 59-75% of the 120 tasters. The stage of life was found between 21 and 30 years, for the consumption of fiber-rich products, the majority answered yes. In evaluating the appearance and color attributes for all formulations, the formulated biscuits no significant difference, the odor and taste attributes showed significant differences between the control and biscuits avocado and hog plum in the formulation of 10%. For the cookies made with flour from jackfruit only the attribute taste differed from the control. Formulations with hog plum flour showed differences in the attributes texture, smell and taste being possible to observe greater difference in the formulation of 20%. The type biscuits cookies had good acceptability among 120 panelists, getting 70% values. Ordering For the biscuit control of jackfruit seed flour in the formulation control, 10% and 20% no significant differences were observed between samples by preference, however significant differences exceeding 25 according to Table Newell and Macfarlane, the cookie control samples, 10 and 20% of the formulations cookies avocado and hog plum. Regarding the intention to buy, buy 30% of the samples of biscuits flour Avocado, 60% would buy one sample of jackfruit seed crackers and cookies flour hog plum 49%. The type biscuits cookies with 10% of all flour were the highlight of the percentage chosen for purchase. The flour can be obtained technological alternatives to getting new products to be associated with cereals, with relevant functional properties and the results serve as input for new shares, for enriching products and may be used and implemented in feeding programs by public policy of food and nutrition. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-06-05 |
dc.date.accessioned.fl_str_mv |
2019-11-07T18:12:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
NASCIMENTO, Maria Rosa Figueiredo. Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies. 2014. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/3065 |
identifier_str_mv |
NASCIMENTO, Maria Rosa Figueiredo. Caracteriza??o e aproveitamento das farinhas dos caro?os de abacate (Persea grat?ssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purp?rea L.) para elabora??o de biscoitos tipo cookies. 2014. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014. |
url |
https://tede.ufrrj.br/jspui/handle/jspui/3065 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.publisher.program.fl_str_mv |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFRRJ |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Tecnologia |
publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.source.none.fl_str_mv |
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instacron_str |
UFRRJ |
institution |
UFRRJ |
reponame_str |
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collection |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
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