Authors: Fernanda Salamoni Becker Clarissa Damiani Adriane Alexandre Machado de Melo Paulo Rogério Siriano Borges Eduardo Valério de Barros Vilas Boas
Publish Date: 2014/10/15
Volume: 69, Issue: 4, Pages: 344-350
Abstract
Cookies were prepared by replacing a mixture of brown rice flour 70 and corn starch 30 BRFCS by buriti endocarp flour BEF 0 5 10 15 or 20 BEF figured as a potential source of dietary fiber 7053 g 100 g−1 especially of insoluble fiber 6750 g 100 g−1 and glutenfree whole cookies showed increased dietary fiber content by adding 5 10 15 and 20 BEF 858 to 2002 g 100 g−1 when compared to control cookie 691 g 100 g−1 The addition of BEF affected diameter spread ratio color and texture of cookies All cookies added with BEF were darker harder and presented smaller diameter and smaller spread ratio than the control cookie These difference increased proportionally to level of substitution of BRFSC by BEF Glutenfree whole cookies with up to 15 BEF were well accepted by consumers Therefore the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers add economic value to buriti processing byproducts and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries
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