Name: Wholemeal Bread Enriched With Papaya By-Product Flour (en Inglés)
SKU: 63485581
Price: 55950.00 CLP
Availability: InStock
Author: Cláudia Mendes Dos Santos; Denise A Rocha; Celeste Maria P De Abreu
ISBN: 9786207971046

portada Wholemeal Bread Enriched With Papaya By-Product Flour (en Inglés)

Wholemeal Bread Enriched With Papaya By-Product Flour (en Inglés)

Formato

Libro Físico

Editorial

Our Knowledge Publishing

Autor

Cláudia Mendes Dos Santos; Denise A Rocha; Celeste Maria P De Abreu

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9786207971046

Wholemeal Bread Enriched With Papaya By-Product Flour (en Inglés)

Cláudia Mendes Dos Santos; Denise A Rocha; Celeste Maria P De Abreu (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Wholemeal Bread Enriched With Papaya By-Product Flour (en Inglés)"

Due to the industrial processing of papaya, a large amount of by-products are generated. Among these by-products are the peels and seeds, which have great nutritional value as they contain considerable amounts of fibre, protein and antioxidants. In this study, a wholemeal loaf was developed with the addition of mixed flour from the peels and seeds of the Havaí papaya cultivar. Mixed flour (peel and seed) was added in different concentrations (0%, 3%, 6% and 9%) to the wholemeal loaf, in a ratio of 70% peel flour and 30% papaya seed flour. The addition of the mixed flour resulted in products with high fibre and protein content and low lipid content. The results of the sensory analysis showed that making bread with 3% added mixed flour resulted in good acceptance when compared to the control. Thus, the addition of flour from papaya by-products to bread is a good alternative for the population's diet, as it is nutritionally rich in fibre and protein.