Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

Vânia Maria Alves, Lismaíra Gonçalves Caixeta Garcia, Eduardo Ramirez Asquieri, Clarissa Damiani

Resumo


The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread
with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify
its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the
mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes
in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour,
respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water
activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we
conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents
seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.


Palavras-chave


Exploitation of coproducts. Baked goods. Flavoring. Nutritional enrichment.

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