INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical c...

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Veröffentlicht in:	Revista Brasileira de Fruticultura 2016, Vol.38 (3)
Hauptverfasser:	ALBUQUERQUE, JULIANA GONDIM DE, DUARTE, ANDREZA MORAES, CONCEIÇÃO, MARIA LÚCIA DA, AQUINO, JAILANE DE SOUZA
Format:	Artikel
Sprache:	eng
Schlagworte:	Biscoitos HORTICULTURE resíduo de frutas Spondias purpurea L
Online-Zugang:	Volltext
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