Characterization of Flours From by-products of Tropical Fruit and Their Incorporation Into Functional Cheeses
Research Square
2024
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
An alternative to waste from fruit processing industry is to use them as base for flours, which can posteriorly be used as a food additive. The present study aimed to develop and analyse flours from byproducts of pineapple and acerola (FPA and FAC, respectively), and incorporate these flours into “rennet” cheese formulation. FAC and FPA presented optimum levels for all parameters analysed (yield; humidity; fiber; protein; ascorbic acid; acidity and pH), comparable with other flours already produced on an industrial scale. These flours showed potential as alternative to reduce organic waste and as food product being a good source of fiber (41.0 and 53.63% for FPA and FAC, respectively) and ascorbic acid (632.17 and 32.30 mg/100 g for FAC and FPA, respectively). Their incorporation in cheese formulation resulted in a product with antioxidant potential, high fiber content and low lipid concentration, generating a final product with functional claim.
Bibliographic Details
Springer Science and Business Media LLC
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