Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

Article English OPEN
Jaqueline Eduarda Rodrigues BATISTA; Lucas Pereira BRAGA; Renata Corrêa de OLIVEIRA; Edson Pablo SILVA; Clarissa DAMIANI;
(2018)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Related identifiers: doi: 10.1590/1678-457x.36116
  • Subject: Nutrition. Foods and food supply | Technology (General) | TX341-641 | pumpkin seed flour | wheat flour substitution | agroindustrial waste | T1-995

Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formul... View more
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