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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Ostermann Porcel, María Victori | - |
| dc.creator | Campderrós, Mercedes Edith | - |
| dc.creator | Rinaldoni, Ana Noelia | - |
| dc.date | 2018-12-10T14:20:26Z | - |
| dc.date | 2018-12-10T14:20:26Z | - |
| dc.date | 2017-09 | - |
| dc.date | 2018-10-23T17:42:34Z | - |
| dc.date.accessioned | 2019-04-29T15:51:06Z | - |
| dc.date.available | 2019-04-29T15:51:06Z | - |
| dc.date.issued | 2017-09 | - |
| dc.identifier | Ostermann Porcel, María Victori; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread; Med Crave; MOJ Food Processing & Technology; 4; 9-2017; 1-7 | - |
| dc.identifier | http://hdl.handle.net/11336/66159 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/303704 | - |
| dc.description | This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification. | - |
| dc.description | Fil: Ostermann Porcel, María Victori. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina | - |
| dc.description | Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina | - |
| dc.description | Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Med Crave | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://medcraveonline.com/MOJFPT/MOJFPT-04-00111.pdf | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | okara | - |
| dc.subject | bread | - |
| dc.subject | functional food | - |
| dc.subject | dietary fiber | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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