Regina Célia Gomes Garcia
Research Subjects
Regina Célia Gomes Garcia has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Alessandra Ramos de Jesus Minas
Faculdade de Tecnologia do Cariri
1 shared publication - Cícero Luan da Silva Figueiredo
Faculdade de Tecnologia do Cariri - FATEC Cariri
1 shared publication - Davi Lobo Lins de Sousa
Faculdade de Tecnologia do Cariri
1 shared publication - Erlânio Oliveira de Sousa
Faculdade de Tecnologia do Cariri
1 shared publication - Maria Karine de Sá Barreto Feitosa
Faculdade de Tecnologia do Cariri
1 shared publication - Michelly Pires Queiroz
Universidade Federal de Campina Grande
1 shared publication
Latest Publications
- Open Access
- 28 January 2025
- Published by RoyalDataset Publishing in Food Science Today
- Vol. 4 (1) , 71-76
Development and physicochemical and microbiological evaluation of breads with macaúba pulp flour (Acrocomia intumescens)
The species Acrocomia intumescens (macauba) has significant economic importance and, during its industrial processing, especially for the extraction of fixed oil, it generates a significant amount of residues that can be used in the production of flour for incorporation into bakery products. This study aimed to develop bread formulations with macaúba pulp flour (10%, 13%, and 16%) and evaluate their physicochemical and microbiological characteristics. Bread formulations containing 13% and 16% macaúba pulp flour exhibited higher moisture content (~28%), while the 16% formulation also showed the highest carbohydrate content (~48%). All supplemented formulations demonstrated an increase in lipid content, ranging from 12.35% to 12.87% (~3% higher than the control), resulting in higher energy values. No significant differences were observed in pH (6.65 to 6.99), titratable acidity (0.42% to 0.49%), protein (9.70% to 10.82%), or ash content (2.74% to 2.92%) compared to the control. Microbiological analyses indicated that the breads were in adequate hygienic and sanitary conditions. The variations in the components indicate that the addition of macaúba pulp flour contributed to the physical-chemical characteristics of the final product.
- 28 January 2025
- Published by RoyalDataset Publishing in Food Science Today
- Vol. 4 (1) , 71-76
Open AccessDevelopment and physicochemical and microbiological evaluation of breads with macaúba pulp flour (Acrocomia intumescens)
The species Acrocomia intumescens (macauba) has significant economic importance and, during its industrial processing, especially for the extraction of fixed oil, it generates a significant amount of residues that can be used in the production of flour for incorporation into bakery products. This study aimed to develop bread formulations with macaúba pulp flour (10%, 13%, and 16%) and evaluate their physicochemical and microbiological characteristics. Bread formulations containing 13% and 16% macaúba pulp flour exhibited higher moisture content (~28%), while the 16% formulation also showed the highest carbohydrate content (~48%). All supplemented formulations demonstrated an increase in lipid content, ranging from 12.35% to 12.87% (~3% higher than the control), resulting in higher energy values. No significant differences were observed in pH (6.65 to 6.99), titratable acidity (0.42% to 0.49%), protein (9.70% to 10.82%), or ash content (2.74% to 2.92%) compared to the control. Microbiological analyses indicated that the breads were in adequate hygienic and sanitary conditions. The variations in the components indicate that the addition of macaúba pulp flour contributed to the physical-chemical characteristics of the final product.