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Correlação entre as propriedades reológicas e tecnológicas de biscoitos salgados com diferentes níveis de substituição de farinhas integrais de trigo por arroz e feijão-mungo. Authorship: RODRIGUES1, L. L.; GOMES, F. de O.; NABESHIMA, E. H.; HASHIMOTO, J. M.; SILVA, K. J. D. e Objetivou-se, neste trabalho, avaliar o efeito da substituição (0% a 100%) da farinha integral de trigo (FIT) por farinhas integrais de feijão-mungo (FIFM) e de arroz (FIA) na qualidade dos biscoitos.... Repository: BDPA Publication year: 2023
Composição centesimal de biscoitos formulados com variações nos teores de farinha de trigo, de arroz e de feijão-azuki. Authorship: SILVA, D. J. S.; SILVA, K. J. D. e; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T. O objetivo do estudo foi avaliar a composição centesimal de biscoitos elaborados com farinha de trigo (FT) e formulações com substituição parcial ou total pela farinha de arroz (FA) e/ou farinha integ... ... Repository: BDPA Publication year: 2022
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. Authorship: RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory... ... Repository: BDPA Publication year: 2022
Modelling to obtain expanded cowpea products in a twin screw extruder. Authorship: HASHIMOTO, J. M.; SCHMIELE, M.; NABESHIMAM, E. H. Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking r... ... Repository: BDPA Publication year: 2021
Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain. Authorship: HASHIMOTO, J. M.; SAMPAIO, J. P. M.; FRANCO, L. J. D.; NABESHIMA, E. H.; SILVA, K. J. D. e Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23,... ... Repository: BDPA Publication year: 2021
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. Authorship: SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF incr... ... Repository: BDPA Publication year: 2021
Pasting properties of raw and extruded cowpea cotyledons flours. Authorship: HASHIMOTO, J. M.; SCHMIELE, M.; NABESHIMA, E. H. There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic be... ... Repository: BDPA Publication year: 2020
Efeito da adição de farinha de cotilédones de feijão-caupi nas propriedades tecnológicas de biscoitos. Authorship: HASHIMOTO, J. M.; SILVA, K. J. D. e; NABESHIMA, E. H. Repository: BDPA Publication year: 2016

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