ANA CRISTINA SILVEIRA MARTINS,ARYANE RIBEIRO DA SILVA,DIEGO ELIAS PEREIRA,HELOÍSA MARIA ÂNGELO JERÔNIMO,JAIELISON YANDRO PEREIRA DA SILVA,JULIANA KÉSSIA BARBOSA SOARES,JÉSSICA LIMA DE MORAIS,MARIA ELI
申请号：
BR102018012259
公开号：
BR102018012259A2
申请日:
2018.06.15
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
development of cereal bar from whole sweet potato flour with addition of goat whey development of cereal bar from whole sweet potato flour with addition of goat whey this is an invention that has as an appeal to be a practical, versatile and convenient product, presenting a good supply of nutrients through the use of nutritious and regional ingredients, without the addition of preservatives, flavorings and essences. the use of whole sweet potato flour (ipomoea potatoes l.) is applied due to the differential of containing the sweet potato skin next to the processing, as a source mainly of micronutrients and fibers. goat whey has a high nutritional value and until recently was rejected, becoming a waste with a high environmental impact when disposed of in the environment. thus, the use of these ingredients in the elaboration of the present invention, in addition to limiting waste, can add nutritional value, stimulating the full use of food as well as the valorization of the ingredients of the region. it also highlights the characteristic of being a product that presents good sensory acceptance, nutritional quality, a viable processing flowchart, with the potential to increase in the food industry, contributing to the development of products with greater benefits to the consumer and the environment, by reducing the waste of these foods.desenvolvimento de barra de cereais a partir da farinha integral de batata-doce com adição de soro de leite caprino desenvolvimento de barra de cereais a partir da farinha integral de batata-doce com adição de soro de leite caprino trata-se de uma invenção que tem como apelo ser produto prático, versátil e conveniente, apresentando bom aporte de nutrientes por meio da utilização de ingredientes nutritivos e regionais, sem adição de conservantes, aromatizantes e essências. a utilização da farinha integral de batata-doce (ipomoea batatas l.) aplica-se pelo diferencial de conter a casca da batata-doce junto ao processamento, como fonte prin
