ANA CRISTINA SILVEIRA MARTINS,CAROLINA DA SILVA PONCIANO,JULIANA KÉSSIA BARBOSA SOARES,MARIA ELIEIDY GOMES DE OLIVEIRA,MARIA JULIETE DA SILVA OLIVEIRA,MAYARA GABRIELLY GERMANO DE ARAÚJO,SHIRLAYNE CARL
申请号：
BR102018006114
公开号：
BR102018006114A2
申请日:
2018.03.27
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
The present invention relates to the elaboration of "peanut and flaxseed-enriched functional brownie", the product in question has high nutritional value and differentiated but positive sensory characteristics due to the addition of peanut and flaxseed flour. rich in fiber, lignin and unsaturated lipids, such as omega-3, which help in the prevention of chronic noncommunicable diseases, making it a food with high functional potential. Another relevant aspect is the appreciation of peanuts, due to its high nutritional value and its influence on the aroma, texture and flavor of the product. In addition, it is important to emphasize the preparation methodology, which is characterized by its low cost and simple performance, since easily accessible ingredients and equipment are used, being a dessert option that serves consumers of a general formal, as well as those who have specific needs. In view of all the benefits mentioned, it is worth emphasizing the importance of technological food research for the production of products such as this one, which, besides having sensory quality, has a higher nutritional value when compared to non-enriched products, besides the use of peanuts and of flaxseed, contributes significantly to both the health of consumers and the expansion of agribusiness, culminating in employment and income.a presente invenção refere-se à elaboração de ?brownie funcional enriquecido com amendoim e farinha de linhaça?, o produto em questão possui alto valor nutricional e características sensoriais diferenciadas, mas positivas, devido a adição do amendoim e da farinha de linhaça, ingredientes estes ricos em fibras, lignina e lipídeos insaturados, a exemplo do ômega-3, os quais auxiliam na prevenção de doenças crônicas não transmissíveis, tornando-o então um alimento com alto potencial funcional. outro aspecto relevante é a valorização do amendoim, em virtude do seu alto valor nutricional e sua influência no aroma, textura e sabor do produto. ademais, é impor
