Elaboração de biscoito com aquafaba de grão de bico e coco
The variety of cookies in the world is very large, it is one of the easiest and easiest snacks there is. If they are packaged and well maintained, they can maintain quality for consumption for a long period of time. They are products that are easy to be transported and stored, with low cost compared...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45268 |
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| Resumo: | The variety of cookies in the world is very large, it is one of the easiest and easiest snacks there is. If they are packaged and well maintained, they can maintain quality for consumption for a long period of time. They are products that are easy to be transported and stored, with low cost compared to other types of snacks and with a great acceptability, so it is on top of fast snacks, besides being easily found in food stores. Aquafaba is a very useful ingredient in the diet of vegan people, looking for an alternative to replace egg white in several recipes, with this, taking advantage of the chickpea cooking water to obtain such an ingredient.
The present work aims to offer a new product for the vegan public, for people with egg restrictions and for people looking for a more natural diet. Mass balance was performed in the stages of mixing and cooking and energy balance in cooking, in order to calculate the losses in the process and result in a more accurate value of the amount of product per cycle. Finally, cost analyses of the entire process were made, indicating that even with the percentage of the profit margin, it shows that the product meets the market values of similar products. |
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