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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

SANTUCCI, Marjorie Carelli Costa; ALVIM, Izabela Dutra; FARIA, Eliete Vaz de  and  SGARBIERI, Valdemiro Carlos. Effect of enrichment of water and salt biscuits with yeast (Saccharomyces sp.) extract. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.3, pp.441-446. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612003000300025.

The objective of this investigation was to establish the composition of the yeast (Saccharomyces sp.) obtained as a byproduct of the alcoholic fermentation industry, in the form of an autolysate (AT) and their derivatives, extract (Ex) and insoluble fraction (FI). The total autolysate (AT) and the extract (Ex), after dehydration in spray dryer, were utilized as flavour enhancers in salted biscuits. Addition to the biscuits of 5% Ex improved the essential amino acid score (EAE) from 38 to 60%, and the net protein utilization index (NPR) from 1.0 to 2.0 (100%). There was also a significant improvement in the acceptability and preference of the enriched biscuits by the consumers.

Keywords : yeast; derivative; ingredient; biscuit; formulation.

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