Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment

Abstract Growing demand boosts innovation in vegan and gluten-free biscuits. The Amazon, rich in biodiversity, offers underused fruits like peach palm (PB), high in oleic acid, fiber, carotenoids, and phenolic compounds. Utilizing this fruit enhances local income and forest conservation, spurring th...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Lúcia Schuch Boeira, Isabely Marques do Nascimento Florêncio, Ana Maria Rauen de Oliveira Miguel, Kátia Maria Vieira Avelar Bittencourt Cipolli, Rita de Cássia Salvucci Celeste Ormenese, Danielle Ito, Carla Lea Camargo Vianna, Cristiane Rodrigues Gomes Ruffi
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Instituto de Tecnologia de Alimentos (ITAL) 2026-05-01
Saila:	Brazilian Journal of Food Technology
Gaiak:	Physical-chemical properties Dietary fiber Oleic acid Maltitol Sensory acceptance Shelf life Cookie
Sarrera elektronikoa:	http://www.scielo.br/pdf/bjft/v29/1981-6723-bjft-29-e2025070.pdf
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