@article{de Sousa_Moreira dos Santos_da Silva Duarte_Gonçalves da Silva_2021, place={Tup}, title={USE OF PEQUI PULP RESIDUAL PIE FLOUR (Caryocar coriacium Wittm) IN THE DEVELOPMENT AND CHARACTERIZATION OF SEQUILHO CRACKERv}, volume={15}, url={https://seer.tupa.unesp.br/index.php/BIOENG/article/view/1057}, DOI={10.18011/bioeng2021v15n4p632-643}, abstractNote={<p>The pequi tree <em>Caryocar Coriacium</em> Wittm is a species of socioeconomic interest and a source of raw material for culinary, medicinal and industrial purposes. The objective of this work was to elaborate and characterize, in physical-chemical terms, a dry biscuit with the addition of pequi pulp flour. In the formulation of the sequilho used different proportions of flour. Physicochemical analyzes of the flour found the following values: moisture (5.11%), acidity (1.52%), pH (4.10), carbohydrates (59.10%), lipids (23.50%), proteins (10.76%), fibers (6.10%) and ash (2.44%). The following values ​​were found in the analysis of the sequilhos: humidity (4.99 to 9.10%), acidity (1.10 to 1.63%), pH (6.84 to 7.14), carbohydrates (65.42 to 75.72%), lipids (14.72 to 18.54%), proteins (5.37 to 9.18%), fibers (0.20 to 0.58%), ash (0.20 to 0, 43%) and total energy value (131.26 to 139.88 Kcal/100g). The results indicate the flour as an ingredient to be incorporated in the elaboration of sequilhos, which, in turn, presented peculiar nutritional and energetic characteristics.</p>}, number={4}, journal={Revista Brasileira de Engenharia de Biossistemas}, author={de Sousa, Erlânio Oliveira and Moreira dos Santos, Anália Maria and da Silva Duarte, Ana Milene and Gonçalves da Silva, Maria Tamires}, year={2021}, month={Dec.}, pages={632–643} }