Publications by authors named "Claudia Moreira Santa Catharina Weis"
A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing.
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- - This research focused on developing a quinoa-based beverage fermented with water kefir grains, examining how different concentrations of sucrose, inulin, and xanthan gum affect various properties like growth, pH, and alcohol production in the drink.
- - Two formulations from the study were analyzed for their nutrient content, microbial composition, and sensory perceptions, with the F8 formulation outperforming F1 in taste tests and displaying enhanced protein bioavailability after fermentation.
- - The study concluded that using quinoa extracts can create a nutritious beverage with potential market appeal, as fermentation positively impacted certain health-related compounds, despite observed reductions in some enzymes post-digestion.