USING SESAME WASTE - Silva, Débora Rafaelly Soares;Pessoa, Taciano;Farias, Fabiana Pimentel Macêdo
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Due to its nutritional potential, sesame residue flour is an excellent alternative for partially replacing wheat flour in the formulation of food products, allowing for the nutritional enrichment of foods such as breads, cakes and cookies, among others. However, it is necessary to use techniques that add value to the sesame residue, identifying the maximum amount that can be incorporated by these residual flours in the substitution of traditional raw materials in food production, in order to enable the development of food products for practical consumption with added nutritional value.

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Produktbeschreibung
Due to its nutritional potential, sesame residue flour is an excellent alternative for partially replacing wheat flour in the formulation of food products, allowing for the nutritional enrichment of foods such as breads, cakes and cookies, among others. However, it is necessary to use techniques that add value to the sesame residue, identifying the maximum amount that can be incorporated by these residual flours in the substitution of traditional raw materials in food production, in order to enable the development of food products for practical consumption with added nutritional value.
Autorenporträt
Débora Rafaelly Soares Silva-Graduate in Agricultural Engineering (Federal University of Campina Grande), Master's in Agricultural Engineering (Federal University of Campina Grande), PhD in Process Engineering (Federal University of Campina Grande). Areas of expertise: processing of agricultural products, food technology and sustainability.