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Article
Publication date: 1 October 1994

Jorge Negreiros

Considers a historical approach to the evolution of evaluation methodsin alcohol and drug education in the present century. Thetransformations in this field can be…

Abstract

Considers a historical approach to the evolution of evaluation methods in alcohol and drug education in the present century. The transformations in this field can be analysed by considering two basic paradigms, the paradigm of didactic instruction and the socio‐psychological paradigm. Describes some of the main features of the two paradigms. Examines the conditions which led to the “crisis” of the paradigm of didactic instruction and the emergence of the socio‐psychological paradigm.

Details

Employee Councelling Today, vol. 6 no. 5
Type: Research Article
ISSN: 0955-8217

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Article
Publication date: 21 December 2015

Abstract

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Journal of Children's Services, vol. 10 no. 4
Type: Research Article
ISSN: 1746-6660

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Article
Publication date: 4 January 2021

Viviane Andrade de Oliveira, Gilmar Freire da Costa and Solange de Sousa

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Abstract

Purpose

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Design/methodology/approach

Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).

Findings

The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.

Originality/value

The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

Details

Nutrition & Food Science , vol. 51 no. 5
Type: Research Article
ISSN: 0034-6659

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