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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Data corrente: |
30/09/2015 |
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Data da última atualização: |
30/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMES, L. de O. F.; SANTIAGO, R. de A. C.; CARVALHO, A. V.; CARVALHO, R. N.; OLIVEIRA, I. G. de; BASSINELLO, P. Z. |
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Afiliação: |
Luciana de Oliveira Froes Gomes, UFG; Raquel de Andrade Cardoso Santiago, UFG; ANA VANIA CARVALHO, CPATU; ROSANGELA NUNES CARVALHO, CNPAF; Iana Gabriela de Oliveira, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Application of extruded broken bean flour for formulation of gluten-free cake blends. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015. |
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DOI: |
http://dx.doi.org/10.1590/1678-457X.6521 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans. |
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Thesagro: |
Alimentação; Farinha; Feijão; Gluten; Subproduto. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/130524/1/0101-307.pdf
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Marc: |
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001 2025443
005 2022-05-30
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/1678-457X.6521$2DOI
100 1 $aGOMES, L. de O. F.
245 $aApplication of extruded broken bean flour for formulation of gluten-free cake blends.$h[electronic resource]
260 $c2015
520 $aThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
650 $aAlimentação
650 $aFarinha
650 $aFeijão
650 $aGluten
650 $aSubproduto
700 1 $aSANTIAGO, R. de A. C.
700 1 $aCARVALHO, A. V.
700 1 $aCARVALHO, R. N.
700 1 $aOLIVEIRA, I. G. de
700 1 $aBASSINELLO, P. Z.
773 $tFood Science and Technology, Campinas$gv. 35, n. 2, p. 307-312, Apr./June 2015.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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| Registros recuperados : 5 | |
| 3. |  | DECARO JUNIOR, S. T.; CORREIA, N. M.; ALMEIDA, D. P.; GOMES, L. de O.; FERREIRA, M. da C. Efeito do uso de adjuvantes na tensão superficial e no ângulo de contato de gotas sobre folhas de ipomoea nil e merremia aegyptia. In: CONGRESSO BRASILEIRO DE FITOSSANIDADE, 3., 2015, Aguas de Lindódia. Anais... São Paulo, SP: UNESP, 2015. 1 CD-ROM. p. 51-54.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Hortaliças. |
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| 5. | | GOMES, L. de O. F.; SANTIAGO, R. de A. C.; CARVALHO, A. V.; CARVALHO, R. N.; OLIVEIRA, I. G. de; BASSINELLO, P. Z. Application of extruded broken bean flour for formulation of gluten-free cake blends. Food Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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| Registros recuperados : 5 | |
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