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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
06/07/2021 |
Data da última atualização: |
25/08/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; MORAIS, D. K.; SOUZA NETO, M. A. de; BATAUS, L. A. M.; CARVALHO, R. N.; CALIARI, M.; SOARES JÚNIOR, M. S. |
Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; DAISY KARIONE MORAIS, UFG; MENANDES ALVES DE SOUZA NETO, UFG; LUIZ ARTUR MENDES BATAUS, UFG; ROSANGELA NUNES CARVALHO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
Título: |
Pre-gelatinized flours of black and carioca bean by-products: development of gluten-free instant pasta and baked snacks. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
International Journal of Gastronomy and Food Science, v. 25, 100383, 2021. |
ISSN: |
1878-450X |
DOI: |
https://doi.org/10.1016/j.ijgfs.2021.100383 |
Idioma: |
Inglês |
Conteúdo: |
We investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100g -1) and dietary fiber (18 g·100 g -1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test. |
Palavras-Chave: |
Broken grains; Gel texture profile; Pre-gelatinized flours. |
Thesagro: |
Feijão; Glúten; Phaseolus Vulgaris. |
Thesaurus Nal: |
Beans; Gluten-free foods; Pasting properties; Snacks; Textured foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01985naa a2200361 a 4500 001 2132802 005 2021-08-25 008 2021 bl uuuu u00u1 u #d 022 $a1878-450X 024 7 $ahttps://doi.org/10.1016/j.ijgfs.2021.100383$2DOI 100 1 $aBENTO, J. A. C. 245 $aPre-gelatinized flours of black and carioca bean by-products$bdevelopment of gluten-free instant pasta and baked snacks.$h[electronic resource] 260 $c2021 520 $aWe investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100g -1) and dietary fiber (18 g·100 g -1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test. 650 $aBeans 650 $aGluten-free foods 650 $aPasting properties 650 $aSnacks 650 $aTextured foods 650 $aFeijão 650 $aGlúten 650 $aPhaseolus Vulgaris 653 $aBroken grains 653 $aGel texture profile 653 $aPre-gelatinized flours 700 1 $aBASSINELLO, P. Z. 700 1 $aMORAIS, D. K. 700 1 $aSOUZA NETO, M. A. de 700 1 $aBATAUS, L. A. M. 700 1 $aCARVALHO, R. N. 700 1 $aCALIARI, M. 700 1 $aSOARES JÚNIOR, M. S. 773 $tInternational Journal of Gastronomy and Food Science$gv. 25, 100383, 2021.
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