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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
28/04/2020 |
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Data da última atualização: |
28/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; JULIANA APARECIDA CORREIA BENTO, UFG; LUCIANA DE OLIVEIRA FROES GOMES, UFG; MARCIO CALIARI, UFG; BASSOODEO DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA, Summerland-BC. |
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Título: |
Nutritional value of gluten-free rice and bean based cake mix. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Ciência Rural, v. 50, n. 6, e20190653, 2020. |
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ISSN: |
1678-4596 |
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DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190653 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents. |
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Palavras-Chave: |
Starch and protein digestibility. |
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Thesagro: |
Arroz; Digestibilidade; Farinha; Feijão; Glúten; Oryza Sativa; Phaseolus Vulgaris; Valor Nutritivo. |
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Thesaurus Nal: |
Antinutritional factors; Beans; Extruded foods; Gluten-free foods; Rice. |
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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/212550/1/CNPAF-2020-cr.pdf
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Marc: |
LEADER 01787naa a2200361 a 4500
001 2121882
005 2020-04-28
008 2020 bl uuuu u00u1 u #d
022 $a1678-4596
024 7 $ahttp://dx.doi.org/10.1590/0103-8478cr20190653$2DOI
100 1 $aBASSINELLO, P. Z.
245 $aNutritional value of gluten-free rice and bean based cake mix.$h[electronic resource]
260 $c2020
520 $aGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.
650 $aAntinutritional factors
650 $aBeans
650 $aExtruded foods
650 $aGluten-free foods
650 $aRice
650 $aArroz
650 $aDigestibilidade
650 $aFarinha
650 $aFeijão
650 $aGlúten
650 $aOryza Sativa
650 $aPhaseolus Vulgaris
650 $aValor Nutritivo
653 $aStarch and protein digestibility
700 1 $aBENTO, J. A. C.
700 1 $aGOMES, L. de O. F.
700 1 $aCALIARI, M.
700 1 $aOOMAH, B. D.
773 $tCiência Rural$gv. 50, n. 6, e20190653, 2020.
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Embrapa Arroz e Feijão (CNPAF) |
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