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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
28/04/2020 |
Data da última atualização: |
28/04/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. |
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. |
Título: |
Nutritional value of gluten-free rice and bean based cake mix. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Ciência Rural, v. 50, n. 6, e20190653, 2020. |
ISSN: |
1678-4596 |
DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190653 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Starch and protein digestibility. |
Thesagro: |
Arroz; Digestibilidade; Farinha; Feijão; Glúten; Oryza Sativa; Phaseolus Vulgaris; Valor Nutritivo. |
Thesaurus NAL: |
Antinutritional factors; Beans; Extruded foods; Gluten-free foods; Rice. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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