Registro Completo
|
Biblioteca(s): |
Embrapa Cerrados. |
|
Data corrente: |
05/02/2016 |
|
Data da última atualização: |
01/03/2016 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
PINELI, L. de L. de O.; AGUIAR, L. A. de; OLIVEIRA, G. T. de; BOLTELHO, R. B. A.; IBIAPINA, M. do D. F. P.; LIMA, H. C. de; COSTA, A. M. |
|
Afiliação: |
Lívia de Lacerda de Oliveira Pineli, Universidade de Brasília; Lorena Andrade de Aguiar, Universidade de Brasília; Guilherme Theodoro de Oliveira, Universidade de Brasília; Raquel Braz Assunção Botelho, Universidade de Brasília; Maria do Desterro Ferreira Pereira Ibiapina, Universidade de Brasília; HERBERT CAVALCANTE DE LIMA, CPAC; ANA MARIA COSTA, CPAC. |
|
Título: |
Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. |
|
Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 70, n. 1, p. 50-55, Mar. 2015. |
|
DOI: |
http://dx.doi.org/10.1007/s11130-014-0460-7 |
|
Idioma: |
Português |
|
Conteúdo: |
Abstract - The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality. |
|
Palavras-Chave: |
Acceptance; Aceitação; Baru flour; Cake; Composição; Composition; Farinha de baru. |
|
Thesagro: |
Bolo; Textura. |
|
Thesaurus NAL: |
texture. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/138524/1/Herbert-Use-of-baru.pdf
|
|
Marc: |
LEADER 02262naa a2200325 a 4500
001 2036242
005 2016-03-01
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1007/s11130-014-0460-7$2DOI
100 1 $aPINELI, L. de L. de O.
245 $aUse of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes.
260 $c2015
520 $aAbstract - The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.
650 $atexture
650 $aBolo
650 $aTextura
653 $aAcceptance
653 $aAceitação
653 $aBaru flour
653 $aCake
653 $aComposição
653 $aComposition
653 $aFarinha de baru
700 1 $aAGUIAR, L. A. de
700 1 $aOLIVEIRA, G. T. de
700 1 $aBOLTELHO, R. B. A.
700 1 $aIBIAPINA, M. do D. F. P.
700 1 $aLIMA, H. C. de
700 1 $aCOSTA, A. M.
773 $tPlant Foods for Human Nutrition$gv. 70, n. 1, p. 50-55, Mar. 2015.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
