Data/hora: 15/06/2024 15:38:38

Biblioteca(s): | Embrapa Arroz e Feijão.
Data corrente: | 06/07/2021
Data da última atualização: | 25/08/2021
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
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (36119-1) - UPC - AP - DD - 2021 -  - 2021 - DIS