Data/hora: 09/06/2024 02:41:49

Biblioteca(s): | Embrapa Amazônia Oriental; Embrapa Arroz e Feijão.
Data corrente: | 30/09/2015
Data da última atualização: | 30/05/2022
Autoria: | GOMES, L. de O. F.; SANTIAGO, R. de A. C.; CARVALHO, A. V.; CARVALHO, R. N.; OLIVEIRA, I. G. de; BASSINELLO, P. Z.
Afiliação: | Luciana de Oliveira Froes Gomes, UFG; Raquel de Andrade Cardoso Santiago, UFG; ANA VANIA CARVALHO, CPATU; ROSANGELA NUNES CARVALHO, CNPAF; Iana Gabriela de Oliveira, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF.
Título: | Application of extruded broken bean flour for formulation of gluten-free cake blends.
Ano de publicação: | 2015
Fonte/Imprenta: | Food Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015.
DOI: | http://dx.doi.org/10.1590/1678-457X.6521
Idioma: | Inglês
Conteúdo: | The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate &#8805; 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
Thesagro: | Alimentação; Farinha; Feijão; Gluten; Subproduto.

Categoria do assunto:

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Q Alimentos e Nutrição Humana

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/130524/1/0101-307.pdf
Registro original: | Embrapa Amazônia Oriental (CPATU)

Exemplares:

CPATU - (51643-1) - UPC - AP - DD -  -  -  - DIS
CNPAF - (33782-1) - UPC - AP - DD - 2015 -  - 2015 - DIS