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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/07/2021 |
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Data da última atualização: |
25/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Pre-gelatinized flours of black and carioca bean by-products: development of gluten-free instant pasta and baked snacks. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Gastronomy and Food Science, v. 25, 100383, 2021. |
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ISSN: |
1878-450X |
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DOI: |
https://doi.org/10.1016/j.ijgfs.2021.100383 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Broken grains; Gel texture profile; Pre-gelatinized flours. |
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Thesagro: |
Feijão; Glúten; Phaseolus Vulgaris. |
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Thesaurus Nal: |
Beans; Gluten-free foods; Pasting properties; Snacks; Textured foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01985naa a2200361 a 4500
001 2132802
005 2021-08-25
008 2021 bl uuuu u00u1 u #d
022 $a1878-450X
024 7 $ahttps://doi.org/10.1016/j.ijgfs.2021.100383$2DOI
100 1 $aBENTO, J. A. C.
245 $aPre-gelatinized flours of black and carioca bean by-products$bdevelopment of gluten-free instant pasta and baked snacks.$h[electronic resource]
260 $c2021
520 $aWe 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.
650 $aBeans
650 $aGluten-free foods
650 $aPasting properties
650 $aSnacks
650 $aTextured foods
650 $aFeijão
650 $aGlúten
650 $aPhaseolus Vulgaris
653 $aBroken grains
653 $aGel texture profile
653 $aPre-gelatinized flours
700 1 $aBASSINELLO, P. Z.
700 1 $aMORAIS, D. K.
700 1 $aSOUZA NETO, M. A. de
700 1 $aBATAUS, L. A. M.
700 1 $aCARVALHO, R. N.
700 1 $aCALIARI, M.
700 1 $aSOARES JÚNIOR, M. S.
773 $tInternational Journal of Gastronomy and Food Science$gv. 25, 100383, 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 6 | |
| 3. |  | SOUZA, T. C. de; MAGALHAES, P. C.; CASTRO, E. M. de; DUARTE, V. P.; LAVINSKY, A. O. Corn root morphoanatomy at different development stages and yield under water stress. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 4, p. 330-339, abr. 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo; Embrapa Unidades Centrais. |
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| 4. | | DÍAZ, A. S.; CRUZ, Y. da C.; DUARTE, V. P.; CASTRO, E. M. de; MAGALHAES, P. C.; PEREIRA, F. J. The role of reactive oxygen species and nitric oxide in the formation of root cortical aerenchyma under cadmium contamination. Physiologia Plantarum, v. 173, n. 4, p. 2323-2333, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 6 | |
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