Data/hora: 22/09/2024 14:45:13

Biblioteca(s): 	Embrapa Cerrados.	
Data corrente: 	05/02/2016	
Data da última atualização: 	01/03/2016	
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: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/138524/1/Herbert-Use-of-baru.pdf	
Registro original: 	Embrapa Cerrados (CPAC)	
Exemplares: 	CPAC - (35156-1) - UPC - AP - PP - S2059 -  - S2059 - DIS