Data/hora: 21/09/2024 15:43:33

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	B - 3	
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