Impact of buriti flour addition in gluten-free cookie

Autor:	Hildeane Veloso de Freitas, Gislane Romano Mendonça, Daniel de Sousa Andrade, Gleyce Kelly de Sousa Oliveira, Wilanira Silva Moraes Leite, Rodrigo Anacleto Pinto, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira
Jazyk:	portugalština
Rok vydání:	2020
Předmět:	lcsh:LC8-6691 lcsh:Special aspects of education Mauritia flexuosa Cor mauritia flexuosa Hedonic scale Celíacos celíacos escala hedônica Escala hedónica Color lcsh:Social Sciences lcsh:H cor check-all-that-apply Check-all-that-apply Celiacs Celiacos lcsh:Science (General) lcsh:Q1-390 Escala hedônica
Zdroj:	Research, Society and Development; Vol. 9 No. 7; e947975263 Research, Society and Development; Vol. 9 Núm. 7; e947975263 Research, Society and Development; v. 9 n. 7; e947975263 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI Research, Society and Development, Vol 9, Iss 7, Pp e947975263-e947975263 (2020)
ISSN:	2525-3409
Popis:	Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare gluten-free cookies containing BF. For that, four formulations were produced containing 0%, 2.5%; 5.0% and 7.5% BF. The analysis of technological characteristics, color and sensory evaluation were performed. The BF provided higher (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f4c528cf62fd303caddf9179ba8b9eb7 https://rsdjournal.org/index.php/rsd/article/view/5263 Zobrazit plný text záznamu