Nutritional value of gluten-free rice and bean based cake mix
| Autor: | Luciana de Oliveira Froes Gomes, Juliana Aparecida Correia Bento, Márcio Caliari, Bassoodeo Dave Oomah, Priscila Z. Bassinello |
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| Přispěvatelé: | PRISCILA ZACZUK BASSINELLO, CNPAF, JULIANA APARECIDA CORREIA BENTO, UFG, LUCIANA DE OLIVEIRA FROES GOMES, UFG, MARCIO CALIARI, UFG, BASSOODEO DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA, Summerland-BC. |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antinutritional factors
Oryza Sativa 030309 nutrition & dietetics Starch Agriculture (General) Beans Wheat flour extruded bean flour Oryza sativa Phaseolus vulgaris starch and protein digestibility S1-972 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Gluten-free foods Protein digestibility Glúten Starch and protein digestibility Food science chemistry.chemical_classification 0303 health sciences General Veterinary Extruded foods fungi food and beverages Farinha Digestibilidade Agriculture 04 agricultural and veterinary sciences 040401 food science Gluten antinutritional compounds Valor Nutritivo chemistry Arroz Food products Phaseolus Vulgaris Animal Science and Zoology Gluten free Rice Agronomy and Crop Science Feijão |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Ciência Rural, Vol 50, Iss 6 (2020) Ciência Rural v.50 n.6 2020 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| Popis: | EnglishGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents portuguesOs alimentos sem gluten sao uma tendencia crescente no mercado domestico e internacional, contribuindo para a saude e o bem-estar, principalmente do publico celiaco. O objetivo deste estudo foi desenvolver novas opcoes de alimentos sem gluten, substituindo a farinha de trigo por farinha de arroz, amido de milho e farinha de feijao extrusada, agregando assim valor a subprodutos industriais de baixo custo. Um novo produto alimentar foi desenvolvido e seus componentes analisados quanto as suas caracteristicas nutricionais e alteracoes durante o cozimento. Os bolos assados podem ser fontes de proteinas, possuem boa digestibilidade de amido e proteinas e baixos fatores antinutricionais, principalmente taninos. A incorporacao da farinha de feijao extrusada na mistura para bolos sem gluten melhorou a digestibilidade das proteinas, a fibra alimentar total e aumentou o teor de cinzas, ferro e zinco |
| Databáze: | OpenAIRE |
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