Application of extruded broken bean flour for formulation of gluten-free cake blends
| Autor: | Iana Gabriela de Oliveira, Priscila Z. Bassinello, Luciana de Oliveira Froes Gomes, Raquel de Andrade Cardoso Santiago, Ana Vania Carvalho, Rosangela Nunes Carvalho |
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| Přispěvatelé: | Luciana de Oliveira Froes Gomes, UFG, Raquel de Andrade Cardoso Santiago, UFG, ANA VANIA CARVALHO, CPATU, ROSANGELA NUNES CARVALHO, CNPAF, Iana Gabriela de Oliveira, CNPAF, PRISCILA ZACZUK BASSINELLO, CNPAF. |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Retrogradation (starch)
Water activity Subproduto lcsh:TX341-641 Food technology Phaseolus vulgaris Viscosity Alimentação acceptability Glúten lcsh:Technology (General) byproducts Food science technological characteristics Mathematics chemistry.chemical_classification business.industry Gluten chemistry lcsh:T1-995 Extrusion Gluten free Food quality business lcsh:Nutrition. Foods and food supply Feijão Food Science Biotechnology |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Food Science and Technology, Volume: 35, Issue: 2, Pages: 307-313, Published: APR 2015 Food Science and Technology v.35 n.2 2015 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 35, Iss 2, Pp 307-313 (2015) |
| Popis: | The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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