Nutritional value of gluten-free rice and bean based cake mix
| Autor: | Priscila Zaczuk Bassinello, Juliana Aparecida Correia Bento, Luciana de Oliveira Froes Gomes, Márcio Caliari, Bassoodeo Dave Oomah |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Ciência Rural, Vol 50, Iss 6 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20190653 |
| Popis: | ABSTRACT: Gluten-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. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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