Título:	Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculanta crantz)
Autoria:	SANTOS, I. H. V. da S. SILVA, M. B. N. da MENEZAS, G. M. de OLIVEIRA, T. W. de SANTOS, M. R. A. dos AZEVEDO, M. S. de
Afiliação:	MAURICIO REGINALDO ALVES DOS SANTOS, CPAF-Rondonia.
Ano de publicação:	2017
Referência:	International Journal for Innovation Education and Research, v.5, n.9, 2017
Conteúdo:	Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gluten-free food products. The aim of this study was to produce a gluten-free alternative to the wheat chicken pasty, a food largely consumed in South American countries. The main ingredient used for the elaboration of gluten-free pasty was cassava, a cheap and quite available raw ingredient, which after cooked results in a soft mass. This product was compared to the traditional wheat version by means of a sensory analysis, considering general aspects, consistency, flavor and aroma, and also a comparison of the production costs of the two products. General aspects, flavor and aroma did not differ significantly between the two products. Consistency was the only characteristic that differed significantly between them, the evaluation being more favorable to the cassava pasty. These results validate the gluten-free product regarding its sensory acceptability. The cost of production of the gluten-free product was lower than that of the traditional one. This product can be a cheap and attractive alternative for celiac disease patients.
NAL Thesaurus:	celiac disease new products
Palavras-chave:	Sensory acceptability
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAF-RO)