Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882
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dc.contributor.authorBASSINELLO, P. Z.
dc.contributor.authorBENTO, J. A. C.
dc.contributor.authorGOMES, L. de O. F.
dc.contributor.authorCALIARI, M.
dc.contributor.authorOOMAH, B. D.
dc.date.accessioned2020-04-29T04:38:52Z-
dc.date.available2020-04-29T04:38:52Z-
dc.date.created2020-04-28
dc.date.issued2020
dc.identifier.citationCiência Rural, v. 50, n. 6, e20190653, 2020.
dc.identifier.issn1678-4596
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882-
dc.descriptionGluten-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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectStarch and protein digestibility
dc.titleNutritional value of gluten-free rice and bean based cake mix.
dc.typeArtigo de periódico
dc.subject.thesagroArroz
dc.subject.thesagroOryza Sativa
dc.subject.thesagroFeijão
dc.subject.thesagroPhaseolus Vulgaris
dc.subject.thesagroFarinha
dc.subject.thesagroValor Nutritivo
dc.subject.thesagroGlúten
dc.subject.thesagroDigestibilidade
dc.subject.nalthesaurusRice
dc.subject.nalthesaurusBeans
dc.subject.nalthesaurusExtruded foods
dc.subject.nalthesaurusAntinutritional factors
dc.subject.nalthesaurusGluten-free foods
riaa.ainfo.id1121882
riaa.ainfo.lastupdate2020-04-28
dc.identifier.doihttp://dx.doi.org/10.1590/0103-8478cr20190653
dc.contributor.institutionPRISCILA 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.
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