Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443
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dc.contributor.authorGOMES, L. de O. F.pt_BR
dc.contributor.authorSANTIAGO, R. de A. C.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.contributor.authorCARVALHO, R. N.pt_BR
dc.contributor.authorOLIVEIRA, I. G. dept_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.date.accessioned2015-09-30T11:11:11Zpt_BR
dc.date.available2015-09-30T11:11:11Zpt_BR
dc.date.created2015-09-30pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443pt_BR
dc.descriptionThe 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<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate &#8805; 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleApplication of extruded broken bean flour for formulation of gluten-free cake blends.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-01-25T11:11:11Zpt_BR
dc.subject.thesagroAlimentaçãopt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroGlútenpt_BR
dc.subject.thesagroSubprodutopt_BR
riaa.ainfo.id1025443pt_BR
riaa.ainfo.lastupdate2016-01-25pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.6521pt_BR
dc.contributor.institutionLuciana 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.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CPATU)

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