Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1080940
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dc.contributor.authorSANTOS, I. H. V. da S.
dc.contributor.authorSILVA, M. B. N. da
dc.contributor.authorMENEZAS, G. M. de
dc.contributor.authorOLIVEIRA, T. W. de
dc.contributor.authorSANTOS, M. R. A. dos
dc.contributor.authorAZEVEDO, M. S. de
dc.date.accessioned2017-11-28T23:29:15Z-
dc.date.available2017-11-28T23:29:15Z-
dc.date.created2017-11-28
dc.date.issued2017
dc.identifier.citationInternational Journal for Innovation Education and Research, v. 5, n. 9, p. 54-60, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1080940-
dc.descriptionCeliac 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSensory acceptability
dc.titleSensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculenta crantz).
dc.typeArtigo de periódico
dc.date.updated2018-03-06T11:11:11Zpt_BR
dc.subject.nalthesaurusceliac diseasept_BR
dc.subject.nalthesaurusnew productspt_BR
riaa.ainfo.id1080940
riaa.ainfo.lastupdate2018-03-06 -03:00:00
dc.contributor.institutionINEZ HELENA VIEIRA DA SILVA SANTOS, CENTRO UNIVERSITÁRIO SÃO LUCASpt_BR
dc.contributor.institutionMAIARA BRUNA NUNES DA SILVA, CENTRO UNIVERSITÁRIO SÃO LUCASeng
dc.contributor.institutionGLEYSON MARQUES DE MENEZES, CENTRO UNIVERSITÁRIO SÃO LUCASeng
dc.contributor.institutionTHATIANA WANESSA DE OLIVEIRA, CENTRO UNIVERSITÁRIO SÃO LUCASeng
dc.contributor.institutionMAURICIO REGINALDO ALVES DOS SANTOS, CPAF-ROeng
dc.contributor.institutionMARIANGELA SOARES DE AZEVEDO, UNIVERSIDADE FEDERAL DE RONDÔNIA.eng
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