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dc.contributor.authorIKEDA, M.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorHELM, C. V.
dc.contributor.authorAZEREDO, H. M. C. de
dc.contributor.authorGODOY, R. C. B. de
dc.contributor.authorRIBANI, R. H.
dc.date.accessioned2018-12-14T00:04:49Z-
dc.date.available2018-12-14T00:04:49Z-
dc.date.created2018-12-13
dc.date.issued2018
dc.identifier.citationCiência Rural [online]. 2018, vol.48, n.6, e20170732. Epub June 28, 2018.
dc.identifier.issn0103-8478
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1101366-
dc.descriptionBrazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAnálise sensorialeng
dc.subjectCelíacoeng
dc.subjectFibradietéticaeng
dc.subjectReologiaeng
dc.titleInfluence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.
dc.typeArtigo de periódico
dc.date.updated2018-12-14T00:04:49Zpt_BR
dc.subject.thesagroAraucária Angustifólia
dc.subject.thesagroBoloeng
dc.subject.thesagroEspécie Nativaeng
dc.subject.thesagroPinhãoeng
dc.subject.thesagroPinheiro do Paranáeng
dc.subject.nalthesaurusCakeseng
dc.subject.nalthesaurusCeliac diseaseeng
dc.subject.nalthesaurusRheologyeng
dc.subject.nalthesaurusSensory propertieseng
riaa.ainfo.id1101366
riaa.ainfo.lastupdate2018-12-13
dc.identifier.doihttp://dx.doi.org/10.1590/0103-8478cr20170732eng
dc.contributor.institutionMÔNICA IKEDA, UNIVERSIDADE FEDERAL DO PARANÁ
dc.contributor.institutionCARLOS WANDERLEI PILER DE CARVALHO, CTAAeng
dc.contributor.institutionCRISTIANE VIEIRA HELM, CNPFeng
dc.contributor.institutionHENRIETTE MONTEIRO C DE AZEREDO, CNPATeng
dc.contributor.institutionROSSANA CATIE BUENO DE GODOY, CNPFeng
dc.contributor.institutionROSEMARY HOFFMANN RIBANI, UNIVERSIDADE FEDERAL DO PARANÁ.eng
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