Título:	Nutritional value of gluten-free rice and bean based cake mix.
Autor:	BASSINELLO, P. Z. BENTO, J. A. C. GOMES, L. de O. F. CALIARI, M. OOMAH, B. D.
Afiliación:	PRISCILA 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.
Año:	2020
Referencia:	Ciência Rural, v. 50, n. 6, e20190653, 2020.
Descripción:	Gluten-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.
Thesagro:	Arroz Oryza Sativa Feijão Phaseolus Vulgaris Farinha Valor Nutritivo Glúten Digestibilidade
NAL Thesaurus:	Rice Beans Extruded foods Antinutritional factors Gluten-free foods
Palabras clave:	Starch and protein digestibility
ISSN:	1678-4596
DOI:	http://dx.doi.org/10.1590/0103-8478cr20190653
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAF)