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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
Title: | Amorphophallus konjac: a novel alternative flour on gluten-free bread. |
Authors: | LAIGNIER, F.![]() ![]() AKUTSU, R. de C. C. de A. ![]() ![]() MALDONADE, I. R. ![]() ![]() PACHECO, M. T. B. ![]() ![]() SILVA, V. S. N. ![]() ![]() MENDONÇA, M. A. ![]() ![]() ZANDONADI, R. P. ![]() ![]() RAPOSO, A. ![]() ![]() BOTELHO, R. B. A. ![]() ![]() |
Affiliation: | FERNANDA LAIGNIER, UNIVERSIDADE DE BRASÍLIA; RITA DE CÁSSIA COELHO DE ALMEIDA AKUTSU, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; MARIA TERESA BERTOLDO PACHECO, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; VERA SÔNIA NUNES SILVA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO ANTÔNIO MENDONÇA, UNIVERSIDADE DE BRASÍLIA; RENATA PUPPIN ZANDONADI, UNIVERSIDADE DE BRASILIA; ANTÓNIO RAPOSO, UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS.; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA. |
Date Issued: | 2021 |
Citation: | Foods, v. 10, n. 6, May 2021. 1206. |
Description: | This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. |
NAL Thesaurus: | Gluten-free foods Breads Amorphophallus konjac Baking |
ISSN: | 2304-8158 |
DOI: | https://doi.org/10.3390/foods10061206 |
Type of Material: | Artigo de periódico |
Access: | openAccess |
Appears in Collections: | Artigo em periódico indexado (CNPH)![]() ![]() |
Files in This Item:
File | Description | Size | Format | |
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Amorphophallus-konjac-A-Novel-Alternative-Flour-on-Gluten-Free-Bread.pdf | 306.76 kB | Adobe PDF | ![]() View/Open |