Please use this identifier to cite or link to this item:
|Title:||Application of extruded broken bean flour for formulation of gluten-free cake blends.|
|Authors:||GOMES, L. de O. F.|
SANTIAGO, R. de A. C.
CARVALHO, A. V.
CARVALHO, R. N.
OLIVEIRA, I. G. de
BASSINELLO, P. Z.
|Affiliation:||Luciana 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.|
|Citation:||Food Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015.|
|Description:||The 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 ≥ 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.|
|Type of Material:||Artigo de periódico|
|Appears in Collections:||Artigo em periódico indexado (CPATU)|
Files in This Item:
|0101307.pdf||639,75 kB||Adobe PDF|