Título:	Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.
Autor:	IKEDA, M. CARVALHO, C. W. P. de HELM, C. V. AZEREDO, H. M. C. de GODOY, R. C. B. de RIBANI, R. H.
Afiliación:	Mônica Ikeda, UFPR; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTIANE VIEIRA HELM, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; ROSSANA CATIE BUENO DE GODOY, CNPF; Rosemary Hoffmann Ribani, UFPR.
Año:	2018
Referencia:	Ciência Rural [online]. 2018, vol.48, n.6, e20170732. Epub June 28, 2018.
Descripción:	Brazilian 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.
Thesagro:	Araucária Angustifólia
ISBN:	http://dx.doi.org/10.1590/0103-8478cr20170732
ISSN:	0103-8478
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)