Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
Research center of Embrapa/Collection: Embrapa Hortaliças - Artigo em periódico indexado (ALICE)
Date Issued: 2021
Type of Material: Artigo em periódico indexado (ALICE)
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.
Additional Information: 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.
Title: Amorphophallus konjac: a novel alternative flour on gluten-free bread.
Publisher: Foods, v. 10, n. 6, May 2021. 1206.
Language: Ingles
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
Data Created: 2021-11-25
ISSN: 2304-8158
Appears in Collections:Artigo em periódico indexado (CNPH)

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