Data/hora: 09/06/2024 04:04:01

Provedor de dados: | 65
País: | Brazil
Título: | Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
Autores: | Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann.
Data: | 2018-01-01
Ano: | 2018
Palavras-chave: | Araucaria angustifolia; Celiac; Sensory; Cake; Rheology.
Resumo: | ABSTRACT:  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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20170732
Formato: | text/html
Fonte: | Ciência Rural  v.48 n.6 2018
Fonte: | info:eu-repo/semantics/openAccess