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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
Autores:  Lemos,Andréa dos Reis
Capriles,Vanessa Dias
Pinto e Silva,Maria Elisabeth Machado
Arêas,José Alfredo Gomes
Data:  2012-09-01
Ano:  2012
Palavras-chave:  Gluten-free bread
Amaranthus cruentus
Celiac disease
Resumo:  At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612012005000079
Formato:  text/html
Fonte:  Food Science and Technology v.32 n.3 2012
Direitos:  info:eu-repo/semantics/openAccess
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