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| Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo; Ida,Elza Iouko; Soares Júnior,Manoel Soares. |
| ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max L.; Black soybean; Confectionery; Anthocyanins; And starch resistant.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000751 |
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| Bassinello,Priscila Zaczuk; Bento,Juliana Aparecida Correia; Gomes,Luciana de Oliveira Froes; Caliari,Márcio; Oomah,Bassoodeo Dave. |
| ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa; Phaseolus vulgaris; Starch and protein digestibility; Extruded bean flour; Antinutritional compounds. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600752 |
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| Fideles,Marília Cândido; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Oliveira,Ana Lázara Matos de; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maranta arundinacea L.; Hydration RVA DSC dietary total fiber.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756 |
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