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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor PIRES,Márlia Barbosa (2) SILVA,Luiza Helena Meller da (2) AMANTE,Edna Regina (1) LOPES,Alessandra Santos (1) RODRIGUES,Antonio Manoel da Cruz (1) RODRIGUES,Antônio Manoel da Cruz (1) SAKURAI,Yasmin Caroline Nóvoa (1) Mais... Palavra-chave Bactris gasipae KUNTH (1) Cassava starch (1) Celiac (1) Flour (1) Gluten-free (1) Linseed (1) Pasta (1) Peach palm (1) Peach palm flour (1) Technological properties (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry Ciênc. Tecnol. Aliment. PIRES,Márlia Barbosa; AMANTE,Edna Regina; LOPES,Alessandra Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da. Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Flour; Technological properties; Peach palm; Bactris gasipae KUNTH. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300613 Quality of pasta made of cassava, peach palm and golden linseed flours Ciênc. Tecnol. Aliment. SAKURAI,Yasmin Caroline Nóvoa; RODRIGUES,Antônio Manoel da Cruz; PIRES,Márlia Barbosa; SILVA,Luiza Helena Meller da. Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pasta; Cassava starch; Peach palm flour; Linseed; Gluten-free; Celiac. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000305 Registros recuperados: 2 Primeira ... 1 ... Última

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