|
|
|
|
| |
|
| |
|
|
| Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 |
| |
|
|
|
