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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Gorgônio,Cristiane Mesquita da Silva (1) Mothé,Cheila Gonçalves (1) Pumar,Matilde (1) Palavra-chave Cake (1) Dietary (1) Fiber (1) Gluten (1) Pumpkin seed flour (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2011 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch Ciênc. Tecnol. Aliment. Gorgônio,Cristiane Mesquita da Silva; Pumar,Matilde; Mothé,Cheila Gonçalves. The Consumers' interest for products with caloric reduction has increased, and their development is a technological challenge. The consumption of cakes has grown in importance and the demand for dietary products has stimulated the use of sweeteners and the optimization of bakery products. The consumption of fibers is related to chronic diseases prevention. Pumpkin seeds (maximum Cucurbita, L.), rich in fibers, can be used as a source of fiber in food products. A gluten-free diet is not easy to follow since gluten free products are not always available. The objective of this work was to perform a physicochemical characterization of cakes prepared with flours blends (FB) based on Pumpkin Seed Flour (PSF). The cakes were elaborated with FB in the ratios of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pumpkin seed flour; Cake; Fiber; Dietary; Gluten. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100015 Registros recuperados: 1 Primeira ... 1 ... Última

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