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| Moraes,Érica Aguiar; Dantas,Maria Inês de Souza; Morais,Dayane de Castro; Silva,Cassiano Oliveira da; Castro,Fátima Aparecida Ferreira de; Martino,Hércia Stampini Duarte; Ribeiro,Sônia Machado Rocha. |
| The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flaxseed flour; Cakes; Lipid peroxidation; Bioactive compounds; Acceptance. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400021 |
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| Carvalho,Ariela Werneck de; Natal,Dorina Isabel Gomes; Silva,Cassiano Oliveira da; Dantas,Maria Inês de Souza; Barros,Everaldo Gonçalves de; Ribeiro,Sônia Machado Rocha; Costa,Neuza Maria Brunoro; Martino,Hércia Stampini Duarte. |
| The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, and in vivo protein quality was investigated. The treatment reduced the trypsin inhibitor activity and urease, but it did not affect protein solubility. Protein Efficiency Coefficient (PER) values of the flours were similar, and the PER of the hull-less soybean flour did not differ from casein. The Net Protein Ratio (NPR) did not differ between the experimental groups. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Trypsin inhibitor; Protein solubility. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015 |
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