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	Provedor de dados Ciênc. Tecnol. Aliment. (4) Autor VERNAZA,Maria Gabriela (4) ALBUJA-VACA,David (2) NAVARRETE,Danny (2) YÉPEZ,Christian (2) ANDRADE-CUVI,Maria Jose (1) BRAVO-VÁSQUEZ,Juan (1) CHANG,Yoon Kil (1) GUIJARRO-FUERTES,Michelle (1) RAMOS-GUERRERO,Luis (1) Mais... Palavra-chave Celiac disease (2) Gluten-free pasta (2) Lupinus Mutabilis (2) Mixture-process design (2) Anthocyanins (1) Antioxidant capacity (1) Baking process (1) Frying (1) Green banana flour (1) In vitro digestion (1) Resistant starch (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2020 (1) 2019 (2) 2017 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design Ciênc. Tecnol. Aliment. ALBUJA-VACA,David; YÉPEZ,Christian; VERNAZA,Maria Gabriela; NAVARRETE,Danny. Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free pasta; Lupinus Mutabilis; Mixture-process design. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408 Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles Ciênc. Tecnol. Aliment. VERNAZA,Maria Gabriela; CHANG,Yoon Kil. Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest... Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Green banana flour; Frying. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300425 Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants Ciênc. Tecnol. Aliment. GUIJARRO-FUERTES,Michelle; ANDRADE-CUVI,Maria Jose; BRAVO-VÁSQUEZ,Juan; RAMOS-GUERRERO,Luis; VERNAZA,Maria Gabriela. Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Baking process; In vitro digestion; Antioxidant capacity. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500056 Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design Ciênc. Tecnol. Aliment. ALBUJA-VACA,David; YÉPEZ,Christian; VERNAZA,Maria Gabriela; NAVARRETE,Danny. Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free pasta; Lupinus Mutabilis; Mixture-process design. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031102 Registros recuperados: 4 Primeira ... 1 ... Última

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