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	Provedor de dados Thai Agricultural (2) Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Chompreeda, P. (2) Haruthaithanasan, V. (2) Azeredo,Henriette Monteiro Cordeiro de (1) Carvalho,Carlos Wanderlei Piler (1) Gogoy,Rossana Catie Bueno de (1) Gorgônio,Cristiane Mesquita da Silva (1) Helm,Cristiane Vieira (1) Ikeda,Mônica (1) Mothé,Cheila Gonçalves (1) Parakul, R. (1) Petchmak, P. (1) Pumar,Matilde (1) Ribani,Rosemary Hoffmann (1) Suwonsichon, T. (1) Tipkanon, S. (1) Mais... Palavra-chave Cake (4) Acceptability (1) Araucaria angustifolia (1) Calories (1) Celiac (1) Consumer (1) Development (1) Dietary (1) Fiber (1) Fragrance (1) Gluten (1) Optimization (1) Pumpkin seed flour (1) Reduced (1) Rheology (1) Rice (1) Rice butter (1) Sensory (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2011 (1) 2005 (1) 2004 (1) País Brazil (2) Thailand (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 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 Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes Ciência Rural 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 Development of reduced calories fragrance rice butter cake Thai Agricultural Chompreeda, P.; Haruthaithanasan, V.; Petchmak, P.; Tipkanon, S.; Parakul, R.. Palavras-chave: Development; Reduced; Calories; Fragrance; Rice butter; Cake. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4923 Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice Thai Agricultural Chompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V.. Palavras-chave: Optimization; Consumer; Acceptability; Cake; Rice. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4902 Registros recuperados: 4 Primeira ... 1 ... Última

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