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| López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves. |
| The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 |
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| Stojiljković,Vesnać; Pejić,SneAna; Kasapović,Jelena; Gavrilović,Ljubicać; Stojiljković,Stanimirć; Nikolić,Draganć; Pajović,SneAna B.. |
| The celiac disease is an autoimmune gastrointestinal disorder caused by gluten from wheat, rye or barley. In genetically predisposed persons, gluten induces the immune-mediated inflammation of small intestinal mucosa. Histological lesions include intraepithelial lymphocytosis, crypt hypertrophy and villous atrophy, resulting in malabsorption of micro- and macronutrients. The only treatment for celiac patients is a permanent gluten-free diet (GFD). Reactive oxygen species (ROS) and oxidative stress are strongly associated with the celiac disease. Glutathione (GSH) is a main detoxifier of endogenous and exogenous ROS in the intestine. In order to explain the role of glutathione redox cycle in celiac patients, we examined the activities of GSH-related... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant enzymes; Celiac disease; Glutathione. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652012000100018 |
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| Montes,Simone de Souza; Rodrigues,Laís Maciel; Cardoso,Ryzia de Cássia Vieira; Camilloto,Geany Peruch; Cruz,Renato Souza. |
| ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Brown sugar; Celiac disease. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500514 |
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