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Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids Ciênc. Tecnol. Aliment.
TORRELIO MARTOS,Ana Gabriela; LÓPEZ,Estela Patricia.
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRI for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRI for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prosopis nigra; Gluten-free; Bread; Percent Dietary Reference Intakes (DRI); Acceptability.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400619
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Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa Ciênc. Tecnol. Aliment.
RAMASHIA,Shonisani Eugenia; ANYASI,Tonna Ashim; GWATA,Eastonce Tend; MEDDOWS-TAYLOR,Stephen; JIDEANI,Afam Israel Obiefuna.
Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Finger millet; Nutritional composition; Gluten-free; Antioxidant properties; Traditional processing; Value-added products.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200253
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Quality of pasta made of cassava, peach palm and golden linseed flours Ciênc. Tecnol. Aliment.
SAKURAI,Yasmin Caroline Nóvoa; RODRIGUES,Antônio Manoel da Cruz; PIRES,Márlia Barbosa; SILVA,Luiza Helena Meller da.
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pasta; Cassava starch; Peach palm flour; Linseed; Gluten-free; Celiac.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000305
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