Application of extruded broken bean flour for formulation of gluten-free cake blends

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dc.creatorLuciana de Oliveira Froes GOMES
dc.creatorRaquel de Andrade Cardoso SANTIAGO
dc.creatorAna Vania CARVALHO
dc.creatorRosangela Nunes CARVALHO
dc.creatorIana Gabriela de OLIVEIRA
dc.creatorPriscila Zaczuk BASSINELLO
dc.date2015
dc.date.accessioned2026-07-07T04:19:00Z
dc.descriptionThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395941535012
dc.identifier.urihttp://hdl.handle.net/123456789/457589
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.35
dc.subjectAgrociencias
dc.titleApplication of extruded broken bean flour for formulation of gluten-free cake blends
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos