Amorphophallus konjac: a novel alternative flour on gluten-free bread.

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dc.contributorFERNANDA LAIGNIER, UNIVERSIDADE DE BRASÍLIA; RITA DE CÁSSIA COELHO DE ALMEIDA AKUTSU, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; MARIA TERESA BERTOLDO PACHECO, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; VERA SÔNIA NUNES SILVA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO ANTÔNIO MENDONÇA, UNIVERSIDADE DE BRASÍLIA; RENATA PUPPIN ZANDONADI, UNIVERSIDADE DE BRASILIA; ANTÓNIO RAPOSO, UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS.; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA.
dc.creatorLAIGNIER, F.
dc.creatorAKUTSU, R. de C. C. de A.
dc.creatorMALDONADE, I. R.
dc.creatorPACHECO, M. T. B.
dc.creatorSILVA, V. S. N.
dc.creatorMENDONÇA, M. A.
dc.creatorZANDONADI, R. P.
dc.creatorRAPOSO, A.
dc.creatorBOTELHO, R. B. A.
dc.date2021-11-25T16:00:24Z
dc.date2021-11-25T16:00:24Z
dc.date2021-11-25
dc.date2021
dc.date.accessioned2026-07-07T04:08:16Z
dc.descriptionThis study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.
dc.identifierFoods, v. 10, n. 6, May 2021. 1206.
dc.identifier2304-8158
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
dc.identifierhttps://doi.org/10.3390/foods10061206
dc.identifier.urihttp://hdl.handle.net/123456789/452620
dc.languageeng
dc.rightsopenAccess
dc.subjectGluten-free foods
dc.subjectBreads
dc.subjectAmorphophallus konjac
dc.subjectBaking
dc.titleAmorphophallus konjac: a novel alternative flour on gluten-free bread.
dc.typeArtigo de periódico

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