Nutritional value of gluten-free rice and bean based cake mix.

Vista sencilla de ítem
dc.contributorPRISCILA ZACZUK BASSINELLO, CNPAF; JULIANA APARECIDA CORREIA BENTO, UFG; LUCIANA DE OLIVEIRA FROES GOMES, UFG; MARCIO CALIARI, UFG; BASSOODEO DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA, Summerland-BC.
dc.creatorBASSINELLO, P. Z.
dc.creatorBENTO, J. A. C.
dc.creatorGOMES, L. de O. F.
dc.creatorCALIARI, M.
dc.creatorOOMAH, B. D.
dc.date2020-04-29T04:38:52Z
dc.date2020-04-29T04:38:52Z
dc.date2020-04-28
dc.date2020
dc.date.accessioned2026-07-01T00:05:09Z
dc.descriptionGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.
dc.identifierCiência Rural, v. 50, n. 6, e20190653, 2020.
dc.identifier1678-4596
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882
dc.identifierhttp://dx.doi.org/10.1590/0103-8478cr20190653
dc.identifier.urihttp://hdl.handle.net/123456789/397035
dc.languageeng
dc.rightsopenAccess
dc.subjectStarch and protein digestibility
dc.subjectArroz
dc.subjectOryza Sativa
dc.subjectFeijão
dc.subjectPhaseolus Vulgaris
dc.subjectFarinha
dc.subjectValor Nutritivo
dc.subjectGlúten
dc.subjectDigestibilidade
dc.subjectRice
dc.subjectBeans
dc.subjectExtruded foods
dc.subjectAntinutritional factors
dc.subjectGluten-free foods
dc.titleNutritional value of gluten-free rice and bean based cake mix.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Arroz y frijol (CNPAF)