| Title: |
Nutritional value of gluten-free rice and bean based cake mix |
| Authors: |
Bassinello, Priscila Zaczuk, Bento, Juliana Aparecida Correia, Gomes, Luciana de Oliveira Froes, Caliari, Márcio, Oomah, Bassoodeo Dave |
| Source: |
Ciência Rural. January 2020 50(6) |
| Publisher Information: |
Universidade Federal de Santa Maria, 2020. |
| Publication Year: |
2020 |
| Subject Terms: |
Oryza sativa, Phaseolus vulgaris, starch and protein digestibility, extruded bean flour, antinutritional compounds |
| More Details: |
Gluten-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. |
| Document Type: |
article |
| File Description: |
text/html |
| Language: |
English |
| ISSN: |
0103-8478 |
| DOI: |
10.1590/0103-8478cr20190653 |
| Access URL: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600752 |
| Rights: |
info:eu-repo/semantics/openAccess |
| Accession Number: |
edssci.S0103.84782020000600752 |
| Database: |
SciELO |
