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

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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
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  Data: <i>Ciência Rural</i>. January 2020 50(6)
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  Data: Universidade Federal de Santa Maria, 2020.
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  Data: 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.
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