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Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
(2021-01-01)
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different ...
Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014-09-01)
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw ...
Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta
(Universidade Estadual de Maringá (UEM), Pro-reitoria Pesquisa Pos-graduacao, 2009-01-01)
With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. ...
Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta
(Universidade Estadual de Maringá (UEM), Pro-reitoria Pesquisa Pos-graduacao, 2009-01-01)
With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. ...
Resistant starch in cassava products
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance ...