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Substituição de farinha de trigo por farinha de arroz na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosTecnologia em AlimentosUTFPR, 2015-06-18)
Cookies are defined as baked products that has a cereal base which contain high levels of sugar and fat and low levels of water. This work aimed at elaborating and evaluating cookies substituting wheat flour with rice flour ...
Cookie isento de glúten obtido com biomassa e farinha de banana (Musa paradisíaca) verde
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-02-25)
The green banana flour is a source of potassium, proteins A and B. In its composition about 55% to 93% of total solids is composed of resistant starch (RS) and fiber. Biomass is obtained from the decoction of green banana ...
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Desenvolvimento de biscoito tipo cookie isento de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-12-01)
Celiac Disease is an autoimmune disease that affects individuals with genetic predisposition, and prevents them from ingesting foods with gluten, a protein found in many cereals, especially wheat. But gluten is a substance ...
Optimization of Gluten Free Cookies from Red and White Sorghum Flours
(Vup Food Research Inst, 2016-10)
The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation ...
Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
(International Journal of Research in Advent Technology, 2016-08)
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of ...
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriaisGluten-free chocolate cookies added of inulin enriched with oligofructose: chemical, physical and sensory characteristics
(Universidade Estadual Paulista (Unesp), 2016)
Gluten-free cookies added with fibre and bioactive compounds from blackcurrant residue
(Wiley Blackwell Publishing, Inc, 2020-09)
A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds ...
Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue
(Wiley Blackwell Publishing, Inc, 2020-09-17)
A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds ...