Journal Title
Title of Journal: Plant Foods Hum Nutr
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Abbravation: Plant Foods for Human Nutrition
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Authors: Lívia de Lacerda de Oliveira Pineli Lorena Andrade de Aguiar Guilherme Theodoro de Oliveira Raquel Braz Assunção Botelho Maria do Desterro Ferreira Pereira Ibiapina Herbert Cavalcanti de Lima Ana Maria Costa
Publish Date: 2015/01/11
Volume: 70, Issue: 1, Pages: 50-55
Abstract
The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants It can be used to produce partially deffated baru flour PDBF We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum XG to produce gluten free cakes Cakes were prepared with 100 wheat flour WF cake and with 100 PDBF and four different levels of XG 0 PDBF cake 01 X1 02 X2 and 03 X3 cakes and evaluated for composition antioxidants moisture specific volume texture and sensory acceptance PDBF cakes showed lower carbohydrate values but higher protein lipids calories and antioxidant contents They were rich in fiber as well as iron zinc and copper The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness elasticity and moisture Chewiness of X2 cake was similar to that of WF cake X2 and X3 cakes showed specific volume closer to that of WF cake No difference was found among the treatments for texture and appearance acceptances Flavor of X2 and X3 cakes were more accepted than WF cake Acceptance of all cakes were in the liking region of hedonic scale PBDF associated to XG is a feasible option to substitute WF in gluten free cake improving its nutritional quality
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