Autoria: BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D.

Resumo: 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.

Ano de publicação: 2020

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Arroz e Feijão

Palavras-chave: Antinutritional factors, Arroz, Beans, Digestibilidade, Extruded foods, Farinha, Feijão, Gluten-free foods, Glúten, Oryza Sativa, Phaseolus Vulgaris, Rice, Starch and protein digestibility, Valor Nutritivo