Nutritional value of gluten-free rice and bean based cake mix.
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.
Main Authors: | , , , , |
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Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
Published: |
2020-04-28
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Subjects: | Starch and protein digestibility, Arroz, Oryza Sativa, Feijão, Phaseolus Vulgaris, Farinha, Valor Nutritivo, Glúten, Digestibilidade, Rice, Beans, Extruded foods, Antinutritional factors, Gluten-free foods, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882 http://dx.doi.org/10.1590/0103-8478cr20190653 |
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Summary: | 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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