Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour pennisetum glaucum l. r. br. Reportar como inadecuado




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Caroline Dário CAPITANI ; Katiuchia Pereira TAKEUCHI ; Tânia Aparecida Pinto de Castro FERREIRA ;Ciência e Tecnologia de Alimentos 2015, 35 2

Autor: Tcherena Amorim BRASIL

Fuente: http://www.redalyc.org/articulo.oa?id=395941535020


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil BRASIL, Tcherena Amorim; CAPITANI, Caroline Dário; Pereira TAKEUCHI, Katiuchia; Pinto de Castro FERREIRA, Tânia Aparecida Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R.
Br.) Ciência e Tecnologia de Alimentos, vol.
35, núm.
2, abril-junio, 2015, pp.
361-367 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395941535020 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: http:--dx.doi.org-10.1590-1678-457X.6564 Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R.
Br.) Tcherena Amorim BRASIL1, Caroline Dário CAPITANI2*, Katiuchia Pereira TAKEUCHI3, Tânia Aparecida Pinto de Castro FERREIRA4 Abstract Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour.
Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C).
Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration).
Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated.
Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional valu...





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