Nutritional value of gluten-free rice and bean based cake mix.

• Autor(a) principal: BASSINELLO, P. Z.
• Data de Publicação: 2020
• Outros Autores: BENTO, J. A. C., GOMES, L. de O. F., CALIARI, M., OOMAH, B. D.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882; http://dx.doi.org/10.1590/0103-8478cr20190653
• topic: Starch and protein digestibility; Arroz; Oryza Sativa; Feijão; Phaseolus Vulgaris; Farinha; Valor Nutritivo; Glúten; Digestibilidade; Rice; Beans; Extruded foods; Antinutritional factors; Gluten-free foods

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.