Amorphophallus konjac: a novel alternative flour on gluten-free bread.

Detalhes bibliográficos
Autor(a) principal: LAIGNIER, F.
Data de Publicação: 2021
Outros Autores: AKUTSU, R. de C. C. de A., MALDONADE, I. R., PACHECO, M. T. B., SILVA, V. S. N., MENDONÇA, M. A., ZANDONADI, R. P., RAPOSO, A., BOTELHO, R. B. A.
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/1136570
https://doi.org/10.3390/foods10061206
Resumo: This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.
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spelling Amorphophallus konjac: a novel alternative flour on gluten-free bread.Gluten-free foodsBreadsAmorphophallus konjacBakingThis study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.FERNANDA LAIGNIER, UNIVERSIDADE DE BRASÍLIA; RITA DE CÁSSIA COELHO DE ALMEIDA AKUTSU, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; MARIA TERESA BERTOLDO PACHECO, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; VERA SÔNIA NUNES SILVA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO ANTÔNIO MENDONÇA, UNIVERSIDADE DE BRASÍLIA; RENATA PUPPIN ZANDONADI, UNIVERSIDADE DE BRASILIA; ANTÓNIO RAPOSO, UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS.; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA.LAIGNIER, F.AKUTSU, R. de C. C. de A.MALDONADE, I. R.PACHECO, M. T. B.SILVA, V. S. N.MENDONÇA, M. A.ZANDONADI, R. P.RAPOSO, A.BOTELHO, R. B. A.2021-11-25T16:00:24Z2021-11-25T16:00:24Z2021-11-252021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFoods, v. 10, n. 6, May 2021. 1206.2304-8158http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570https://doi.org/10.3390/foods10061206enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-11-25T16:00:34Zoai:www.alice.cnptia.embrapa.br:doc/1136570Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-11-25T16:00:34falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-11-25T16:00:34Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Amorphophallus konjac: a novel alternative flour on gluten-free bread.
title Amorphophallus konjac: a novel alternative flour on gluten-free bread.
spellingShingle Amorphophallus konjac: a novel alternative flour on gluten-free bread.
LAIGNIER, F.
Gluten-free foods
Breads
Amorphophallus konjac
Baking
title_short Amorphophallus konjac: a novel alternative flour on gluten-free bread.
title_full Amorphophallus konjac: a novel alternative flour on gluten-free bread.
title_fullStr Amorphophallus konjac: a novel alternative flour on gluten-free bread.
title_full_unstemmed Amorphophallus konjac: a novel alternative flour on gluten-free bread.
title_sort Amorphophallus konjac: a novel alternative flour on gluten-free bread.
author LAIGNIER, F.
author_facet LAIGNIER, F.
AKUTSU, R. de C. C. de A.
MALDONADE, I. R.
PACHECO, M. T. B.
SILVA, V. S. N.
MENDONÇA, M. A.
ZANDONADI, R. P.
RAPOSO, A.
BOTELHO, R. B. A.
author_role author
author2 AKUTSU, R. de C. C. de A.
MALDONADE, I. R.
PACHECO, M. T. B.
SILVA, V. S. N.
MENDONÇA, M. A.
ZANDONADI, R. P.
RAPOSO, A.
BOTELHO, R. B. A.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv FERNANDA LAIGNIER, UNIVERSIDADE DE BRASÍLIA; RITA DE CÁSSIA COELHO DE ALMEIDA AKUTSU, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; MARIA TERESA BERTOLDO PACHECO, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; VERA SÔNIA NUNES SILVA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO ANTÔNIO MENDONÇA, UNIVERSIDADE DE BRASÍLIA; RENATA PUPPIN ZANDONADI, UNIVERSIDADE DE BRASILIA; ANTÓNIO RAPOSO, UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS.; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA.
dc.contributor.author.fl_str_mv LAIGNIER, F.
AKUTSU, R. de C. C. de A.
MALDONADE, I. R.
PACHECO, M. T. B.
SILVA, V. S. N.
MENDONÇA, M. A.
ZANDONADI, R. P.
RAPOSO, A.
BOTELHO, R. B. A.
dc.subject.por.fl_str_mv Gluten-free foods
Breads
Amorphophallus konjac
Baking
topic Gluten-free foods
Breads
Amorphophallus konjac
Baking
description This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-25T16:00:24Z
2021-11-25T16:00:24Z
2021-11-25
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Foods, v. 10, n. 6, May 2021. 1206.
2304-8158
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
https://doi.org/10.3390/foods10061206
identifier_str_mv Foods, v. 10, n. 6, May 2021. 1206.
2304-8158
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
https://doi.org/10.3390/foods10061206
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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