Application of extruded broken bean flour for formulation of gluten-free cake blends

• Autor(a) principal: Gomes,Luciana de Oliveira Froes
• Data de Publicação: 2015
• Outros Autores: Santiago,Raquel de Andrade Cardoso, Carvalho,Ana Vania, Carvalho,Rosangela Nunes, Oliveira,Iana Gabriela de, Bassinello,Priscila Zaczuk
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307
• topic: Phaseolus vulgaris; byproducts; technological characteristics; acceptability

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.