Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Detalhes bibliográficos
Autor(a) principal: Ikeda,Mônica
Data de Publicação: 2018
Outros Autores: Carvalho,Carlos Wanderlei Piler, Helm,Cristiane Vieira, Azeredo,Henriette Monteiro Cordeiro de, Gogoy,Rossana Catie Bueno de, Ribani,Rosemary Hoffmann
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752
Resumo: ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.
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spelling Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakesAraucaria angustifoliaceliacsensorycakerheologyABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.Universidade Federal de Santa Maria2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752Ciência Rural v.48 n.6 2018reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20170732info:eu-repo/semantics/openAccessIkeda,MônicaCarvalho,Carlos Wanderlei PilerHelm,Cristiane VieiraAzeredo,Henriette Monteiro Cordeiro deGogoy,Rossana Catie Bueno deRibani,Rosemary Hoffmanneng2018-08-20T00:00:00ZRevista
dc.title.none.fl_str_mv Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
title Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
spellingShingle Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
Ikeda,Mônica
Araucaria angustifolia
celiac
sensory
cake
rheology
title_short Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
title_full Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
title_fullStr Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
title_full_unstemmed Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
title_sort Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
author Ikeda,Mônica
author_facet Ikeda,Mônica
Carvalho,Carlos Wanderlei Piler
Helm,Cristiane Vieira
Azeredo,Henriette Monteiro Cordeiro de
Gogoy,Rossana Catie Bueno de
Ribani,Rosemary Hoffmann
author_role author
author2 Carvalho,Carlos Wanderlei Piler
Helm,Cristiane Vieira
Azeredo,Henriette Monteiro Cordeiro de
Gogoy,Rossana Catie Bueno de
Ribani,Rosemary Hoffmann
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ikeda,Mônica
Carvalho,Carlos Wanderlei Piler
Helm,Cristiane Vieira
Azeredo,Henriette Monteiro Cordeiro de
Gogoy,Rossana Catie Bueno de
Ribani,Rosemary Hoffmann
dc.subject.por.fl_str_mv Araucaria angustifolia
celiac
sensory
cake
rheology
topic Araucaria angustifolia
celiac
sensory
cake
rheology
description ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20170732
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.48 n.6 2018
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140552580857856

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