دورية أكاديمية
Gluten-free lentil cakes with optimal technological and nutritional characteristics.
| العنوان: | Gluten-free lentil cakes with optimal technological and nutritional characteristics. |
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| المؤلفون: | Carboni AD; CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina., Puppo MC; CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina.; Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), La Plata, Argentina., Ferrero C; CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina. |
| المصدر: | Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6298-6310. Date of Electronic Publication: 2024 Mar 29. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| مواضيع طبية MeSH: | Lens Plant*/chemistry , Nutritive Value* , Flour*/analysis , Diet, Gluten-Free* , Glutens*/chemistry , Glutens*/analysis, Humans ; Celiac Disease/diet therapy ; Zea mays/chemistry ; Seeds/chemistry ; Oryza/chemistry ; Food Handling/methods ; Adult ; Taste ; Male ; Female |
| مستخلص: | Background: The celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, a Results: LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. C Conclusion: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry. (© 2024 Society of Chemical Industry.) |
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| معلومات مُعتمدة: | Universidad Nacional de La Plata; Consejo Nacional de Investigaciones Científicas y Técnicas; Ministerio de Ciencia, Tecnología e Innovación Productiva |
| فهرسة مساهمة: | Keywords: celiac disease; gluten‐free cakes; high fiber; high protein; legume flour; mixture design |
| المشرفين على المادة: | 8002-80-0 (Glutens) |
| تواريخ الأحداث: | Date Created: 20240319 Date Completed: 20240618 Latest Revision: 20240618 |
| رمز التحديث: | 20240619 |
| DOI: | 10.1002/jsfa.13459 |
| PMID: | 38501745 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1097-0010 |
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| DOI: | 10.1002/jsfa.13459 |