Abstract:ResumoO objetivo deste estudo foi investigar o efeito combinado de inulina, amido e leite nas características texturais de géis e de propriedades de pastas empregando o planejamento experimental de misturas. Foram avaliados o perfil viscoamilográfico e a firmeza dos géis. Em todos os parâmetros avaliados, os modelos ajustados mostraram-se influenciados pela presença de inulina, amido e leite, assim como de algumas interações desses ingredientes. A viscosidade máxima e a viscosidade final foram influenciadas po… Show more
gum. The instant dessert with pregelatinized rice flour presents textural, nutritional, microbiological and sensory characteristics satisfactory, and is a good alternative to commercial instant desserts based on modified corn starch.
gum. The instant dessert with pregelatinized rice flour presents textural, nutritional, microbiological and sensory characteristics satisfactory, and is a good alternative to commercial instant desserts based on modified corn starch.
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