Produção e caracterização de pão de forma glúten-free, formulado com farinha de arroz preto, inulina e enzima transglutaminase microbiana

Alencar, Denise Dantas de Oliveira; Moura, Henrique Valentim; Silva, Hanndson Araújo; Santos, Rebeca Morais Silva; Ramos, Nayara Jessica da Silva; Gusmão, Thaisa Abrantes Souza; Gusmão, Rennan Pereira de

doi:10.34117/bjdv5n10-128

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…The sweet potato, as its own name says, is rich in sugars (carbohydrates) that give it a sweet flavor, which is why it influenced the sugar content in breads. The values of total sugars and reducing sugars found by Alencar et al (2019) in breads based on rice flour corroborate the values found in this work because rice also contains carbohydrate sugars.…”

Section: Results Of the Physical-chemical Analysis Of The Breadssupporting

confidence: 90%

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Lafia

Ketounou

Costa

et al. 2020

RSD

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Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample.

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Section: Results Of the Physical-chemical Analysis Of The Breadssupporting

confidence: 90%

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Lafia

Ketounou

Costa

et al. 2020

RSD

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“…These pigments are concentrated in the grain's karyopsy, giving it the name "black rice". The use of black rice in the food industry as a raw material is of great relevance, due to its high nutritional value and attractive sensory characteristics (Alencar et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Convective drying of black rice grains (Oryza sativa L.): new mathematical modeling insights and thermodynamic properties

Melo,

De Sousa,

Cavalcanti-Mata

et al. 2023

Cad. Pedagógico

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The aim of this study was to investigate the thin layer drying of brown rice grains at different temperatures (35-75 °C), exploring its kinetics and thermodynamic properties. Black rice grains (30% b.u.) were subjected to convective drying, and the experimental data were subjected to analysis of theoretical, semi-theoretical and empirical drying models, and thermodynamic parameters were calculated. Increasing temperature accelerated drying, shortening the time required to reach moisture balance. The modified Page model modified by Cavalcanti-Mata showed excellent fit to the experimental data, standing out for its simplicity and effectiveness in describing the relationship between water content and drying time. The analysis of thermodynamic properties revealed that the activation energy increased with temperature, evidencing its influence on moisture removal. The observed variations in thermodynamic properties reinforce the importance of considering energy factors in drying. The results offer insights to optimize the black rice grain drying process, contributing to advances in the food industry and providing a basis for future research in the processing of agricultural products.

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Produção e caracterização de pão de forma glúten-free, formulado com farinha de arroz preto, inulina e enzima transglutaminase microbiana

Abstract: Produção e caracterização de pão de forma glúten-free, formulado com farinha de arroz preto, inulina e enzima transglutaminase microbiana Production and characterization of the gluten-free form formulated with black rice flour, inulin and microbian transglutaminase enzyme

Cited by 2 publications

References 3 publications

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Convective drying of black rice grains (Oryza sativa L.): new mathematical modeling insights and thermodynamic properties

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