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Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Author(s): MBA, J. C.; PAES, L. T.; VIANA, L. M.; FERREIRA, A. J. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; AZEVEDO, L.; CARVALHO, C. W. P. de; FELISBERTO, M. H. F.; BARROS, F. A. R. de In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to expl... ... Repository: BDPA Publication year: 2023
Pães, bolos e biscoitos sem glúten: receitas fáceis e saborosas. Author(s): GALDEANO, M. C.; FELBERG, I.; LOBÃO, N.; PEREIRA, S. Este livro é o resultado do esforço em transformar, com carinho, a pesquisa realizada em laboratório em receitas saborosas, nutritivas e fáceis de serem reproduzidas nas cozinhas domésticas. Repository: BDPA Publication year: 2023
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Author(s): AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O. Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes wit... ... Repository: BDPA Publication year: 2020
Amorphophallus konjac: a novel alternative flour on gluten-free bread. Author(s): LAIGNIER, F.; AKUTSU, R. de C. C. de A.; MALDONADE, I. R.; PACHECO, M. T. B.; SILVA, V. S. N.; MENDONÇA, M. A.; ZANDONADI, R. P.; RAPOSO, A.; BOTELHO, R. B. A. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nu... ... Repository: BDPA Publication year: 2021
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. Author(s): CENTENO, A. C. L.; AGUIAR, E.; SANTOS, F.; QUEIROZ, V. A. V.; CONTI-SILVA, A.; KRUPA-KOZAK, U.; CAPRILES, V. This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two cen... ... Repository: BDPA Publication year: 2021
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. Author(s): GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg an... ... Repository: BDPA Publication year: 2022
Composição centesimal de cultivares comerciais de sorgo para uso na alimentação humana. Author(s): QUEIROZ, V. A. V.; MENEZES, C. B.; SILVA, C. S.; MIGUEL, R. A. Repository: BDPA Publication year: 2015
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. Author(s): OLIVEIRA, L. de L. de; OLIVEIRA, G. T. de; ALENCAR, E. R. de; QUEIROZ, V. A. V.; FIGUEIREDO, L. F. de A. Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-fre... ... Repository: BDPA Publication year: 2022
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Author(s): BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repository: BDPA Publication year: 2015
Nutritional value of gluten-free rice and bean based cake mix. Author(s): BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new opti... ... Repository: BDPA Publication year: 2020

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