Application of extruded broken bean flour for formulation of gluten-free cake blends

作者：Froes Gomes Luciana de Oliveira; Cardoso Santiago Raquel de Andrade; Carvalho Ana Vania; Carvalho Rosangela Nunes; de Oliveira Iana Gabriela; Bassinello Priscila Zaczuk^*

来源：Food Science and Technology, 2015, 35(2): 307-313.

DOI：10.1590/1678-457X.6521

• Phaseolus vulgaris
• byproducts
• technological characteristics
• acceptability

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glutenfree formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate >= 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

• 出版日期2015-6