Nutritional value of gluten-free rice and bean based cake mix.

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 option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

Bibliographic Details

Main Authors:	BASSINELLO, P. Z., BENTO, J. A. C., GOMES, L. de O. F., CALIARI, M., OOMAH, B. D.
Other Authors:	PRISCILA ZACZUK BASSINELLO, CNPAF; JULIANA APARECIDA CORREIA BENTO, UFG; LUCIANA DE OLIVEIRA FROES GOMES, UFG; MARCIO CALIARI, UFG; BASSOODEO DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA, Summerland-BC.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2020-04-28
Subjects:	Starch and protein digestibility, Arroz, Oryza Sativa, Feijão, Phaseolus Vulgaris, Farinha, Valor Nutritivo, Glúten, Digestibilidade, Rice, Beans, Extruded foods, Antinutritional factors, Gluten-free foods,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882 http://dx.doi.org/10.1590/0103-8478cr20190653
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