| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Laignier, Fernanda | - |
| dc.contributor.author | Akutsu, Rita de Cássia Coelho de Almeida | - |
| dc.contributor.author | Maldonade, Iriani Rodrigues | - |
| dc.contributor.author | Pacheco, Maria Teresa Bertoldo | - |
| dc.contributor.author | Silva, Vera Sônia Nunes da | - |
| dc.contributor.author | Mendonça, Marcio Antônio | - |
| dc.contributor.author | Zandonadi, Renata Puppin | - |
| dc.contributor.author | Raposo, António | - |
| dc.contributor.author | Botelho, Raquel Braz Assunção | - |
| dc.date.accessioned | 2021-09-13T21:15:42Z | - |
| dc.date.available | 2021-09-13T21:15:42Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | LAIGNIER, Fernanda. Amorphophallus konjac: a novel alternative flour on gluten-free bread. Foods, v. 10, n. 6, 1206, 2021. DOI: 10.3390/foods10061206. Disponível em: https://www.mdpi.com/2304-8158/10/6/1206/htm. Acesso em: 13 set. 2021. | pt_BR |
| dc.identifier.uri | https://repositorio.unb.br/handle/10482/42094 | - |
| dc.language.iso | Inglês | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Amorphophallus konjac : a novel alternative flour on gluten-free bread | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Glúten | pt_BR |
| dc.subject.keyword | Pão | pt_BR |
| dc.subject.keyword | Amorphophallus konjac | pt_BR |
| dc.rights.license | Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/foods10061206 | pt_BR |
| dc.description.abstract1 | The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. 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 nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color. | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-3366-8309 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-0699-7617 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-4776-1571 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-0370-3089 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-5286-2249 | pt_BR |
| Aparece nas coleções: | Artigos publicados em periódicos e afins
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