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Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten

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Resumo:Currently, with the technologies development, the number of diagnosed cases of celiac patients has increased. However the prices of gluten-free foods are still high compared with equivalent products to the non-celiac population. Thus, there is a need to create products with the same purpose, using the rice industry byproducts, like bran and rice flour. This way the products could be presented with lowest prices to consumers. The development of gluten-free products is a technological challenge, because of the absence of gluten, which means that the forming structure must be achieved in an alternative way, namely by the incorporation of other ingredients and/or processing steps. Throughout the work was done fresh pasta and mixtures of gluten-free development like crackers, pizza crust and bread, using byproducts from the rice industry, including flour and bran rice, with the main objective of study the impact of particle size bran in their technological and sensory characteristics. Sensory analysis was the starting point to know the preference between the developed formulations with different rice bran particle size in order to achieve products with rheological characteristics as similar as possible to identical products with gluten. The developed products were featured in physical, chemical and sensory terms, through spread ratio, water activity, color, cooking quality parameters, texture, rheology and nutritional value. The bran incorporation originated products with technological and sensory characteristics most desirable
Autores principais:Loureiro, Joana Filipa Gabriel
Assunto:gluten-free-products rice bran rice flour granulometry product development
Ano:2015
País:Portugal
Tipo de documento:dissertação de mestrado
Tipo de acesso:acesso aberto
Instituição associada:Universidade de Lisboa
Idioma:português
Origem:Repositório da Universidade de Lisboa

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