Publicação
Bolachas sem glúten a partir de subprodutos da indústria
| Resumo: | The main objective of this work was to develop a product, namely a cookie, easy to consume, carry and maintain, directed to the market of gluten-free products, using by-products from the rice milling industry (flour and bran). An experimental design was developed to optimize a formulation that would allow developing gluten-free cookies with features of traditional cookies, by testing the texture of the dough and biscuits. The proposed formulation to develop contained 50% rice flour; 5% rice bran; 15% water; 13% oil; 15% sugar; 1% yeast; 1% soy lecithin. In the study of rheological dough with gluten and gluten-free, the elastic component G' was always above the viscous component G", verifying dependence of viscoelastic parameters with frequency. It was also found that the bran marked a very important role in the structure of the dough, since rice dough with bran showed a higher level of structure than the gluten dough. In sensory analysis, there was a consumer interest in products and no rejection was observed for any of the formulations analyzed. It can be concluded that the formulation developed is a good alternative to existing products in the market, besides being a nutritious and great tasting cookie |
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| Autores principais: | Carrilho, Laura Sofia Fernandes Baptista |
| Assunto: | cookies byproducts rheology rice sensory analysis texture |
| Ano: | 2014 |
| 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 |
| Resumo: | The main objective of this work was to develop a product, namely a cookie, easy to consume, carry and maintain, directed to the market of gluten-free products, using by-products from the rice milling industry (flour and bran). An experimental design was developed to optimize a formulation that would allow developing gluten-free cookies with features of traditional cookies, by testing the texture of the dough and biscuits. The proposed formulation to develop contained 50% rice flour; 5% rice bran; 15% water; 13% oil; 15% sugar; 1% yeast; 1% soy lecithin. In the study of rheological dough with gluten and gluten-free, the elastic component G' was always above the viscous component G", verifying dependence of viscoelastic parameters with frequency. It was also found that the bran marked a very important role in the structure of the dough, since rice dough with bran showed a higher level of structure than the gluten dough. In sensory analysis, there was a consumer interest in products and no rejection was observed for any of the formulations analyzed. It can be concluded that the formulation developed is a good alternative to existing products in the market, besides being a nutritious and great tasting cookie |
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