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 |
|---|---|
| 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 |
| _version_ | 1866809356200181760 |
|---|---|
| author | Carrilho, Laura Sofia Fernandes Baptista |
| author_facet | Carrilho, Laura Sofia Fernandes Baptista |
| author_role | author |
| contributor_name_str_mv | Sousa, Isabel Maria Nunes Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Carrilho, Laura Sofia Fernandes Baptista\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Sousa, Isabel Maria Nunes Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Carrilho, Laura Sofia Fernandes Baptista |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2015-03-17T10:26:49Z |
| datacite.date.embargoed.fl_str_mv | 2015-03-17T10:26:49Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | cookies byproducts rheology rice sensory analysis texture |
| datacite.titles.title.fl_str_mv | Bolachas sem glúten a partir de subprodutos da indústria |
| dc.contributor.none.fl_str_mv | Sousa, Isabel Maria Nunes Raymundo, Anabela Moreira Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Carrilho, Laura Sofia Fernandes Baptista |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2015-03-17T10:26:49Z |
| dc.date.embargoed.fl_str_mv | 2015-03-17T10:26:49Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/8200 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | ISA/UL |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | cookies byproducts rheology rice sensory analysis texture |
| dc.title.fl_str_mv | Bolachas sem glúten a partir de subprodutos da indústria |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_bdcc |
| description | 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 |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/5d5834aa-2fe6-4f55-8d78-39faf4808990/download |
| id | ul_fb43d64db8a2a082f88a73b0917ce238 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/8200 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | por |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/8200 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Carrilho, Laura Sofia Fernandes Baptista |
| publishDate | 2014 |
| publisher.none.fl_str_mv | ISA/UL |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | porISA/ULporThe 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 cookieapplication/pdfporBolachas sem glúten a partir de subprodutos da indústriaCarrilho, Laura Sofia Fernandes BaptistaSousa, Isabel Maria NunesRaymundo, Anabela MoreiraHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptURNurn:tid:2018468372015-03-17T10:26:49Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/8200http://purl.org/coar/access_right/c_abf2open accesscookiesbyproductsrheologyricesensory analysistexture1593228 bytesliteraturehttp://purl.org/coar/resource_type/c_bdccmaster thesishttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/5d5834aa-2fe6-4f55-8d78-39faf4808990/download |
| spellingShingle | Bolachas sem glúten a partir de subprodutos da indústria Carrilho, Laura Sofia Fernandes Baptista cookies byproducts rheology rice sensory analysis texture |
| status | SINGLETON |
| subject.fl_str_mv | cookies byproducts rheology rice sensory analysis texture |
| title | Bolachas sem glúten a partir de subprodutos da indústria |
| title_full | Bolachas sem glúten a partir de subprodutos da indústria |
| title_fullStr | Bolachas sem glúten a partir de subprodutos da indústria |
| title_full_unstemmed | Bolachas sem glúten a partir de subprodutos da indústria |
| title_short | Bolachas sem glúten a partir de subprodutos da indústria |
| title_sort | Bolachas sem glúten a partir de subprodutos da indústria |
| topic | cookies byproducts rheology rice sensory analysis texture |
| topic_facet | cookies byproducts rheology rice sensory analysis texture |
| url | http://hdl.handle.net/10400.5/8200 |
| visible | 1 |