197 research outputs found
How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?
Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.info:eu-repo/semantics/publishedVersio
Efeito de diferentes reguladores de crescimento na regeneração in vitro de pau-rosa (Aniba rosaeodora Ducke)
Tick fauna of wild animals received and attended at the Santarém Zoological Park, western Pará State, Brazil
Investigating the correlation between some of the properties of plasma nitrided AISI 316L stainless steel
Exigência de cálcio para codornas japonesas (Coturnix coturnix japonica) machos na fase de 1 a 21 dias de idade
Ácido cianídrico em tecidos de mandioca em função da idade da planta e adubação nitrogenada
Influência do cromo no desempenho, na qualidade da carne e no teor de lipídeos no plasma sanguíneo de frangos de corte
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