Compartir
Gluten-free Healthy Cereal-based Products (en Inglés)
Mohamed Salem
(Autor)
·
Prof Fatma M. El-Zayet
(Autor)
·
Prof Adel a. Shatta
(Autor)
·
LAP Lambert Academic Publishing
· Tapa Blanda
Gluten-free Healthy Cereal-based Products (en Inglés) - Salem, Mohamed ; El-Zayet, Prof Fatma M. ; Shatta, Prof Adel a.
$ 399.356
$ 665.594
Ahorras: $ 266.238
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Lunes 15 de Julio y el
Miércoles 24 de Julio.
Lo recibirás en cualquier lugar de Colombia entre 1 y 5 días hábiles luego del envío.
Reseña del libro "Gluten-free Healthy Cereal-based Products (en Inglés)"
The aglutenics biscuit and pasta are intended to those persons who are suffering gluten intolerance, also named celiac disease. In this study, the gluten-free biscuits were prepared from the following flours: rice flour (RF), soybeans flour (SF), amaranth flour (AF), quinoa flour (QF), sweet potato flour (SPF), potato flour (PF) and taro flour (TF). In gluten-free pasta, AF, QF, SPF and TF were used with: rice flour, xanthan-gum, and egg. The optimization of the aglutenics pasta manufacture recipe was realized through Response Surface Methodology (RSM). Samples of biscuits or pasta were subjected to the physico-chemical and sensorial analyses in order to assess the blending influence on the biscuits or pasta quality. The blend with 50: 50 (RF: AR or OF), 40:30:30 (RF: AF: QF) led to the highest acceptability, besides RF 100% and RF (70%): SF (10%): tuber flours (20%) [SPF (20%): PF (15%): TF (10%)]. The optimum conditions (Desirability= 0.662) obtained for gluten-free pasta were amaranths (10%), quinoa (12.5%), sweet potato (15%) and taro (2%) flours.
