Santos, Ferlando Lima and Oliveira, Merian Cunha and Nascimento, Adriana Santos and Fonseca, Karina Zanoti and Machado, Bruna Aparecida de Souza and Amorim, Gustavo Modesto and Portela, Ana Carolina Chagas and Leal, Ingrid Lessa and Santos, Wagna Piler Carvalho dos (2021) Development and Characterization of Cake Prepared With a Mixture of Mangalo Bean and Rice Flours. In: Current Research in Agricultural and Food Science Vol. 5. B P International, pp. 34-47. ISBN 978-93-90888-67-2
Full text not available from this repository.Abstract
This study aimed to develop a cake based on a mixture of mangalo bean and rice flours. We formulated and analyzed four formulations of cakes containing different percentages of mangalo flour (MF) and rice flour (RF) (0% MF + 100% RC, 10% MF + 90% RF; 20% MF + 80% RF, 30% MF + 70% RF). The formulation containing 30% of mangalo and 70% of rice was selected for microbiological, physicochemical and sensory evaluations (p <0.05). All parameters were within the recommended specifications. Among the beneficial characteristics of the cake are its low lipid content, high fiber, iron and zinc content, and freedom from gluten. Our survey showed 86% of acceptance and 52% of purchase intention. We can conclude that the use of a mixture of mangalo bean and rice flours is nutritious and well accepted, with good technological potential. In addition to that, the studied formulation fosters family farming and the traditional Brazilian diet.
| Item Type: | Book Section |
|---|---|
| Subjects: | STM Academic > Agricultural and Food Science |
| Depositing User: | Unnamed user with email support@stmacademic.com |
| Date Deposited: | 27 Dec 2023 07:39 |
| Last Modified: | 27 Dec 2023 07:39 |
| URI: | http://article.researchpromo.com/id/eprint/1598 |
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