Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/353898
Type: Artigo
Title: Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
Author: Brasil, Tcherena Amorim
Capitani, Caroline Dario
Takeuchi, Katiuchia Pereira
Pinto de Castro Ferreira, Tania Aparecida
Abstract: Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (-18 degrees C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product
Subject: Alimentos sem glúten
Antioxidantes
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/1678-457X.6564
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200361
Date Issue: 2015
Appears in Collections:FCA - Artigos e Outros Documentos

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