Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8200
Título: Bolachas sem glúten a partir de subprodutos da indústria
Autor: Carrilho, Laura Sofia Fernandes Baptista
Orientador: Sousa, Isabel Maria Nunes de
Raymundo, Anabela Moreira
Palavras-chave: cookies
byproducts
rheology
rice
sensory analysis
texture
Data de Defesa: 2014
Editora: ISA/UL
Citação: Carrilho, L.S.F.B. - Bolachas sem glúten a partir de subprodutos da indústria. Lisboa: ISA, 2014, 79 p.
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
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8200
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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Bolachas sem glúten a partir de subprodutos da indústria_Laura Carrilho.pdf1,56 MBAdobe PDFVer/Abrir


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