Publicação
Bolachas sem glúten a partir de subprodutos da indústria
| dc.contributor.advisor | Sousa, Isabel Maria Nunes | |
| dc.contributor.advisor | Raymundo, Anabela Moreira | |
| dc.contributor.author | Carrilho, Laura Sofia Fernandes Baptista | |
| dc.date.accessioned | 2015-03-17T10:26:49Z | |
| dc.date.available | 2015-03-17T10:26:49Z | |
| dc.date.issued | 2014 | |
| dc.description | Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia | por |
| dc.description.abstract | 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 | por |
| dc.identifier.citation | Carrilho, L.S.F.B. - Bolachas sem glúten a partir de subprodutos da indústria. Lisboa: ISA, 2014, 79 p. | por |
| dc.identifier.tid | 201846837 | |
| dc.identifier.uri | http://hdl.handle.net/10400.5/8200 | |
| dc.language.iso | por | por |
| dc.publisher | ISA/UL | por |
| dc.subject | cookies | por |
| dc.subject | byproducts | por |
| dc.subject | rheology | por |
| dc.subject | rice | por |
| dc.subject | sensory analysis | por |
| dc.subject | texture | por |
| dc.title | Bolachas sem glúten a partir de subprodutos da indústria | por |
| dc.type | master thesis | |
| dspace.entity.type | Publication | |
| rcaap.rights | OpenAccess | por |
| rcaap.type | masterThesis | por |
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