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Artigo Científico Acesso embargado Desenvolvimento e caracterização físico-química de bolo de chocolate isento de glúten, gordura trans e açúcar refinado(2020) Siqueira, Brenda deGluten is the main protein present in grains of wheat, oats, rye, barley and malt. Some individuals are intolerant or allergic to gluten, having a rejection of this protein. These people have an autoimmune enteropathy called Celiac Disease, which the only treatment is a total gluten exemption from the diet. However, dietary restrictions can cause harmful consequences to the emotional aspects of individuals' diets. Therefore, the objective was to develop a chocolate cake free of gluten, trans fat and refined sugar, preserving a good sensory acceptance. Three chocolate cake recipes (F1; F2; F3) were prepared, using flours variations (F1: brown rice flour and almond flour; F2: brown rice flour and coconut flour; F3: brown rice flour and green banana flour). The formulation with the best characteristics was selected for physical-chemical analysis. The developed cake had lower energy, carbohydrate and lipid value and higher protein and fiber content when compared to a traditional chocolate cake. It is concluded that the development of the gluten-free chocolate cake, trans fat and refined sugar using brown rice and almond flour, has positive nutritional and technological aspects.