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Avaliação de fibras em pães elaborados a partir de tef (Eragrostis tef) e outras farinhas associadas
| Content Provider | Semantic Scholar |
|---|---|
| Author | Homem, Raísa Vieira Silva, Henrique Pimentel Da Komeroski, Marina Rocha Joaquim, Aline Dos Santos Rios, Alessandro De Oliveira Oliveira, Viviani Ruffo De |
| Copyright Year | 2018 |
| Abstract | Tef (Eragrostis tef) is a cereal native to Ethiopia with a nutritional profile that stands out from other cereals and does not present gluten in its composition, making it a viable option for celiacs. Celiac disease is a chronic enteropathy, characterized by an adverse reaction to the ingestion of foods containing gluten, it is necessary to seek alternative food to these individuals, to avoid comorbidities. In this study, we made breads containing content and evaluated the total, soluble and insoluble fiber content. Four treatments were separated, being: T1; T2; T3 and T4, where T2 presents the highest total and insoluble fiber content. It is concluded that it is a personalized product, moreover, has proved to be feasible in breads preparation, in this way, may be able to be fed by patients with celiac disease. PALAVRAS-CHAVE: Fibras; Eragrostis tef; pães sem glúten; tef; doença celíaca. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.lume.ufrgs.br/bitstream/handle/10183/182456/001069964.pdf?isAllowed=y&sequence=1 |
| Alternate Webpage(s) | http://www.schenautomacao.com.br/ssa/envio/files/111_arqnovo.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
