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Qualidade nutricional e tecnológica de farinha de tef (Eragrostis tef) em preparações : uma revisão
| Content Provider | Semantic Scholar |
|---|---|
| Author | Homem, Raísa Vieira Joaquim, Aline Dos Santos Komeroski, Marina Rocha Silva, Henrique Pimentel Da Evangelista, S. R. M. Oliveira, Viviani Ruffo De |
| Copyright Year | 2018 |
| Abstract | Tef (Eragrostis tef) is a cereal from the African continent. Subtilized in several countries, tef has a good crop performance due to its resistance to extreme environmental conditions, making it an important food. By not containing gluten the tef becomes a possible option for celiacs. Celiac disease is an immune reaction to gluten intake, which is a protein found in some cereals such as wheat, barley and rye. Because of this it is important to have a variety of preparations so that the individual affected by this disease is not nutritionally harmed. The objective of this study is to present the nutritional and technological quality of preparations made from tef flour and other associated flours. Tef flour showed high nutritional potential and favorable technological viability. PALAVRAS-CHAVE: Eragrostis tef; pães sem glúten; tef. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.schenautomacao.com.br/ssa/envio/files/153_arqnovo.pdf |
| Alternate Webpage(s) | https://www.lume.ufrgs.br/bitstream/handle/10183/182208/001076755.pdf?isAllowed=y&sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
