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Biscuits sans gluten à base de légumineuses vertes et de farine de riz

Biscuits sans gluten à base de légumineuses vertes et de farine de riz

          
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About the Book

L'objectif de cette étude était de caractériser chimiquement et sensoriellement des biscuits sans gluten fabriqués à partir d'un mélange de farine de légumineuses vertes, Vigna unguiculata (caupi), Lablab purpureus (mangalô) et Cajanus cajan (andu), et de riz (Oryza sativa). Un plan complètement randomisé avec trois répétitions a été utilisé, comprenant trois traitements (BFC - caupi; BFA - andu et BFM - mangalô). La composition centésimale des produits a été déterminée et l'acceptation sensorielle a été évaluée auprès de 60 consommateurs. Le traitement BFM a eu tendance à avoir une teneur en protéines et une valeur calorifique plus élevées; le traitement BFC a eu une teneur en protéines et en cendres plus faible; le traitement BFA a eu tendance à avoir une teneur en cendres plus élevée. Le traitement BFC a été mieux accepté par les consommateurs et différait significativement des autres en termes d'apparence, de saveur, de texture et de qualité globale, mais ne différait pas en termes d'arôme. L'utilisation d'un mélange de farine de légumineuses et de riz s'est avérée être une bonne alternative dans la préparation de biscuits sans gluten, qui peuvent être consommés par les consommateurs en général ou par ceux qui ont des restrictions en matière de gluten.


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Product Details
  • ISBN-13: 9786207222117
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 56
  • Spine Width: 3 mm
  • Width: 152 mm
  • ISBN-10: 6207222113
  • Publisher Date: 29 Feb 2024
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 95 gr


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