Carrot cake with and without gluten: development of formulas and acceptance of product = Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto
作者: Angélica Aparecida MaurícioPaula Barbosa BucharlesHelena Maria André BoliniValeria Maria Caselato de Sousa R
刊名: Agro@mbiente On-line, 2012, Vol.6 (3), pp.250-257
来源数据库: Directory of Open Access Journals
关键词: Sensory AnalysisCeliacFat Trans. = Análise SensorialCeliacoGordura Trans.
原始语种摘要: The changes in the processing and the consumer’s growing demand for foods that present, besides the high sensorial and nutritional quality, benefits associated to the health raise the necessity of new ingredients that can assist their needs and also the market’s demand. The current project had as its objective the comparison in theacceptance of different formulations of carrot cake without gluten with wheat germ oil and with gluten and wheat germ oil and palm for consumers; to identify the nutritional composition of these ones as well as the purchase intention. The obtained cakes with the formulations of BIG, BGOM and BGOP, were appraised in their chemicaland physical properties, preference and purchase intention. The cakes with the formula BIG MIX-1 and BGOP 80 g presented chemical...
全文获取路径: DOAJ  (合作)

  • formula 公式
  • ten 
  • development 开发
  • preference 优选
  • purchase 购买
  • palma 帕尔马丝兰属叶纤维
  • market 市场
  • demand 需用电力
  • acceptance 接收
  • intention 意图