AbtractThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glutenfree formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

Estabilidade microbiológica e físico-química de misturas para bolo sem glúten e qualidade dos bolos prontos para consumo Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption Autor Correspondente | Corresponding Author Recebido | Received: Abr. 11, 2014 Aprovado | Approved: Jan. 28, 2015 Campinas, v. 17, n. 4, p. 283-295, out./dez. 2014 http://dx.doi.org/10.1590/1981 SummaryThe aim of this study was to evaluate the microbiological and physicochemical stability of mixtures for gluten-free cake, stored for 240 days, as well as, the quality of their baked cakes. The gluten-free formulations contain fl our of broken rice (FAC) and extruded broken beans (FFE) in total replacement of wheat fl our, which were prepared with 45% and 75% of FFE. The fl ours and mixtures for cakes (MB) were analyzed for the levels of moisture, water activity, pH, acidity, color and microbiological quality, according to standard techniques. The baked cakes were evaluated for the sensory analyzes, specifi c volume, texture, beyond the color and microbiological quality. The results were submitted to the analysis of variance and variance components, Duncan's multiple test for means comparison (probability of 5%), Pearson's correlation and when possible, analysis of regression. The gluten-free MB showed good stability during storage, without signifi cant variation in moisture content (maximum variation of 0.7 %) and water activity always remained below 0.6, optimal value for preventing microbial growth. The color of the mixtures for gluten-free cake had no infl uence of time, refl ecting on practice in longer color stability of the fi nal products. As for baked cakes, the one with 75 % of FFE is highlighted by the mean percentage increase of up to 25.75% of the specifi c volume. However, all cakes were accepted (scores > 6) for all attributes analyzed during the storage period of the mixtures. The fl ours and cake mixtures can be stored for up to eight months at room temperature without undergoing microbiological and physicochemical changes that affect the quality of the products, including technological and sensory characteristics of the cakes. Key words: Oryza sativa; Phaseolus vulgaris; Storage; Celiac disease; Broken rice fl our; Broken bean extruded fl our.Estabilidade microbiológica e físico-química de misturas para bolo sem glúten e qualidade dos bolos prontos para consumo GOMES, L. O. F. et al.