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Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts (Araucaria angustifolia) associated to other flours
- Pinto Polet, Jéssica, de Oliveira, Viviani Ruffo, Rios, Alessandro de Oliveira, Souza, Carolina Guerini de
- Journal of culinary science & technology 2019 v.17 no.2 pp. 136-145
- Araucaria angustifolia, food technology, gluten-free bread, nutritive value, nuts, patients, potato starch, rice flour, seeds, sensory evaluation, sensory properties
- Pine nuts are the seeds of Araucaria angustifolia, which have a good nutritional value and relevance to be investigated in food technology, especially in bakery products for celiac people. This study aimed to evaluate physico-chemical and sensory properties of gluten-free breads made with pine nuts. Four different formulations (T1, T2,T3, and T4) of bread were prepared, varying the percentages flours, and were submitted to physical, chemical, and sensory analysis. The formulation made with pine nut and potato starch and the one made with pine nuts associated with potato starch and rice flour are promising alternatives for celiac patients.