Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

Food Science and Technology (Campinas)

Cristiane Mesquita Da Silva Gorgônio²  Matilde Pumar²  Cheila Gonçalves Mothé¹ 

[1],Universidade do Estado do Rio de Janeiro Departamento de Nutrição Básica e Experimental Laboratório de Tecnologia dos AlimentosRio de Janeiro RJ ,Brasil

关键词: pumpkin seed flour;    cake;    fiber;    dietary;    gluten;    farinha de semente de abóbora;    bolo;    fibra;    dietético;    glúten;   

DOI  :  10.1590/S0101-20612011000100015

来源: SciELO

【 摘 要 】

The Consumers' interest for products with caloric reduction has increased, and their development is a technological challenge. The consumption of cakes has grown in importance and the demand for dietary products has stimulated the use of sweeteners and the optimization of bakery products. The consumption of fibers is related to chronic diseases prevention. Pumpkin seeds (maximum Cucurbita, L.), rich in fibers, can be used as a source of fiber in food products. A gluten-free diet is not easy to follow since gluten free products are not always available. The objective of this work was to perform a physicochemical characterization of cakes prepared with flours blends (FB) based on Pumpkin Seed Flour (PSF). The cakes were elaborated with FB in the ratios of 30:70 (C30) and 40:60 (C40) of PSF and cornstarch (CS), respectively. The results showed gluten absence and near-neutral pH. The chemical analysis of C30 and B40 showed increase of ashes, lipids, proteins, and insoluble dietary fiber and a decrease in the content of carbohydrates and calories. The chemical composition of C40 presented the greatest content of lipids, proteins, and dietary fibers, the lowest content of calories, and the best physical parameters. Therefore, both products proved suitable for human consumption.

【 授权许可】

CC BY   
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