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Almeida, Eveline Lopes; Marangoni, Andre Luis; Steel, Caroline Joy
Ciência rural, 11/2013, Volume: 43, Issue: 11Journal Article
This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application. Key words: bean, chickpea, Peruvian carrot, potato, cassava, starch, pound cake. Este estudo avaliou e comparou o efeito da utilizacao de cinco amidos de fontes nao convencionais (grao de bico, feijao carioca, mandioquinha, batata doce e feijao branco) e de quatro diferentes amidos de fontes comerciais (mandioca, milho, batata e arroz) em bolo ingles. Amido de feijao carioca, seguido pelo amido de mandioquinha, foram os amidos de fontes nao convencionais que mostraram tendencia a melhorar a qualidade tecnologica do bolo ingles, principalmente em comparacao com o amido de milho, o qual e a fonte comercial mais utilizada. Com o amido dessas fontes, os batidos apresentaram menores valores de gravidade especifica e os bolos maiores valores de volume especifico, cor mais clara, menor reducao da umidade durante o periodo de estocagem e melhores valores nos atributos de textura durante a vida de prateleira. Alem disso, amido de feijao carioca promoveu maiores escores na avalicao sensorial; especialmente para os atributos do miolo e textura (umidade, suavidade e maciez). Amidos de grao de bico e feijao branco foram muito similares ao amido de milho em aplicacao em bolo ingles. Palavras-chave: feijao, grao de bico, mandioquinha, batata, mandioca, amido, bolo ingles.
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