Gluten-free cookies with green legume and rice flour - Clicia Maria de Jesus Benevides
The objectives of this study were the chemical and sensory characterization of gluten-free cookies made from mixed green legume flour, Vigna unguiculata (caupi), Lablab purpureus (mangalô) and Cajanus cajan (andu), and rice (Oryza sativa). A completely randomized design with three replications was used, comprising three treatments (BFC - caupi; BFA - andu and BFM - mangalô). The centesimal composition of the products was determined and sensory acceptance was evaluated with 60 consumers. The BFM..
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