Quinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualities
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Data
2015
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Resumo
Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities for the
production of nutritious foods without gluten. The aim of this study was to evaluate the physical, chemical,
microbiological and sensory characteristics of extruded gluten-free breakfast cereals produced from quinoa and rice
co-products. The cereals breakfast were submitted in three different treatments: Caramel (sweet), with addition of
caramel colorant before extrusion and glucose syrup after this process; Annatto (salty), with addition of annatto
colorant before extrusion and sodium chloride solution after this; and the natural, without addition of colorant and
flavoring. Randomized design with the three treatments and three replicates was used to determine the physical
characteristics, and randomized blocks for sensory acceptance. Attribute "crispness" was highly rated by the judges
for all flavors. There were acceptance of annatto (salty) and caramel (sweet) cereals flavors, indicating the
preference of consumers for more pronounced flavors. Content of protein, fiber and lipids in the natural cereal is
higher corn, being a good option to meet the daily consumption values. Levels of zinc, copper and manganese
supply the values for both adults and children, considering 100g of daily consumption. Obtained amino acid profile
was higher than the minimum standard established by FAO/WHO for all essential amino acids except lysine.
Production of breakfast cereal from quinoa grains and broken rice bran is viable considering the technological,
nutritional, microbiological and sensory aspects.
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Palavras-chave
Chenopodium quinoa willd, Amino acids, Oryza sativa L., Extrusion, Acceptance
Citação
GODOY, Roberta; CALIARI, MĂĄrcio; SOARES JĂNIOR, Manoel Soares; SILVA, Vera SĂŽnia Nunes da; BENASSI, Marta de Toledo; GARCIA, Marina Costa. Quinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualities. Journal of Food and Nutrition Research, Newark, v. 3, n. 9, p. 599-606, 2015.