Gluten-free breakfast cereal prepared with agroindustrial by-products: physical, chemical, microbiological aspects and sensory acceptance
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Data
2015
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Resumo
Develop foods that meet the needs of athletes and individuals with celiac disease and that serve as an alternative for the use
of unconventional raw materials. Accordingly, the objective of this study was to develop and characterize a gluten-free breakfast
cereal formulated with rice, passion fruit and milk by-products and to test whether its physical, chemical, and microbiological
characteristics and sensory acceptance are adequate for commercialization. The experimental gluten-free cereal exhibited an
expansion index of 2.56, specific volume of 1.6mL g -1 and chromaticity coordinate a* of 7.06. It is also a source of protein (7.55
g 100 g -1 ), has a low lipid content (0.97 g 100 g -1 ),and is rich in dietary fiber (6.12 g 100 g -1 ),a third of which is soluble, providing
functional value to the product. In the sensory analysis, the developed product scored average on acceptance, remaining above "I
neither liked nor disliked it" and "I moderately liked it", which is considered as accepted, scoring higher than 4 in all attributes and
52% on purchase intention. The use of rice, passion fruit and milk by-products was found to be an alternative for the preparation of
gluten-free extruded breakfast cereal, producing a final product with high nutritional value. The cereal met the recommended daily
intake (RDI) requirements for six essential amino acids according to the FAO standards and contained 85.29, 0.78 and 39.65% of
the RDI for the amino acids threonine, histidine and lysine, respectively. In addition to containing no trans-fatty acids and 20% of
the mono-unsaturated fatty acid requirement, one portion of the cereal meets the Fe and Zn RDI requirements for adults.
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Palavras-chave
By-products, Amino acids, Extrusion, Centesimal composition, Fatty acids
Citação
ALONSO, Priscila; CALIARI, Márcio; SOARES JÚNIOR, Manoel Soares. Gluten-free breakfast cereal prepared with agroindustrial by-products: physical, chemical, microbiological aspects and sensory acceptance. Journal of Food Processing & Technology, Hyderabad, v. 7, n. 1, p. 1-4, 2015.