Quinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualities

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dc.creatorGodoy, Roberta Ferro de
dc.creatorSoares JĂșnior, Manoel Soares
dc.creatorSilva, Roberta Godoy
dc.creatorBenassi, Marta de Toledo
dc.creatorGarcia, Marina Costa
dc.date.accessioned2018-05-08T14:59:38Z
dc.date.available2018-05-08T14:59:38Z
dc.date.issued2015
dc.description.abstractQuinoa 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.pt_BR
dc.identifier.citationGODOY, Roberta; CALIARI, MĂĄrcio; SOARES JÚNIOR, 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.pt_BR
dc.identifier.doi10.12691/jfnr-3-9-7
dc.identifier.issn2333-1119
dc.identifier.issne- 2333-1240
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/14828
dc.language.isoengpt_BR
dc.publisher.countryEstados unidospt_BR
dc.publisher.departmentEscola de Agronomia - EA (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectChenopodium quinoa willdpt_BR
dc.subjectAmino acidspt_BR
dc.subjectOryza sativa L.pt_BR
dc.subjectExtrusionpt_BR
dc.subjectAcceptancept_BR
dc.titleQuinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualitiespt_BR
dc.typeArtigopt_BR

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