The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and total lipids contents ranged from 86.72 to 97.49 and 97.84 to 134.03 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6: n-3 fatty acid ratios were 3:1. Calcium was the major mineral and the contents of trace minerals copper, iron, magnesium, manganese and zinc were over 10% of the dietary reference intake values. The granola color tended to light brown. The absence of Bacillus cereus, thermotolerant coliforms, coagulase positive staphylococcus, and Salmonella sp. ensured the product safety. All the granola formulations had good sensory acceptance and high purchase intent. The gluten-free granola formulations had good physicalchemical, sensory and nutritional quality. The use of chemometric analysis enabled to distinguish the samples with respect to their fatty acid composition, minerals content and sensory aspects.
Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg -1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent. Index terms:Principal component analysis, pseudo-cereals, linseed, fatty acids. RESUMOBarras alimentícias são muito consumidas, especialmente por sua praticidade; no entanto apresentam baixos teores de nutrientes essenciais e, em sua maioria, não podem ser ingeridas por pessoas celíacas. O objetivo deste estudo foi o desenvolvimento, avaliação físico-química, nutricional e sensorial de barras alimentícias sem glúten contendo amaranto e linhaça. As barras alimentícias formuladas não apresentaram frações de glúten. Os teores de proteína bruta e lipídios totais variaram entre 68,32-76,60 e 74,56-82,06 g kg -1 de alimento, respectivamente. As razões entre ácidos graxos poli-insaturados/ saturados e n-6:n-3 variaram de 0,45:1 para 0,55:1 e 1,44:1 para 2,50:1, respectivamente. Os principais minerais foram o cálcio, magnésio, cobre, ferro, manganês e zinco. Aplicação de análise multivariada permitiu diferenciar a amostra B das demais em relação ao seu conteúdo mineral e teor de ácido alfa-linolênico. Todas as barras formuladas tiveram boa aceitação sensorial e intenção de compra elevada.Termos para indexação: Análise de componentes principais, pseudocereal, linhaça, ácido graxo.
ABSTRACT. The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and total lipids contents ranged from 86.72 to 97.49 and 97.84 to 134.03 g kg -1of food, respectively. The polyunsaturated/saturated and n-6: n-3 fatty acid ratios were 3:1. Calcium was the major mineral and the contents of trace minerals copper, iron, magnesium, manganese and zinc were over 10% of the dietary reference intake values. The granola color tended to light brown. The absence of Bacillus cereus, thermotolerant coliforms, coagulase positive staphylococcus, and Salmonella sp. ensured the product safety. All the granola formulations had good sensory acceptance and high purchase intent. The gluten-free granola formulations had good physicalchemical, sensory and nutritional quality. The use of chemometric analysis enabled to distinguish the samples with respect to their fatty acid composition, minerals content and sensory aspects.Keywords: principal components analysis, amaranth, quinoa, linseed, gluten-free foods.Desenvolvimento, caracterização e análise quimiométrica de granolas isentas de glúten, contendo farinha integral de novas cultivares de pseudocereais RESUMO. O presente estudo teve como objetivo o desenvolvimento, as análises quimiométrica, físico-química, microbiológica, nutricional e sensorial de granolas isentas de glúten, contendo quinoa, amaranto e linhaça. As frações de glúten não foram detectadas nas formulações de granolas. Os teores de proteína bruta e lipídios totais foram 86,72 a 97,49 e 97,84 a 134,03 g kg -1 de alimento, respectivamente. As razões dos ácidos graxos poliinsaturados:saturados e n-6: n:3 foram de 3:1. O cálcio foi o mineral majoritário e os minerais cobre, ferro, magnésio, manganês e zinco estiveram acima de 10% para o valor de ingestão dietética de referência. A cor da granola tendeu para o marrom claro. Foram ausentes Bacillus cereus, coliformes termotolerantes, estafilococos coagulase positive e Salmonella sp., sendo atestada a sanidade dos produtos. Todas as granolas apresentaram boas características sensoriais e alta intenção de compra. As formulações de granolas isentas de glúten tiveram boas características físico-químicas, sensoriais e nutricionais. Pela análise quimiométrica foi possível distinguir as amostras com relação à sua composição em ácidos graxos, minerais e aspectos sensoriais.Palavras-chave: análise de componentes principais, amaranto, quinoa, linhaça, alimentos sem glúten.
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