Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

Abstract

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.

Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods

“…As it was displayed in table 1, the main mineral elements were magnesium and calcium for all the samples. These results are in line with the work Pagamunici et al [18]. Magnesium play a crucial role in a wide range of biochemical and physiological actions and the incidence of calcium in the products enhance the increase in bioavailability and absorption of magnesium, manganese and zinc.…”

“…According to Hathcock [23], these trace minerals are vital for the repairs of biological systems because they contribute as cofactors in metabolic processes. Similar results were obtained by [18] and [24] who did study on cookies and granola respectively. Nonetheless, the results obtained in the formulations in this study are superior to findings obtained of Rehman et al [25], studies of apricot-date bars.…”

“…The results are not also far from what obtained in the studies about food bar made from whole flour from a new cultivar of Amaranth [18]. The scores for appearance ranged between 7.34-7.64, texture, 6.88-7.38, and overall acceptance, 6.91-7.38.…”

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

“…Fatty acids classes have been largely studied by many researchers, as well as the effect of these compounds to the human body; the relationship between fatty acids quality and the body function may be verified using some nutritional indices and ratios (Ratnayake;Galli, 2009;Ulbricht;Southgate, 1991;Santos-Silva;Bessa;Santos-Silva, 2002;Durak et al, 2013). The nutritional indices calculated in this study with adzuki beans, IA and IT, presented better values than new formulations of some foodstuffs (hamburguer, food bar and cookies) containing whole flours of promising vegetables, such as chia and flaxseed (Yoshida et al, 2009;Souza et al, 2015;Pagamunici et al, 2014a;Pagamunici et al, 1024b). According to PCA analysis (Figure 1), IA and IT presented great contribution (0.9853 and 0.9929, respectively) to PC1 and influenced the separation of adzuki cultivars.…”

Developing novel functional food formulations from natural sources of bioactives: quinoa, amaranth and potatoes

“…They also observed a decreased food intake, body weight, fat deposition, and blood triacylglycerol level in the supplemented groups. Moreover, three added value food applications applying the new quinoa variety have been reported to date: functional bread , gluten-free granola (Souza et al, 2014) and gluten free cookie (Pagamunici et al, 2014).…”