Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

Abstract

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

Formulation of Gluten-Free Bread With Different Levels of Hydroxypropyl Methylcellulose, Raw Banana Flour and Proof Time: Modelling, Proximate and Sensory Analyses

“…The fat content of GF bread (12.34%) was higher than that of whole wheat bread (10.34%). This is in accordance with the results of others research work (Allen and Orfila, 2018;Kulai and Rashid, 2014;Miranda et al, 2018). In GF formulations, fat and oils are used in larger quantity to enhance the texture and mouthfeel (Roman, Belorio, and Gomez, 2019).…”

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

“…Similar results were obtained by Jahanbakhshi et al [ 67 ] with the addition of olive stone powder into sponge cake, which caused a reduction in L* and b* parameters. Likewise, the colour parameters of gluten-free snacks based on brown rice and amaranth flour added with cactus pear peel powder produced by Miranda et al [ 68 ] were also influenced by the addition of the by-product. Specifically, a reduction in luminosity ( L* ), but an increase of parameter a* , were observed, indicating a shift towards red shades with an increasing amount of cactus pear powder addition.…”

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

“…An experimental study carried out on rats evidenced that the addition of cactus flour to a western-style diet was effective to attenuate the risk parameters for the occurrence of metabolic syndromes such as sub fraction high cholesterol levels and glucose tolerance [9]. Due to the high nutrition value and the important quantity of fiber [10], antioxidants [5] and flavonoids [11], Opuntia peel has been considered a functional ingredient for improving the physicochemical, structural and nutritional properties of cooked sausages [12] and gluten-free snacks [13]. The study of [14] investigated the utilization of very small quantities of prickly pear peels (0.5, 1 and 2%) for the improvement of pan bread quality and reported that this vegetable matrix can increase the shelf-life of pan bread and decrease staling.…”