| Registro completo |
| Provedor de dados: |
Ciência e Agrotecnologia
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| País: |
Brazil
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| Título: |
Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
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| Autores: |
Pagamunici,Lilian Maria
Souza,Aloisio Henrique Pereira
Gohara,Aline Kirie
Souza,Nilson Evelázio
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
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| Data: |
2014-06-01
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| Ano: |
2014
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| Palavras-chave: |
Principal component analysis
Pseudo-cereals
Linseed
Fatty acids
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| Resumo: |
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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007
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| Editor: |
Editora da Universidade Federal de Lavras
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| Relação: |
10.1590/S1413-70542014000300007
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| Formato: |
text/html
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| Fonte: |
Ciência e Agrotecnologia v.38 n.3 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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