Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Detalhes bibliográficos
Autor(a) principal: Lemos,Andréa dos Reis
Data de Publicação: 2012
Outros Autores: Capriles,Vanessa Dias, Pinto e Silva,Maria Elisabeth Machado, Arêas,José Alfredo Gomes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
Resumo: At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.
id SBCTA-1_d8847d07aec59399cbda65df2e4476c8
oai_identifier_str oai:scielo:S0101-20612012000300002
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effect of incorporation of amaranth on the physical properties and nutritional value of cheese breadgluten-free breadAmaranthus cruentusceliac diseaseAt the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000079info:eu-repo/semantics/openAccessLemos,Andréa dos ReisCapriles,Vanessa DiasPinto e Silva,Maria Elisabeth MachadoArêas,José Alfredo Gomeseng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300002Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
title Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
spellingShingle Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
Lemos,Andréa dos Reis
gluten-free bread
Amaranthus cruentus
celiac disease
title_short Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
title_full Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
title_fullStr Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
title_full_unstemmed Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
title_sort Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
author Lemos,Andréa dos Reis
author_facet Lemos,Andréa dos Reis
Capriles,Vanessa Dias
Pinto e Silva,Maria Elisabeth Machado
Arêas,José Alfredo Gomes
author_role author
author2 Capriles,Vanessa Dias
Pinto e Silva,Maria Elisabeth Machado
Arêas,José Alfredo Gomes
author2_role author
author
author
dc.contributor.author.fl_str_mv Lemos,Andréa dos Reis
Capriles,Vanessa Dias
Pinto e Silva,Maria Elisabeth Machado
Arêas,José Alfredo Gomes
dc.subject.por.fl_str_mv gluten-free bread
Amaranthus cruentus
celiac disease
topic gluten-free bread
Amaranthus cruentus
celiac disease
description At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.
publishDate 2012
dc.date.none.fl_str_mv 2012-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000079
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.3 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126317674889216