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

Detalhes bibliográficos
Autor(a) principal: Pagamunici,Lilian Maria
Data de Publicação: 2014
Outros Autores: Souza,Aloisio Henrique Pereira, Gohara,Aline Kirie, Souza,Nilson Evelázio, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007
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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spelling Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranthPrincipal component analysispseudo-cerealslinseedfatty acidsFood 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.Editora da UFLA2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007Ciência e Agrotecnologia v.38 n.3 2014reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542014000300007info:eu-repo/semantics/openAccessPagamunici,Lilian MariaSouza,Aloisio Henrique PereiraGohara,Aline KirieSouza,Nilson EvelázioGomes,Sandra Terezinha MarquesMatsushita,Makotoeng2014-08-05T00:00:00Zoai:scielo:S1413-70542014000300007Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:20.507236Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
title Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
spellingShingle Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Pagamunici,Lilian Maria
Principal component analysis
pseudo-cereals
linseed
fatty acids
title_short Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
title_full Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
title_fullStr Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
title_full_unstemmed Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
title_sort Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
author Pagamunici,Lilian Maria
author_facet Pagamunici,Lilian Maria
Souza,Aloisio Henrique Pereira
Gohara,Aline Kirie
Souza,Nilson Evelázio
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
author_role author
author2 Souza,Aloisio Henrique Pereira
Gohara,Aline Kirie
Souza,Nilson Evelázio
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Pagamunici,Lilian Maria
Souza,Aloisio Henrique Pereira
Gohara,Aline Kirie
Souza,Nilson Evelázio
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
dc.subject.por.fl_str_mv Principal component analysis
pseudo-cereals
linseed
fatty acids
topic Principal component analysis
pseudo-cereals
linseed
fatty acids
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
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=S1413-70542014000300007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542014000300007
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.38 n.3 2014
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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