Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1799874969699614720 |