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

• Autor(a) principal: Lemos, Andréa dos Reis
• Data de Publicação: 2012
• Outros Autores: Capriles, Vanessa Dias [UNIFESP], Pinto e Silva, Maria Elisabeth Machado, Arêas, José Alfredo Gomes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://dx.doi.org/10.1590/S0101-20612012005000079; http://repositorio.unifesp.br/handle/11600/7277
• topic: gluten-free bread; Amaranthus cruentus; celiac disease; pão sem glúten; Amaranthus cruentus; doença celíaca

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.