Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(9), 599-606
DOI: 10.12691/jfnr-3-9-7
Open AccessArticle

Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities

Roberta Godoy1, Márcio Caliari1, , Manoel Soares Soares Júnior1, Vera Sônia Nunes da Silva2, Marta de Toledo Benassi3 and Marina Costa Garcia4

1Federal University of Goiás - UFG, Goiânia, GO, Brazil

2Food and Nutrition Chemistry Center, Institute of Food Technology (ITAL), Campinas, SP, Brazil

3State Londrina University – UEL, Londrina, PR, Brazil

4Federal University of Goiás, Goiânia, GO, Brazil

Pub. Date: November 20, 2015

Cite this paper:
Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi and Marina Costa Garcia. Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities. Journal of Food and Nutrition Research. 2015; 3(9):599-606. doi: 10.12691/jfnr-3-9-7

Abstract

Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities for the production of nutritious foods without gluten. The aim of this study was to evaluate the physical, chemical, microbiological and sensory characteristics of extruded gluten-free breakfast cereals produced from quinoa and rice co-products. The cereals breakfast were submitted in three different treatments: Caramel (sweet), with addition of caramel colorant before extrusion and glucose syrup after this process; Annatto (salty), with addition of annatto colorant before extrusion and sodium chloride solution after this; and the natural, without addition of colorant and flavoring. Randomized design with the three treatments and three replicates was used to determine the physical characteristics, and randomized blocks for sensory acceptance. Attribute "crispness" was highly rated by the judges for all flavors. There were acceptance of annatto (salty) and caramel (sweet) cereals flavors, indicating the preference of consumers for more pronounced flavors. Content of protein, fiber and lipids in the natural cereal is higher corn, being a good option to meet the daily consumption values. Levels of zinc, copper and manganese supply the values for both adults and children, considering 100g of daily consumption. Obtained amino acid profile was higher than the minimum standard established by FAO/WHO for all essential amino acids except lysine. Production of breakfast cereal from quinoa grains and broken rice bran is viable considering the technological, nutritional, microbiological and sensory aspects.

Keywords:
Chenopodium quinoa Willd Oryza sativa L. extrusion acceptance amino acids

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