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Hough, G. O. – Buera, M. D. P. – Chirife, J. – Moro, O.: Sensory texture of commercial biscuits as a function of water activity. Journal of Texture Studies, 32, 2001, pp. 57-74.

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Article

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

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


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 9, 599-606
DOI: 10.12691/jfnr-3-9-7
Copyright © 2015 Science and Education Publishing

Cite this paper:
Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi, 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.

Correspondence to: Márcio  Caliari, Federal University of Goiás - UFG, Goiânia, GO, Brazil. Email: macaliari@ig.com.br

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.

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