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dc.contributor.authorGodoy, Roberta; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-06-28T17:51:35Z-
dc.date.availablePT_Br
dc.date.available2022-06-28T17:51:35Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationJournal of Food and Nutrition Research, Bratislava, v. 3, n. 9, p. 599-606, 2015. DOI:10.12691/jfnr-3-9-7.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/351-
dc.description.abstractQuinoa 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.pt_BR
dc.description.sponsorshipCAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
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dc.publisherScience and Education Publishingpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectChenopodium quinoa Willdpt_BR
dc.subjectOryza sativa L.pt_BR
dc.subjectextrusion, acceptancept_BR
dc.subjectextrusion, acceptancept_BR
dc.titleQuinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualitiespt_BR
dc.typeArticlept_BR
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