TY - JOUR
T1 - Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder
T2 - Physical, nutritional, and sensorial properties
AU - Miranda, Dayanne Vigo
AU - Rojas, Meliza Lindsay
AU - Pagador, Sandra
AU - Lescano, Leslie
AU - Sanchez-Gonzalez, Jesús
AU - Linares, Guillermo
N1 - Publisher Copyright:
Copyright © 2018 Dayanne VigoMiranda et al.
PY - 2018
Y1 - 2018
N2 - An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a glutenfree snack proposal. Theeffect of 5% (F1), 7% (F2), and 10%(F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20%of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a∗ value increased, while the L∗ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. Thesensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted.The fat content decreased as the substitution percentage increased.The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content.Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.
AB - An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a glutenfree snack proposal. Theeffect of 5% (F1), 7% (F2), and 10%(F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20%of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a∗ value increased, while the L∗ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. Thesensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted.The fat content decreased as the substitution percentage increased.The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content.Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.
UR - http://www.scopus.com/inward/record.url?scp=85062922762&partnerID=8YFLogxK
U2 - 10.1155/2018/7120327
DO - 10.1155/2018/7120327
M3 - Original Article
AN - SCOPUS:85062922762
SN - 2356-7015
VL - 2018
JO - International Journal of Food Science
JF - International Journal of Food Science
M1 - 7120327
ER -