Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties
An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect 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 phy...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/7120327 |
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| author | Dayanne Vigo Miranda Meliza Lindsay Rojas Sandra Pagador Leslie Lescano Jesús Sanchez-Gonzalez Guillermo Linares |
| author_facet | Dayanne Vigo Miranda Meliza Lindsay Rojas Sandra Pagador Leslie Lescano Jesús Sanchez-Gonzalez Guillermo Linares |
| author_sort | Dayanne Vigo Miranda |
| collection | DOAJ |
| description | An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect 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. The sensorial 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. |
| format | Article |
| id | doaj-art-1e432bc172b849679003dd3db522aef9 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-1e432bc172b849679003dd3db522aef92025-08-20T03:54:57ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/71203277120327Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial PropertiesDayanne Vigo Miranda0Meliza Lindsay Rojas1Sandra Pagador2Leslie Lescano3Jesús Sanchez-Gonzalez4Guillermo Linares5School of Agroindustrial Engineering, Universidad César Vallejo (UCV), AV. Víctor Larco Herrera 13009, Trujillo, PeruDepartment of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), AV. Padua dias 11, Piracicaba, SP, BrazilSchool of Agroindustrial Engineering, Universidad César Vallejo (UCV), AV. Víctor Larco Herrera 13009, Trujillo, PeruSchool of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Av. Juan Pablo II s/n, Trujillo, PeruSchool of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Av. Juan Pablo II s/n, Trujillo, PeruSchool of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Av. Juan Pablo II s/n, Trujillo, PeruAn agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect 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. The sensorial 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.http://dx.doi.org/10.1155/2018/7120327 |
| spellingShingle | Dayanne Vigo Miranda Meliza Lindsay Rojas Sandra Pagador Leslie Lescano Jesús Sanchez-Gonzalez Guillermo Linares Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties International Journal of Food Science |
| title | Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties |
| title_full | Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties |
| title_fullStr | Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties |
| title_full_unstemmed | Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties |
| title_short | Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties |
| title_sort | gluten free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder physical nutritional and sensorial properties |
| url | http://dx.doi.org/10.1155/2018/7120327 |
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