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Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties
Joint Authors
Miranda, Dayanne Vigo
Rojas, Meliza Lindsay
Pagador, Sandra
Lescano, Leslie
Sanchez-Gonzalez, Jesús
Linares, Guillermo
Source
International Journal of Food Science
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-10-29
Country of Publication
Egypt
No. of Pages
9
Abstract EN
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.
American Psychological Association (APA)
Miranda, Dayanne Vigo& Rojas, Meliza Lindsay& Pagador, Sandra& Lescano, Leslie& Sanchez-Gonzalez, Jesús& Linares, Guillermo. 2018. 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،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1172596
Modern Language Association (MLA)
Miranda, Dayanne Vigo…[et al.]. 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 No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1172596
American Medical Association (AMA)
Miranda, Dayanne Vigo& Rojas, Meliza Lindsay& Pagador, Sandra& Lescano, Leslie& Sanchez-Gonzalez, Jesús& Linares, Guillermo. 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. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1172596
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172596