Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties
Descripción del Articulo
The authors are grateful to the Laboratory of Process Engineering, Faculty of Agricultural Sciences, Universidad Nacional de Trujillo, and to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship from ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tec...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/855 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/855 https://doi.org/10.1155/2018/7120327 |
| Nivel de acceso: | acceso abierto |
| Materia: | Sensorial Properties agroindustrial by-product gluten-free Physical Nutritional https://purl.org/pe-repo/ocde/ford#4.01.01 |
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oai:repositorio.concytec.gob.pe:20.500.12390/855 |
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4689 |
| dc.title.none.fl_str_mv |
Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties |
| title |
Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties |
| spellingShingle |
Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties Miranda D.V. Sensorial Properties agroindustrial by-product gluten-free Physical Nutritional https://purl.org/pe-repo/ocde/ford#4.01.01 |
| 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_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_sort |
Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties |
| author |
Miranda D.V. |
| author_facet |
Miranda D.V. Rojas M.L. Pagador S. Lescano L. Sanchez-Gonzalez J. Linares G. |
| author_role |
author |
| author2 |
Rojas M.L. Pagador S. Lescano L. Sanchez-Gonzalez J. Linares G. |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Miranda D.V. Rojas M.L. Pagador S. Lescano L. Sanchez-Gonzalez J. Linares G. |
| dc.subject.none.fl_str_mv |
Sensorial Properties |
| topic |
Sensorial Properties agroindustrial by-product gluten-free Physical Nutritional https://purl.org/pe-repo/ocde/ford#4.01.01 |
| dc.subject.es_PE.fl_str_mv |
agroindustrial by-product gluten-free Physical Nutritional |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.01.01 |
| description |
The authors are grateful to the Laboratory of Process Engineering, Faculty of Agricultural Sciences, Universidad Nacional de Trujillo, and to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship from ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica.” |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/855 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1155/2018/7120327 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85062922762 |
| url |
https://hdl.handle.net/20.500.12390/855 https://doi.org/10.1155/2018/7120327 |
| identifier_str_mv |
2-s2.0-85062922762 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
International Journal of Food Science |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| dc.publisher.none.fl_str_mv |
Hindawi Limited |
| publisher.none.fl_str_mv |
Hindawi Limited |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
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CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883132582461440 |
| spelling |
Publicationrp02214600rp01185500rp02215600rp02213600rp02212600rp01364500Miranda D.V.Rojas M.L.Pagador S.Lescano L.Sanchez-Gonzalez J.Linares G.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/855https://doi.org/10.1155/2018/71203272-s2.0-85062922762The authors are grateful to the Laboratory of Process Engineering, Faculty of Agricultural Sciences, Universidad Nacional de Trujillo, and to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship from ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica.”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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengHindawi LimitedInternational Journal of Food Scienceinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/Sensorial Propertiesagroindustrial by-product-1gluten-free-1Physical-1Nutritional-1https://purl.org/pe-repo/ocde/ford#4.01.01-1Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial propertiesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/855oai:repositorio.concytec.gob.pe:20.500.12390/8552024-05-30 15:23:05.048https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="fbb7246e-2308-4ac9-9e57-8176fcd726f8"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Gluten-free snacks based on brown rice and amaranth flour with incorporation of cactus pear peel powder: Physical, nutritional, and sensorial properties</Title> <PublishedIn> <Publication> <Title>International Journal of Food Science</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1155/2018/7120327</DOI> <SCP-Number>2-s2.0-85062922762</SCP-Number> <Authors> <Author> <DisplayName>Miranda D.V.</DisplayName> <Person id="rp02214" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pagador S.</DisplayName> <Person id="rp02215" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Lescano L.</DisplayName> <Person id="rp02213" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sanchez-Gonzalez J.</DisplayName> <Person id="rp02212" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Linares G.</DisplayName> <Person id="rp01364" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Hindawi Limited</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by/4.0/</License> <Keyword>Sensorial Properties</Keyword> <Keyword>agroindustrial by-product</Keyword> <Keyword>gluten-free</Keyword> <Keyword>Physical</Keyword> <Keyword>Nutritional</Keyword> <Abstract>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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.4721 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
