Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties.

Dayanne Vigo Miranda,Meliza Lindsay Rojas,Sandra Pagador,Jesús Sanchez-Gonzalez,Leslie Lescano,Guillermo Linares

doi:10.1155/2018/7120327

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.

Highlights

The food industry has more and more challenges to meet current needs and consumer demands
Contrary to the L∗ values, the a∗ values increased as the percentage of brown-rice flour substitution increased, the highest a∗ value being that for the Formulation 3 (F3) formulation
The values of b∗ were kept similar in the Formulation 2 (F2) and F3 samples, with a slight increase in Formulation 1 (F1) when compared to the control

Summary

Introduction

The food industry has more and more challenges to meet current needs and consumer demands. On one hand, it offers healthy and safe foods with pleasant taste, appearance, and affordable cost. Food scientists and engineers have the task of providing different alternatives considering the quality of the process, the product, and the special needs of the population, such as diseases that involve an immune response to any dietary compound, such as celiac disease. The pathophysiology of celiac disease involves both the innate and adaptive immune response to dietary gluten. It is characterized by a permanent intolerance for gluten proteins present in dietary wheat, rye, and barley [3, 4]. Despite the growing number of people with celiac disease and other gluten-sensitivity-related problems [8], there is still a lack of gluten-free products on the market

Objectives

Results

Conclusion