Abstract
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and total lipids contents ranged from 86.72 to 97.49 and 97.84 to 134.03 g kg -1 of food, respectively. The polyunsaturated/saturated and n-6: n-3 fatty acid ratios were 3:1. Calcium was the major mineral and the contents of trace minerals copper, iron, magnesium, manganese and zinc were over 10% of the dietary reference intake values. The granola color tended to light brown. The absence of Bacillus cereus , thermotolerant coliforms, coagulase positive staphylococcus, and Salmonella sp . ensured the product safety. All the granola formulations had good sensory acceptance and high purchase intent. The gluten-free granola formulations had good physical-chemical, sensory and nutritional quality. The use of chemometric analysis enabled to distinguish the samples with respect to their fatty acid composition, minerals content and sensory aspects.
Highlights
Gluten-rich foods such as oat, barley, rye, and wheat cause an inflammatory process in the small intestine villi, with subsequent atrophy and low absorption of nutrients in affected individuals (FASANO et al, 2008)
The grains of A. cruentus BRS Alegria and C. quinoa BRS Piabiru used in the development of the granola formulations were provided by Embrapa
Gluten fractions were not detected by the ELISA test in either the grains or the gluten-free granola formulations developed
Summary
Gluten-rich foods such as oat, barley, rye, and wheat cause an inflammatory process in the small intestine villi, with subsequent atrophy and low absorption of nutrients in affected individuals (FASANO et al, 2008). The development of glutenfree foods requires ingredients with high nutritional value, such as amaranth, quinoa, and linseed. Amaranth and quinoa have similar compositions, mainly in terms of protein and ash contents (ARENDT; BELLO, 2008; GUTIÉRREZ et al, 2010). High levels of crude fiber and total lipids, 8.3. Technology and 43.9%, respectively, have been found in linseed (GUTIÉRREZ et al, 2010). Linseed is distinct from pseudo-cereals for its lipid fractions of 14.5-22.2% (oleic; 18:1 n-9), 15.117.4% (linoleic; 18:2 n-6), and 51.8-60.4%, (alphalinolenic; 18:3 n-3) fatty acids, while quinoa and amaranth present 0.6-3.8, 23.6-26.5 and 35.3-48.1%, respectively (RYAN et al, 2007)
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