Navegando por Palavras-chave "Amaranthus cruentus"

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    Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho
    (Instituto de Tecnologia de Alimentos - ITAL, 2012-03-01) Capriles, Vanessa Dias [UNIFESP]; Arêas, José Alfredo Gomes; Universidade Federal de São Paulo (UNIFESP); Universidade de São Paulo (USP)
    Despite its nutritional benefits and potential as a functional food, amaranth is still little known in Brazil. In order to increase its consumption, the inclusion of amaranth in the formulation of conventional products has been recommended, such as in extruded snacks, which are being prepared with defatted amaranth flour. There has been little research on the direct extrusion of whole amaranth grains, which would eliminate the grinding and defatting processes. Thus, this study evaluated and compared the quality of snacks obtained by the extrusion of whole amaranth grains and defatted amaranth flour and their mixtures with 25 and 50% corn grits. The lipid content present in the amaranth grain (8%) impaired the expansion and texture of the extrudates. Even with the addition of corn, the snacks based on whole amaranth grains were not well accepted (overall acceptability between 3 and 4 on a nine point hedonic scale), due to their low expansion, hard texture, dark color and strong aftertaste. On the other hand, snacks made with defatted amaranth flour and its mixtures with corn grits showed good expansion and had a crunchy texture and lighter color, and were therefore better accepted (overall acceptability > 5). It was concluded that under the present experimental conditions, it was not possible to develop an acceptable snack based on whole amaranth grains, but the production of snacks based on defatted amaranth flour provided products better accepted by the consumers.
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    Acesso aberto (Open Access)
    Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012-09-01) Lemos, Andréa dos Reis; Capriles, Vanessa Dias [UNIFESP]; Pinto e Silva, Maria Elisabeth Machado; Arêas, José Alfredo Gomes; Universidade de São Paulo (USP); Universidade Federal de São Paulo (UNIFESP)
    At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.