Using chemometric techniques to characterize gluten-free cookies containing the whole flour of a new quinoa cultivar

Journal of the Brazilian Chemical Society

Lilian M. Pagamunici²  Aline K. Gohara²  Aloisio H. P. Souza²  Paulo R. S. Bittencourt¹  Alex S. Torquato¹  Weliton P. Batiston¹  Sandra T. M. Gomes¹  Nilson E. Souza¹  Jesuí V. Visentainer¹  Makoto Matsushita¹ 

[1] ,State University of Maringá Center of Agricultural Sciences Maringá PR ,Brazil

关键词: pseudo-cereal;    linseed;    fatty acids;    minerals;    principal component analysis;   

DOI  :  10.5935/0103-5053.20130286

来源: SciELO

【 摘 要 】

Celiac disease is defined as intolerance to the gluten proteins present in certain cereals used to prepare foodstuffs. We developed and performed physico-chemical, sensory, and nutritional assessments of three formulations of gluten-free cookies containing Linum usitatissimum L. and different levels of whole Chenopodium quinoa BRS Piabiru flour. No gluten was detected in the prepared cookie formulations. The crude protein and total lipid contents ranged from 85.58 to 97.55 and 121.69 to 166.19 g per kg of sample, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.85:1 to 0.92:1 and 3.08:1 to 4.38:1, respectively. Formulation C had the best alpha-linolenic acid content, lipid fraction nutritional indices and mineral content per portion, with excellent sensory characteristics. Multivariate analysis highlighted the effect of the concentration of quinoa on the nutritional and sensory qualities of the product.

【 授权许可】

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