Development of expanded quinoa bars of high nutritional value and suitable for celiacs
Chenopodium quinoa Willd, known as quinoa or quínoa, is a nutritionally well-balanced pseudo-cereal that stands out for the quality of its proteins (with a high content of essential amino acids), low fat content and the presence of bioactive compounds with various functional properties. It...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2019
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/25665 |
| Aporte de: |
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I10-R327-article-25665 |
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ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-327 |
| container_title_str |
Revista de la Facultad de Ciencias Médicas de Córdoba |
| language |
Español |
| format |
Artículo revista |
| topic |
quinoa snack gluten nutritional quality quinoa snack gluten calidad nutricional |
| spellingShingle |
quinoa snack gluten nutritional quality quinoa snack gluten calidad nutricional Albrecht , C Esquivel , N Petrolla, S Grasso , FV Cervilla, NS Calandri , EL Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| topic_facet |
quinoa snack gluten nutritional quality quinoa snack gluten calidad nutricional |
| author |
Albrecht , C Esquivel , N Petrolla, S Grasso , FV Cervilla, NS Calandri , EL |
| author_facet |
Albrecht , C Esquivel , N Petrolla, S Grasso , FV Cervilla, NS Calandri , EL |
| author_sort |
Albrecht , C |
| title |
Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| title_short |
Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| title_full |
Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| title_fullStr |
Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| title_full_unstemmed |
Development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| title_sort |
development of expanded quinoa bars of high nutritional value and suitable for celiacs |
| description |
Chenopodium quinoa Willd, known as quinoa or quínoa, is a nutritionally well-balanced pseudo-cereal that stands out for the quality of its proteins (with a high content of essential amino acids), low fat content and the presence of bioactive compounds with various functional properties. It is a versatile gluten-free food that can be consumed in various forms by customers, including celiac people. The aim of the present work was to produce gluten-free expanded quinoa bars (EQB) with a superior nutritional value than a commercial cereal quinoa bars (CQB), evaluating its acceptability.
Seeds were conditioned, and the expanded quinoa was produced in a continuous rotary oven. The design of experiment was performed with Stat-Ease Inc. statistical software using the Design-Expert methodology to combine different formulations. Final formulations were tested on: Chemical-nutritional composition (content of carbohydrates, proteins, lipids, ashes, fiber and total caloric value) and acceptability evaluation with a sensory panel of untrained judges (n: 100) using a hedonic scale. ANAVA test with DGS test (α = 0.05) was used for the comparison of quality while Chi-square test was used for the sensory evaluation analysis. Infostat statistical software was used.
An EQB suitable for celiac was obtained with an acceptance of 87% and a purchase intention of 74%. The nutritional composition obtained was lower in calories and lipids than commercial bars (EQB: 392 Kcal and 8.5% vs CQB: 409 Kcal and 16.5%). The produced bar was higher in carbohydrates, proteins, ashes and fiber (63%, 16%, 3% and 6.7 respectively for EQBvs. 56%, 9.8%, 1.7% and 2.6% respectively for CQB). These differences were statistically non-significant (p = 0.333).
The expanded quinoa bar produced has an acceptable nutritional profile. The EQB has a higher protein content and so, higher amount of essential amino acids. It also showed higher content of complex carbohydrate and less fat than the CQB. The obtained formulation was accepted in terms of its organoleptic attributes and showed a good purchase intention |
| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/25665 |
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I10-R327-article-256652024-08-27T18:26:03Z Development of expanded quinoa bars of high nutritional value and suitable for celiacs Desarrollo de barras de quinua expandida de alto valor nutricional y aptas para celiacos Albrecht , C Esquivel , N Petrolla, S Grasso , FV Cervilla, NS Calandri , EL quinoa snack gluten nutritional quality quinoa snack gluten calidad nutricional Chenopodium quinoa Willd, known as quinoa or quínoa, is a nutritionally well-balanced pseudo-cereal that stands out for the quality of its proteins (with a high content of essential amino acids), low fat content and the presence of bioactive compounds with various functional properties. It is a versatile gluten-free food that can be consumed in various forms by customers, including celiac people. The aim of the present work was to produce gluten-free expanded quinoa bars (EQB) with a superior nutritional value than a commercial cereal quinoa bars (CQB), evaluating its acceptability. Seeds were conditioned, and the expanded quinoa was produced in a continuous rotary oven. The design of experiment was performed with Stat-Ease Inc. statistical software using the Design-Expert methodology to combine different formulations. Final formulations were tested on: Chemical-nutritional composition (content of carbohydrates, proteins, lipids, ashes, fiber and total caloric value) and acceptability evaluation with a sensory panel of untrained judges (n: 100) using a hedonic scale. ANAVA test with DGS test (α = 0.05) was used for the comparison of quality while Chi-square test was used for the sensory evaluation analysis. Infostat statistical software was used. An EQB suitable for celiac was obtained with an acceptance of 87% and a purchase intention of 74%. The nutritional composition obtained was lower in calories and lipids than commercial bars (EQB: 392 Kcal and 8.5% vs CQB: 409 Kcal and 16.5%). The produced bar was higher in carbohydrates, proteins, ashes and fiber (63%, 16%, 3% and 6.7 respectively for EQBvs. 56%, 9.8%, 1.7% and 2.6% respectively for CQB). These differences were statistically non-significant (p = 0.333). The expanded quinoa bar produced has an acceptable nutritional profile. The EQB has a higher protein content and so, higher amount of essential amino acids. It also showed higher content of complex carbohydrate and less fat than the CQB. The obtained formulation was accepted in terms of its organoleptic attributes and showed a good purchase intention Chenopodium quinoa Willd, conocida como quinua o quínoa, es un pseudocereal nutricionalmente bien balanceado que se destaca por la calidad de sus proteínas (completas en aminoácidos esenciales) y su bajo aporte de grasa; así como también por los compuestos bioactivos que posee que le otorgan diversas propiedades funcionales. Es un alimento libre de gluten, muy versátil para ser consumido en diversas formas, resultando apto para consumidores celíacos. El objetivo del presente trabajo fue producir barras alimenticias a partir de quinua expandida (BQE), libres de gluten con mayor valor nutricional que una barra de cereal comercial con quinua (BQC), valorando su aceptabilidad. Se efectuó, post acondicionamiento de la semilla, la obtención de quinua expandida en horno rotativo continuo. El diseño de experimentos se realizó con el software estadístico Stat-Ease Inc. utilizando la metodología Desing-Expert, para combinar diferentes formulaciones. Se determinó en las formulaciones seleccionadas: composición químico-nutricional (aporte de carbohidratos, proteínas, lípidos, cenizas, fibra y valor calórico total) y evaluación de la aceptabilidad con un panel sensorial de jueces no entrenados (n: 100), utilizando una escala hedónica. Se efectuó ANAVA utilizando test DGS (α=0,05), para la comparación de los parámetros de calidad y chi-cuadrado para el análisis de evaluación sensorial. Se utilizó el software estadístico Infostat. Se obtuvo una BQE apta para celiacos con una aceptación del 87% y una intensión de compra del 74%. La composición nutricional obtenida fue más baja en calorías y lípidos que las barras comerciales (BQE: 392 Kcal y 8,5% vs BQC: 409 Kcal y16,5%) y más alta en carbohidratos, proteínas, cenizas y fibra siendo los valores obtenidos de 63%, 16%, 3% y 6,7 para la barra elaborada y 56%, 9,8%, 1,7% y 2,6% para barras comerciales con quinua. Dichas diferencias no resultaron estadísticamente significativas (p=0,333). La barra de quinua expandida obtenida presenta un perfil nutricional adecuado, destacándose el alto contenido proteico y la calidad aminoacidica de las mismas, el contenido de carbohidratos complejos y la reducción de grasas respecto de sus pares comerciales. La formulación obtenida fue aceptada en cuanto a sus atributos organolépticos y presento una conveniente intención de compra Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-10-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/med/article/view/25665 Revista de la Facultad de Ciencias Médicas de Córdoba.; 2019: Suplemento JIC XX Revista de la Facultad de Ciencias Médicas de Córdoba; 2019: Suplemento JIC XX Revista da Faculdade de Ciências Médicas de Córdoba; 2019: Suplemento JIC XX 1853-0605 0014-6722 10.31053/1853.0605.v76.nSuplemento spa https://revistas.unc.edu.ar/index.php/med/article/view/25665/27379 Derechos de autor 2019 Universidad Nacional de Córdoba https://creativecommons.org/licenses/by-nc/4.0 |