Journal of Food Processing & Technology

Marcio Caliari

Publications

• Research Article
  Gluten-Free Breakfast Cereal Prepared with Agroindustrial by-Products: Physical, Chemical, Microbiological Aspects and Sensory Acceptance
  Author(s): Priscila Alonso DS, Marcio Caliari and Manoel Soares SJPriscila Alonso DS, Marcio Caliari and Manoel Soares SJ
  
  Develop foods that meet the needs of athletes and individuals with celiac disease and that serve as an alternative for the use of unconventional raw materials. Accordingly, the objective of this study was to develop and characterize a gluten-free breakfast cereal formulated with rice, passion fruit and milk by-products and to test whether its physical, chemical, and microbiological characteristics and sensory acceptance are adequate for commercialization. The experimental gluten-free cereal exhibited an expansion index of 2.56, specific volume of 1.6mL g-1 and chromaticity coordinate a* of 7.06. It is also a source of protein (7.55 g 100 g-1), has a low lipid content (0.97 g 100 g-1),and is rich in dietary fiber (6.12 g 100 g-1),a third of which is soluble, providing functional value to the product. In the sensory analysis, the developed product scored ave.. View More»
  DOI: 10.4172/2157-7110.1000534

  Abstract PDF