15F-36 |
Acceptability of a breakfast cereal based on amaranth |
S. Cisneros-Quintero1, S. M. GONZÁLEZ-HERRERA2, M. Ibarra-Alvarado2, and J. Morales-Castro2. (1) Dept.de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 ote, 34080 Durango, Dgo, 34080, Mexico, (2) Dept. de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Durango, Dgo, 34080, Mexico Amaranth grain has well-balanced grain proteins. It contains higher levels of proteins (12-18%) that other grains such as wheat, rice and corn. Also it has a higher level of lysine (an essential amino acid), and linolenic acid. Its use has been limited to some products such as cookies, candies, children cereal, popped amaranth seeds and breads. However, its commercial importance is limited. This work was aimed toward the sensory evaluation of a breakfast cereal made from amaranth. Seeds of Amaranthus hypochondriacus were prepared to obtain a flour that was combined with wheat flour and sugar to obtain the best formulation according to a factorial experimental design of three levels. The mixtures were processed to obtain cereal flakes. The samples thus obtained, were evaluated using a sensory panel. Attributes evaluated were: color, crispness and sweetness and general acceptability on a scale of 0-9. The second part consisted in the selection of particle size and roasting time as process variables for the cereal flakes with the highest score obtained above. Samples were evaluated using a sensory panel, too. Data analysis was performed using a multivariate analysis of variance and the comparison Post Hoc de Duncan. Results showed that the highest values for color were for higher sugar concentrations. The highest values for crispness were obtained with the lower level of amaranth grain. Sweetness was related with lower levels of wheat and amaranth flour. General acceptability was directly correlated with sweetness. Regarding the process variables, roasting time, determined color, while particle size did not show any influence on color. Also, crispness, sweetness and general acceptability were determined by roasting time. The variables with the highest score for acceptability were 40 of mesh size and roasting time of 180 seconds. These findings establish the basis for developing a breakfast cereal from amaranth grains.
Session 15F, Product Development
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