Objective: Considering the high nutritional value of quinoa grain, with protein composed by all essential amino acids, this study aimed to develop cereal bars elaborated with this grain after two ...different thermal processing, to evaluate the chemical composition and to verify the preference between the bars using a sensory analysis. Material and methods: The bars were prepared with quinoa submitted to hydration process in water and toasting process. It was performed the chemical composition (moisture, ash, crude fiber, protein, lipids and carbohydrates) of the grains and quinoa bars. The sensory analysis for verification of preference between the bars was performed by hedonic scale of 7 points and purchase intent by 5-point scale. Results: The lipid, crude fiber, ash and carbohydrate contents of quinoa grains had variations after thermal processing. Between the bars, there were significant differences in protein, ash and carbohydrates amount. In the sensorial analysis, the bar containing toasted quinoa grains was preferred, with good acceptability index (85%), while the bar containing hydrated quinoa grains presented a lower rate (66.34%), not being accepted, mainly because of its softened texture. The same occurred in purchase intent, which consumers showed that would probably buy the bar elaborate with toasted grains and would maybe buy the bar containing hydrated grains. Conclusion: The cereal bar produced with toasted quinoa grains is the best formulation for product development, which has viability to be commercialized, as it obtained a good acceptability index. DOI: 10.12957/demetra.2016.22384
•Acetylation and oxidation promoted structural and functional changes in barley starch.•Acetylation turns starch more hydrophobic through the insertion of acetyl groups.•Oxidation causes a partial ...disorganization and depolymerization of starch.
Acetylation and oxidation are chemical modifications which alter the properties of starch. The degree of modification of acetylated and oxidized starches is dependent on the catalyst and active chlorine concentrations, respectively. The objective of this study was to evaluate the effect of acetylation and oxidation on the structural, morphological, physical–chemical, thermal and pasting properties of barley starch. Barley starches were acetylated at different catalyst levels (11%, 17%, and 23% of NaOH solution) and oxidized at different sodium hypochlorite concentrations (1.0%, 1.5%, and 2.0% of active chlorine). Fourier-transformed infrared spectroscopy (FTIR), X-ray diffractograms, thermal, morphological, and pasting properties, swelling power and solubility of starches were evaluated. The degree of substitution (DS) of the acetylated starches increased with the rise in catalyst concentration. The percentage of carbonyl (CO) and carboxyl (COOH) groups in oxidized starches also increased with the rise of active chlorine level. The presence of hydrophobic acetyl groups, carbonyl and carboxyl groups caused a partial disorganization and depolymerization of starch granules. The structural, morphological and functional changes in acetylated and oxidized starches varied according to reaction conditions. Acetylation makes barley starch more hydrophobic by the insertion of acetyl groups. Also the oxidation promotes low retrogradation and viscosity. All these characteristics are important for biodegradable film production.
Objective: Considering the high nutritional value of quinoa grain, with protein composed by all essential amino acids, this study aimed to develop cereal bars elaborated with this grain after two ...different thermal processing, to evaluate the chemical composition and to verify the preference between the bars using a sensory analysis. Material and methods: The bars were prepared with quinoa submitted to hydration process in water and toasting process. It was performed the chemical composition (moisture, ash, crude fiber, protein, lipids and carbohydrates) of the grains and quinoa bars. The sensory analysis for verification of preference between the bars was performed by hedonic scale of 7 points and purchase intent by 5-point scale. Results: The lipid, crude fiber, ash and carbohydrate contents of quinoa grains had variations after thermal processing. Between the bars, there were significant differences in protein, ash and carbohydrates amount. In the sensorial analysis, the bar containing toasted quinoa grains was preferred, with good acceptability index (85%), while the bar containing hydrated quinoa grains presented a lower rate (66.34%), not being accepted, mainly because of its softened texture. The same occurred in purchase intent, which consumers showed that would probably buy the bar elaborate with toasted grains and would maybe buy the bar containing hydrated grains. Conclusion: The cereal bar produced with toasted quinoa grains is the best formulation for product development, which has viability to be commercialized, as it obtained a good acceptability index. Keywords: Nutritive value. Snacks. Dietary proteins. Food. Chenopodium quinoa. Objetivos: Considerando o elevado valor nutricional dos graos de quinoa, com proteina composta por todos os aminoacidos essenciais, objetivou-se desenvolver barras de cereais elaboradas com o grao apos dois processamentos termicos, avaliar a composicao centesimal e verificar a preferencia entre as barras por analise sensorial. Material e metodos: As barras foram elaboradas com quinoa submetidas ao processo de hidratacao em agua e torracao. Realizou-se composicao centesimal (umidade, cinzas, fibra bruta, proteina, lipideos e carboidratos) dos graos e barras de quinoa. Assim como analise sensorial para verificacao da preferencia entre as barras, por meio de escala hedonica de 7 pontos e intencao de compra por escala de 5 pontos. Resultados: Os teores de lipidios, fibra bruta, cinzas e carboidrato dos graos de quinoa sofreram variacoes apos os processamentos termicos. Entre as barras houve diferenca nos teores de proteina, cinzas e carboidratos. Na analise sensorial, a barra contendo graos de quinoa torrados foi a preferida, obtendo bom indice de aceitabilidade (85%), enquanto a barra contendo graos de quinoa hidratados apresentou um indice menor (66,34%), nao sendo aceita, principalmente por ter apresentado textura amolecida. O mesmo ocorreu na intencao de compra, em que os consumidores demonstraram que provavelmente comprariam a barra com graos torrados e talvez comprariam a com graos hidratados. Conclusao: A barra de cereal elaborada com graos de quinoa torrados e a melhor formulacao para desenvolvimento do produto, que apresenta viabilidade para ser comercializado, pois obteve bom indice de aceitabilidade. Palavras-chave: Valor nutritivo. Lanches. Proteinas na dieta. Alimentos. Chenopodium quinoa.
Objective: Considering the high nutritional value of quinoa grain, with protein composed by all essential amino acids, this study aimed to develop cereal bars elaborated with this grain after two ...different thermal processing, to evaluate the chemical composition and to verify the preference between the bars using a sensory analysis. Material and methods: The bars were prepared with quinoa submitted to hydration process in water and toasting process. It was performed the chemical composition (moisture, ash, crude fiber, protein, lipids and carbohydrates) of the grains and quinoa bars. The sensory analysis for verification of preference between the bars was performed by hedonic scale of 7 points and purchase intent by 5-point scale. Results: The lipid, crude fiber, ash and carbohydrate contents of quinoa grains had variations after thermal processing. Between the bars, there were significant differences in protein, ash and carbohydrates amount. In the sensorial analysis, the bar containing toasted quinoa grains was preferred, with good acceptability index (85%), while the bar containing hydrated quinoa grains presented a lower rate (66.34%), not being accepted, mainly because of its softened texture. The same occurred in purchase intent, which consumers showed that would probably buy the bar elaborate with toasted grains and would maybe buy the bar containing hydrated grains. Conclusion: The cereal bar produced with toasted quinoa grains is the best formulation for product development, which has viability to be commercialized, as it obtained a good acceptability index. Keywords: Nutritive value. Snacks. Dietary proteins. Food. Chenopodium quinoa. Objetivos: Considerando o elevado valor nutricional dos graos de quinoa, com proteina composta por todos os aminoacidos essenciais, objetivou-se desenvolver barras de cereais elaboradas com o grao apos dois processamentos termicos, avaliar a composicao centesimal e verificar a preferencia entre as barras por analise sensorial. Material e metodos: As barras foram elaboradas com quinoa submetidas ao processo de hidratacao em agua e torracao. Realizou-se composicao centesimal (umidade, cinzas, fibra bruta, proteina, lipideos e carboidratos) dos graos e barras de quinoa. Assim como analise sensorial para verificacao da preferencia entre as barras, por meio de escala hedonica de 7 pontos e intencao de compra por escala de 5 pontos. Resultados: Os teores de lipidios, fibra bruta, cinzas e carboidrato dos graos de quinoa sofreram variacoes apos os processamentos termicos. Entre as barras houve diferenca nos teores de proteina, cinzas e carboidratos. Na analise sensorial, a barra contendo graos de quinoa torrados foi a preferida, obtendo bom indice de aceitabilidade (85%), enquanto a barra contendo graos de quinoa hidratados apresentou um indice menor (66,34%), nao sendo aceita, principalmente por ter apresentado textura amolecida. O mesmo ocorreu na intencao de compra, em que os consumidores demonstraram que provavelmente comprariam a barra com graos torrados e talvez comprariam a com graos hidratados. Conclusao: A barra de cereal elaborada com graos de quinoa torrados e a melhor formulacao para desenvolvimento do produto, que apresenta viabilidade para ser comercializado, pois obteve bom indice de aceitabilidade. Palavras-chave: Valor nutritivo. Lanches. Proteinas na dieta. Alimentos. Chenopodium quinoa.
Objetivou-se avaliar a organização social das feiras livres frente a disponibilidade de mudas e partes secas vegetais de plantas medicinais, aromáticas e condimentares (MAC), ofertadas aos ...consumidores em feiras livres do município de Chapecó-SC. Os dados foram coletados visualmente através de visitas às feiras livres, em dois diferentes momentos. Os resultados demonstram que as feiras livres do município estão disposta em 10 espaços distintos dentro da área urbana, totalizando 16 momentos de realização distribuídos entre os dias da semana. De maneira geral, os espaços ofertam diversos produtos aos consumidores, entre os quais estão as espécies MAC tano na forma de mudas quanto de partes secas, esta última representando, em média, 72% do total. A oferta da maioria das espécies não foi influenciada pela data de avaliação, sendo as mais recorrentes a Ruta graveolens, Matricaria chamomilla, Rosmarinus officinalis, Aloysia citriodora, Mentha pulegium, Plectranthus barbatus, Citrus sinensis, Mikania glomerata, Helichysum italicum, Mentha sp., Artemisia absinthium, Salvia officinalis, Ocimum basilicum, Origanum majorana, Achyrocline satureioides, Malva sylvestris, sendo encontradas tanto em mudas como partes secas.
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