FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN

Abstract

Sweet snacks suitable for celiac people are developed, using popped amaranth, chia, dried peaches, textured soy, corn flakes and whole sesame seeds, dried at 100 °C for 17, 18, 19 and 20 minutes; they are agglutinated with glucose syrup, honey and soy lecithin and flavoured with cinnamon. To determine the drying time, 38 untrained evaluators judge sensory acceptability using the overall preference, taste and texture descriptors. They are packaged in polypropylene and stored under ambient conditions. Peroxide index (PI), hardness is evaluated fortnightly in instrumental form with texturometer and sensorially by trained panel; water activity is determined, and proximal analysis is performed by AOAC techniques. Bits dried for 18 minutes are preferred, with hardness 1,674 gf, IP 3.78 meqO2/ Kg fat and water activity 0.40. A grain-based food is obtained, a source of protein, fiber and calcium and a shelf life of 4 months.

Keywords

• popped amaranth
• celiac disease
• sensory analysis
• shelf life