Multivariate study and regression analysis of gluten-free granola
2014
Pagamunici, Lilian Maria(State University of Maringa Center of Agricultural Sciences Department of Chemisty,Inga Faculty) | Souza, Aloisio Henrique Pereira de(State University of Maringa Center of Agricultural Sciences Department of Chemisty) | Gohara, Aline Kirie(State University of Maringa Center of Agricultural Sciences Department of Chemisty) | Silvestre, Alline Aparecida Freitas(State University of Maringa Center of Agricultural Sciences Department of Chemisty) | Visentainer, Jesuí Vergílio(State University of Maringa Department of Chemisty) | Souza, Nilson Evelázio de(Federal Technological University of Parana) | Gomes, Sandra Terezinha Marques(State University of Maringa Department of Chemisty) | Matsushita, Makoto(State University of Maringa Center of Agricultural Sciences Department of Chemisty)
This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from 97.49 and 122.72 g kg-1 of food, respectively. The polyunsaturated/saturated, and n-6:n-3 fatty acid ratios ranged from 2.82 and 2.59:1, respectively. Granola had the best alpha-linolenic acid content, nutritional indices in the lipid fraction, and mineral content. There were good hygienic and sanitary conditions during storage; probably due to the low water activity of the formulation, which contributed to inhibit microbial growth. The sensory attributes ranged from 'like very much' to 'like slightly', and the regression models were highly fitted and correlated during the storage period. A reduction in the sensory attribute levels and in the product physical stabilisation was verified by principal component analysis. The use of the affective test acceptance and instrumental analysis combined with statistical methods allowed us to obtain promising results about the characteristics of gluten-free granola.
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