Gluten free breakfast cereal from red sorghum wholemeal, brown rice and defatted chia flours | Zendy

GUILHERME FELIPE BALTIERI GIBELATO | Zendy; Yoon Kil Chang | Zendy; Márcio Schmiele | Zendy; LUCAS KOUJI TOKUUE HORI | Zendy; Wellington da Silva Oliveira | Zendy; Helena Teixeira Godoy | Zendy

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Gluten free breakfast cereal from red sorghum wholemeal, brown rice and defatted chia flours

Author(s) -

GUILHERME FELIPE BALTIERI GIBELATO,

Yoon Kil Chang,

Márcio Schmiele,

LUCAS KOUJI TOKUUE HORI,

Wellington da Silva Oliveira,

Helena Teixeira Godoy

Publication year - 2016

Publication title -

anais do congresso de iniciação científica da unicamp

Language(s) - English

Resource type - Conference proceedings

ISSN - 2447-5114

DOI - 10.19146/pibic-2016-51110

Subject(s) - sorghum , food science , gluten free , brown rice , rice flour , red rice , agronomy , chemistry , gluten , biology , raw material , organic chemistry

Breakfast cereals are a good choice to be incorporate in the breakfast meal. Therefore, few kinds of these cereals can not be eaten by people with celiac disease due the permanent gluten intolerance, due the presence of proteins from wheat, barley, rye and/or oat. The aim of this work was to develop a breakfast cereal by the mixes of three gluten free flours (sorghum, rice and chia), in order to give a product source of fiber, gluten free and with health benefits, such as reduced glicemic index, improving protein digestibility and with consid erable levels of essencial fatty acids.

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