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The use of composite flour for making biscuits is growing, since this product is accepted and consumed by people of any age and has great attractive power. The objective of this study was to develop and evaluate the effects of adding mixed flour (amaranth, corn and rice) the quality characteristics of the biscuit "type Sequilhos" gluten-free. In preparing the formulations was employed experimental design methodology varying the amaranth flour concentration (0-140 g / 300g mixed flour), maize (0-200 g / 300g mixed flour) and rice (11 to 250 g / 300g mixed flour). The quality characteristics evaluated in the formulations were as protein, lipids, carbohydrates, dietary fiber, taste and acceptability. The biscuit "type Sequilhos" formulation gluten-free, with 140 g of amaranth flour, 100 g of corn meal and 60 g of rice flour, showed an increase in the nutritional Brazilian Journal of Development Braz. J. of Develop., Curitiba, v. 6, n. 9, p.72621-72636 ,sep. 2020. ISSN 2525-8761 72623 value and generated sensory acceptability of products, contributing to the spread of amaranth in the country.

brazilian journal of development

ELABORAÇÃO E CARACTERIZAÇÃO DE BISCOITO TIPO SEQUILHO COM FARINHA DE AMARANTO, MILHO E ARROZ/PREPARATION AND CHARACTERIZATION OF BISCUIT TYPE SEQUILHO WITH AMARANTH FLOUR, MAIZE AND RICE