Multivariate study and regression analysis of gluten-free granola

Pagamunici, Lilian Maria; Souza, Aloísio Henrique Pereira de; Gohara, Aline Kirie; Silvestre, Alline Aparecida Freitas; Visentainer, Jesuí Vergílio; Souza, Nilson Evelázio de; Gomes, Sandra Terezinha Marques; Matsushita, Makoto

doi:10.1590/s0101-20612014005000005

Cited by 6 publications

(2 citation statements)

References 20 publications

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“…The use of flaxseed to enrich foods without causing radical changes in eating habits is promising (Pagamunici et al, 2014a(Pagamunici et al, , 2014bSouza et al, 2014). Multivariate analysis enables extracting more information when compared to univariate analysis (Luciano & Naes, 2009), which is a chemometric tool allows for pattern recognition, the gathering of information, reduction of data dimensionality and the organization of data in different groups according to similarities in an easier to understand structure (Matos et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

et al. 2014

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“…According to Stroher et al (2012), changes in the process and type of raw material in biscuit production were effective in a lower incidence of trans fatty acid. Some studies that added whole meal flaxseed in the formulation of food products and used higher conditions of temperature and time did not find trans fatty acid (Fuchs et al 2013b;Pagamunici et al 2014a;Pagamunici et al 2014b;Souza et al, 2014;Zanqui et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

et al. 2016

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The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.

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Pseudocereals in Gluten‐Free Products

Schoenlechner

2017

Pseudocereals

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Multivariate study and regression analysis of gluten-free granola

Cited by 6 publications

References 20 publications

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

Pseudocereals in Gluten‐Free Products

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