Natural Breakfast Cereal

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Presentation transcript:

Natural Breakfast Cereal Table 3. Proximate analysis (mean ± standard deviation) of quinoa grains, broken grains and rice bran (dry basis) and the natural flavored experimental Component Quinoa grains Broken Rice grains Rice bran Natural Breakfast Cereal Moisturea 11.38 ± 1.34 13.67 ± 0.40 12.16 ± 1.00 10.39 ± 1.12 Ashesa 2.24 ± 0.16 0.39 ± 0.10 9.70 ± 0.84 1.30 ± 0.22 Proteinsa 12.92 ± 0.13 7.90 ± 0.04 14.57 ± 0.22 8.91 ± 0.08 Lipidsa 2.19 ± 0.03 1.18 ± 0.04 16.42 ± 0.05 2.40 ± 0.06 Total dietary fibera 5.73 ± 0.13 0.66 ± 0.02 10.91±0.21 2.0 ± 0.10 Carbohydratesa 71.27 77.20 47.15 75.00 Total energy valueb 356.40 349.60 394.66 354.00 ag 100g-1; bkcal 100g-1. Roberta Godoy et al. Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities. Journal of Food and Nutrition Research, 2015, Vol. 3, No. 9, 599-606. doi:10.12691/jfnr-3-9-7 © The Author(s) 2015. Published by Science and Education Publishing.