DOAJ Open Access 2020

Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Francisco Teodoro Rios Argentina Angelica Amaya Manuel Oscar Lobo Norma Cristina Samman

Abstrak

The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toasted seeds presented high acceptability by the consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed for the selection of ingredients and processing technologies that increase the preference of consumers.

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Penulis (4)

Francisco Teodoro Rios

Argentina Angelica Amaya

Manuel Oscar Lobo

Norma Cristina Samman

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Rios, F.T., Amaya, A.A., Lobo, M.O., Samman, N.C. (2020). Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value. https://doi.org/10.3390/proceedings2020053014

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Informasi Jurnal

Tahun Terbit: 2020
Sumber Database: DOAJ
DOI: 10.3390/proceedings2020053014
Akses: Open Access ✓