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

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 containi...
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Autor*in:	Francisco Teodoro Rios [verfasserIn] Argentina Angelica Amaya [verfasserIn] Manuel Oscar Lobo [verfasserIn] Norma Cristina Samman [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	amaranth chia quinoa snack bar sensory analysis

Übergeordnetes Werk:	In: Proceedings - MDPI AG, 2018, 53(2020), 1, p 14
Übergeordnetes Werk:	volume:53 ; year:2020 ; number:1, p 14

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/proceedings2020053014

Katalog-ID:	DOAJ05351002X

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author	Francisco Teodoro Rios
spellingShingle	Francisco Teodoro Rios misc amaranth misc chia misc quinoa misc snack bar misc sensory analysis misc General Works misc A Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
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title	Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
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title_sort	design and acceptability of a multi-ingredients snack bar employing regional products with high nutritional value
title_auth	Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
abstract	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.
abstractGer	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.
abstract_unstemmed	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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title_short	Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
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