Evaluación de características de calidad en barras de cereales con alto contenido de fibra y proteína

Abstract

La utilización subproductos agroindustriales y cereales andinos en elaboración de alimentos funcionales se evidencian en actuales investigaciones. Las barras de cereales se destacan como comidas rápidas de elevado valor nutricional. El objetivo de la investigación fue formular barras de cereales con ingredientes de estudio salvado de avena, polvo de cáscara de piña y copos de quinua; con valores adecuados de proteína, firmeza, aceptación sensorial, fibra dietética y compuestos fenólicos. Se aplicó diseño de mezclas simplex con centroide ampliado con rango de trabajo de 0 -31,34%. Encontrándose efecto significativo del salvado de avena, polvo de cáscara de piña y copos de quinua, sobre las variables respuesta. El modelo apropiado para representar el comportamiento de las variables respuestas fue seleccionado Recibido para evaluación: 26 de Febrero de 2018.Aprobado para publicación: 12 de Mayo de 2018.

Development and acceptability of a cereal bar with Atta sexdens ant flour

“…Some products with high fiber content are denser and harder; this does not imply a lower acceptance of the product. 22 but a bar easy to crumble and with excessively firmness would not be attractive to the consumer. At sensory level, this analysis correlates with the maximum force exerted between the molars of each panelist.…”

“…Marquez L obtained data between 23.9 to 33.8 N, which shows the wide range of firmness in these products when comparing this data with previous research. 22 According to a study on the addition of chontaduro flour to cereal bars, 35 it is expected to observe different resistance characteristics given by the addition of different concentrations of the ingredients during the elaboration of the bars. Texture properties are linked to the composition of each ingredient in the product such as flour granulometry, structure, and nutritional value, which are manifested in the results obtained by the shear or compressive strength of the sample, which give a particular attribute to the product.…”

“…21 The three-point bending method was used with the following parameters: initial speed of 1 mm/s, speed of 0.5 mm/s during the test, 0.1961 N tensile strength, 40 mm distance between support points. 22 For the initial speed of compression test we used 2 mm/s; speed during the test, 2 mm/s; recoil speed, 10 mm/s; tensile strength, 0.049 N. The values of the strength required (N) to compress the specimen to 20% of its original thickness were recorded. 23…”

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

“…All bars contained fibre at the level above 9% ( Table 1 ), which allows them to be classified as products with a high fibre content. Bars tested by Márquez-Villacorta and Vásquez [ 26 ] with a composition of 4.12% oat bran; 10.04% of pineapple peel powder and 17.18% of quinoa flakes contained more DF (13.28%) and protein (11.37%), and the overall acceptance score was slightly higher (7.47 points). Epidemiological studies suggest that regular consumption of fruits and vegetables containing both DF and natural antioxidant compounds may reduce the risk of many chronic diseases [ 27 , 28 ].…”

Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

“…Sensory Acceptance: A sensory analysis was performed using a 9-point hedonic test, where 1 was extremely dislike, 2 was strongly dislike, 3 was dislike, 4 was slightly dislike, 5 was neither like nor dislike, 6 was slightly like, 7 was like, 8 was like very much, and 9 was like extremely. The test was designed to obtain results in terms of overall product acceptance [15]. Likewise, a JART test was used to analyze the characteristics of cohesiveness, hardness, sweetness, and chewiness.…”