Green bananas and carrots add nutritional and sensory value to yoghurt

Abstract

The actions and priorities of the Strategic Action Plan to Combat Chronic Non-Communicable Diseases in Brazil include the consumption of vegetables and fruit, as they are sources of vitamins, minerals and fibers. Thus, also meeting the demand for foods with convenient consumption, together with microbiological and nutritional security, we

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

“…The acceptability indices of the extruded cereals were as follows: HA15 – 72%, MA15 – 69%, LA15 – 73%, HA17 – 65%, MA17 – 69% and LA17 – 69%. The percentage of 70% was stipulated as an indicator of product acceptability (Macedo et al ., 2019). Therefore, formulas containing high‐ and low‐amylose rice flour with 15% conditioning moisture were those with the highest acceptability index, consequently having the best acceptance by consumers.…”

“…The percentage of acceptability index (AI) was calculated by dividing the average of the results by the highest score on the hedonic scale, multiplied by one hundred. Acceptability index values must be equal to or higher than 70% (Macedo et al ., 2019).…”

“…The acceptability indices of the extruded cereals were as follows: HA15 -72%, MA15 -69%, LA15 -73%, HA17 -65%, MA17 -69% and LA17 -69%. The percentage of 70% was stipulated as an indicator of product acceptability (Macedo et al, 2019). Therefore, formulas containing high-and low-amylose rice flour with 15% conditioning moisture were those with the highest acceptability index, consequently having the best acceptance by consumers.…”