Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa.
Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of t...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Facultad de Ciencias Agropecuarias. Área de Difusión Científica
2017
|
| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/19039 |
| Aporte de: |
| id |
I10-R10article-19039 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-10 |
| container_title_str |
Revistas de la UNC |
| language |
Español |
| format |
Artículo revista |
| topic |
quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad |
| spellingShingle |
quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| topic_facet |
quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad |
| author |
Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. |
| author_facet |
Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. |
| author_sort |
Steffolani, M. E. |
| title |
Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_short |
Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_full |
Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_fullStr |
Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_full_unstemmed |
Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_sort |
evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| description |
Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of this work was to study the effect of quinoa seed incorporation on the technological, nutritional and sensory quality of cereal bars. Three samples of cereal bars were prepared with different percentages of substitution of crispy rice with quinoa seeds and a control (without addition of quinoa). An increase in weight and a decrease in he length of the cereal bars were observed, as the level of quinoa increasedin the formulation. The hardness of the bars was affected, obtaining softerbars when they had quinoa in their formulation. The incorporation of quinoa generated an increase in the content of minerals, proteins and dietary fiber of the final product. In addition, the quinoa cereal bars showed a slower starch digestibility. Consumers liked the taste of quinoa bars and they also had good overall acceptability. |
| publisher |
Facultad de Ciencias Agropecuarias. Área de Difusión Científica |
| publishDate |
2017 |
| url |
https://revistas.unc.edu.ar/index.php/agris/article/view/19039 |
| work_keys_str_mv |
AT steffolanime evaluationoftechnologicalnutritionalandsensoryqualityofcerealbarswithquinoa AT bustosmc evaluationoftechnologicalnutritionalandsensoryqualityofcerealbarswithquinoa AT ferreyrame evaluationoftechnologicalnutritionalandsensoryqualityofcerealbarswithquinoa AT leonae evaluationoftechnologicalnutritionalandsensoryqualityofcerealbarswithquinoa AT steffolanime evaluaciondelacalidadtecnologicanutricionalysensorialdebarrasdecerealconquinoa AT bustosmc evaluaciondelacalidadtecnologicanutricionalysensorialdebarrasdecerealconquinoa AT ferreyrame evaluaciondelacalidadtecnologicanutricionalysensorialdebarrasdecerealconquinoa AT leonae evaluaciondelacalidadtecnologicanutricionalysensorialdebarrasdecerealconquinoa |
| bdutipo_str |
Revistas |
| _version_ |
1764819781751406592 |