Characterization of cereal bars enriched with dietary fiber and omega 3
The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carboh...
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| Lenguaje: | English |
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2013
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| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000300009 |
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oai:scielo:S0717-751820130003000092014-09-09Characterization of cereal bars enriched with dietary fiber and omega 3Silva de Paula,NatháliaGomes Natal,Dorina IsabelAparecida Ferreira,Hianide Souza Dantas,Maria InêsMachado Rocha Ribeiro,SôniaStampini Duarte Martino,Hércia New food products linseed functional properties consumer acceptability The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.40 n.3 20132013-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000300009en10.4067/S0717-75182013000300009 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
New food products linseed functional properties consumer acceptability |
| spellingShingle |
New food products linseed functional properties consumer acceptability Silva de Paula,Nathália Gomes Natal,Dorina Isabel Aparecida Ferreira,Hiani de Souza Dantas,Maria Inês Machado Rocha Ribeiro,Sônia Stampini Duarte Martino,Hércia Characterization of cereal bars enriched with dietary fiber and omega 3 |
| description |
The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases. |
| author |
Silva de Paula,Nathália Gomes Natal,Dorina Isabel Aparecida Ferreira,Hiani de Souza Dantas,Maria Inês Machado Rocha Ribeiro,Sônia Stampini Duarte Martino,Hércia |
| author_facet |
Silva de Paula,Nathália Gomes Natal,Dorina Isabel Aparecida Ferreira,Hiani de Souza Dantas,Maria Inês Machado Rocha Ribeiro,Sônia Stampini Duarte Martino,Hércia |
| author_sort |
Silva de Paula,Nathália |
| title |
Characterization of cereal bars enriched with dietary fiber and omega 3 |
| title_short |
Characterization of cereal bars enriched with dietary fiber and omega 3 |
| title_full |
Characterization of cereal bars enriched with dietary fiber and omega 3 |
| title_fullStr |
Characterization of cereal bars enriched with dietary fiber and omega 3 |
| title_full_unstemmed |
Characterization of cereal bars enriched with dietary fiber and omega 3 |
| title_sort |
characterization of cereal bars enriched with dietary fiber and omega 3 |
| publisher |
Sociedad Chilena de Nutrición, Bromatología y Toxicología |
| publishDate |
2013 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000300009 |
| work_keys_str_mv |
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