Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents

ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicoche...

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Autores principales:	Tramujas,Janaína Melati, Carli,Caroline Giani de, Prado,Naimara Vieira do, Lucchetta,Luciano, Tonial,Ivane Benedetti
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2017
Materias:	Cereal bars binding agent nutritional value lipids quality foods
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000400350
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spelling	oai:scielo:S0717-751820170004003502017-12-05Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agentsTramujas,Janaína MelatiCarli,Caroline Giani dePrado,Naimara Vieira doLucchetta,LucianoTonial,Ivane Benedetti Cereal bars binding agent nutritional value lipids quality foods ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.44 n.4 20172017-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000400350en10.4067/s0717-75182017000400350
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cereal bars binding agent nutritional value lipids quality foods
spellingShingle	Cereal bars binding agent nutritional value lipids quality foods Tramujas,Janaína Melati Carli,Caroline Giani de Prado,Naimara Vieira do Lucchetta,Luciano Tonial,Ivane Benedetti Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
description	ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.
author	Tramujas,Janaína Melati Carli,Caroline Giani de Prado,Naimara Vieira do Lucchetta,Luciano Tonial,Ivane Benedetti
author_facet	Tramujas,Janaína Melati Carli,Caroline Giani de Prado,Naimara Vieira do Lucchetta,Luciano Tonial,Ivane Benedetti
author_sort	Tramujas,Janaína Melati
title	Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
title_short	Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
title_full	Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
title_fullStr	Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
title_full_unstemmed	Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
title_sort	assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000400350
work_keys_str_mv	AT tramujasjanainamelati assessmentofnutritionalandlipidqualityofsaltedcerealbarspreparedwithdifferentbindingagents AT carlicarolinegianide assessmentofnutritionalandlipidqualityofsaltedcerealbarspreparedwithdifferentbindingagents AT pradonaimaravieirado assessmentofnutritionalandlipidqualityofsaltedcerealbarspreparedwithdifferentbindingagents AT lucchettaluciano assessmentofnutritionalandlipidqualityofsaltedcerealbarspreparedwithdifferentbindingagents AT tonialivanebenedetti assessmentofnutritionalandlipidqualityofsaltedcerealbarspreparedwithdifferentbindingagents
_version_	1718443689405054976

Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents

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