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

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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Bibliographic Details
Main Authors: Tramujas,Janaína Melati, Carli,Caroline Giani de, Prado,Naimara Vieira do, Lucchetta,Luciano, Tonial,Ivane Benedetti
Language:English
Published: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2017
Subjects:
Cereal bars
binding agent
nutritional value
lipids
quality foods
Online Access:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000400350
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