Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were for...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jiménez,María Dolores, Giménez,María Alejandra, Farfán,Norma Beatriz, Sammán,Norma
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2019
Materias:	bakery product linear programming nutrition improvement sensory evaluation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000300279
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0717-75182019000300279
record_format	dspace
spelling	oai:scielo:S0717-751820190003002792019-05-22Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth floursJiménez,María DoloresGiménez,María AlejandraFarfán,Norma BeatrizSammán,Norma bakery product linear programming nutrition improvement sensory evaluation ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.46 n.3 20192019-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000300279en10.4067/S0717-75182019000300279
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	bakery product linear programming nutrition improvement sensory evaluation
spellingShingle	bakery product linear programming nutrition improvement sensory evaluation Jiménez,María Dolores Giménez,María Alejandra Farfán,Norma Beatriz Sammán,Norma Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
description	ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.
author	Jiménez,María Dolores Giménez,María Alejandra Farfán,Norma Beatriz Sammán,Norma
author_facet	Jiménez,María Dolores Giménez,María Alejandra Farfán,Norma Beatriz Sammán,Norma
author_sort	Jiménez,María Dolores
title	Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
title_short	Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
title_full	Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
title_fullStr	Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
title_full_unstemmed	Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
title_sort	consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000300279
work_keys_str_mv	AT jimenezmariadolores consumeracceptabilityofasweetbreadnutritionallyenrichedthroughlinearprogrammingwithbroadbeanchiaandamaranthflours AT gimenezmariaalejandra consumeracceptabilityofasweetbreadnutritionallyenrichedthroughlinearprogrammingwithbroadbeanchiaandamaranthflours AT farfannormabeatriz consumeracceptabilityofasweetbreadnutritionallyenrichedthroughlinearprogrammingwithbroadbeanchiaandamaranthflours AT sammannorma consumeracceptabilityofasweetbreadnutritionallyenrichedthroughlinearprogrammingwithbroadbeanchiaandamaranthflours
_version_	1718443707915567104

Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

Ejemplares similares