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

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...

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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
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