Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa.
Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of t...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | spa |
| Published: |
Facultad de Ciencias Agropecuarias
2017
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| Subjects: | |
| Online Access: | https://revistas.unc.edu.ar/index.php/agris/article/view/19039 |
| _version_ | 1811172553158295552 |
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| author | Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. |
| author_facet | Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. |
| author_sort | Steffolani, M. E. |
| collection | Portal de Revistas |
| description | Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of this work was to study the effect of quinoa seed incorporation on the technological, nutritional and sensory quality of cereal bars. Three samples of cereal bars were prepared with different percentages of substitution of crispy rice with quinoa seeds and a control (without addition of quinoa). An increase in weight and a decrease in he length of the cereal bars were observed, as the level of quinoa increasedin the formulation. The hardness of the bars was affected, obtaining softerbars when they had quinoa in their formulation. The incorporation of quinoa generated an increase in the content of minerals, proteins and dietary fiber of the final product. In addition, the quinoa cereal bars showed a slower starch digestibility. Consumers liked the taste of quinoa bars and they also had good overall acceptability. |
| format | Online |
| id | oai:ojs.revistas.unc.edu.ar:article-19039 |
| institution | Universidad Nacional de Cordoba |
| language | spa |
| publishDate | 2017 |
| publisher | Facultad de Ciencias Agropecuarias |
| record_format | ojs |
| spelling | oai:ojs.revistas.unc.edu.ar:article-190392020-03-31T16:07:30Z Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of this work was to study the effect of quinoa seed incorporation on the technological, nutritional and sensory quality of cereal bars. Three samples of cereal bars were prepared with different percentages of substitution of crispy rice with quinoa seeds and a control (without addition of quinoa). An increase in weight and a decrease in he length of the cereal bars were observed, as the level of quinoa increasedin the formulation. The hardness of the bars was affected, obtaining softerbars when they had quinoa in their formulation. The incorporation of quinoa generated an increase in the content of minerals, proteins and dietary fiber of the final product. In addition, the quinoa cereal bars showed a slower starch digestibility. Consumers liked the taste of quinoa bars and they also had good overall acceptability. La semilla de quinoa (Chenopodium quinoa Willd) se caracteriza por presentar una composición balanceada; es rica en proteínas, fibra, vitaminas, minerales y antioxidantes, por lo que puede ser incorporada en la formulación de barras de cereal a fin de incrementar el valor nutricional de la alimentación diaria. El objetivo de este trabajo fue estudiar el efecto de la incorporación de semillas de quinoa en la calidad tecnológica, nutricional y sensorial de barras de cereal. Se elaboraron y analizaron tres muestras de barras de cereal, con diferentes porcentajes de sustitución de arroz crocante por semillas de quinoa y un control (sin quinoa). Se observó un incremento de peso de las barras de cereal, a medida que se aumentó el nivel de sustitución y una disminución en el largo de éstas. La dureza de las barras fue afectada, obteniéndose barras más blandas cuando tenían quinoa en la formulación. La incorporación de quinoa generó un aumento en el contenido de minerales, proteínas y fibra alimentaria del producto final. Además, las barras de cereal con quinoa presentaron una digestibilidad más lenta del almidón. A los consumidores les resultó agradable el sabor de las barras con quinoa y también tuvieron una buena aceptabilidad global. Facultad de Ciencias Agropecuarias 2017-12-27 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/agris/article/view/19039 10.31047/1668.298x.v34.n2.19039 AgriScientia; Vol. 34 No. 2 (2017); 33-43 AgriScientia; Vol. 34 Núm. 2 (2017); 33-43 1668-298X 10.31047/1668.298x.v34.n2 spa https://revistas.unc.edu.ar/index.php/agris/article/view/19039/18954 https://revistas.unc.edu.ar/index.php/agris/article/view/19039/29318 |
| spellingShingle | quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad Steffolani, M. E. Bustos, M. C. Ferreyra, M. E. Leon, A. E. Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title | Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_alt | Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa |
| title_full | Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_fullStr | Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_full_unstemmed | Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_short | Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. |
| title_sort | evaluation of technological nutritional and sensory quality of cereal bars with quinoa |
| topic | quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad |
| topic_facet | quinoa Andean crops cereal bars digestible starch sensory acceptability quinoa cultivo andino barra de cereal almidón digerible aceptabilidad |
| url | https://revistas.unc.edu.ar/index.php/agris/article/view/19039 |
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