Cereal and nut bars, nutritional quality and storage stability

A. M. Estévez, B. Escobar, M. Vásquez, E. Castillo, E. Araya, I. Zacarías

Resultado de la investigación: Article

22 Citas (Scopus)

Resumen

Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 °C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 °C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and sensory quality and remain stable in storage.

Idioma originalEnglish
Páginas (desde-hasta)309-317
Número de páginas9
PublicaciónPlant Foods for Human Nutrition
Volumen47
N.º4
DOI
EstadoPublished - jun 1995

Huella dactilar

Nuts
Juglans
Nutritive Value
walnuts
nuts
nutritive value
amaranth grain
protein efficiency ratio
sensory evaluation
Proteins
wheat germ
Triticum
snacks
Snacks
peroxides
Peroxides
oats
brown sugar
proteins
sweeteners

ASJC Scopus subject areas

  • Chemistry (miscellaneous)
  • Food Science

Citar esto

Estévez, A. M., Escobar, B., Vásquez, M., Castillo, E., Araya, E., & Zacarías, I. (1995). Cereal and nut bars, nutritional quality and storage stability. Plant Foods for Human Nutrition, 47(4), 309-317. https://doi.org/10.1007/BF01088268
Estévez, A. M. ; Escobar, B. ; Vásquez, M. ; Castillo, E. ; Araya, E. ; Zacarías, I. / Cereal and nut bars, nutritional quality and storage stability. En: Plant Foods for Human Nutrition. 1995 ; Vol. 47, N.º 4. pp. 309-317.
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abstract = "Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18{\%}). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 °C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 °C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18{\%}. PER and NPR values of the bars did not differ significantly showing values approximately 86{\%} that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and sensory quality and remain stable in storage.",
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Estévez, AM, Escobar, B, Vásquez, M, Castillo, E, Araya, E & Zacarías, I 1995, 'Cereal and nut bars, nutritional quality and storage stability', Plant Foods for Human Nutrition, vol. 47, n.º 4, pp. 309-317. https://doi.org/10.1007/BF01088268

Cereal and nut bars, nutritional quality and storage stability. / Estévez, A. M.; Escobar, B.; Vásquez, M.; Castillo, E.; Araya, E.; Zacarías, I.

En: Plant Foods for Human Nutrition, Vol. 47, N.º 4, 06.1995, p. 309-317.

Resultado de la investigación: Article

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AU - Estévez, A. M.

AU - Escobar, B.

AU - Vásquez, M.

AU - Castillo, E.

AU - Araya, E.

AU - Zacarías, I.

PY - 1995/6

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N2 - Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 °C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 °C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and sensory quality and remain stable in storage.

AB - Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 °C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 °C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and sensory quality and remain stable in storage.

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KW - Cereal and nut bars

KW - Net protein ratio (NPR)

KW - Organoleptic quality

KW - Peroxides

KW - Protein efficience ratio (PER)

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