Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea (2009)
- Authors:
- USP affiliated authors: SILVA, MARIA ELISABETH MACHADO PINTO E - FSP ; AREAS, JOSE ALFREDO GOMES - FSP
- Unidade: FSP
- Subjects: EXTRUSÃO; FARINHAS; AMARANTHUS; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Abstract: Snacks made by extrusion cooking of pure amaranth flour or mixtures of 80 per cent amaranth flour and 20 per centcorn grits or chickpea flour were developed to replace the traditional commercial ones with improved nutritional and functional quality. Pure amaranth snacks and the blended ones were flavored with salty and sweet flavors and evaluated for acceptability using a 9-point hedonic scale. The good acceptance observed for either salty or sweet flavored snacks indicated that they have characteristics to compete with similar commercial products. Acceptability of salty snacks increased with storage time at room temperature in BOPP (polypropylene bi-guided) packs whereas slightly decreased for the sweet ones. This type of storage proved to be very efficient for the conservation of the salty product and also suitable for the sweet ones
- Imprenta:
- Source:
- Título do periódico: Alimentaria
- ISSN: 0300-5755
- Volume/Número/Paginação/Ano: n. 405, p. 17-121, jul.-ago. 2009
-
ABNT
CHAVEZ JAUREGUI, Rosa Nilda e PINTO E SILVA, Maria Elisabeth Machado e AREAS, José Alfredo Gomes. Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea. Alimentaria, n. 405, p. 17-121, 2009Tradução . . Acesso em: 19 abr. 2024. -
APA
Chavez Jauregui, R. N., Pinto e Silva, M. E. M., & Areas, J. A. G. (2009). Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea. Alimentaria, ( 405), 17-121. -
NLM
Chavez Jauregui RN, Pinto e Silva MEM, Areas JAG. Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea. Alimentaria. 2009 ;( 405): 17-121.[citado 2024 abr. 19 ] -
Vancouver
Chavez Jauregui RN, Pinto e Silva MEM, Areas JAG. Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea. Alimentaria. 2009 ;( 405): 17-121.[citado 2024 abr. 19 ] - The potential of extruded chickpea, corn and bovine lung for malnutrition programs
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