Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Foods

Ana Karen González-Calderón¹  Ana Sofía Elizondo-Rodríguez¹  Anayansi Escalante-Aburto¹  Natalia Alejandra García-Flores¹  Néstor Ponce-García²  Mariana Zavala-López³  Silverio García-Lara³ 

[1] Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico;Faculty of Agricultural Sciences, UAEMex, Campus Universitario ‘El Cerrillo’, El Cerrillo, Piedras Blancas s/n, Toluca 50200, Mexico;Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico;

关键词: vegetal proteins;    phenolic compounds;    antioxidant activity;    sensorial attributes;    ancient grains;   

DOI  :  10.3390/foods10102271

来源: DOAJ

【 摘 要 】

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.

【 授权许可】

Unknown