TY - JOUR
T1 - Formulation of Corn‐Based Snacks with High Nutritive Value
T2 - Biological and Sensory Evaluation
AU - ALMEIDA‐DOMINGUEZ, N. G.
AU - VALENCIA, M. E.
AU - HIGUERA‐CIAPARA, I.
PY - 1990/1
Y1 - 1990/1
N2 - Three composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks.
AB - Three composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks.
UR - http://www.scopus.com/inward/record.url?scp=84987313820&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb06058.x
DO - 10.1111/j.1365-2621.1990.tb06058.x
M3 - Artículo
SN - 0022-1147
VL - 55
SP - 228
EP - 231
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -