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- Title
Formulation of Corn-Based Snacks with High Nutritive Value: Biological and Sensory Evaluation.
- Authors
ALMEIDA-DOMINGUEZ, N.G.; VALENCIA, M.E.; HIGUERA-CIAPARA, I.
- Abstract
BSTRACT 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.
- Subjects
SNACK foods; SENSORY evaluation of corn; TASTE testing of food; LYSINE; SULFUR amino acids; PROTEIN content of food; FOOD aroma; FOOD texture
- Publication
Journal of Food Science (Wiley-Blackwell), 1990, Vol 55, Issue 1, p228
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1990.tb06058.x