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dc.contributor.author
Bernardi, C.
dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Sabbag, N.
dc.contributor.author
Sanchez, H.
dc.contributor.author
Freyre, M.
dc.date.available
2020-06-02T13:20:19Z
dc.date.issued
2006-05
dc.identifier.citation
Bernardi, C.; Drago, Silvina Rosa; Sabbag, N.; Sanchez, H.; Freyre, M.; Formulation and Sensory Evaluation of Prosopis alba (Algarrobo) Pulp Cookies with Increased Iron and Calcium Dialyzabilities; Springer; Plant Foods for Human Nutrition; 61; 1; 5-2006; 37-42
dc.identifier.issn
0921-9668
dc.identifier.uri
http://hdl.handle.net/11336/106436
dc.description.abstract
Abstract. Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (<25 years old 41.76%, 25–50 years old 20.00% and>50 years old 15.89%) tasting final formulated cookies indicated that they “like very much” or “moderately like” and there were not consumers rejecting them.Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (<25 years old 41.76%, 25–50 years old 20.00% and>50 years old 15.89%) tasting final formulated cookies indicated that they “like very much” or “moderately like” and there were not consumers rejecting them.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROSOPIS
dc.subject
COOKIES
dc.subject
IRON AVAILABILITY ENHANCERS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Formulation and Sensory Evaluation of Prosopis alba (Algarrobo) Pulp Cookies with Increased Iron and Calcium Dialyzabilities
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-06-01T13:42:03Z
dc.journal.volume
61
dc.journal.number
1
dc.journal.pagination
37-42
dc.journal.pais
Alemania
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dc.description.fil
Fil: Bernardi, C.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Sabbag, N.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Sanchez, H.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Freyre, M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Plant Foods for Human Nutrition
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11130-006-0012-x
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