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dc.contributor.author
Sciammaro, Leonardo Pablo
dc.contributor.author
Ferrero, Cristina
dc.contributor.author
Puppo, Maria Cecilia
dc.date.available
2019-10-18T18:14:00Z
dc.date.issued
2018-07
dc.identifier.citation
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 24-31
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/86406
dc.description.abstract
Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Prosopis alba flour
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sweet snack
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texture
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sensorial quality
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nutritional composition
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-15T14:13:04Z
dc.journal.volume
93
dc.journal.pagination
24-31
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Sciammaro, Leonardo Pablo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2018.03.019
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818302342
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