| dc.creator | Silva de Paula,Nathália | |
| dc.creator | Gomes Natal,Dorina Isabel | |
| dc.creator | Aparecida Ferreira,Hiani | |
| dc.creator | de Souza Dantas,Maria Inês | |
| dc.creator | Machado Rocha Ribeiro,Sônia | |
| dc.creator | Stampini Duarte Martino,Hércia | |
| dc.date | 2013-09-01 | |
| dc.date.accessioned | 2020-08-05T02:56:57Z | |
| dc.date.available | 2020-08-05T02:56:57Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000300009 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/149890 | |
| dc.description | The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182013000300009 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.40 n.3 2013 | |
| dc.subject | New food products | |
| dc.subject | linseed | |
| dc.subject | functional properties | |
| dc.subject | consumer acceptability | |
| dc.title | Characterization of cereal bars enriched with dietary fiber and omega 3 | |
