| dc.creator | Jiménez,María Dolores | |
| dc.creator | Giménez,María Alejandra | |
| dc.creator | Farfán,Norma Beatriz | |
| dc.creator | Sammán,Norma | |
| dc.date | 2019-06-01 | |
| dc.date.accessioned | 2020-08-05T02:57:36Z | |
| dc.date.available | 2020-08-05T02:57:36Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000300279 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/150605 | |
| dc.description | ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182019000300279 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.46 n.3 2019 | |
| dc.subject | bakery product | |
| dc.subject | linear programming | |
| dc.subject | nutrition improvement | |
| dc.subject | sensory evaluation | |
| dc.title | Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours | |
