NDLI: Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

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Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Content Provider	MDPI
Author	Ana, Karen González-Calderón Natalia, Alejandra García-Flores Ana, Sofía Elizondo-Rodríguez Mariana, Zavala-López Silverio, García-Lara Néstor Ponce-García, Escalante-Aburto, Anayansi
Copyright Year	2021
Description	Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using p￭ quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.
Starting Page	2271
e-ISSN	23048158
DOI	10.3390/foods10102271
Journal	Foods
Issue Number	10
Volume Number	10
Language	English
Publisher	MDPI
Publisher Date	2021-09-26
Access Restriction	Open
Subject Keyword	Foods Food Science and Technology Vegetal Proteins Phenolic Compounds Antioxidant Activity Sensorial Attributes Ancient Grains
Content Type	Text
Resource Type	Article

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