Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional

Content Provider	Semantic Scholar
Author	López-Calvo, R. Pérez, Ana Mercedes Guillén, C. Ivankovich Calderón-Villaplana, Sandra Ml, Pineda Castro
Copyright Year	2015
Abstract	SUMMARY: Evaluation of consumers acceptance of a peach palm snack (Bactris gasipaes) and determination of its potential as a functional food. The aim of this stu- dy was to evaluate consumers' acceptance of a peach palm snack and to determine its potential as a functional food by chemical characterization. An assessment was conducted with 100 consumers to determine the acceptance of diffe- rent snack formulations and the results were subjected to cluster analysis. This analysis revealed two groups. Group 2 included people that consume snacks and peach palm fre- quently and showed the highest grades for the snack eva- luated characteristics. All the consumers in group 2 and approximately 85% of the consumers in group 1 indicated that they would buy the product suggesting that there is a niche market for the developed peach palm snack. Also, a qualitative evaluation, using mini focus groups, of the two most widely accepted formulas of the snack (chosen accor- ding to previously described study) was performed. The ses- sions considered the opinion of middle class professionals and housewives. It was determined that the combination of tara gum and carboxymethylcellulose (CMC) allows a positive synergistic effect on the sensory characteristics of the snack, highlighting natural peach flavor and impro- ving crunchiness. In a dry basis, the snack contains per 100 g: 9 ± 4 g of fat, 14.0 ± 0.3 g of dietary fiber, 15500 ± 32 µg of carotenoids and has an antioxidant capacity of 4700 ± 8 µmol TE, which demonstrates its potential as a functional food.
Starting Page	51
Ending Page	58
Page Count	8
File Format	PDF HTM / HTML
Volume Number	65
Alternate Webpage(s)	http://www.scielo.org.ve/pdf/alan/v65n1/art07.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article