Artículos de revistas
Characterization And Sensorial Evaluation Of Functional Cereal Bar [caracterização E Avaliação Sensorial De Barra De Cereais Funcional De Alto Teor Protéico E Vitamínico]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 26, n. 2, p. 318 - 324, 2006.
1012061
2-s2.0-33746821862
Autor
Freitas D.G.C.
Moretti R.H.
Institución
Resumen
Cereal bars were introduced over a decade ago as a "healthy" alternative confectionery. Concomitantly, foods as soybean, with high vitamin and mineral levels and antioxidants properties come receiving great application in functional products, because they can prevent against chronic-degenerative illnesses of the heart. Considering the growth of the segment of cereal bars in the food sector, it was developed a formulation with high protein and vitamin levels cereal bar based on textured soy protein, wheat germ and oat, enriched with acid ascorbic and acetate of α-tocoferol. The cereal bar and its ingredients had been submitted to the analyses for characterization and three formulations, varying the content of acid ascorbic; they had also been evaluated as a sensorial preference and an ideal intensity of sweetness and acidity. 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