Development and assessment of acceptability and nutritional properties of a light snack
Fuente:
Redalyc
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Artículo científico |
| Lenguaje: | en |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2007
|
| Materias: | |
| Acceso en línea: | |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1876427630011482112 |
|---|---|
| author | Vanessa Dias Capriles |
| author_facet | Vanessa Dias Capriles |
| contents | Development and assessment of acceptability and nutritional properties of a light snack Vanessa Dias Capriles Rosana Aparecida Manólio Soares José Alfredo Gomes Arêas Agrociencias Light snack fat replacer food extrusion consumer acceptance A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (DE = 8.67), due mainly to luminosity (DL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones. 2007 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940083021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.27 |
| format | Artículo científico |
| id | redalyc_395940083021 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Development and assessment of acceptability and nutritional properties of a light snack Vanessa Dias Capriles Agrociencias Light snack fat replacer food extrusion consumer acceptance Development and assessment of acceptability and nutritional properties of a light snack Vanessa Dias Capriles Rosana Aparecida Manólio Soares José Alfredo Gomes Arêas Agrociencias Light snack fat replacer food extrusion consumer acceptance A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (DE = 8.67), due mainly to luminosity (DL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones. 2007 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940083021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.27 |
| title | Development and assessment of acceptability and nutritional properties of a light snack |
| topic | Agrociencias Light snack fat replacer food extrusion consumer acceptance |
| url | https://www.redalyc.org/articulo.oa?id=395940083021 |