FORMULATION OF CORN-BASED SNACKS WITH HIGH NUTRITIVE-VALUE - BIOLOGICAL AND SENSORY EVALUATION

被引：21
作者：
ALMEIDADOMINGUEZ, NG
VALENCIA, ME
HIGUERACIAPARA, I
机构：
[1] Division of Nutrition & Food Science, Centro de Investigacion en Alimentacion y Desarrollo, AC, Hermosillo, Sonora
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06058.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：228 / 231
页数：4
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