Formulation of corn-based snacks with high nutritive value: biological and sensory evaluation
1990
Almeida-Dominguez, N.G. | Valencia, M.E. | Higuera-Ciapara, I.
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.
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