Linked Life Data

8577648

Source:http://linkedlifedata.com/resource/pubmed/id/8577648

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1996-3-8
pubmed:abstractText
Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 degrees C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 degrees C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth.(ABSTRACT TRUNCATED AT 250 WORDS)
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0921-9668
pubmed:author
pubmed:issnType
Print
pubmed:volume
47
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
309-17
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
Cereal and nut bars, nutritional quality and storage stability.
pubmed:affiliation
Department of Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago, Chile.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't