Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containi...

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Bibliographic Details
Main Authors: Francisco Teodoro Rios, Argentina Angelica Amaya, Manuel Oscar Lobo, Norma Cristina Samman
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Proceedings
Subjects:
amaranth
chia
quinoa
snack bar
sensory analysis
Online Access:https://www.mdpi.com/2504-3900/53/1/14

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