Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil...

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Bibliographic Details
Main Authors: Ana Karen González-Calderón, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García, Anayansi Escalante-Aburto
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
vegetal proteins
phenolic compounds
antioxidant activity
sensorial attributes
ancient grains
Online Access:https://www.mdpi.com/2304-8158/10/10/2271

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