Physicochemical Properties of Amaranth Bars Snack

Authors

  • Romel E. Guzmán Instituto De Ciencia Y Tecnología De Alimentos, Facultad De Ciencias, Universidad Central De Venezuela, Apartado 47097, Caracas 1041-A, Venezuela
  • Iker San Sebastián Instituto De Ciencia Y Tecnología De Alimentos, Facultad De Ciencias, Universidad Central De Venezuela, Apartado 47097, Caracas 1041-A, Venezuela

Keywords:

Amaranth, energy bars, snacks

Abstract

The objective of this study was to evaluate the contribution of nutrients from an amaranth bar, normally useful to be consumed as snacks. Four formulations were elaborated with different proportions of amaranth and other ingredients commonly used in this type of products. The obtained results indicated that the formulations F2 and F3 were the preferred ones by the evaluating panelists, after which paired preference tests were carried out to define which of the bars would finally be the preferred one and analyzed in this study. The chemical composition of the bar (F2, chosen preferred) showed that it has a contribution of 10% protein, 12% of lipids and 69% of carbohydrates, having a caloric intake for each 100 grams of 424 kcal.

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References

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Published

2019-04-30

How to Cite

Guzmán, R. E., & Sebastián, I. S. (2019). Physicochemical Properties of Amaranth Bars Snack. International Journal For Research In Agricultural And Food Science, 5(4), 01–06. Retrieved from https://gnpublication.org/index.php/afs/article/view/855

Issue

Vol. 5 No. 4 (2019): International Journal For Research In Agricultural And Food Science (ISSN: 2208-2719)

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Articles

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