Use of three methods of debittered through the sensory evaluation of flour and bread of Lupinus mutabilis Sweet

Vásquez, Victor R.; Salhuana, José; Alvarado, María; Lázaro, Alfredo; Jiménez, L.

doi:10.17268/agroind.sci.2019.01.07

Cited by 1 publication

(1 citation statement)

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“…The sensory analysis was carried out based on the hedonic scale to measure taste, color, appearance, odor and texture with five possible answers, placing a number, 1 to 5, according to the liking towards the product: Dislike (1), Slightly dislike (2), Neither like nor dislike (3), Slightly like (4) and Like (5) (Vásquez, Salhuana, Alvarado, Ludeña, & Jiménez, 2019). A total of 80 untrained and randomly chosen panelists participated in the test (20 children aged 8 to 11, 20 adolescents aged 12 to 15, 20 young adults aged 19 to 23 and 20 adults aged 25 to 50), who were given the five formulas of the snack and asked to eat them with a drink of water in between each, to "cleanse the palate".…”

Section: Sensory Analysismentioning

confidence: 99%

Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)

Ramos-Ramos

Rodríguez-Castillejos

Santiago-Adame

et al. 2019

CyTA - Journal of Food

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Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus) RESUMEN El maíz tiene propiedades antioxidantes y contiene una gran cantidad de carbohidratos, mientras que el pescado posee proteínas de alta calidad y ácidos grasos insaturados. El objetivo de este estudio fue preparar un alimento funcional enriquecido con proteínas y ácidos grasos n-3 obtenidos de Scomber scombrus. Con este propósito se realizó un análisis sensorial, un perfil de textura, un análisis proximal y de color, de contenido de EPA + DHA y un análisis de vida útil en cinco formulaciones del aperitivo producido. La fórmula que registró mayor aceptación contiene 15% de pescado y, en comparación con el control, mostró fracturabilidad similar, menos dureza, mayor cantidad de proteínas y lípidos, así como de EPA + DHA (p ≤ 0.05); además, proporciona 14.6% de la ingesta diaria recomendada de EPA + DHA (30 g de producto). La elaboración de nuevos productos, como el propuesto en este estudio, puede ser una alternativa novedosa y saludable para sustituir productos similares que contienen menor cantidad de nutrientes y se venden comercialmente, ARTICLE HISTORY

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Section: Sensory Analysismentioning

confidence: 99%