Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals

Ana Karen González-Calderón, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García, Anayansi Escalante-Aburto

Research output: Contribution to journalArticlepeer-review

Abstract

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, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 µmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 µmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.

Original languageEnglish
Article number2271
JournalFoods
Volume10
Issue number10
DOIs
Publication statusPublished - Oct 2021

Bibliographical note

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

Fingerprint

Dive into the research topics of 'Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals'. Together they form a unique fingerprint.

Cite this