Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour

Autores
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers.
Fil: Sciammaro, Leonardo Pablo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Prosopis alba flour
sweet snack
texture
sensorial quality
nutritional composition
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86406
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flourSciammaro, Leonardo PabloFerrero, CristinaPuppo, Maria CeciliaProsopis alba floursweet snacktexturesensorial qualitynutritional compositionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers.Fil: Sciammaro, Leonardo Pablo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaElsevier Science2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86406Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 24-310023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.03.019info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818302342info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:19Zoai:ri.conicet.gov.ar:11336/86406instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:19.589CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
title Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
spellingShingle Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
Sciammaro, Leonardo Pablo
Prosopis alba flour
sweet snack
texture
sensorial quality
nutritional composition
title_short Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
title_full Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
title_fullStr Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
title_full_unstemmed Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
title_sort Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
dc.creator.none.fl_str_mv Sciammaro, Leonardo Pablo
Ferrero, Cristina
Puppo, Maria Cecilia
author Sciammaro, Leonardo Pablo
author_facet Sciammaro, Leonardo Pablo
Ferrero, Cristina
Puppo, Maria Cecilia
author_role author
author2 Ferrero, Cristina
Puppo, Maria Cecilia
author2_role author
author
dc.subject.none.fl_str_mv Prosopis alba flour
sweet snack
texture
sensorial quality
nutritional composition
topic Prosopis alba flour
sweet snack
texture
sensorial quality
nutritional composition
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers.
Fil: Sciammaro, Leonardo Pablo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86406
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 24-31
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86406
identifier_str_mv Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 24-31
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.03.019
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818302342
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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