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Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung
Author(s) -
ChávezJáuregui Rosa N.,
CardosoSantiago Raquel A.,
Silva Maria E. M. Pinto e,
Arêas José A. G.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00734.x
Subject(s) - amaranth , snack food , food science , mathematics , biology
Summary Two snacks, one containing chickpea and either 0, 5 or 10% bovine lung and another with pure amaranth were developed to replace traditional snacks made of maize. These new snacks had improved nutritional quality and their acceptability was assessed by sensory analysis. The tests showed that these products were highly acceptable and comparable with commercial brands. A pizza snack flavoured with amaranth had an acceptability rating that was not significantly different from the commercial maize counterpart. The same applied to bacon flavoured chickpea/lung snacks. This work demonstrates that it is feasible to produce a highly acceptable snack with high nutritional quality that could be useful in nutritional programmes to combat malnutrition. Replacement of commercial snacks based on maize by those developed in this study would benefit young consumers of these types of products.