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Formulation of Corn‐Based Snacks with High Nutritive Value: Biological and Sensory Evaluation
Author(s) -
ALMEIDADOMINGUEZ N.G.,
VALENCIA M.E.,
HIGUERACIAPARA I.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06058.x
Subject(s) - food science , flavor , methionine , corn meal , casein , snack food , meal , mathematics , odor , lysine , chemistry , amino acid , biochemistry , organic chemistry
Three composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks.