Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

JIMENEZ M.D; SAMMÁN N; GIMENEZ M.A; FARFAN N.B

Revista Chilena de Nutrición

Scielo

Lugar: Santiago; Año: 2019 vol. 46 p. 279 - 287

0716-1549

The aim of this work was to improve nutritionally sweet bread (R1), by replacing the wheat flour partially with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) and improved the fatty acids ratio ω3:ω6. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children?s nutritional status.