Design and acceptability of a multi-ingredients snack bar employing regional products with high nutritional value

RIOS F.; AMAYA A; LOBO M; SAMMAN N

Lisboa

Conferencia; II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients From Iberoamerican Ancestral Crops; 2019

National Institute of Health Doutor Ricardo Jorge

SUMMARY: The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatment. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toast seeds presented high acceptability by consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed the selection of ingredients and processing technologies that increase the preference of consumers.