Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Energy Snacks Production
2.3. Nutritional Analysis
2.4. Determination of Phenolic Acids (PHC, Bound and Free)
2.4.1. Extraction of PHC
2.4.2. Quantification of Free and Bound PHC
2.5. Assessment of ORAC
2.6. Sensorial Evaluation
2.7. Experimental Design and Statistical Analyses
3. Results and Discussion
3.1. Nutritional Properties
3.2. Contents of Total, Free, and Bound PHC in the Energy Snacks
3.3. ORAC Analyses in the Energy Snacks
3.4. Sensory Attributes
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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González-Calderón, A.K.; García-Flores, N.A.; Elizondo-Rodríguez, A.S.; Zavala-López, M.; García-Lara, S.; Ponce-García, N.; Escalante-Aburto, A. Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods 2021, 10, 2271. https://doi.org/10.3390/foods10102271
González-Calderón AK, García-Flores NA, Elizondo-Rodríguez AS, Zavala-López M, García-Lara S, Ponce-García N, Escalante-Aburto A. Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods. 2021; 10(10):2271. https://doi.org/10.3390/foods10102271
Chicago/Turabian StyleGonzález-Calderón, Ana Karen, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García, and Anayansi Escalante-Aburto. 2021. "Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals" Foods 10, no. 10: 2271. https://doi.org/10.3390/foods10102271