Energy and protein supply of snacks made of cereals and peanut

Abstract:

The large variety of snack foods which give principally calories, has motivated the formulation of cereals blends of high supply of calories, protein and fiber. Two blends are proposed, CM1 and CM2, the first one has two cereals and peanut in a 1:1:1 relationship and the second one has four cereals and peanut with a 1:1:2:2:3 relationship. Both blends have oat. To stick together the components, a mixture of natural sweetener syrups was used. Three drying times at 120 deg C were assayed, 15-30-45 min. The snack foods obtained were analyzed for organoleptic quality and acceptability. CM1 analysis gave: 14.2% protein. 17.8% lipids, 1.6% crude fiber and 56.9% N.F.E., with a caloric supply of 445 Kcal/100 gr. CM2 got 11.6% protein, 19.3% lipids, 2.3% fiber, 55.1 N.F.E. with 441 Kcal/100 gr. In both products, drying of 30 min. gave the best values in moisture and Aw. Acceptability of CM1 blend was 6.3 with 8.3% of rejection and the CM2 one had 6.6 with 0% of rejection. The Aw values of 0.59 (CM1) and 0.61 (CM2) make the microorganisms development difficult. There were obtained nutritious products with high acceptability and made of natural raw materials. In CM2 the caloric supply is due in 9.5% to protein, 41.1% to lipids and 49.4% to carbohydrates

Año de publicación:

1992

Keywords:

Fuente:

google