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Development and assessment of acceptability and nutritional properties of a light snack Ciênc. Tecnol. Aliment.
Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes.
A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Light snack; Fat replacer; Consumer acceptance; Food extrusion.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300021
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