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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

SILVA DE PAULA, Nathália et al. Characterization of cereal bars enriched with dietary fiber and omega 3. Rev. chil. nutr. [online]. 2013, vol.40, n.3, pp.269-273. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182013000300009.

The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases.

Keywords : New food products; linseed; functional properties; consumer acceptability.

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