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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

QUITRAL R, Vilma et al. Acceptability and saciety study of cereal bars high in dietetic fiber in schoolage children of a Chilean rural school. Rev. chil. nutr. [online]. 2016, vol.43, n.1, pp.68-74. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182016000100010.

Cereal bars for infant collation in two flavors were developed: apple and red fruits. The bars were made with oatmeal and dried fruit, low in saturated fat, total sugars and sodium. The effect of the addition of 2.5% of β-glucan in the bars on the sensory acceptability, satiety and digestive tolerance in primary school children were evaluated. The results showed high sensory acceptability to all bars (both flavors, with and without β-glucan), being higher in children from 1st to 4th grade and in men (p <0.05). Consumption of the bars produced satiety in children without stumbling significant differences due to thepresence of β-glucan. Regarding the digestive tolerance, no cases of discomfort were presented, indicating that all cereal bars were well tolerated. The addition of β-glucan in the bars does not affect the sensory acceptability of these and does not affect satiety compared to bars without β-glucan.

Palabras clave : β-glucan; sensory; aceptability; satiety; cereal bar.

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