Nutritional characteristics of cereal and peanut bars;Características nutricionales de barras de cereales y maní

Archivos Latinoamericanos de Nutricion

Volumn 48, Issue 2, 1998, Pages 156-159

  Escobar, Berta A ^a   Estévez, Ana María A ^a   Tepper, Andrés L ^a   Aguayo, Morcela R ^a  

^a NONE

Author keywords

Cereal; Nutritional quality; Peanut bars; Snack

Indexed keywords

PROTEIN;

ANIMAL; ARTICLE; CEREAL; CHEMISTRY; FEMALE; MALE; NUTRITIONAL VALUE; PEANUT; RAT; WISTAR RAT;

ANIMALS; ARACHIS HYPOGAEA; CEREALS; FEMALE; MALE; NUTRITIVE VALUE; PROTEINS; RATS; RATS, WISTAR;

EID: 0032082659     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Sloan E. Taking a chip out of snack food. Food Tech. 1996; 50(June):56.
2. Hollingsworth P. Snack food. Food Tech. 1995;49(October):58-62.
3. Sloan E. Energy-Elixir for the Decade Ahead. Food Tech. 1996; 50(January):32.
4. Sloan E. Betting on Baked Goods. Food Tech. 1995; 49(October):26.
5. Ekwall S, Vallo C. An American need. Nutritions snacks. Cer. Foods World. 1983; 28(5):291-294.
6. Almeida-Domínguez NG, Valencia ME, Higuera-Ciapara I. Formulation of corn-based snacks with high nutritive value: biological and sensory evaluation. J of Food Sci. 1990; 55(1)228-231.
7. oEd. Editorial Andrés Bello, Santiago. 1980; 231p.
8. Tettweiler P. Snack Foods Worldwide. Food Tech. 1991; 45(February):58-62.
9. Anónimo. Los entremeses "snack". Su creciente popularidad en América Latina. Alimentos procesados. 1986; 5(4):63-67.
10. Komen G. Trends and future of cereal bars. (Resumen) FSTA. 1987; 19(5):5M 176.
11. Anónimo. Functional granola ingredients for baked goods, snacks, confections (Resumen) FSTA. 1980; 12(7):7M 876.
12. Estévez AM, Castillo E, Vásquez M, Zacarías I, Yañez E y Granger D. Efecto de algunas operaciones sobre las características químicas de Amaranthus cruentus. IX Congreso Nacional de Ciencias y Tecnología de Alimentos. Santiago-Chile. 1991; 98-100.
13. Paredes-López O, Barba de la Rosa AP and Carabez-Trejo A. Enzymatic production of high-protein amaranth flour and carbohydrate rich fraction. J fo Food Sci. 1990; 55(4): 1157-1161.
14. Breene WM. Food uses of grain amaranth. Cer. Foods World. 1991; 36(5):426-430.
15. Rathod P and Udipi SA. The nutritional quality and acceptability of weaning foods incorporating Amaranth. Food and Nutrition Bulletin. 1991; 13(1):58-64.
16. Almazán-Rodriguez L, Mora-Escobedo R, Martinez-Caballero L y Valdés-Fraga L. Amaranto: Utilización en la elaboración de una sopa tipo crema. IX Seminario Latinoamericano y del Caribe de Ciencias y Tecnología de Alimentos. La Habana, Cuba. 1996; 105.
17. Tosi E, Ré E, Clappini M y Masciarelli R. Producción de palomitas de amaranto por lecho fluidizado. La alimentación latinoamericana. 1996; 210:22-24.
18. Escobar B, Estévez AM, Vásquez M, Castillo E, Araya E. Aporte calórico-proteico de barras tipo snacks elaboradas con cereales y maní. Alimentos. 1992; 17(3):5-10.
19. Escobar B, Estévez AM, Vásquez M, Castillo E, Yáñez E. Barras de cereales de maní y amaranto dilatado: composición química y estabilidad en almacenamiento acelerado. Arch Latinoam Nutr. 1994; 44(1):36-40.
20. Association of Official Agricultural Chemist. Official Methods of Analysis of the A.O.A.C. 13° Ed. Washington D.C. The Association, 1980.
21. Watts BM, Ylimaki GL, Jeffery LE y Elias LG. Basic sensory methods for foods evaluation. International Development Research Centre. IDRC. Ottawa. Canadá. 1989; p.66-90.
22. Chapman DG, Castillo R and Campbell JA. Evaluation of protein efficiency ratios. Can J Biochem Physiol. 1959; 37:679-686.
23. Tagle MA. Nutrition 73 Editorial Jerba, Santiago. 1973; 164p.
24. Steinke FH. Protein efficiency ratio pitfalls and causes of variability: A review. Cer Chem. 1977; 54(4):949-957.
25. Happich ML, Bodwell CE, Hackler LR, Phillips JG, Derse PH, Elliott JG, Hartnagel RE, Hopkings DT, Kapiska EL, Mitchell GV, Parsons GF, Prescher EE, Robaidek ES and Womack M. Net protein ratio data: AACC-ASTM Collaborative study. A Assoc Official Anal Chem. 1984; 67(2):255-262.
26. Valencia ME, Troncos R and Higuera I. Linear programming formulation and biological evaluation of chickpea-based infant foods. Cer Chem. 1988; 65(2): 101-104.
27. Nencere NJ, Conkerton EJ and Booth AN. Effect of heat on peanut proteins. II Variations in nutritional quality of the meals. J of Agric and Food Chem. 1972; 20(2):256-259.
28. Betschart AA, Irving DW, Shepherd AD and Saunders RM. Amaranthus cruentus: Milling characteristics, distribution of nutrients within seed components and the effects of temperature on nutritional quality. J of Food Sci. 1981; 1181-1187.