14F-15 |
Development of a nutritious acceptable snack bar using micronized flaked lentils |
D. RYLAND1, M. Vaisey-Genser1, S. D. Arntfield2, and L. J. Malcolmson3. (1) Human Nutritional Sciences, University of Manitoba, Room 400F Human Ecology Building, Winnipeg, MB R3T 2N2, Canada, (2) Dept. of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada, (3) Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, MB R3C 3G7, Canada Micronization, an infrared heat treatment, and flaking, a flattening procedure done after micronization, are processes which permit replacement of oats with lentils in snack bar formulations. Lentils contain less fat, more iron, fibre, protein and folate than oats. This substitution offers the benefit of higher folate sought by women of child bearing age. The objective of this study was to determine the consumer acceptability and sensory characteristics of snack bars made by partially replacing oats with micronized flaked lentils (MFL). Six MFL bar formulations (LB1 to LB6) were selected to represent a range of flavor and texture characteristics. Sixty-two women from 18 to 35 years of age who consume snack bars tasted the six lentil bar samples and two commercial samples (CB1 and CB2). A nine point hedonic scale was used to measure acceptability. Eleven panelists were trained to evaluate four flavor and seven texture attributes on a 15 cm line scale. CB1 and CB2 had the highest mean acceptability values corresponding to like moderately. LB5 had a mean acceptability value corresponding to neither like nor dislike. All the other lentil bars had a mean value of 6 (like slightly). Plotting the first two factors from principal component analysis showed that LB5 tended to be characterized by grainy, lentil flavor with chewy texture and adhesiveness to teeth. Based on these results it seems feasible to produce snack bars made from MFL that are acceptable to women 18 to 35 years of age. Relating acceptability scores with flavor and texture characteristics promises a better understanding of what this consumer group finds acceptable in nutritious snack bars. Development of these bars could increase the use of lentils and promote local value added processing.
Session 14F, Product Development: General
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