Develop nutritious snack bars using flaked lentils.Micronization micronization a process for preparing medication in which the particle size is greatly reduced, thereby increasing absorption following oral administration. , an infrared heat treatment, and flaking, a flattening procedure performed after micronization, are processes that make it possible to replace oats with lentils when formulating snack bars. Lentils contain less fat, more iron, fiber, protein and folate folate /fo·late/ (fo´lat) 1. the anionic form of folic acid. 2. more generally, any of a group of substances containing a form of pteroic acid conjugated with l-glutamic acid and having a variety of substitutions. than oats. This substitution allows you to increase the folate levels in snacks for women of child-bearing age. Scientists at the University of Manitoba Location The main Fort Garry campus is a complex on the Red River in south Winnipeg. It has an area of 2.74 square kilometres. More than 60 major buildings support the teaching and research programs of the university. wanted to determine the consumer acceptability and sensory characteristics of snack bars made by partially replacing oats with micronized flaked lentils (MFLs). They believe that with some optimization work, it would be possible to produce acceptable snack bars made from MFLs. Six MFL MFL Minimum Flows and Levels (ground water) MFL Modern Foreign Language MFL Magnetic Flux Leakage MFL Medium Flood (stage lighting) MFL Manitoba Federation of Labour bar formulations were selected to represent a range of flavor and texture characteristics. Sixty-two women from 18 years to 35 years of age, who consume snack bars, tasted the six lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. bar samples and two commercial samples. The researchers used a nine-point hedonic he·don·ic adj. 1. Of, relating to, or marked by pleasure. 2. Of or relating to hedonism or hedonists. [Greek h scale to measure product acceptability. Eleven panelists were trained to evaluate four flavor and seven texture attributes on a 15-cm line scale. The commercial samples had the highest mean acceptability values corresponding to "like moderately." The fifth lentil bar sample had a mean acceptability value corresponding to "neither like nor dislike." All of the other lentil bars had a mean value of six: "like slightly." A plotting of the first two factors from principal component analysis showed that the fifth lentil bar sample tended to be characterized by a grainy, lentil flavor with chewy texture and adhesiveness to teeth. Relating acceptability scores with flavor and texture characteristics should help us improve our understanding of what is an acceptable nutritious snack bar. Development of these bars could increase the use of lentils and promote value-added processing. Further information. Susan Arntfield, Department of Food Science, University of Manitoba, 201 Ellis Building, Winnipeg, MB, R3T R3T Real Text Three Dimensional 2N2 Canada; phone: 204-474-9866; fax: 204-474- 7630; email: susan_arntfield@umanitoba.ca. |
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