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versión On-line ISSN 1852-7337


VIGO, Mercedes et al. Formulation and sensory evaluation of cereal bars with high polydextrose content following gender and BMI. Diaeta [online]. 2016, vol.34, n.157, pp.34-39. ISSN 1852-7337.

Introduction: Epidemiological studies have shown that consumption of fermentable fiber is related to the regulation of body weight. There is great interest in formulating foods with ingredients that increase satiety. Objective. To formulate cereal bars adding polidextrose (PX) as a possible ingredient to induce satiety and evaluate acceptability, regarding gender and BMI. Methodology. PX- bars were designed to provide 17 g PX/60 g serving. Two kinds of PX-bars were formulated: using apple (apple- PX) and chocolate (chocolate-PX). Food chemical composition was determined. For each sample, consumers determined acceptability using a 9-point hedonic scale. Consumers also had to express their willingness to purchase the PX-bars. BMI of the consumers was calculated and the individuals were classified into two categories: 1) underweight and normal weight and 2) overweight and obesity. The association between acceptability and willingness to purchase and, sex and BMI was established (Chi square test). Results. The 2 bars formulated provided 150 kcal/ serving. Fat content in the chocolate-PX bar was higher than in the apple-PX bar due to fat from chocolate used for formulation. Consumer acceptability ratings for chocolate-PX and apple-PX bars were 7.2 and 6.7 respectively, with no significant difference among them. More than 85% of consumers gave scores higher than or equal to 6 for both bars. Acceptability score of 6.0 is as a commercial or quality limit. Regarding the acceptability of bars, there was no difference between gender and BMI. A higher percentage of women and consumers with overweight would buy the chocolate-PX bar. Conclusion. The developed products were well accepted by consumers and could help in controlling body weight. Cereal bars would be a good vehicle for incorporating polydextrose at levels that induce satiety.

Palabras clave : Polydextrose; Cereal bars; Acceptability; Consumers.

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