SUMMARY
Nutritional characteristics of cereal and peanut bars
Snack with good nutritional value could play an important role in the physical and mental development of children and teenagers since they show a great preference for them. The tendency is increasing their nutritional value by supplying proteins, carbohydrates, fiber, vitamins and mineral s in a balanced form. The purpose of this research was to evaluate the chemical, sensorial and nutritional quality of cereal and peanut bars. Three types of bars using difieren! ratios of oat, wheat germ, peanut, toasted and expanded amaranthus and wheat extrudate were prepared. Bars proximate composition was determined according the AOAC methods, and their acceptability according Hedonic Scale. In fue biological assays, rats red with 10% protein diets, were used to obtein the Protein Efficiency Ratio (PER) Net Protein Ratio (NPR) and Apparent Digestibility (AD). Corrected PER, relative PER, relative AD, PER and NPR values did not showed difference between bars CM₁ and CM₂ (PER: 2.59-2.57; NPR: 3.99- 3.95 respectively); CM₃ bar showed a lower quality. There were not differences among bars in relation to AD. CM₁ and CM₂ bars had a better biological quality of the protein being CM₃ bar of lower quality. From a chemical and sensorial point of view CM₁ bar shows the highest protein content (14.23%) and acceptability (6.8) and CM₂ bar shows a high raw fiber content (2.27%).

Key words: Snack, cereal, peanut bars, nutritional quality.



Recibido: 16/08/1995
Aceptado: 17/11/1997

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