Related Experiment Video
Updated: Jun 1, 2026
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
[Amaranth bars enriched with fructans: acceptability and nutritional value]
Vanessa Dias Capriles1, José Alfredo Gomes Arêas
1Departamento de Nutrição, Faculdade de Saúde Pública Universidade de São Paulo, Brasil.
Archivos Latinoamericanos De Nutricion
|May 28, 2011
Summary
New amaranth bars enriched with prebiotics offer a gluten-free, high-fiber, lower-calorie convenience food. These bars show potential for celiac consumers and improved calcium absorption.
Area of Science:
- Food Science
- Nutritional Science
- Cereal Science
Context:
- Growing consumer demand for convenient, healthy food options.
- Need for nutrient-dense, functional ingredients in food product development.
- Amaranth's potential as a gluten-free, nutritious grain source.
Purpose:
- To develop and evaluate amaranth bars enriched with prebiotic inulin and oligofructose.
- To assess the nutritional profile and consumer acceptance of these novel bars.
- To compare amaranth bars against commercially available cereal bars.
Summary:
- Amaranth bars were created in various flavors, fortified with inulin and oligofructose to enhance calcium absorption.
- Proximate composition analysis revealed nutritional benefits over commercial bars, including reduced calories and increased dietary fiber.
- The amaranth bars achieved good consumer acceptance (6.3-7.6/9 hedonic scale) despite amaranth being relatively unknown in Brazil.
Impact:
- Highlights amaranth's potential for ready-to-eat product manufacturing.
- Offers a gluten-free alternative for celiac individuals, potentially aiding calcium absorption.
- Provides a healthier convenience food option with enhanced nutritional and functional properties.
Related Concept Videos
01:15Carbohydrates: Dietary Sources and Requirements
Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
01:30Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy
Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
Diagnostic studies
A colonoscopy is the definitive screening test, distinguishing ulcerative colitis from other colon diseases with similar symptoms. During a colonoscopy test, inflamed mucosa with exudate ulcerations can be observed, and biopsies are taken to determine the histologic characteristics of the colonic...
Diagnostic studies
A colonoscopy is the definitive screening test, distinguishing ulcerative colitis from other colon diseases with similar symptoms. During a colonoscopy test, inflamed mucosa with exudate ulcerations can be observed, and biopsies are taken to determine the histologic characteristics of the colonic...
01:25Carbohydrate Absorption
Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
00:57Carbohydrate Digestion
Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...