<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452020000200007</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.24.2.963</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal]]></article-title>
<article-title xml:lang="en"><![CDATA[Analysis of the physical-chemical and sensorial properties of nutritional bars based on seeds and nuts without components of animal origin]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Toscano-Palomar]]></surname>
<given-names><![CDATA[Lydia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Gómez]]></surname>
<given-names><![CDATA[Gilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Puentes]]></surname>
<given-names><![CDATA[Francisco J]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Beltrán-González]]></surname>
<given-names><![CDATA[Guillermo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valenzuela-Espinoza]]></surname>
<given-names><![CDATA[Iracema G]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Armenta-Gálvez]]></surname>
<given-names><![CDATA[Jesus M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Mexicali Departamento de Ingeniería Química]]></institution>
<addr-line><![CDATA[Mexicali ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Mexicali División de Estudios de Posgrado]]></institution>
<addr-line><![CDATA[Mexicali ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto de Innovación para la Salud Integral, A. C  ]]></institution>
<addr-line><![CDATA[Mexicali ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>24</volume>
<numero>2</numero>
<fpage>143</fpage>
<lpage>153</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452020000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452020000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452020000200007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  La necesidad de alimentos nutritivos se ha incrementado por la demanda de un público exigente. Los consumidores, en la actualidad, desean aperitivos que además de satisfacer su apetito, aporten también nutrientes esenciales. Este trabajo tuvo como objetivo la caracterización físico-química de una barra alimenticia elaborada a base de semillas (girasol, ajonjolí, chía y linaza) y nueces (almendra, nuez de la India, corazón de nuez de pecana, pistache y nuez de Castilla entera) libre de componentes de origen animal, como leche de vaca en polvo, ovoalbúmina y/o grasas animales utilizados en barras alimenticias comerciales.  Material y Métodos:  Los métodos de análisis próximo, valor energético, vida útil de la barra alimenticia y análisis sensorial y las pruebas de aceptación, se realizaron de acuerdo a métodos estándares de análisis de la Asociación de Químicos Analíticos Oficiales (AOAC por sus siglas en inglés). Todos los análisis se realizaron por triplicado a menos que se indicara de otra manera. Los resultados obtenidos fueron estadísticamente analizados con un 5% de nivel de significancia para cada prueba.  Resultados:  Se analizó su composición próxima (27% proteína, 7,5% fibra cruda y 4,4% de azúcares). Estos valores posicionan a este producto dentro de las barras de alto contenido proteico con contenido en azúcar muy bajo si se compara con barras comerciales (20-40%). Presentó el 45% de lípidos con el 19% de aceites saturados y 81 % de insaturados, todos estos derivados de las nueces y semillas. Se cuantificaron minerales esenciales como: calcio, magnesio, potasio, sodio, cobre, hierro, manganeso y zinc. La velocidad de rancidez fue relativamente baja hasta alcanzar el valor máximo permisible de 10meq/kg en peróxidos como valor de rancidez a los 9 días de almacenamiento a 40°C.  Conclusiones: Las barras alimenticias a base de semillas y nueces tuvieron una alta aceptación en pruebas sensoriales de preferencia por público adulto. De acuerdo con estos resultados se presenta un alimento de alto contenido proteico, nutricionalmente completo y estable al almacenamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  The need for nutritious food has increased due to the requirement of a demanding public. Consumers today want appetizers that, in addition to satisfying their appetite, also provide essential nutrients. The objective of this work was the physical-chemical characterization of a food bar based on seeds from sunflower, sesame, chia and linseed, and nuts such as almond, cashew, pecan nut kernel, pistachio and whole cashew nut, and free of components of animal origin usually used in commercial food bars (cow&#8217;s milk powder, ovalbumin and/or animal fats).  Material and Methods:  The methods for the proximate composition, the energy value, the shelf life and sensory evaluation and acceptance tests were performed according to the Association Official of Agricultural Chemists (AOAC) standard methods of analysis. All analyzes were performed by triplicate unless otherwise indicated. The results obtained were statistically analyzed with a 5% level of significance for each test.  Results:  Its proximal composition was analyzed (27% protein, 7.5% crude fiber and 4.4% sugars). These values position this product among nutritious bars of high protein content with very low sugar content when compared with commercial bars (20-40%). He presented 45% of lipids with 19% of saturated oils and 81% of unsaturated oils, all derived from nuts and seeds. Essential minerals were quantified as: calcium, magnesium, potassium, sodium, copper, iron, manganese and zinc. The rancidity rate was relatively low until reaching the maximum value allowed (10meq/kg as total peroxides) at 9 days of storage at 40°C.  Conclusions:  The food bars based on seeds and nuts had a high acceptance by sensory tests of preference for adult public. According to these results, a high-protein, nutritionally complete and storage-stable food is presented.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Nueces]]></kwd>
<kwd lng="es"><![CDATA[Semillas]]></kwd>
<kwd lng="es"><![CDATA[Análisis de los Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="es"><![CDATA[Calidad de los Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Comportamiento del Consumidor]]></kwd>
<kwd lng="es"><![CDATA[Emociones]]></kwd>
<kwd lng="es"><![CDATA[Almacenamiento de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Vida útil]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="en"><![CDATA[Nuts]]></kwd>
<kwd lng="en"><![CDATA[Seeds]]></kwd>
<kwd lng="en"><![CDATA[Food Analysis]]></kwd>
<kwd lng="en"><![CDATA[Nutritive Value]]></kwd>
<kwd lng="en"><![CDATA[Food Quality]]></kwd>
<kwd lng="en"><![CDATA[Consumer Behavior]]></kwd>
<kwd lng="en"><![CDATA[Emotions]]></kwd>
<kwd lng="en"><![CDATA[Food Storage]]></kwd>
<kwd lng="en"><![CDATA[helf-life]]></kwd>
</kwd-group>
</article-meta>
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