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Formulación y evaluación fisicoquímica, microbiológica y sensorial de galletas enriquecidas con linaza como alimento funcional.

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Title: Formulación y evaluación fisicoquímica, microbiológica y sensorial de galletas enriquecidas con linaza como alimento funcional.
Alternate Title: Formulation and evaluation physicochemical, microbiological and sensory of enriched cookies with linseed as functional food.
Authors: Betty, Benítez1 bettymcbo@gmail.com, Joseph, Olivares2, María, Ortega2, Yasmina, Barboza3, Lisbeth, Rangel1, Zoila, Romero1
Source: Archivos Venezolanos de Farmacología y Terapéutica. 2017, Vol. 36 Issue 4, p106-113. 8p.
Abstract (English): Introduction: Introduction: In the last years the consumption of linseed (Linum usitatissimum L.) has increased due to his benefits to the health, attributable principally to his content of oily acids omega 3, lignanos, and dietary fiber. The aim of this investigation was formulated and to evaluate the physicochemical, microbiological and sensory quality of a product type cookies elaborated based on flour of linseed as main ingredient. Materials and Methods: 12.5% flaxseed was used to make the biscuits, which was used to develop two types of biscuits (linseed and oats / linseed and whole wheat flour). Subsequently to these products the microbiological and sensorial physical-chemical analyzes were carried out. Results: Cookies formulated with LA and LHTI had higher protein, fat and fiber content compared to control (commercial cookie). The biscuit made with flax and oats (LA) presented the highest values of proximal analysis, with a protein content of 12.93%, 15.32% fat and 12.45% fiber. Both formulations (LA / LHTI) met all the microbiological requirements established by the COVENIN regulation. In the sensory analysis, the cookies obtained a high degree of acceptability, showing more preference for the cookie. Conclusion: Flaxseed can be used for the enrichment of cookies, since it is possible to substitute 100% wheat flour for linseed meal, obtaining products that are nutritionally improved and acceptable to consumers. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): Introducción: En los últimos años el consumo de linaza (Linum usitatissimum L.) ha aumentado debido a sus beneficios a la salud, atribuibles principalmente a su contenido de ácidos grasos omega-3, lignanos, y fibra dietaria. El objetivo de esta investigación fue formular y evaluar la calidad fisicoquímica, microbiológica y sensorial un producto tipo galletas elaboradas a base de harina de linaza como principal ingrediente. Materiales y Métodos: Para la elaboración de las galletas, se utilizó 12,5% de harina de linaza, la cual fue empleada para desarrollar dos tipos de galletas (Linaza y avena/Linaza y harina de trigo integral). Posteriormente a estos productos se les realizaron el análisis físico-químico microbiológico y sensorial. Resultados: Las galletas formuladas con LA y LHTI presentaron mayor contenido de proteínas, grasa, y fibra en comparación con el control (galleta comercial). Siendo la galleta elaborada con linaza y avena (LA) la que presentó los valores más alto del análisis proximal, con un contenido proteico de 12,93%, 15,32% de grasa y 12,45% de fibra. Ambas formulaciones (LA/LHTI) cumplieron todos los requerimientos microbiológicos establecidos por la normativa COVENIN. En el análisis sensorial, las galletas obtuvieron un alto grado de aceptabilidad, mostrando mayor preferencia por la galleta LA. Conclusión: La linaza puede ser empleada para el enriquecimiento de galletas, ya que es posible sustituir un 100% de harina de trigo por la harina de linaza obteniéndose productos nutricionalmente mejorados y aceptables al gusto del consumidor. [ABSTRACT FROM AUTHOR]
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Database: MedicLatina
Description
Abstract:Introduction: Introduction: In the last years the consumption of linseed (Linum usitatissimum L.) has increased due to his benefits to the health, attributable principally to his content of oily acids omega 3, lignanos, and dietary fiber. The aim of this investigation was formulated and to evaluate the physicochemical, microbiological and sensory quality of a product type cookies elaborated based on flour of linseed as main ingredient. Materials and Methods: 12.5% flaxseed was used to make the biscuits, which was used to develop two types of biscuits (linseed and oats / linseed and whole wheat flour). Subsequently to these products the microbiological and sensorial physical-chemical analyzes were carried out. Results: Cookies formulated with LA and LHTI had higher protein, fat and fiber content compared to control (commercial cookie). The biscuit made with flax and oats (LA) presented the highest values of proximal analysis, with a protein content of 12.93%, 15.32% fat and 12.45% fiber. Both formulations (LA / LHTI) met all the microbiological requirements established by the COVENIN regulation. In the sensory analysis, the cookies obtained a high degree of acceptability, showing more preference for the cookie. Conclusion: Flaxseed can be used for the enrichment of cookies, since it is possible to substitute 100% wheat flour for linseed meal, obtaining products that are nutritionally improved and acceptable to consumers. [ABSTRACT FROM AUTHOR]
ISSN:07980264